I love appetizers so much I wrote a book on them! So, I’m sharing my 25 favorite dip recipes that are perfect for entertaining, broken down by type: dips best served chilled, those that are great bubbling out of the oven, and salsas you can serve on their own with chips or as an accoutrement spooned over tacos and meats.
So, while they can add life to a party, I’m also a fan of eating a dip for an easy day-time snack with veggies while I’m working from home or for dinner with crusty bread. Also, these recipes go beyond the classics, adding unique twists to cheese dips, bean dips and everything in between.
This is the number one recipe that I recommend to beginner cooks who want an easy recipe to take to parties. So, this bean dip tastes much more complex than it is, because in reality it only takes six ingredients to bring it together.
This creamy eggplant dip, made simply with roasted eggplant, garlic, and creme fraîche, has roots in French eggplant caviar and Middle Eastern baba ganoush.
So, how can a hard cheese be transformed into a creamy dip? Grated Pecorino cheese is blended with tangy Greek yogurt in this unique spread and is ready in under 15 minutes.
So, I can’t resist a good dip, and this one is a great balance of flavors, with salty Greek cheese, spicy Harissa paste and umami-packed sun dried tomatoes.
Whipping ricotta takes it from a grainy cheese and gives it a smooth and fluffy texture with a mild, slightly sweet flavor. Also, I blend it with honey and garnish with dried Italian herbs and red pepper flakes.
This recipe puts a Vietnamese spin on the classic caramelized onion dip by adding aromatics like ginger and cilantro.
The key to making a good tzatziki is ensuring as much liquid as possible is drained from the grated cucumbers so the dip isn’t watered down.
So, this crab dip, made with a base of sour cream and cream cheese, can be served either hot or cold.
Making your own hummus is quite easy and tastes much better than store-bought versions. Also, I top this spicy recipe with crispy, roasted chickpeas for an added texture.
If you’re a fan of brine – this Provençal dip is for you! Filled with briny olives, capers, anchovy, bread and herbs it makes a great addition to a cheese and charcuterie board.
In this Mediterranean hummus recipe zesty lemon and cloves of garlic shine. So, you can serve as a dip or a spread on sandwiches.
This simple blended dip is made with feta cheese, lemon juice and olive oil and comes together in just a few minutes. Also, while I opt to serve it simply, it can be garnished with additional toppings like pistachios.
Sun-dried tomatoes are blended into my classic hummus recipe for a brightly colored and unique twist with Mediterranean influence.
Use any leftover lobster meat from a lobster boil to make this creamy spread. So, this luxurious dip comes together with Cheddar cheese, cream cheese, Old Bay seasoning and herbs.
My mom has been making this savory dip inspired by a classic spinach artichoke dip for parties since I was a kid and it’s always a hit. Spinach, onions, tomatoes, olives, green chilies and Monterey Jack cheese are stirred into a cream cheese base.
Buffalo sauce and ranch make a natural pairing for this game day and tailgating favorite. The recipe is made easier with the addition of shredded rotisserie chicken.
A warm beer cheese dip is made with Cheddar cheese and Pilsner seasoned with Worcestershire. Rather than pairing the fondue with raw vegetables, I serve it with roasted vegetables for a great fall and winter appetizer.
Queso is a Tex-Mex favorite and this version paired with chorizo, mushrooms and poblano peppers doesn’t disappoint. The base of this queso is made with a combination of Monterey Jack, mozzarella, Cotija and Parmesan rather than processed cheese.
This classic Italian dish from Piedmont translates to “hot bath” and is served warm during the fall and winter months. It is made with olive oil, butter, anchovy and garlic.
This medium-spicy salsa is made with a base of chipotle peppers in adobo sauce and canned fire-roasted tomatoes.
This guacamole recipe combines crab meat, yuzu and serrano peppers. While it makes for a great dip with tortilla chips, it’s also a great tartine. Try spreading it over toasted bread for a crab avocado toast.
While pico de gallo is often used as a garnish on tacos, burrito bowls and more, I love serving the fresh pico as a trio of party dips. Pair it alongside creamy guacamole and smoky chipotle salsa.
Everything’s better with the addition of guacamole. Eat on its own with tortilla chips, add to tacos, burritos or salads.