Open Kitchen by Williams Sonoma Dip Bowls
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Just right for offering olive oils, seasoned salts and tapenades, our sturdy porcelain dipping bowls are designed for relaxed entertaining and everyday meals. Their classic white color shows off dips and toppings beautifully—and is great for mixing and matching with other dinnerware and serving pieces.
- Part of our Open Kitchen collection, developed exclusively for Williams Sonoma.
- Made of high-fired porcelain.
- Microwavable and dishwasher safe.
- Set of four.
- Dimensions & More Info
- 3 1/2" diam., 3/4" high; 2-oz. cap.
- Made in China.
- Use & Care
- Dishwasher safe.
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Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
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Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
Also in this Collection
Open Kitchen by Williams Sonoma Serveware Collection
Snack Bowl, Set of 4
Dip Bowl, Set of 4
Pasta Serve Bowl
Deviled Egg Platter
Rated 5 out of 5 by Tony P from More than just a dipper! My family and I love baked clam’s casino as one of the entrées for our traditional Italian Christmas eve seafood dinner. I have been making 1 of the 7 entrées, the clams, for about 50 years now. When I make them for Christmas Eve dinner only traditional will do. However, we do like them at different times of the year as an appetizer for a dinner or barbecue. The issue is opening and cleaning all the clams, for Christmas this is expected but, during the course of the year it can be a last-minute decision. It is usually something I don’t do because the amount of time it takes to clean the clams. At Christmas time you can usually find clams for one quarter of the price that they sell for the rest of the year. So, I will buy an extra 12 dozen, clean them, and then freeze them in batches of 12 or 18 clams per bag. (These are in vacuum packed bags.) That’s where these wonderful little dipping dishes come into play. During the rest of the year I will open a bag of the appropriate number of clams and let them thaw out. Then I will quarter them, and then put 4 to 6 quarters in the dipping dish. I will then add sautéed fixings on top of them, (fixings usually consist of chopped bacon, (again this is not for the traditional Christmas eve dinner, so bacon is allowable, or should I say desirable,) onions, mushrooms, a little roasted red pepper, and garlic salt. However, you can let your imagination go wild and put whatever you have for leftovers in the refrigerator for fixing as well.) Then cover them with seasoned breadcrumbs and place them on a cookie sheet. On the cookie sheet, and in the dipping dish they will be level. Being level makes the next step much easier to accomplish than on the half shell. I put a little bit of clam juice(1 1/2 tsp) in the dipping bowl and place them in the preheated oven at 425° for 12 to 15 minutes. By this time the clam juice should be cooked down. I then add a teaspoon of beer to deglaze the bottom of the dipping bowl. And then put it under the broiler for about 1 minute (depending on how hot your broiler is), just enough to brown the top of the breadcrumbs. The reason I go through this explanation is to impress on you how well these little dipping dishes hold up to the high heat of the oven and the broiler and clean up just fine in the dishwasher. (Or should I say to give you insight to the best clams you’ve ever had.) I am sure they work just fine as dipping dishes also! Bon appétit or should I say “Mangia!”Date published: 2018-10-30Rated 5 out of 5 by Cookaholic from Very versatile! I purchased the small rectangular platters that match. These little bowls are great to accompany the platters for serving all types of sauces. Love the size.Date published: 2017-02-03