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.
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.
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!
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.