Which is a common ingredient in both cooked dressings and dips?

Mayonnaise is a common ingredient found in both cooked dressings and dips because of its creamy texture and ability to act as an emulsifier. In cooked dressings, mayonnaise can provide richness and stability, often serving as the base that binds other ingredients together while contributing to a smooth and velvety mouthfeel. In dips, mayonnaise plays a similar role, enhancing the flavor and creaminess, making it a popular choice in recipes for various types of dips, such as those served with chips, vegetables, or crackers.

While vegetables, cheese, and vinegar can all be present in various dressings and dips, they are not universally common ingredients across both categories. Vegetables are often used for texture and flavor but are not foundational to cooked dressings. Cheese may add richness or flavor but is not standard in all types of dips or dressings. Vinegar provides acidity and brightness but does not contribute the same creamy mouthfeel that mayonnaise does, making mayonnaise the most consistent ingredient across both cooked dressings and dips.