There are those who love leftovers and those who hate them. Those who hate them are, in my mind, the less imaginative sort, those who think of leftovers as lesser, reheated versions of the original, most likely with the good parts picked off. (It’s hard to recreate crispy bits.) I love them myself; I think mostly I love the sport of them.
Leftover dip isn’t that challenging, really. The chunky, cheesy ones often make decent panini, and crabby, spinachy cheesy ones are just about perfect as omelet filling; if I was putting omelets on a menu, I might make the dip for that very purpose. Cold, it’s simple to drop in spoonfuls on semi-set egg; fold it over and cover the pan and allow it to melt through. Dip, when reheated, is always sufficiently oozy.