Party Time: Four Delicious Dips For Veggies, Chips & More

The chip ‘n’ dip moment comes in many forms. It’s the ultimate party food, perfect for barbecues, family gatherings and relaxed Friday nights. Chips and dips are what you eat during Super Bowl and March Madness parties, the vast buffet of pre-dinner nibbles and finger foods quickly becoming dinner every time the bowl of tortillas is refilled and warm flatbread comes out of the oven. Is there anything better than plunging something crunchy – crackers, pretzels, breadsticks, a crusty loaf of French bread – into something smooth and creamy?

Among chip and dip aficionados, there’s no debate: dips need to be made from scratch. The sad, tasteless salsas and artificially-flavored guacamoles sold at supermarkets pale in comparison to the luxurious flavors that you can whiz up with fresh ingredients and a good blender or food processor. From cheesy and creamy to rich and sweet, these four dip recipes will have your guests coming back for seconds, thirds and fourths!

Hummus is the go-to dip that well-meaning hosts make to please their vegetarian and vegan friends. Now, there’s nothing wrong with hummus – although many homemade versions tend to come out heavy and granular – but even vegans get tired of seeing it at every picnic and family get-together. Hummus has become an “it” food, following in the footsteps of kale and Greek yogurt as an inescapable trend. But there are all sorts of easy-to-make vegan dips besides hummus, so the next time you plan a party, try whipping up something new.

Vegan Smoky Black Bean Dip
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Vegan Smoky Black Bean Dip
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Servings
6servings
Servings
6servings
Ingredients
  • 1 can Black Beans drained and rinsed
  • 2 tbsps Adobo Sauce
  • 1/2 Adobo Pepper diced with seeds removed
  • 1/4 cup Extra-Virgin Olive Oil
  • Cilantro to taste
  • 4 Garlic Cloves minced
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Ingredients
  • 1 can Black Beans drained and rinsed
  • 2 tbsps Adobo Sauce
  • 1/2 Adobo Pepper diced with seeds removed
  • 1/4 cup Extra-Virgin Olive Oil
  • Cilantro to taste
  • 4 Garlic Cloves minced
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Instructions
  1. Toss all of the ingredients into a blender or food processor. Pulse until smooth.
  2. If you don’t have a blender or food processor, this dip can be made manually in a bowl. Use a fork to mash the black beans, and then fold in the rest of the ingredients and stir.
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Remember when your parents had parties? They’d make onion dip by stirring a packet of Lipton onion soup mix in a giant bowl of sour cream? While that retro-classic approach to making dip is fun, not to mention low-maintenance (and beautifully paired with deviled eggs and pigs in blanket), the French classic has come a long way since its 1970’s heyday. Nothing goes better with onions than a creamy blanket of cheese.

Baked Three-Cheese Onion Dip with Chives
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(Image via Michael Graydon & Nikole Herriott / Bon Apetit)
Baked Three-Cheese Onion Dip with Chives
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(Image via Michael Graydon & Nikole Herriott / Bon Apetit)
Servings
8servings
Servings
8servings
Ingredients
  • 2 tbsps Vegetable Oil
  • 1 Onion finely chopped
  • 2 cups Cream Cheese room temperature
  • 1/2 cup Mayonnaise
  • 2 tsps Cornstarch
  • 1 cup Sharp Cheddar Cheese grated
  • 1/2 cup Monterey Jack Cheese grated
  • 2 tbsps Chives finely chopped
  • 2 tbsps Peperoncini finely chopped
  • Salt to taste
  • Pepper to taste
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Ingredients
  • 2 tbsps Vegetable Oil
  • 1 Onion finely chopped
  • 2 cups Cream Cheese room temperature
  • 1/2 cup Mayonnaise
  • 2 tsps Cornstarch
  • 1 cup Sharp Cheddar Cheese grated
  • 1/2 cup Monterey Jack Cheese grated
  • 2 tbsps Chives finely chopped
  • 2 tbsps Peperoncini finely chopped
  • Salt to taste
  • Pepper to taste
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Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat vegetable oil in medium skillet. Cook onion until golden brown, about 10 minutes. Let cool.
  3. In a blender or food processor, pulse cream cheese and mayonnaise until smooth.
  4. In a medium bowl, add cornstarch, ¾ cup cheddar and ¼ cup Monterey. Add cream cheese and mayonnaise mixture and cooked onion. Season dip with salt and pepper.
  5. Scrape mixture into 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake for 20-25 minutes or until golden brown. Sprinkle with chives and peperoncini before serving.
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Spinach artichoke dip is so delicious it should be its own food group. This hearty, gooey classic also has a way of inciting controversy: should it be served hot or cold? Honestly, there’s no right or wrong answer. The following recipe is best served hot, but that doesn’t mean you can’t spread it on bread or crackers after it’s been chilled in the refrigerator. Wait, who are we kidding… there won’t be any leftovers to chill!

Spinach Artichoke Dip
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Spinach Artichoke Dip
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Servings
6servings
Servings
6servings
Ingredients
  • 1 bunch Spinach stems discarded
  • 1 tbsp Vegetable Oil
  • 1 Shallot finely chopped
  • 1 Garlic Clove finely grated
  • 4 oz Cream Cheese
  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 3/4 cup Parmesan grated
  • 10 oz Frozen Artichoke Hearts thawed and chopped
  • Salt
  • Pepper
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Ingredients
  • 1 bunch Spinach stems discarded
  • 1 tbsp Vegetable Oil
  • 1 Shallot finely chopped
  • 1 Garlic Clove finely grated
  • 4 oz Cream Cheese
  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 3/4 cup Parmesan grated
  • 10 oz Frozen Artichoke Hearts thawed and chopped
  • Salt
  • Pepper
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Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cook spinach in a large pot of boiling water, 30 seconds to one minute or until spinach is wilted. Drain spinach, and thoroughly squeeze out excess water. Any excess water will make the dip thin and runny. After the water has been thoroughly wrung out, transfer spinach to a cutting board and coarsely chop.
  3. In a medium saucepan, heat vegetable oil. Add shallot and cook until softened. Stir in garlic and cook until fragrant, about one minute. Add spinach, salt and pepper, and cook for about two minutes or until the pan looks dry. Let the mixture cool.
  4. Add cream cheese, sour cream and mayonnaise to a blender or food processor. Pulse until the ingredients are combined and smooth. Transfer to a large bowl. Add artichoke hearts, Parmesan and spinach mixture to the bowl.
  5. Transfer the dip mixture from the bowl to a one-quart baking dish. Cook for 20-25 or until golden brown.
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Funfetti cake dip, cookie dough dip, fluffernutter dip… yes, Willy Wonka would be proud. Dessert dips might not sound like the height of culinary sophistication, but sweet, dunkable treats have a wow factor that will impress anyone with a sweet tooth.

Tiramisu Dip
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Tiramisu Dip
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Servings
6servings
Servings
6servings
Ingredients
  • 1 1/2 cups Mascarpone Cheese
  • 1 cup Ricotta Cheese
  • 1/2 cup Granulated Sugar
  • 2 tbsps Brewed Espresso or Strong Brewed Coffee
  • 2 tbsps Kahlua
  • 1 tsp Cocoa Powder
  • 1/2 cup Bittersweet Chocolate
  • Wafers for serving
  • Graham Crackers for serving
  • Strawberries for serving
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Ingredients
  • 1 1/2 cups Mascarpone Cheese
  • 1 cup Ricotta Cheese
  • 1/2 cup Granulated Sugar
  • 2 tbsps Brewed Espresso or Strong Brewed Coffee
  • 2 tbsps Kahlua
  • 1 tsp Cocoa Powder
  • 1/2 cup Bittersweet Chocolate
  • Wafers for serving
  • Graham Crackers for serving
  • Strawberries for serving
Servings: servings
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Instructions
  1. Place mascarpone cheese in a stand mixer and whip on low speed until smooth.
  2. Add ricotta, sugar, espresso/coffee and Kahlua to mixer.
  3. Increase mixer speed to high and whip ingredients for three to four minutes, or until stiff peaks begin to form.
  4. Transfer dip to shallow serving dish. Dust with cocoa powder and chopped, bittersweet chocolate.
  5. Serve with wafers, graham crackers and strawberries.
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