Capable of being dipped into a liquid or substance without damage or loss of quality.
From dip (from Old English dyppan meaning to plunge into liquid) + -able (a suffix meaning capable of being). The root is Germanic, related to Dutch dippen.
The word reveals how we test whether foods work in sauces—think of bread in olive oil or chips in salsa. The dippability of a food is actually studied by food scientists using standardized tests!
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