22 Savory Party Dips

Smoked salmon dip with crostini and white wine
Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Dip recipes are always the life of the party. There are so many different kinds that can be served with everything from crunchy chips to delightful bread. Whether you're looking for a delicious side at a dinner party or a creamy addition to a charcuterie board, you can't go wrong with these savory party dips. Smoky ranch dip, five-onion dip, and green goddess dip are a few dishes sure to make you smile.

01 of 22

Salsa Macha

salsa macha
Jen Causey

This outside-the box salsa is made from a fragrant blend of toasted chiles, garlic, peanuts, and sesame seeds. Spoon it over Tuna-Avocado Ceviche, grilled fish, quesadillas, tacos, Mexican-style street corn, salad, pizza, or crusty bread.

02 of 22

Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
© Antonis Achilleos

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.

03 of 22

Smoked Salmon Dip

Smoked salmon dip with crostini and white wine
Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

This creamy, smokey dip features flaky smoked salmon two ways: half is finely chopped to add a pleasant texture to the dip alongside briny pops of capers, and the rest is pureed with the mayonnaise, sour cream, and cream cheese, lending its beautiful color and deepening the flavor.

04 of 22

Jeow Som Dipping Sauce

Jeow Som Dipping Sauce
Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis

This sweet, sour, and pungent Laotian dipping sauce from 2020 F&W Best New Chef Donny Sirisavath gets a kick of heat from Thai chiles, ginger, and garlic balanced by bright, fresh lime juice. It's a delicious partner for the beefy tri-tip.

05 of 22

Crudités with Creamy Pistachio Dip

Crudités with Creamy Pistachio Dip
© Anna Williams

Salty, creamy, and even a little crunchy, this recipe is the ultimate party snack for when you are looking to go far beyond the average bowl of onion dip.

06 of 22

Hummus with Tahini & Spicy Chickpeas

Hummus with Tahini & Spicy Chickpeas

Michael Solomonov makes his signature hummus with an unusually generous amount of tahini — something that distinguishes the hummus of his native Israel from that of other Middle Eastern countries. He tops the dish with warm chickpeas fried with jalapeño, cumin, and crushed Aleppo pepper.

07 of 22

Kashke Bademjan (Iranian Kashk and Eggplant Dip)

Kashke Bademjan
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

A little thicker and saltier than yogurt, kashk is an Iranian dairy product that gives this aromatic eggplant dip its luscious texture and tart flavor. Floral saffron, fried dried mint, and more kashk dot the top, adding beautiful color.

08 of 22

Sikil Pako (Toasted Pumpkin Seed Dip)

Toasted Pumpkin Seed Dip
© Christina Holmes

Alex Stupak prepares this outstanding Yucatán-style dip by pureeing pumpkin seeds with roasted tomatoes, garlic, and chile. Typically served with tortilla chips, it also makes a nice vegan accompaniment for vegetables.

09 of 22

Guacamole with Charred Jalapeño and Scallions

Guacamole with Charred Jalapeños and Scallions
© Fredrika Stjärne

F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre, and a salad dressing.

10 of 22

Caramelized Five-Onion Dip

Caramelized Five Onion Dip
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

A mix of five alliums — shallots, scallions, and sweet, yellow, and red onions — upgrades this classic caramelized onion dip with layers of flavor. Yellow and red onions give it bite, while Vidalia onion and shallots lend a pleasant sweetness. Taking the time to cook the onions low and slow concentrates their flavor, while adding scallions halfway through cooking keeps them just fresh enough to serve with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted Broccolini.

11 of 22

Spicy Lamb Meatballs with Green Goddess Dip

Spicy Lamb Meatballs with Green Goddess Dip
Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Inspired by merguez, a North African lamb sausage, these meatballs are loaded with cumin, garlic, and paprika for the ideal one-bite nosh. Harissa gives them a fiery heat that's tempered by the herby dip.

12 of 22

Roasted Fresh Chile Salsa

Roasted Fresh Chile Salsa
© Lucy Schaeffer

In its pure simplicity (no additions, no riffs), this salsa is one of Rick Bayless's favorites.

13 of 22

Roasted-Cauliflower-and-Sesame Spread

Roasted-Cauliflower-and-Sesame Spread
© Joseph de Leo

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

14 of 22

Crudités with Carrot Dip and Romesco

Crudites with carrot dip and romesco
Sarah Crowder

This recipe is in honor of Devita Davidson, who comes from Detroit, where farmers are super connected to the city. The Eastern Market is one of the oldest farmers' markets in the country. This dish is inspired by the farm–city connection, with benne seeds and peanuts bringing it back to Africa.

15 of 22

Brandade de Morue au Gratin (Whipped Salt Cod Gratin)

Brandade de Morue au Gratin (Whipped Salt Cod Gratin)

The Provençal dish known as brandade de morue is a great example of how to elevate modest ingredients like salt cod and potatoes — in this case, by whipping them with milk, olive oil, and garlic until luxuriously silky.

16 of 22

Ginger-Miso Sweet Pea Spread

Ginger-Miso Sweet Pea Spread. Photo © David Malosh
© David Malosh

As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger, and jalapeño, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping.

17 of 22

Whipped Feta with Cucumbers

Whipped Feta with Cucumbers
© Seth Smoot

The taste of the Mediterranean shines through in this airy feta spread that's served with olive oil-marinated cucumbers.

18 of 22

Warm Spinach-Artichoke Dip

Warm Spinach-Artichoke Dip Recipe
Justin Walker

Filled with four kinds of cheese and plenty of tender artichoke hearts, this dip is creamy with a crisp, golden top. Be sure to drain the thawed frozen spinach well to avoid excess water, which can break the cheese sauce.

19 of 22

Fancy Clam Dip

Fancy Clam Dip Recipe
Justin Walker

This classic white clam dip ⁠— filled with cream cheese, crème fraîche, and, of course, canned clams ⁠— is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add brightness and cut through the rich, indulgent dip.

20 of 22

Four-Layer Caviar Dip

Four Layer Caviar Dip Recipe
Justin Walker

Layers of creamy egg salad, crisp red onion, herbed cream cheese, and salty, briney caviar come together in a beautiful molded dip that serves up an entire caviar platter in one dish.

21 of 22

Kamaboko Dip

Kamaboko Dip
Victor Protasio

In this Kamaboko Dip recipe from chef Sheldon Simeon, tender julienned kamaboko (a pink-and-white fish cake sold frozen at Asian grocery stores) plays off of crunchy scallions, mayonnaise, cream cheese, and sour cream laced with umami-packed dashi concentrate (hondashi). Alaea salt, a red Hawaiian sea salt enriched with volcanic clay, adds color and an earthy flavor. Somewhere between a dip and a spread, Kamaboko Dip is an irresistible appetizer smeared over crackers or bagels or dunked into with fresh crudité.

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Smoked Fish Dip

Smoked fish dip
Greg DuPree

Smoked fish dip is a summer staple on the Georgia coast. This creamy mayonnaise and whipped cream cheese dip, seasoned with lemon juice, mustard, horseradish, and Old Bay, is inspired by Griffin Bufkin's smoked fish dips at Southern Soul Barbeque on St. Simons Island. It can be customized with your favorite smoked seafood and found in the refrigerated section of the seafood counter or from local smokehouses.

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