42 dip wine recipes

Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!

Start a fiesta in your crockpot with this tasty dip that is perfect for tortilla chips.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

Hot and spicy cooked tomato salsa with fresh tomatoes, jalapenos, six cloves of garlic, white wine, and cilantro. Freezer-friendly and great as a chip dip or relish.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

Salt-roasted shrimp with a scampi beurre blanc dipping sauce. A showstopper appetizer where shrimp cook shell-on over a bed of rock salt and get served with a buttery white wine dip.

Easy cheddar and Swiss fondue melted in white wine or beer with just 6 ingredients. Smooth, creamy, and ready for dipping crusty bread in 25 minutes.

Classic Swiss fondue with grated Swiss cheese melted into sauterne wine with garlic, nutmeg, and Worcestershire. Served with French bread cubes for dipping.

Classic Swiss cheese fondue with Gruyere, white wine, garlic, and a splash of kirsch. The traditional Alpine party dish for dipping crusty bread cubes.

Greek lamb souvlaki with tzatziki: red-wine and oregano-marinated lamb shoulder skewers grilled over coals, served with cool strained yogurt, cucumber, and garlic dip.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Hot Crab Fondue is a warm, creamy dip with sharp cheddar, cream cheese, crab, dry white wine, and cayenne - ready in 20 minutes and served with chunks of French bread.

Wine-marinated cantaloupe melon balls served in a carved melon shell with a creamy blue cheese and ricotta dip. A stunning no-cook appetizer for summer entertaining.

Howard Karten's salsa is a Mediterranean-leaning chunky tomato dip: peeled tomatoes, red onion, black olives, cumin, garlic, oregano, and red wine vinegar. No chiles, no cilantro, all flavor.