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Holiday Party Make-Ahead Tip: The onion dip can be covered and refrigerated for up to 3 days.

This ingenious, briny sauce couldn’t be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture, then serves the dip with potato chips.

Drizzling a high-quality olive oil over this dip will add depth and complexity, but stick with a less-expensive supermarket brand when sautéing the garlic and herbs.

Suggested wine pairing: Serve with a robust, dark-fruited Zinfandel from Sonoma County.

Pumpkin seed oil from southern Austria gives this spread its nutty flavor.

F&W's Justin Chapple uses frozen sweet corn from Gill's Farm in Hurley, New York, to create this cheesy, slightly spicy dip.

Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon and cilantro. Instead, use ground coriander from a bottle to season this bright, tangy recipe.

This fantastic healthy version of artichoke dip is made with non-fat Greek Yogurt, tofu and cayenne. Parmesan cheese and sour cream replace the usual mayonnaise.

Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. They color pickling juices on the Arab table and form the basis for a soup of Jewish, Iraqi and Kurdish origin. Ottolenghi purees them for this luscious spread.

This is a variation on a cocktail-party classic.

For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot. Instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty.

The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet.

This fruit-filled butter is wonderful on crusty bread. It’s also great with warm popovers, pancakes, waffles and muffins.

With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.

Brooklyn’s Flatbush Farm feels like a cross between a French bistro, an English pub and a Brooklyn neighborhood joint, and the bar menu includes corresponding comfort foods. One is this all-American, over-the-top, cheese-smothered dip.


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