Find recipes for the best party dips from spinach and artichoke to tasty salsas and rich hummus.
Food & Wine
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“I can’t have a party without deviled eggs,” says Katie Lee, whose cooking often reflects her Southern roots (she was born in West Virginia). Here, she deconstructs the retro hors d’oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it’s more like an egg salad that she can spread on toasts. “Simplicity is key,” she says. “To me, it’s more about tasting the egg than anything else.”
“My grandpa always used to make pimento cheese for me with sharp cheddar, or even Velveeta,” says Katie Lee about the sweet pepper-studded spread, a Southern classic that’s also a great dip. “I wanted to make it more grown-up.” Katie’s goat-cheese version is light and silky.
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.
Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. “Hummus is the hardest thing to get right,” he says. “It has to be rich, creamy and mildly nutty.” To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them. While Americans now flavor hummus with everything from pureed red peppers to fresh herbs, Solomonov says among the fanciest garnishes you can find in Israel are whole chickpeas, paprika and lemon-spiked tahini, used for hummus masabacha.
Curried Tofu-and-Avocado Dip with Rosemary Pita Chips
To create this tasty dip, Lee Anne Wong blends soft or silken tofu (which has an especially custardy texture) with high-potassium avocado and a little bit of low-fat sour cream and yogurt. For extra fiber, she serves the dip with raw vegetables and rosemary whole wheat pita chips.
The iconic Andalucian salmorejo is essentially a superthick gazpacho, made with plenty of ripe tomatoes, garlic and olive oil. Invariably, it’s topped with chopped hard-boiled eggs and ham and served with fried eggplant or toasted country bread.
“Crudité is one trend from the ’80s I wish would make a big comeback,” says food blogger Pim Techamuanvivit. She invariably uses produce from David Kinch’s Love Apple Farm in Santa Cruz County, California; in colder weather, that might be radishes, asparagus and baby carrots, served with a simple dip like this tarragon-spiked crème fraîche. Although Pim usually serves the vegetables whole, occasionally she’ll slice them paper-thin on a mandoline and toss the strips together.