Top 20 Dip recipes
ready in over 4 hours
Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!
A great summer relish to serve with chips or as a topping for hamburgers off the grill.
Armenian garlic cheese ball with farmer's cheese, walnuts, fresh dill and parsley, blended smooth and rolled in crunchy walnut pieces. A no-cook appetizer served with toasted pita.
Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.
A quick and easy side dish that can be served with any Indian or hot main dish helps cool down the spiciness and bring the refreshing taste.
Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.
Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.
Make-ahead bloomin' sauce and dip with sour cream, cream cheese, and picante sauce, ready for chips, pretzels, or fried onion petals. Five ingredients, one bowl, eight hours of fridge time to do its work.
Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.
Creamy spinach dip with sour cream, mayo, water chestnuts, and vegetable soup mix served in a hollowed pumpernickel bread bowl. A retro party classic that keeps for a week in the fridge.
Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.
Set-it-and-forget-it slow cooker French dip with tender beef roast simmered 10-12 hours in savory broth with herbs and peppercorns. Shred, pile on toasted rolls, dip in the au jus. Effortless comfort.
Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.
Cheddar cheese ball blends sharp cheddar with cream cheese, onion, Worcestershire, and Tabasco, then chills overnight and rolls in chopped nuts. Classic make-ahead party appetizer with crackers.
Tangy cold Vidalia onion dip with sweet-and-sour vinegar marinade. Overnight soaking transforms raw onions into a creamy, spreadable appetizer for crackers and crudités.
Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.
Light spinach dip made with reduced-calorie mayo, light sour cream, water chestnuts, and scallions. Creamy and crunchy with fewer calories. Serve in a bread bowl for parties.
A lighter salmon dip made with thick strained yogurt instead of mayo, canned salmon, scallions, celery, and toasted sesame seeds with a dash of hot sauce. High-protein, tangy, and great with crackers or crudites.
