50 Easy Dip Recipes

1. Ricotta with herbs. Beat 1 1/2 cups whole milk ricotta with 3 tablespoons heavy cream using a mixer on medium-high speed until fluffy, 1 to 2 minutes. Beat in 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes. Drizzle with olive oil and 1/3 cup chopped herbs (such as dill, parsley, chives, and/or basil). Sprinkle with flaky salt.


2. Ricotta with tomatoes and garlic. Cook 1 cup cherry tomatoes and 3 crushed garlic cloves in 1/4 cup olive oil over medium-low heat, stirring occasionally, until softened, about 35 minutes; let cool. Follow recipe #1, substituting the tomato mixture for the greens.

3. Goat cheese with sun-dried tomatoes. Beat 8 ounces (230 g) softened goat cheese, 1/3 cup heavy cream, 1 tablespoon oil from a can of sun-dried tomatoes, and 1/2 teaspoon each salt and pepper with a mixer on medium speed until fluffy. Stir in 1/4 cup chopped sun-dried tomatoes (drained) and 2 tablespoons chopped chives.

4. Artichoke and Parmesan Dip. Purée 2 x 400g jars drained artichoke hearts, 1/2 cup each Parmesan cheese, 1/2 cup olive oil, 1 small clove garlic and 2 teaspoons lemon juice in a food processor until smooth.

5. Lemon and thyme oil. Combine 1/2 cup olive oil, 2 teaspoons each flaky salt and lemon juice, 1/2 teaspoon each lemon zest and chopped lemon thyme.

6. Vinaigrette dressing with anchovies. Chop 2 anchovies with 1 clove of garlic; sprinkle with 1/4 teaspoon salt, then mash with the flat side of a knife to form a paste. Whisk in 3 tablespoons red wine vinegar, 1 tablespoon each Dijon mustard and chopped parsley, a pinch of salt and pepper, then slowly whisk in 1/2 cup olive oil. Stir in 1/2 cup Parmesan.

7. Bagna cauda with fennel. In a small skillet, cook 20 anchovies in 3/4 cup olive oil over low heat for 5 minutes, or until softened. In a small saucepan, bring 3/4 cup milk to a gentle simmer; add the cloves from 1 head of garlic (peeled and crushed) and 1/2 cup finely chopped fennel; cook for 20 minutes, or until softened. Mash the garlic and fennel with the milk, then whisk in the anchovy-oil, 2 tablespoons chopped fennel fronds, and 1 teaspoon fennel pollen. Serve warm.

8. Pizza dip. Combine 110g of softened cream cheese, 3 grated garlic cloves, 2 cups of grated mozzarella, 1 cup of whole-milk ricotta, 1/2 teaspoon each of dried oregano and red pepper flakes. Transfer to a baking dish and bake at 180°C for about 35 minutes until lightly golden brown. Sprinkle with oregano and chopped parsley.

9. Pizza dip with spinach. In a large skillet, cook 3 minced garlic cloves in 2 tablespoons olive oil over medium heat for 30 seconds. Add 8 cups baby spinach and cook for about 2 minutes, until the leaves wilt. Cool and finely chop. Follow recipe #8 without the garlic; stir in the spinach before roasting.

10. Creamy vegetable dip. Finely chop 1 chopped carrot, 1 chopped celery stalk, and 1/4 chopped red bell pepper in a food processor. Add 8 ounces softened cream cheese, 1/4 cup sour cream, 2 tablespoons chopped chives, 1/4 teaspoon each onion powder and garlic powder, and process until smooth; season with salt and pepper.

11. Turmeric aioli. Whisk together 1 cup mayonnaise, 2 crushed garlic cloves, 1 tablespoon each lemon juice, 1 tablespoon each freshly grated turmeric, and a pinch of cayenne pepper; season with salt.

12. Beetroot dip with tahini. In a food processor, puree 1 pound peeled and cooked beets, 1/2 cup olive oil, 1/4 cup each tahini and ice, 3 tablespoons lemon juice, and 2 teaspoons white wine vinegar; season with salt. Sprinkle with crumbled feta.

13. Hummus with curry paste. In a food processor, puree 2 x 14-ounce cans chickpeas (drained and rinsed) with 3/4 cup unsweetened coconut milk, 3 tablespoons red curry paste, the juice of 1 to 2 limes, 2 teaspoons salt, and a pinch of cayenne pepper until smooth; season with salt.


14. Hummus with cauliflower. In a microwave-safe bowl, combine 1 large head purple cauliflower (cut into florets) with 1/4 cup water. Cover and microwave until tender, 6 to 8 minutes; drain and cool. Puree in a food processor with 1/3 cup tahini, 1/4 cup each olive oil and lemon juice, 1 grated garlic clove, and 1/2 teaspoon ground cumin; season with salt. Drizzle with olive oil and sprinkle with cilantro.

15. Fresh salsa. Combine 6 finely diced plum tomatoes, 1/2 red onion (finely diced), 1/4 cup chopped cilantro, 2 minced garlic cloves, 1 minced seeded jalapeño, juice of 2 limes, 1 tablespoon olive oil, and 2 teaspoons salt.


16. Creamy salsa. Prepare the salsa (No. 15); remove the tomato seeds before slicing. Let the salsa sit for 30 minutes, then drain in a colander, reserving the juices. Whisk 8 ounces (230 g) of softened cream cheese until creamy, then add the salsa and whisk until smooth, thinning with the reserved juices as needed. Sprinkle with cilantro.

17. Spinach dip. In a large nonstick skillet, cook 1 small sliced ​​shallot in butter over medium-high heat for 4 minutes, until softened. Add 4 cups baby spinach and cook for 2 minutes, until wilted and slightly dry. Cool, squeeze dry, and chop finely. Combine with a 5-ounce package of soft garlic-and-herb cheese (such as Boursin) and 1/4 cup light cream; season with salt and pepper.

18. Yogurt with mint and cilantro. In a food processor, puree 1 cup plain Greek yogurt, 1/3 cup sour cream, 1/2 cup each fresh cilantro and mint, 1 sliced ​​jalapeño, 1 small minced garlic clove, 1 1/2 teaspoons lime juice, 1 teaspoon each mango chutney and sliced ​​ginger, and 1/4 teaspoon ground cumin; season with salt and pepper.

19. Mexican corn dip. Combine 1 1/4 cups thawed fire-roasted corn, 1/2 cup each mayonnaise and sour cream, 1 seeded red jalapeño, finely chopped, 1/4 cup chopped cilantro, the zest and juice of 1 lime; season with salt and pepper.

20. Avocado and Pepper Relish. Soak 1/4 finely chopped red onion in ice water for 10 minutes; drain and pat dry. Toss with 14 oz jar of drained, finely chopped mild peppadew peppers, 2 sliced ​​avocados, 2 tablespoons chopped cilantro, and the juice of 1/2 lime; season with salt and pepper.


21. Guacamole. On a cutting board, combine 1/4 cup diced white onion, 1 chopped serrano chile, 3/4 cup fresh cilantro, and a large pinch of salt. Chop, then mash into a paste with the flat side of a knife. Combine with 3 diced avocados in a bowl and mash with a wooden spoon. Stir in 1 diced tomato and season with salt.


22. Guacamole with crab. In a food processor, puree 1 avocado, 1/2 cup fresh cilantro, 1 small minced jalapeño, 3 tablespoons each sour cream and lime juice, 1/2 teaspoon each lime zest and ground coriander, and 2 tablespoons water. Stir in 8 ounces (230 g) of crabmeat (sorted); season with salt. Sprinkle with crabmeat.

23. Chimichurri with beans. Cook 5 sliced ​​garlic cloves in 1/2 cup olive oil in a small skillet for 2 minutes, until softened; cool. Puree the garlic and oil in a food processor with 2 16-ounce cans white beans (drained and rinsed), 1/2 cup each chopped cilantro, chives, and parsley, 1/4 cup fresh oregano, and 3 tablespoons white wine vinegar; season with salt.

24. Cuban bean dip. In a small skillet, cook 3 minced garlic cloves, 1 teaspoon finely chopped oregano, 1/2 teaspoon each red pepper flakes, ground cumin, and salt in 1/4 cup olive oil over medium heat for 1 minute, until shimmering. Lightly mash 2 16-ounce cans drained and rinsed black beans with the garlic oil, then add 2 tablespoons each orange and lemon juice and mash until creamy. Stir in 2 tablespoons each chopped parsley and cilantro.

25. Corn dip with beans. Sauté 1 1/2 cups frozen fire-roasted corn and 1 chopped shallot in olive oil over medium-high heat until softened, 5 minutes. Puree in a food processor with 1 1/4-pound can cannellini beans, drained, 1/4 cup buttermilk, 1 tablespoon olive oil, 1 teaspoon salt, and a couple of grinds of pepper. Season with hot sauce.

26. Potato dip with garlic. Cook 2 medium peeled and sliced ​​Russet potatoes in simmering water with 6 cloves of garlic for about 10 minutes, until soft. Drain and puree in a food processor with 1/2 cup olive oil and 2 teaspoons white wine vinegar. With the processor running, slowly pour in 1/2 cup water. Season with salt and pepper. Sprinkle with chives.

27. Potato dip with bacon and cheese. Follow recipe #26, substituting 1/2 cup sour cream for the vinegar. Stir in 4 slices crumbled cooked bacon, 1/2 cup finely grated cheddar, and 3 tablespoons chives.

28. Cheese dip with sausage. In a 10-inch cast-iron skillet, brown 12 ounces mild Italian sausage (without casings) in vegetable oil over medium-high heat, breaking up into pieces, until tender, about 5 minutes. Add 1/2 a small diced onion and cook for 4 minutes, until softened. Whisk in 8 ounces cubed processed cheese (such as Velveeta), 4 ounces softened cream cheese, and 3/4 cup milk until smooth. Stir in 1 teaspoon each Worcestershire sauce and Dijon mustard; season with salt.

29. Cheese dip with chorizoFollow recipe #28, substituting fresh chorizo ​​for the sausage and 1/2 cup medium-hot salsa for the Worcestershire sauce and mustard. Garnish with sliced ​​green onions and cilantro.

30. Mushroom dip with bacon. Cook 4 slices bacon in a large nonstick skillet over medium heat, turning, until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate; cool, then finely chop. Add 1 pound sliced ​​mushrooms and 3 sliced ​​garlic cloves to the skillet and cook until softened, about 10 minutes; transfer to a blender and puree with 1/2 cup toasted walnuts, 1/4 cup each Parmesan cheese, and olive oil. Stir in chopped bacon, reserving 1 tablespoon, and season with salt and pepper. Sprinkle with the remaining bacon and chopped parsley.

31. Buffalo with blue cheese. Whisk 1 cup sour cream with 4 ounces softened cream cheese until smooth. Stir in 1/2 cup crumbled blue cheese, 3 tablespoons Buffalo wing sauce, and 2 tablespoons chopped chives; season with salt and pepper.

32. Mustard-honey dip. Whisk together 1 cup mayonnaise, 6 tablespoons honey, 1/4 cup yellow mustard, 2 tablespoons Dijon mustard, and 1 tablespoon lemon juice.


33. Cheese dip with horseradish. In a food processor, puree 2 cups grated sharp cheddar, 4 ounces softened cream cheese, 1/4 cup each sour cream and horseradish (drained), 1 tablespoon water, 2 teaspoons each Dijon mustard and white wine vinegar, 1/2 teaspoon salt, and a couple of grinds of pepper. Sprinkle with sliced ​​green onions.

34. With smoked salmon. In a food processor, puree 170g of sour cream and 110g of softened cream cheese until smooth. Stir in 110g of chopped smoked salmon, 1 tbsp of chopped capers, and 2 tsp of bagel spice mix.

35. Miso Ranch. Whisk together 1 cup mayonnaise, 1/3 cup buttermilk, 3 tablespoons white miso paste, a grated garlic clove, 2 tablespoons lemon juice, and 1 teaspoon Dijon mustard. Stir in 1/4 cup each chopped parsley and chives; season with salt and pepper.

36. With baked garlic. Trim the tops of 3 heads of garlic to expose the cloves; place on a sheet of foil. Drizzle with olive oil, season with salt and pepper; wrap in foil. Bake at 180°C for about 1 hour, until very soft. Cool; squeeze the garlic into the bowl of a food processor and purée with 4 teaspoons white wine vinegar, 1 tablespoon Dijon mustard, and 1 peeled, soft-boiled egg. With the processor running, slowly pour in 1/4 cup olive oil. Season with salt and pepper.

37. With baked eggplant and garlic. Place 3 unpeeled garlic cloves on a sheet of foil; drizzle with olive oil, and wrap in foil. Roast 2 large eggplants with the garlic on a foil-lined baking sheet at 350°F (180°C) for about 1 hour, until softened. Let cool. Fry 1 large diced onion in 2 tablespoons olive oil in a medium frying pan over moderate heat for about 10 minutes, until golden brown. Add 2 teaspoons ground coriander; cook for another minute, then let cool. Halve the eggplant and scrape the flesh into the bowl of a food processor; squeeze in the garlic and puree until smooth. Add the onion and 1/2 cup plain Greek yogurt and process until smooth; season with salt. Sprinkle with cilantro.


38. With miso and eggplant. Grill or broil 2 large eggplants, turning occasionally, for 12-15 minutes, until softened and charred. Cool, cut in half, scoop out the flesh, and puree in a food processor with 2 tablespoons each of white miso paste, mayonnaise, and rice vinegar, 1 teaspoon each of sambal oelek chili paste, and salt. Sprinkle with Japanese spice mix togarashi, nori seaweed and green onion slices.

39. Remoulade with green onions. Toss 1 bunch trimmed baby green onions with 1 tablespoon olive oil on a baking sheet. Grill until softened and charred, about 4 minutes. Cool and finely chop. Whisk with 3/4 cup mayonnaise, 3 tablespoons buttermilk, 2 tablespoons grainy mustard, 2 tablespoons lemon juice, 1 tablespoon champagne vinegar, and 2 teaspoons chopped lemon thyme; season with salt and pepper.


40. With fennel and caramelized onions. In a large skillet, cook 1 chopped sweet onion and 1 chopped fennel head in 2 tablespoons each butter and olive oil over medium heat, stirring occasionally, until lightly caramelized, about 30 minutes. Stir in 1/2 teaspoon chopped thyme; season with salt and pepper. Let cool, then whisk in 1 cup sour cream, 1 tablespoon milk, and 1 teaspoon white balsamic vinegar; season with salt and pepper.

41. Tzatziki with vegetables. Soak 1/4 cup finely chopped red onion in ice water for 10 minutes; drain and pat dry. Toss with 1 cup plain Greek yogurt, 1/2 grated Persian cucumber, 1/2 grated garlic clove, 1 1/2 tablespoons chopped dill, 1 1/2 tablespoons chopped mint, 1/4 cup sliced ​​Kalamata olives, 1 teaspoon red wine vinegar, and a pinch of red pepper flakes; season with salt and pepper. Drizzle with olive oil and sprinkle with red pepper flakes.

42. With peas and tofu. In a food processor, puree 1.5 cups defrosted green peas, 4 ounces silken tofu, 1 teaspoon each white miso paste, soy sauce, and dark sesame oil, 1/2 teaspoon each rice vinegar, Sriracha sauce, and grated ginger. Season with salt. Sprinkle with toasted sesame seeds.

43. With watercress. Finely chop 1 bunch chopped watercress (3 cups) with 1 chopped green onion, the zest of 1/2 lemon, 1 tablespoon olive oil, and 1/2 teaspoon salt in a food processor. Combine with 1 cup crème fraîche and the juice of 1/2 lemon; season with salt and pepper.

44. With butternut squash. Roast 1 halved, seeded butternut squash (900g) cut-side down on a parchment-lined baking sheet at 425°F (220°C) for about 1 hour, until tender. Cool, then scrape out the flesh and puree in a food processor with 1/4 cup each tahini and plain yogurt, 1 minced garlic clove, 1 teaspoon salt, and 1/8 teaspoon cinnamon.

45. Labneh with lentils. In a food processor, puree 1 can lentils (425 g, drained), 1/2 cup each labneh and chopped cilantro, 2 tablespoons olive oil, 1 grated garlic clove, the juice of 1/2 lemon, 1 teaspoon each Aleppo pepper, za'atar spice mix, and salt, and 1/2 teaspoon ground cumin. Drizzle with olive oil and sprinkle with Aleppo pepper and za'atar.

46. ​​With lentils, carrots and curry. Cook 12 oz. sliced ​​carrots and 1/2 cup dried red lentils in salted boiling water for 10 minutes, until softened; drain. In a small skillet, cook 1 teaspoon each Madras curry powder, chopped garlic, and ginger in 3 tablespoons vegetable oil over medium heat for 30 seconds, until sizzling. Puree the herb oil, carrots, and lentils in a food processor with 1/4 cup fresh cilantro, 2 teaspoons lime juice, 2 pinches each cayenne pepper, and garam masala spices; add salt.

47. With baked peppers and nuts. Grill 2 red bell peppers and 1 red jalapeño on a baking sheet, turning occasionally, for 10-15 minutes, until charred. Cool, then discard any browned skins, stems, and seeds. In a food processor, chop with 1/2 cup toasted walnuts, 1 clove garlic, 1 tablespoon each pomegranate molasses and sherry vinegar, 1/2 teaspoon each ground cumin, smoked paprika, and salt until a chunky mixture forms. With the processor running, slowly pour in 1/4 cup olive oil. Season with salt.

48. With Calabrian chili. In a blender, puree 6 drained roasted red peppers, 1/4 cup toasted pine nuts, 1 large clove garlic, 2 tablespoons white wine vinegar, 1 tablespoon chopped Calabrian chili peppers, and a pinch each of salt and pepper until smooth. With the blender running, slowly pour in 1/3 cup olive oil. Stir in 1/2 teaspoon dried oregano and season with salt.

49. With pimento pepper. Pour boiling water over 1 cup raw cashews; let sit 45 minutes, then drain. Puree in a blender with 2/3 cup cold water, 1 small clove garlic, 4 teaspoons lemon juice, 1 teaspoon each mustard powder and salt, and 1/4 teaspoon chipotle chili powder, thinning with water if necessary. Add 1/4 cup each chopped pimento peppers (drained) and chopped green parts of scallions, and blend; season with salt and pepper.


50. With cashews and herbs. Pour boiling water over 1 cup raw cashews; let sit for 45 minutes, then drain. Puree in a blender with 3/4 cup cold water, 1 clove garlic, 2 tablespoons each chopped parsley, cilantro, dill, and chives, 4 teaspoons white vinegar, 2 ice cubes, 1 teaspoon salt, and a couple of grinds of pepper.