Hot Dips

Hot, melty dips are the tastiest way to kick off any party. Whether you prefer spicy queso or classic artichoke dip, these recipes are perfect for a game-day snack or an easy cocktail party appetizer. Here, our favorite hot dips.

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Bacony Tortillas with Melted Cheese and Crispy Mushrooms

In this recipe from Atlanta chef Ford Fry, bacon fat helps make homemade tortillas tender and gives them a deep flavor. They're delicious for scooping up melty cheese and crispy mushrooms.

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Buffalo Chicken Dip

This crowd-pleasing dip from F&W's Justin Chapple has all the punchy flavors of buffalo chicken wings. It gets its creamy texture from a combination of cream cheese and sour cream. Serve it with tortilla chips and celery sticks.

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Corn Queso Fundido

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

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Artichoke Dip

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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Warm Piquillo and Crab Dip

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.

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El Original Queso

"In Texas, whether you're at a restaurant or a house party or a church youth group meeting, there are always people gathered around a nice, big bowl of queso—almost like they're gathered around a fire."—Lisa Fain of New York City restaurant El Original. This version is from the restaurant's chef, Morgan Robinson.

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Roasted-Cauliflower-and-Sesame Spread

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.

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Three-Cheese Fondue with Pickles

To make her fondue especially rich and creamy, Ali Larter adds Brie to a mix of Swiss cheeses. She serves the fondue with bread as well as more original accompaniments like fennel wedges and tangy cornichons.

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Ratatouille-and-Goat Cheese Dip

Ratatouille becomes a warm, creamy dip when it’s baked over a layer of fresh goat cheese.

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Healthy Artichoke Dip with Corn, Cayenne and Parmesan Cheese

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.

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Bayless’s Queso Fundido al Tequila

This simple, 20-minute dip from chef Rick Bayless combines melted cheese with tomatoes, chiles, onion and a hit of tequila—just the thing to satisfy a sudden craving for something warm, salty and gooey.

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Artichoke Dip with Crispy Shallots

Chef Michael White's version of the classic cheesy, warm dip makes great use of frozen artichokes. They're simmered with garlic and wine, then mixed with cream cheese, Gruyere and Tabasco and baked with a panko bread-crumb topping.

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Pepper-Glazed Goat Cheese Gratin

This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.

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Gouda, Pancetta and Onion Fondue with Pretzels

Leyden, a Dutch cheese flecked with cumin seeds, inspired Laura Werlin to create this cumin-spiced Gouda fondue. Serve it with soft, warm pretzels or pickled vegetables for dipping.

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Fried Scallion Dip with Lebneh

MATT ARMENDARIZ

French onion soup mix combined with sour cream is the quintessential '70s dip. This luxurious upgrade eschews the powdered stuff in favor of crunchy fried scallions. Replacing the sour cream with the Lebanese cheese lebneh creates a dip that's fairly low in fat; substituting nonfat fromage blanc or drained Greek yogurt would make the dip more virtuous yet.

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Warm Kale and White Bean Dip

To put a healthy spin on the classic spinach dip, try using kale instead of spinach and pureed cannellini beans in place of the bechamel sauce. This recipe is completely gluten free and can be prepared in advance for a quick and healthy appetizer.

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New England-Style Crab Dip with Brown-Butter Crumbs

Boston chef Matt Jennings tops this simple, crab-packed dip with supercrispy brown-butter breadcrumbs.

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Hot Dips

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Bacony Tortillas with Melted Cheese and Crispy Mushrooms