25 Best Dip Recipes for Your Next Party

I love appetizers so much I wrote a book on them called Share + Savor! 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 like this whipped pecorino dip, bean dips like this rosemary white bean dip and everything in between.

Cold Dips

Rosemary White Bean Dip

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.

Eggplant Dip

This creamy eggplant dip, made simply with roasted eggplant, garlic, and creme fraîche, has roots in French eggplant caviar and Middle Eastern baba ganoush.

Whipped Pecorino Dip

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.

Spicy Feta Dip

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.

Whipped Spiced Ricotta Dip

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.

Caramelized Onion Pho Dip

This recipe puts a Vietnamese spin on the classic caramelized onion dip by adding aromatics like ginger and cilantro.

Romesco

Romesco is a versatile Spanish spread from Catalonia that pairs well with both raw vegetables and roasted veggies like in this charred cauliflower with romesco and chickpeas recipe. So, pair romesco with a hard cheese like manchego.

Tzatziki

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.

Crab Dip in a Bread Bowl

So, this crab dip, made with a base of sour cream and cream cheese, can be served either hot or cold.

Spicy Hummus with Roasted Chickpeas

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.

Green Olive Tapenade 

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.

Lemon Garlic Hummus

In this Mediterranean hummus recipe zesty lemon and cloves of garlic shine. So, you can serve as a dip or a spread on sandwiches.

Whipped Feta Dip

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 Tomato Hummus

Sun-dried tomatoes are blended into my classic hummus recipe for a brightly colored and unique twist with Mediterranean influence.

Hot Dips

Baked Lobster Dip

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.

Hot and Spicy Creamy Spinach Dip

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.

Cheesy Buffalo Chicken Dip

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.

Beer Cheese Fondue with Roasted Vegetables

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. 

Quesorizo (Chorizo Queso)

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.

Bagna Cauda Crudité Platter

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.

Salsas

(+ Guacamoles!)

Smoky Chipotle Salsa

This medium-spicy salsa is made with a base of chipotle peppers in adobo sauce and canned fire-roasted tomatoes.

Crab & Yuzu Guacamole

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.

Pico de Gallo

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.

Tomatillo-Avocado Salsa

Like a cross between guacamole and salsa verde, this bright and creamy recipe makes the perfect accompaniment to grilled meats, vegetables like with this cauliflower steaks recipe, tacos like this braised tacos al pastor or simply served with tortilla chips.

Guacamole

Everything’s better with the addition of guacamole. Eat on its own with tortilla chips, add to tacos, burritos (or recipes like this chicken burrito bowl) or salads.