51 Best Dip Recipes to Serve at Your Next Party

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cheesy Baked Shrimp Scampi Dip

Cheesy Baked Shrimp Scampi Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

This baked hot and cheesy Shrimp Scampi Dip dip goes beyond delicious. It’s a mouthwatering dip filled with all the flavours of the classic appetizer.

Ingredients

• olive oil
• 2-4 cloves garlic; finely minced (about 2 tbsp)
• 4 oz cream cheese
• 1 cup Parmesan Reggiano; finely grated
• 1 1/2 cups mozzarella; grated
• 1/2 cup sour cream
• 1 cup (or slightly more if you like) cooked salad shrimp; peeled
• 1 lemon; zested and juiced
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp cayenne pepper
• 4 tbsp fresh parsley; chopped

Instructions

1. Sauté the garlic in a little olive oil until it is soft and fragrant. Preheat oven to 375 F.
2. Place the cream cheese in a medium glass bowl and warm slightly until it is soft. This should take 20 seconds in a microwave or a few minutes in a double boiler.
3. Add the Parmesan, sour cream, and half of the mozzarella. Stir well.
4. Add in the shrimp, garlic, parsley, zested lemon peel, lemon juice, and seasonings. Mix well and pour into an oven safe baking dish.
5. Top with remaining mozzarella (and grated Parmesan if you like!)
6. Bake for 10-15 minutes or until the top cheese is golden brown and the dip begins to bubble.
7. Serve with crackers or a sliced baguette.

2. Slow Cooker Texas Trash Bean Dip

Slow Cooker Texas Trash Beef and Bean Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT120M · Total: PT145M · Yield: [‘8’]

A deluxe beef and bean dip made in the slow cooker. Has plenty of creaminess and perfect for dipping. Great for game-day or even party!

Ingredients

• 1 lb. ground beef
• 16 oz. can refried beans ((refried pinto or refried black beans))
• 8 oz. pkg. Colby Jack cheese, shredded and divided
• 7 oz. can fire-roasted green chiles, drained
• 8 oz. pkg. cream cheese, room temperature ((or microwave for 30 seconds to soften))
• 1 cup sour cream (plus more for serving)
• 1 oz. pkg. taco seasoning
• Chips for serving
• Optional: Serve with extra sour cream (olives and salsa)

Instructions

1. Brown meat on the stove-top in a medium sized skillet, or in the slow cooker if your slow cooker has a browning option. Drain the grease. Add meat to slow cooker if using a skillet.
2. Add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula. Wipe down edges of slow cooker for a neat appearance.
3. Sprinkle over remaining cheese.
4. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.
5. Serve with chips and additional sour cream, olives and salsa if desired.
6. Enjoy!

3. Balsamic Mayo Dip

Balsamic Mayo Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 4

If you want a creamy dip with a bit of zing, try out this Balsamic Mayo Dip. Though it’s intended to be a dipping sauce for artichokes, you will want to dip everything in it!

Ingredients

• ¼ cup real mayonnaise
• ¼-½ teaspoon balsamic vinegar

Instructions

1. All you need to do is measure out your mayonnaise and add it to a small bowl. Then start with ¼ teaspoon of balsamic vinegar. You’ll want to taste it to see if it’s to your family’s preference. Balsamic vinegar is a pretty strong flavor so you may only need ¼ teaspoon, but if you are feeling adventurous add that additional ¼ teaspoon as well. Serve chilled right away with your nice warm artichokes!

4. Bison Cheeseburger Dip

Bison Cheeseburger Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

With ground meat, diced vegetables and melted cheeses, this bison cheeseburger dip is a hot, flavor-filled dish that’s loaded with iconic tastes.

Ingredients

• 1 cup cream cheese (softened)
• 1 cup cheddar cheese (shredded)
• ¼ cup canned diced green chilies
• 1 cup canned diced tomatoes
• ¼ cup dill pickles (diced)
• 1 teaspoon ketchup
• 1 teaspoon yellow mustard
• 2 tablespoons Worcestershire sauce
• ½ pound ground bison
• chopped green onions (to garnish)
• bacon bits (to garnish)

Instructions

1. Preheat oven to 375°F. Add the cheeses, chilies, tomatoes, pickles, ketchup, mustard and Worcestershire sauce to a bowl and combine well. It’s not going to look too appetizing at this point, but trust me, the end result is delicious.
2. Transfer the mixture to an 8″ or 9” baking dish and place it in the preheated oven. Cook for 10 minutes to melt the cheeses.
3. Meanwhile, heat a skillet over medium heat on the stove. Add the ground bison and cook until fully browned – about 5 minutes. Break into small chunks as it cooks.
4. Remove the cheese mixture from the oven, add the ground bison and stir well. Place it back in the oven for another 10 to 15 minutes or until the dip is hot and bubbly.
5. Let cool for a few minutes before serving as it will be very hot. Top the dip with green onions and bacon bits. Serve with tortilla chips, pita chips, crackers, crusty bread etc.

5. Whipped Feta Dip

Whipped Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz feta cheese, crumbled
• 4 oz cream cheese, softened
• 1/4 cup plain Greek yogurt
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• 2 tablespoons chopped fresh dill or parsley (optional)
• 1/4 teaspoon black pepper
• pinch of red pepper flakes (optional)
• salt to taste

Instructions

1. 1. Prepare and measure all ingredients: crumble feta, soften cream cheese, measure yogurt, lemon juice, garlic, herbs, pepper, red pepper flakes, and salt.
2. 2. In a food processor or mixing bowl, combine feta, cream cheese, Greek yogurt, lemon juice, and minced garlic. Pulse or whisk until the mixture is smooth and light and fluffy.
3. 3. With the processor running or while whisking, slowly drizzle in the olive oil to emulsify the dip. Scrape the sides as needed.
4. 4. Stir in chopped herbs (if using), pepper, and adjust salt to taste.
5. 5. Transfer whipped feta dip to a serving bowl. Optional: drizzle with a bit more olive oil and garnish with extra herbs.
6. 6. Serve with pita, crackers, or fresh vegetables. For best flavor, let the dip rest 15-30 minutes before serving.

6. Bacon Dip with Cream Cheese

Bacon Dip with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked until crisp and crumbled
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 350°F (175°C) if baking; lightly grease a small baking dish, or plan to heat the dip in the microwave.
2. 2. Cook the bacon until crisp; drain on paper towels and crumble once cooled.
3. 3. In a medium bowl, beat the cream cheese until smooth; blend in sour cream and mayonnaise until creamy.
4. 4. Stir in the shredded cheddar, crumbled bacon, green onions, garlic powder, and onion powder. Season with salt and pepper to taste.
5. 5. Bake for 12–15 minutes until hot and bubbly, or microwave in 1–2 minute intervals, stirring between intervals, until warmed through.
6. 6. Serve the dip warm with crackers, baguette slices, or fresh vegetables; garnish with additional bacon bits or chives if desired.

7. Raspberry Honey Mustard Pretzel Dip

Raspberry Honey Mustard Pretzel Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup raspberry jam or preserves
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine salt
• 1 teaspoon fresh lemon juice (optional)
• 2 cups mini pretzels, plus more for serving
• 1/4 cup fresh raspberries, for garnish (optional)

Instructions

1. 1. Gather and measure all ingredients, and set out a serving dish and utensils.
2. 2. In a medium bowl, beat the softened cream cheese until smooth and creamy.
3. 3. Stir in the raspberry jam, honey, Dijon mustard, salt, and lemon juice (if using) until the mixture is fully blended.
4. 4. Taste and adjust the sweetness or tang with a bit more honey or mustard if desired.
5. 5. Transfer the dip to a serving bowl. Chill for 15–20 minutes if you prefer a cooler, more melded flavor.
6. 6. Serve with pretzels on the side. Garnish with fresh raspberries if you like.

8. Black Bean Dip

Black Bean Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [’10’, ’10 servings’]

This black bean dip is a simple recipe that is sure to impress. It’s made in 10 minutes and a great appetizer for taco nights.

Ingredients

• ½ cup onion ((sweet yellow onion))
• 2 teaspoons minced garlic
• 2 Tablespoons olive oil (divided)
• 15 ounces can black beans (drained and rinsed)
• 2 Tablespoons sour cream
• ¼ cup fresh cilantro
• 1 Tablespoon lime juice
• ½ teaspoon fine sea salt
• 1 teaspoon cumin

Instructions

1. In a medium saucepan over medium-high heat, cook onions, garlic and 1 TBS olive oil until onions are soft and just barely starting to brown (about 5 minutes).
2. Add black beans, remaining 1 TBS olive oil, sour cream, cilantro, lime juice, sea salt, cumin and cooked onion mixture to the container of a Vitamix (or another high-powered blender).
3. Blend, staring on low speed and increasing to high until the mixture is smooth (about 60 seconds). You may need to pause, scrape down the sides, and continue blending.
4. If desired, put the mixture into an oven-safe dish, sprinkle the top with cheese and warm until the cheese is melted.
5. Or you can just serve it warm as-is straight from the blender.

9. Healthy Veggie Dip with Greek Yogurt

Healthy Veggie Dip with Greek Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups plain Greek yogurt (2% fat)
• 1/2 cup red bell pepper, small dice
• 1/2 cup zucchini, small dice
• 1/4 cup carrot, small dice
• 1/4 cup red onion, small dice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
• 1 tablespoon chopped fresh parsley (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional, to taste)
• 1–2 tablespoons water or milk, to reach desired consistency

Instructions

1. 1. Gather and measure all ingredients: Greek yogurt, diced vegetables (red bell pepper, zucchini, carrot, red onion), garlic, olive oil, lemon juice, dill, parsley, salt, pepper, and optional red pepper flakes.
2. 2. In a skillet, heat the olive oil over medium heat. Add the onion, carrot, and garlic; sauté until starting to soften, about 2–3 minutes. Add the bell pepper and zucchini; continue cooking until the vegetables are tender, about 3–4 more minutes. Remove from heat and set aside to cool slightly.
3. 3. In a bowl, whisk the Greek yogurt with lemon juice, dill, parsley, salt, pepper, and red pepper flakes (if using). Stir in the warm vegetables until well combined. If the dip is too thick, stir in 1–2 tablespoons water or milk to reach your desired consistency. Taste, adjust seasoning, and serve with fresh veggie sticks or crackers.

10. Cold Mexican Street Corn Dip

Cold Mexican Street Corn Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked corn kernels (fresh, grilled, or thawed from frozen)
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Mexican crema
• 1/4 cup crumbled cotija cheese, plus an extra 2 tablespoons for topping
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1 small jalapeño, finely minced (remove seeds for less heat)
• 1/3 cup chopped fresh cilantro, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder or smoked paprika
• 1/4 teaspoon salt, or to taste

Instructions

1. 1. Prep the ingredients: thaw the corn if frozen; finely mince the jalapeño; zest the lime; crumble the cotija; and chop the cilantro.
2. 2. In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, and lime zest until smooth.
3. 3. Stir in the corn, cotija cheese, jalapeño, cilantro (reserve 1–2 tablespoons for garnish), garlic powder, chili powder, and salt until evenly combined.
4. 4. Taste and adjust seasoning, adding more salt or lime juice as needed; if you prefer a creamier dip, fold in a bit more sour cream.
5. 5. Cover and chill the dip for at least 30 minutes to let flavors meld.
6. 6. Before serving, give it a final stir, top with the remaining cotija and cilantro, and serve cold with tortilla chips or vegetables.

11. 5-Layer Mexican Dip

5 Layer Mexican Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 8

Our Super Easy 5 Layer Mexican Dip is made with salsa, cream cheese, refried beans, sour cream, and cheddar cheese. We also love to include jalapeños and black olives for an extra kick during football season!

Ingredients

• 16 oz refried beans
• 1/2 pack taco seasoning
• 8 oz 1/3 less fat cream cheese
• 8 oz reduced fat sour cream
• 16 oz jar of salsa
• 1 cup shredded cheddar cheese
• 2.25 oz sliced black olives
• 1/4 cup jalapeños , optional

Instructions

1. In a 9×9 or 8×8 pan, start with layering the refried beans.
2. Blend softened cream cheese, sour cream, and the 1/2 pack of taco seasoning together.
3. Layer the cream cheese mixture over beans
4. Layer the salsa
5. Then layer with the shredded cheddar cheese
6. Top with the black olives
7. Optional topping of sliced jalapeños.
8. Allow to chill for 30 mins so the flavors blend and then serve.
9. Cover & Refrigerate leftovers.
10. Leftovers should be good for up to 3 days if covered and refrigerated.

12. Cold Shrimp Dip

Mom’s Shrimp Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M

Thick, creamy shrimp dip is the perfect appetizer for a party or the holidays! Tender shrimp, cream cheese, mayo, and a couple of seasonings combine for the best shrimp dip recipe you’ve ever tasted.

Ingredients

• 1 can (4 ounces) tiny shrimp, (drained and rinsed)
• 8 ounces full-fat cream cheese, (softened)
• ½ cup good quality mayonnaise ((Do not use Miracle Whip))
• ⅓ cup finely chopped green onion, (plus a bit more for sprinkling over the top)
• ½ teaspoon garlic salt
• freshly ground black pepper, (to taste)

Instructions

1. Set aside a few of the nicer looking whole shrimp (to use for garnish), then chop up the rest.
2. In a medium bowl, combine cream cheese and mayonnaise until blended and smooth. An electric mixer works best, to get the mixture completely smooth and lump-free.
3. Add chopped shrimp, green onion, and garlic salt to the cream cheese mixture and fold to evenly combine.
4. Transfer dip to a small serving bowl and top with reserved whole shrimp and additional green onion. Sprinkle a bit of freshly ground black pepper over the top. Serve with crackers and fresh veggies for dipping. For crackers, Keebler Original Club Crackers are a favorite for our family.

13. Crockpot Jalapeno Popper Dip

Crockpot Jalapeño Popper Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘8’]

Make this delicious Crockpot Jalapeno Popper Dip loaded with bacon, cream cheese and cheddar cheese for your next gathering! Make in your slow cooker for 2 hours, then easily keep it warm all party long.

Ingredients

• 4 jalapeños (diced)
• 8 ounces cream cheese (cubed)
• 1 cup sour cream
• 2 cups cheddar cheese (shredded, *or Mexican cheese)
• 3 tsp garlic (minced)
• 4 slices cooked bacon (diced)
• 2 tbsp fresh cilantro (torn)

Instructions

1. Wash the jalapenos and cut off their stems. Remove the seeds if desired (wearing gloves) and dice.
2. Put cubed cream cheese, sour cream, shredded cheese, diced jalapenos and minced garlic into the slow cooker. Set to low for 2 hours, stirring every 30 minutes.
3. Break the bacon slices into bits and add to the cooked dip along with the chopped cilantro. Mix it well and set to “keep warm” while serving. Extra fresh cilantro leaves, shredded cheese and bacon pieces can be added to the top as a garnish if desired.

14. Bean Dip

Bean Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup salsa
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1 Tbsp lime juice (optional)
• 2 Tbsp chopped fresh cilantro (optional)

Instructions

1. 1. Gather and measure all ingredients: drain and rinse the beans and have the cream cheese softened.
2. 2. In a medium saucepan over medium heat, combine the beans, salsa, minced garlic, cumin, chili powder, and salt. Simmer for about 5 minutes, stirring occasionally.
3. 3. Reduce heat to low and whisk in the cream cheese and sour cream until the mixture is smooth and creamy.
4. 4. Stir in the shredded cheddar cheese and cook 1–2 minutes more until the cheese is melted and the dip is heated through.
5. 5. Remove from heat and stir in the lime juice and cilantro, if using; taste and adjust seasoning as needed.
6. 6. Serve warm with tortilla chips, fresh vegetables, or as a topping for nachos.

15. Instant Pot Spinach Artichoke Dip

Instant Pot Spinach Artichoke Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT40M · Yield: [‘6’, ‘6 – 10’]

Learn how to make the Ultimate Instant Pot Spinach Artichoke Dip (Pressure Cooker Spinach Artichoke Dip). Creamy cheesy umami bite of crusted toasty bread or crispy tortilla chips. Your party crowd will rave over this delicious party appetizer!

Ingredients

• 1 package (10oz or 284g) frozen chopped spinach (, drained and squeezed)
• 1 can (14oz or 215g) artichoke hearts (, drained and roughly chopped)
• 3 tablespoons (42g) unsalted butter
• 1 (260g) onion (, minced)
• 3 cloves (11g) garlic (, minced)
• 8 oz (227g) cream cheese (, softened at room temperature)
• ½ cup (96g) shredded Gruyere cheese
• ½ cup (96g) shredded mozzarella cheese
• ½ cup (96g) finely grated Parmesan cheese
• ½ teaspoon (0.5g) Italian seasoning
• Salt

Instructions

1. Saute Onions and Garlic: Press “Saute” button to “Sauté Less” to heat up Instant Pot. Wait until it says “HOT” on the screen (~8mins). Add 3 tbsp unsalted butter (45g) in Instant Pot, and ensure the whole bottom is coated with butter. Add in minced onion, minced garlic, and a pinch of salt, then let them cook for 5 minutes to soften the onions (stir occasionally). Turn off the heat.
2. Make Spinach Artichoke Mixture: In a large mixing bowl, mix together 8oz (227g) soften cream cheese, chopped artichoke hearts, chopped spinach, ½ cup (96g) shredded Gruyere cheese, ½ cup (96g) shredded mozzarella cheese, ½ cup (96g) finely grated Parmesan cheese, and ½ tsp (0.5g) Italian seasoning. Mix the onion butter mixture into the spinach cheese mixture. Give it a taste and season with salt and freshly ground black pepper (for reference, we used a large pinch of salt). Transfer everything into a cake pan.
3. Pressure Cook Spinach Artichoke Dip: Clean and dry the inner pot. Add 1 cup (250ml) cold water, and a trivet in Instant Pot. Place the cake pan filled with spinach artichoke dip on the trivet. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 14 minutes + 10 minutes Natural Release. Open the lid carefully.
4. Optional – Melt Cheese: Sprinkle mozzarella cheese and Parmesan cheese on top of the spinach artichoke dip. Place the air fryer lid on the Instant Pot Duo Crisp. Press “Air Fry” button, set the temperature to 400°F and cooking time to 8 minutes. Pro Tip: It takes roughly 6 – 7 minutes + the preheat time. You can open the lid to check the progress. Oven Method: Place the cake pan on the top rack of the oven, then use the broil function for a few minutes.
5. Serve: Serve this crowd-pleasing spinach artichoke dip with crackers, tortilla chips, or lightly toasted baguette slices. Enjoy your wonderful party~ 🙂

16. Caramelized Onion Dip

Caramelized Onion Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’, ’12 servings’]

After following my Caramelized Onion Dip recipe from scratch, I guarantee you will never take the shortcut with a store-bought version again. It’s so fresh and utterly delicious!

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 large yellow onions (thinly sliced)
• 1 tablespoon sugar
• 8 ounces cream cheese (softened)
• 1 cup sour cream
• ½ cup mayonnaise
• ½ teaspoon garlic powder (or cayenne pepper)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh chives (optional)

Instructions

1. Melt the butter and olive oil in a large skillet over medium heat. Add the onion slices and cook for about 5 minutes, until softened.
2. Sprinkle the sugar over the onions and reduce the heat to medium low. Continue cooking for 40 to 60 minutes, stirring occasionally, until the onions are golden brown and caramelized.
3. Remove the onions from the heat and let cool slightly, then give them a rough chop.
4. Beat the softened cream cheese, sour cream, mayonnaise, and garlic powder until creamy.
5. Stir in the Worcestershire sauce, caramelized onions, and chives, if using.
6. Serve the dip immediately, at room temperature, or chilled with potato chips, crackers, or veggie sticks.

17. Cannoli Dip

Cannoli Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT495M · Yield: [‘8’, ‘8 servings’]

Make an easy, sweet, and creamy Cannoli Dip in under an hour for your next party. It’s a delicious and classic Italian Dessert, but better.

Ingredients

• 16 ounces whole milk ricotta cheese (drained/strained (that’s 2 cups))
• 8 ounces full fat mascarpone cheese (excess liquid drained (that’s 1 cup))
• 1 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup mini chocolate chips (divided)

Instructions

1. In a medium bowl, combine ricotta with mascarpone and beat with a hand mixer until smooth. Gradually add in the powdered sugar, and beat until thick and creamy. Add in the vanilla extract and mix again.
2. Fold in ¾ of the choc chips. Cover the bowl with plastic wrap, and chill in the fridge for at least 1 hour and up to 48 hours.
3. Transfer to a bowl, sprinkle with the remaining chocolate chips. Serve with broken waffle cones or cannoli chips and fresh strawberries.

18. Avocado Shrimp Salsa

Avocado Shrimp Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘6’]

Ready in just 20 minutes, this avocado shrimp salsa recipe is a fresh and delicious salsa loaded with avocado, cucumber, shrimp and cilantro. Think a cross between a fresh salsa and ceviche. It’s a fabulous appetizer that your guests will rave about!

Ingredients

• 1 tbsp olive oil
• 3/4 lb raw shrimp (peeled and deveined)
• 1/4 tsp salt
• 3 avocados (diced)
• 1/2 cucumber (diced)
• 1 tomato (diced)
• 1/4 cup diced red onion
• 1/2 cup chopped cilantro
• 1/2 jalapeno (minced, optional)
• 1 clove garlic (minced)
• 2 limes (juice only)

Instructions

1. Heat oil in a medium frying pan over medium heat. Add shrimp and salt, cook for 2-3 minutes per side until shrimp is opaque and fully cooked. Set aside to cool and chop into bite sized pieces.
2. In a large bowl, toss cooled shrimp with avocado, cucumber, tomato, red onion, cilantro, jalapeno and garlic. Sprinkle with lime juices and toss well to combine.

19. Mexican Shredded Chicken Dip

Mexican Shredded Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’10’]

This Mexican Shredded Chicken Dip is always a crowd pleaser! Shredded chicken, chiles, salsa and tons of cheese all baked together to bubbly, melted perfection.

Ingredients

• 4 Cups rotisserie chicken (shredded)
• 4 Cups Mexican shredded cheese (divided)
• 1 8 Ounce brick cream cheese (softened)
• 1 Cup salsa
• 1 4 Ounce can green chiles
• 3 Scallions (green and light green parts only, thinly sliced)
• Tortilla chips (for serving)

Instructions

1. Pre heat oven to 350 degrees.
2. Mix the cream cheese, salsa, green chiles, half of the scallions and half of the cheese together in a bowl. Fold in the chicken. Pour the entire mixture into a baking dish and top with the remaining cheese. Bake for 20 minutes then broil for 5 minutes, until cheese is bubbly and browned in spots.
3. Scatter the rest of the scallions over the top and serve with tortilla chips.
4. Enjoy!

20. BLT Dip

BLT Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) cream cheese, softened
• 1/2 cup (120 ml) sour cream
• 1/4 cup (60 ml) mayonnaise
• 1 cup finely chopped romaine or iceberg lettuce
• 1 cup diced ripe tomato, drained
• 6 slices bacon, cooked until crisp and crumbled
• 2 green onions, thinly sliced
• Salt and freshly ground black pepper, to taste

Instructions

1. 1. Cook the bacon until crisp, then transfer to paper towels to drain and crumble once cooled.
2. 2. In a medium bowl, beat the cream cheese until smooth. Stir in the sour cream and mayonnaise until fully combined.
3. 3. Fold in the chopped lettuce, diced tomato, crumbled bacon, and sliced green onions. Season with salt and pepper to taste and mix until evenly incorporated.
4. 4. Transfer the mixture to a serving plate. Chill for at least 30 minutes to let the flavors meld.
5. 5. Serve the BLT Dip with tortilla chips, pita chips, or sliced raw vegetables.

21. Roasted Red Pepper Feta Dip

Roasted Red Pepper Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Yield: [’10’]

Roasted Red Pepper Feta Paprika Dip -Easy Cheese Chip Dip that comes toghether in 5 minutes.Party appetiser to go with pita bread,veggies and chips

Ingredients

• 8 Ounces Feta Cheese
• 3 Red Bell Peppers (or 1 cup Roasted Red Peppers*)
• 1/4 Cup Extra Virgin Olive Oil
• 2-3 Cloves Garlic
• 1/2 Lemon (2-3 tbsp of lemon juice)
• 1 tbsp Dried Oregano
• 1 tsp Ground Chilli (Paprika or Cayenne)
• Salt

Instructions Roasting Red Peppers

1. Skip this step if using storebought roasted peppers.
2. Cut the peppers into half.Remove the seeds.Place them seed side down on a baking tray.
3. Roast the peppers for 20 minutes at 200 C or 400 F till the skins are black.(not all black but majority parts of it.

Store Bought Roasted Red Peppers

1. Remove 1 cup worth of roasted red peppers from the jar.Give them a quick rinse under water.Pat dry with a paper towel.

Processing the Dip

1. Add cubed feta into the food processor first.
2. Next add the roasted peppers.
3. Follow it up with Olive oil, Garlic, Oregano, Salt, Chili and lemon juice.
4. Close the lid and blend or process till you get the desired texture.
5. Scoop it up in a shallow bowl or a plate.Drizzle with olive oil and serve along with pita or chips.

22. Dill Pickle Dip

Creamy Dill Pickle Dip [Philly Dip Copycat Recipe] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT70M · Yield: [‘6’, ‘6 – 2 Cups of Dip’]

A very accurate replica of the Canadian Philly Pickle Dip!

Ingredients

• 3/4 Cup Milk
• 1/4 Cup Pickle Brine
• 2 tsp Corn Starch
• 8 oz Cream Cheese (Softened)
• 3/4 Cup Finely Chopped Dill Pickles
• 1/4 tsp Salt

Instructions

1. In a small saucepan, whisk together milk, pickle brine, and corn starch.
2. Add cream cheese, carefully whisk until smooth. Add chopped pickles and salt, stir to combine.
3. Bring to a simmer over medium heat, stirring constantly until thickened.
4. Remove from heat, cool to room temperature before covering and chilling until cold.
5. Serve with chips or veggies.

23. Healthy Avocado Hummus

Creamy Avocado Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

Creamy Avocado Hummus Dip whipped up easily in the food processor and topped with everything bagel dukkah. Just add crackers, chips, or veggies! Gluten-free, vegan.

Ingredients

• 1 medium avocado, ripened
• 1 15oz can chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 1/4 teaspoon ground coriander
• 1-2 pinches ground cayenne pepper
• 1/4 teaspoon onion powder
• 1 teaspoon salt
• black pepper, to taste
• juice of 3 limes
• 2 tablespoons extra virgin olive oil ((plus more if needed))
• 3/4 cup raw almonds (finely chopped or blitzed in food processor)
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• 3 teaspoons dried minced onion
• 3 teaspoons dried minced garlic
• 1/2-1 teaspoon sea salt
• black pepper, to taste

Instructions Avocado Hummus

1. Add all hummus ingredients to the bowl of a food processor. Process until smooth.
2. Transfer to a serving dish. Garnish with additional olive oil and sprinkle with everything bagel dukkah if desired.

Everything Bagel Dukkah

1. Combine all dukkah ingredients in a small bowl. Stir to thoroughly incorporate.
2. Sprinkle on top of avocado hummus. Store extra in an airtight container.

24. Avocado Crack Dip

Avocado Crack Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’10’]

As if guacamole wasn’t already good enough, enter Avocado Crack Dip. Take classic guacamole ingredients, add some cheese, and vinegar and you’ve got a delectable dip you won’t want to stop eating

Ingredients

• 2 large avocados
• ½ cup cherry tomatoes (diced)
• ¼ cup red onion (diced)
• 1 small jalapeño (diced)
• 2 tbsp chopped cilantro
• ½ cup feta cheese
• 2 limes (juiced)
• 2 tsp seasoning (Chile Lime or Everything but the Elote)
• 1 tsp* salt (more to taste)

Instructions

1. Prep ingredients: First dice jalapeño, onions, and cilantro into small pieces. Finely dice cilantro. Remove the pits from the avocados and dice into small pieces as well as the tomatoes into quarters.
2. Add all prepped ingredients to a mixing bowl. Save a tbsp of feta cheese for topping! Tip: microwave the whole lime for 15 seconds before cutting & juicing for the juiciest results.
3. Toss together using a rubber spatula being careful not to mash up the avocado too much. Salt to taste!
4. Serve with tortilla chips and enjoy!

25. Spicy Queso Hummus Dip

Spicy Queso Hummus Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 1

Savory and ready fast, this Spicy Queso Hummus Dip Recipe is a creamy and zesty blend of hummus, queso and spices – all with a cheesy, crowd-pleasing kick!

Ingredients

• 1/2 cup Sabra Supremely Spicy Hummus
• 1/2 cup milk
• 8 ounces shredded cheddar cheese
• 1 medium tomato, finely chopped (about 1/2 cup)
• cilantro
• chopped tomatoes
• chips or vegetables

Instructions

1. In small pot, whisk together hummus and milk. Bring to boil over high heat.
2. Remove from heat and stir in cheese a little at a time until fully melted and incorporated.
3. Stir in tomato and serve immediately with cilantro, chopped tomatoes and chips or vegetables.

26. Corned Beef Dip

Delicious Corned Beef Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 4

A creamy veggie dip that is full of crumbled corned beef, fresh herbs, and onions! Tons of flavor in little time, great for entertaining and game day.

Ingredients

• 1 cup Sour Cream
• 1 cup Mayonnaise
• 1 can Corned Beef, crumbled
• 1 med Onion, finely diced
• 1 handful Fresh Parsley (aprox 1/4c), chopped
• 2 tablespoon Dried Dill, can use fresh if you prefer

Instructions

1. In a medium bowl stir together the sour cream and mayonnaise until well combined.
2. Add in crumbed corned beef with parsley, dill and onion. Mix well until fully combined.
3. Serve cold with fresh veggies, crackers or tortilla chips.

27. Hot Artichoke Dip

The Best Hot Artichoke Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

The best hot artichoke dip! EVERYONE always asks for this recipe! It’s perfect for any kind of party or gathering.This tried-and-true recipe was originally published in 2014 and is one of my #1 appetizer recipes today. This family favorite is easy-to-make and has a great make-ahead option!

Ingredients

• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cups chopped marinated artichoke hearts (drained)
• 1 cup grated parmesan cheese
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 350°F. Using a stand or hand mixer, cream together the cream cheese, mayonnaise, and sour cream until well combined.
2. Add the remaining ingredients and mix.
3. Spoon the mixture into a 9×9 or 9×13 baking dish. Bake at 350°F for 25-30 minutes, until slightly browned and hot/bubbly. Serve immediately with tortilla chips or gluten-free bread. Enjoy!

28. Layered Greek Hummus Dip

Loaded Greek Hummus Dip with Toasted Pita Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Greek hummus dip combines a creamy spread with crunchy Greek salsa and plenty of salty toppings. Serve it with toasty baked pita chips!

Ingredients

• White bean hummus
• 3 cherry tomato (seeded and chopped)
• ½ cup English cucumber (seeded and chopped)
• 1 tablespoon Italian flat-leaf parsley (chopped)
• 1 teaspoon mint leaves (chopped)
• 1 teaspoon lemon juice
• ¼ cup Feta Cheese
• ¼ cup Kalamata olives (sliced)
• 1 teaspoon capers
• 6 pita rounds or Naan bread
• 2 tablespoons olive oil
• 1 teaspoon dried oregano

Instructions

1. Prepare a batch of white bean hummus and refrigerate until ready to assemble the dip.
2. In a small bowl, gently toss together the tomato, cucumber, parsley, and mint. Drizzle with a teaspoon of lemon juice and toss again.
3. When ready to assemble the dip, spread the white bean mixture in the bottom of a flat bowl or pie plate.
4. Use a slotted spoon to layer the prepared Mediterranean Pico on top.
5. Next, sprinkle with Feta Cheese, sliced Kalamata olives, and capers. Serve immediately with baked pita chips, crackers, or veggie sticks.

Pita Chips

1. Preheat the oven to 400 degrees.
2. Cut each pita or naan in half and then into 8 wedges and arrange on a large baking sheet. Brush olive oil over the pitas pieces and sprinkle with the oregano.
3. Bake for 8 to 12 minutes, until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the layered dip.

29. Crock Pot Pizza Dip

Crock Pot Pizza Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT90M · Total: PT91M · Yield: [’12’]

Looking for an easy appetizer that will wow your party guests? This Crock Pot Pizza Dip is just what you need! It tastes just like pizza in dip form, and it’s so easy to make and serve with toasted bread, tortillas, or your favorite vegetables!

Ingredients

• 8 oz cream cheese ((softened))
• 2½ cups mozzarella cheese ((shredded))
• 8 oz pizza sauce
• 1 tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp garlic powder
• 10 oz mini pepperoni ((divided in half))

Instructions

1. Add cream cheese, 1½ cups mozzarella cheese, pizza sauce, Italian seasoning, onion powder, and ½ of the pepperoni to a 6-quart slow cooker. Stir until well combined.
2. Cover and cook on high for 1½ or low for 2-3 hours. Stir everything occasionally.
3. Top with remaining cheese and pepperoni. Cover and cook for 10-15 or until cheese is melted.
4. Serve with toasted bread or tortilla chips. Enjoy!

30. Healthy Onion Dip

Healthy Onion Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 .25 cup servings’]

A Healthy Onion Dip Recipe everyone will love! This Greek Yogurt Onion Dip is low calorie, low fat, high protein and perfect for snacking!

Ingredients

• 1 tablespoon olive oil
• 2 cups onions (sliced thinly ( about 2 onions))
• ½ tablespoon garlic (minced)
• 1 cup non fat greek yogurt
• 2 teaspoons Worcestershire sauce
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder

Instructions

1. In a saute pan add olive oil, onions and garlic. Cook over low heat for 15-20 minutes until onions are caramelized and browned.
2. Let the onions cool for 5-10 minutes. Chop the onions finely with a knife.
3. In a large bowl mix together cooled, cooked onions, yogurt, Worcestershire sauce and spices until combined.
4. Serve with chips or veggies & enjoy

31. 7-Layer Mexican Taco Dip

7 Layer Mexican Taco Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT15M · Yield: [’14’, ’14 people’]

Easy 7 layer taco dip is a delicious appetizer that will elevate any party! Guacamole, sour cream, cream cheese, beans, cheese and a blend of Mexican spices are perfectly layered. Plus it comes together in less than 15 minutes.

Ingredients

• 16 oz can refried beans (1st layer on bottom)
• 16 oz jar guacamole
• 16 oz sour cream
• 8 oz cream cheese
• 1 oz taco seasoning packet
• 1½ cups shredded cheddar cheese
• 2-3 scallions, chopped
• 2-3 Roma tomatoes, small dice
• 4-6 oz black olives, sliced

Instructions

1. Cream together the sour cream, taco seasoning and cream cheese in a bowl using a hand mixer or standing mixer. You can also do this by hand. Just make sure your cream cheese is at room temperature to make it easier to mix.
2. Layer ingredients in either a 7 x 11″ or 9 x 9″ glass casserole dish.Start on the bottom with…Refried beans > guacamole > cream cheese/sour cream mixture > cheddar cheese > tomatoes > scallions > olives (last)
3. Chill in the fridge for up to 24 hours. Serve with tortilla chips.

32. Beet Hummus

Beet Hummus (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 small bowls’]

This flavorful, vegan hummus dip is a yummy twist on your regular hummus. Give this beetroot hummus a try and enjoy it with oatcakes, carrots, celery, or any other snacks. It’s gluten-free and dairy-free.

Ingredients

• 1 can chickpeas (washed and drained)
• 1 cooked beet
• 1/4 cup tahini
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp olive oil
• 1 tsp hemp seeds

Instructions

1. Add all the hummus ingredients to a processor and pulse until one smooth texture.
2. Transfer to a bowl, top up with olive oil and hemp seeds.
3. Serve with foods of choice!

33. White Bean Dip

White Bean Dip Recipe with Homemade Pita Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 1

This delicious White Bean Dip Recipe offers the subtle balance of flavors packed into each bite. Perfect with seasoned homemade pita chips.

Ingredients

• 6 pitas
• 3 T. olive oilsalt and pepper, to taste
• 1 – 15 oz. can cannellini beans, drained and rinsed
• 3 cloves fresh garlic, peeled
• 2 T. fresh lemon juice
• 2 – 3 large fresh sage leaves, chopped
• 1/3 c. regular extra virgin olive oil salt and pepper, to taste
• 1 T. high-quality extra virgin olive oil dash cayenne pepper

Instructions

1. Preheat oven to 375 degrees.
2. Line a rimmed baking sheet with parchment paper.
3. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet.
4. Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge to toast the opposite side.
5. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
6. Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
7. Pour bean mixture into a serving bowl and season with salt and pepper to taste.
8. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil.
9. Serve with your homemade seasoned pita chips. Or for extra options, serve with vegetable crudités.

34. Indian-Spiced Guacamole

Indian-Spiced Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 ripe avocados, halved, pitted, and flesh scooped
• 2 tablespoons fresh lime juice (about 1–2 limes)
• 1/4 cup finely chopped red onion
• 1 small jalapeño, seeded and minced (adjust to taste)
• 1/2 cup chopped fresh cilantro leaves
• 1 small tomato, diced (optional)
• 1 garlic clove, minced (optional)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon garam masala
• 1/2 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper (optional)

Instructions

1. 1. Prepare and measure the ingredients: halve and pit the avocados, scoop the flesh into a bowl and mash to your preferred chunky texture; finely chop the red onion, jalapeño, and cilantro; dice the tomato (if using); mince the garlic (if using); squeeze the lime for juice; measure the spices and salt.
2. 2. Toast the spices: in a small dry skillet over medium heat, toast the cumin, coriander, and garam masala for 1–2 minutes until fragrant, then remove from heat.
3. 3. Mix the guacamole: to the mashed avocado, add lime juice, red onion, jalapeño, cilantro, tomato (if using), garlic (if using), toasted spices, salt, and pepper; stir until just combined and still chunky.
4. 4. Taste, adjust, and serve: adjust salt or lime juice as needed; let rest 5–10 minutes if time allows to meld flavors; serve with tortilla chips, pita chips, or sliced vegetables.

35. Maryland Crab Dip

Crab Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’14’]

This Maryland crab dip recipe is one of my favorite appetizers. I’ve been eating blue crabs all my life, and this is a recipe from years of eating crab dip!

Ingredients

• 4 ounces Cream Cheese (1/2 package, softened. I used Neufchatel light cream cheese.)
• 1/2 Cup Mayonnaise (I used Kraft light version)
• 1 teaspoon Old Bay (plus more for topping)
• 1/4 teaspoon dry mustard
• 8 oz crab meat (lump)
• 1 Tablespoon Gouda cheese (shredded)
• 1 Tablespoon cheddar cheese (shredded)

Instructions Instructions

1. Preheat oven to 350º.
2. Mix softened cream cheese with mayonnaise, Old Bay Seasoning, and dry mustard in a large bowl with an electric mixer until smooth.
3. Gently fold in lump crab meat being careful not to break up the lumps.
4. Spoon dip into an oven safe dish.
5. Sprinkle with cheeses.
6. Sprinkle with extra Old Bay Seasoning.
7. Bake for 30 minutes. Brown slightly under broiler on low.
8. Optional: Top with sliced green onions.
9. Serve the crab dip with crackers, tortilla chips, or a baguette sliced and toasted.

36. Avocado Dip

Avocado Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 ripe avocados, peeled and pitted
• 2 tablespoons fresh lime juice
• 1/4 cup finely chopped red onion
• 1 small tomato, diced
• 1 small jalapeño, minced (seeds removed for less heat)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream or Greek yogurt (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. In a medium bowl, scoop out the avocado and mash to your preferred texture.
2. 2. Stir in lime juice and salt to help prevent browning and season.
3. 3. Add red onion, tomato, jalapeño, and cilantro; mix until well combined.
4. 4. If using dairy, fold in sour cream or yogurt until creamy; adjust seasoning with pepper.
5. 5. Taste and adjust lime juice and salt as needed; let stand for 5 minutes to mingle flavors.
6. 6. Serve with tortilla chips, veggie sticks, or your favorite dippers.

37. Gluten-Free Cold Spinach Dip

Gluten-Free Cold Spinach Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT70M · Yield: [‘8’]

This easy Gluten-Free Cold Spinach Dip can be whipped up in minutes and will be a total crowd favorite! A perfect appetizer for parties, gatherings, and game days.

Ingredients

• 12 ounces dairy-free sour cream
• 2 tablespoons nutritional yeast
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1 teaspoon black pepper
• 1/2-3/4 teaspoon salt (to taste)
• 1/2 teaspoon tamari (gluten-free soy sauce)
• 10oz frozen chopped spinach (thawed and drained)
• 1 – 8oz can water chestnuts (drained and chopped)

Instructions

1. Squeeze excess water out of thawed spinach and mix with sour cream in a medium bowl.
2. Stir in the nutritional yeast, spices, salt, and black pepper, followed by the tamari.
3. Fold in the water chestnuts.
4. Cover and chill for at least one hour before serving. Dip can be kept in an airtight container in the refrigerator for 3-4 days.

38. Rotel Sausage Dip

Sausage Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

Cream Cheese Sausage Dip is made with just three simple ingredients and ready to eat in under 15 minutes. This is the best sausage dip ever, everyone loves it.

Ingredients

• 1 pound sausage (I use spicy Italian, Note 2 & 3)
• 1 x 8 ounce package cream cheese
• 1 x 10 ounce can Rotel (Note 3)

Instructions

1. In a skillet, over medium heat, brown the sausage and until no longer pink. Break it down as you cook. Drain fat.
2. Add the Rotel and the cream cheese. Cook and stir until the cream cheese has melted.
3. Serve warm with tortilla chips.

39. Extra Cheesy Buffalo Chicken Dip

Buffalo Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [’12’, ’12 servings’]

Buffalo Chicken Dip is a classic (and easy!) appetizer recipe that features Buffalo chicken in the form of a flavor-packed, creamy, cheesy, zippy dip. And if you use leftover chicken or rotisserie chicken, it takes just 30 minutes to whip up from start-to-finish!

Ingredients

• 8 ounces cream cheese (at room temperature)
• 1 cup sour cream
• 2/3 cup Frank’s RedHot sauce
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon dried dill
• 1/4 teaspoon black pepper
• 2 cups cooked chicken (shredded)
• 2 scallions (green and white parts, thinly sliced, divided)
• 8 ounces cheddar (shredded, divided (about 2 cups shredded))
• 4 ounces mozzarella (shredded, divided (about 1 cup shredded))
• Corn chips
• Crackers
• Low carb crackers
• Chopped vegetables like bell pepper (broccoli, carrot, and/or celery)

Instructions

1. Preheat the oven to 375F.
2. Beat or whisk together the cream cheese, sour cream, hot sauce, garlic powder, onion powder, dill, and black pepper in a large bowl.
3. Stir in the shredded chicken, half the scallion, 3/4 of the shredded cheddar, and 3/4 of the shredded mozzarella.
4. Spread the mixture into a 2-quart baking dish or a 9-inch pie plate. Sprinkle the remaining cheddar and mozzarella on top.
5. Bake until the dip is warm throughout, about 20 minutes. If desired, broil a couple minutes to brown the cheese in spots.
6. Sprinkle on the remaining scallion.
7. Serve.

40. Lasagna Dip

Lasagna Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Easy lasagna dip recipe that has all of the flavor of a pan of lasagna in a quick and easy dip!

Ingredients

• ½ pound Italian sausage
• ¼ cup chopped onion
• 3 cloves garlic (minced)
• 15 ounce can crushed tomatoes
• ½ tablespoon dried basil
• Salt and pepper to taste
• 1 ½ cups ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese (divided)
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 350 F. Lightly grease a shallow baking dish; set aside.
2. In a skillet, brown sausage. Try to break the pieces up; you don’t want any giant pieces of sausage in the dip.
3. Drain, and return to pan.
4. Add onion and garlic; sauté for 30 seconds, stirring the entire time.
5. Add tomatoes, basil, and salt and pepper to taste.
6. Let simmer 5 minutes, stirring occasionally.
7. While the sauce simmers, stir together ricotta, egg, and 1/4 cup Parmesan cheese.
8. Spread cheese mixture into the bottom of prepared baking dish.
9. Top with tomato sauce, and then sprinkle with remaining Parmesan and Italian cheese.
10. Bake for 10-15 minutes, or until hot and bubbly.
11. This dip is especially good when served with garlic knots

41. Peanut Butter Dip

Peanut Butter Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup creamy peanut butter
• 4 oz (115 g) cream cheese, softened
• 1/2 cup plain Greek yogurt
• 2 tablespoons honey (or maple syrup)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1–2 tablespoons milk (or water), to reach desired consistency

Instructions

1. Prepare and measure all ingredients, placing them within easy reach.
2. In a small microwave-safe bowl or saucepan, gently warm the peanut butter and cream cheese until just softened and easily stirred.
3. Stir in the Greek yogurt, honey, vanilla, and salt until the mixture is smooth and well combined.
4. If the dip is too thick, whisk in milk a little at a time until you reach your desired consistency.
5. Taste and adjust sweetness or salt if needed, then transfer to a serving bowl and offer dippers such as apple slices, celery sticks, carrot sticks, pretzels, and crackers.

42. Smoky Vegan Chipotle Queso

Smoky Vegan Chipotle Queso is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘5’, ‘5 servings’]

This delicious vegan version of your favorite Mexican dip, Smoky Vegan Chipotle Queso, is soft, smoky, and addictive!

Ingredients

• 2 cups raw cashews (soaked for 4 hours in boiled water)
• 1/2 tsp smoked paprika
• 3 tbsp olive oil
• 1/4 cup nutritional yeast
• 1/4 cup chipotle sauce
• 1 tsp liquid smoke
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/2 cup water (more if needed for desired consistency)

Instructions

1. Wash and drain soaked cashews.
2. Add all the ingredients into a high-speed blender. You could also use a food processor. The difference will be in the texture, as blenders usually achieve a smoother consistency.
3. Blend until very smooth and creamy. Taste and adjust taste as needed with more salt, spices, or nutritional yeast.
4. Place the sauce in a non-stick saucepan to warm it, stirring regularly to avoid sticking to the bottom. If it gets too thick, you can add extra water at this point.
5. Serve warm with your chosen garnishes.

43. Corn Relish Dip

Corn Relish Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT125M · Yield: [‘6’, ‘6 (1/4 cup serves)’]

This corn relish dip is easy to make, with just a few simple ingredients. Enjoy this dip with chips, crackers, or veggie sticks.

Ingredients

• 130 grams (½ cup / 4.7 ounces) corn relish
• 100 grams (1/2 cup / 3.7 ounces) sour cream
• 100 grams (3.7 ounces) cream cheese, softened
• 2 tablespoon spring onion (finely chopped)
• lime juice (to taste)
• ½ teaspoon sugar (optional)
• Salt and pepper to taste
• Finely chopped parsley or spring onions or corn relish

Instructions

1. Place half the corn relish, sour cream, and cream cheese into a small bowl and mash together with a fork, and mix until the cream cheese is smooth and lump-free.
2. Add the remaining corn relish, spring onion, lime juice, sugar (if using) and mix well, taste, and adjust the season to taste with salt and or pepper.
3. Transfer to a serving dish, cover, and put in the fridge for at least 2 hours for the flavors to develop.
4. Garnish just before serving with finely chopped parsley, spring onions, or a dollop of corn relish on top.
5. Serve with chips, crackers, or veggie sticks.

44. Greek Feta Dip

Dairy-Free Tirokafteri Greek Feta Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT40M · Yield: [‘8’]

This deliciously creamy and tangy dairy-free tirokafteri greek feta dip is perfect for when you need a healthy snack. Serve it with veggie sticks, crostini, and fresh pita, or use it as a side to roasted veggies or meats.

Ingredients

• 225 grams (10 ounces) of firm tofu (use extra frim not regular firm tofu)
• 1 level tablespoon + 1 level teaspoon of white miso paste
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 level tablespoons of nutritional yeast
• 150 grams (5.29 ounces, 2 whole pieces) of roasted pepper from a jar
• 1 tablespoon roasted pepper juice (from the bottled peppers)
• ¼ teaspoon chili flakes or to taste (optional)
• ¼ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• A small quantity of roasted pepper cut into thin slices

Instructions

1. Press the tofu (for about 30 minutes) using a tofu press or a DIY tofu press – see notes below.
2. Break the pressed tofu into pieces and place into a food processor.
3. Add the white miso paste, lemon juice, olive juice, red wine vinegar, garlic powder, onion powder, nutritional yeast, roasted peppers, roasted pepper juice, chili flakes (if using), salt, and pepper, and puree until a smooth paste.
4. Taste for seasoning and adjust if necessary. Transfer to a serving bowl, cover, and store in the fridge for at least 1 hour for the flavors to mature.
5. Serve it garnished with thin slices of roasted pepper on top and vegetable sticks and crackers on the side.

45. Cheeseburger Dip

Cheeseburger Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’12’, ’12 servings’]

Cheeseburger Dip is the best appetizer to bring to a party or serve for game day! It’s an irresistible blend of ground beef, bacon, and cheeses that everyone loves.

Ingredients

• 8 slices bacon
• ¾ pound Ground beef (lean)
• 1 medim yellow onion (finely diced)
• 1 clove garlic (minced)
• 8 ounces cream cheese (softened)
• ½ cup sour cream
• 1 cup shredded sharp cheddar cheese
• ½ cup Monterey Jack cheese
• 1 teaspoon Worcestershire sauce
• salt and pepper (to taste)
• chopped fresh parsley
• Dill pickles (diced)

Instructions

1. Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
2. To a skillet over medium-high heat, add the bacon and cook until crispy. Drain on paper towels. Crumble when it’s cool enough to handle.
3. To the same skillet, add hamburger meat and onion and cook together breaking the meat apart with a wooden spoon until it’s cooked through (5 minutes). Add garlic, and cook for 30 seconds. Remove from heat. Drain fat if necessary.
4. In a mixing bowl, combine the meat with cream cheese, sour cream, half of the cheeses, Worcestershire sauce, crumbled bacon, and season with salt and pepper. Mix everything well.
5. Transfer to a baking pan or skillet, top with the remaining cheese, and bake for 15 minutes or until hot and bubbly.
6. Garnish with chopped parsley and diced pickles. Serve hot with potato chips.

46. Cheesy Shrimp Dip

Cheesy Shrimp Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Cheesy Shrimp Dip makes a delicious dinner party appetizer. Serve hot and bubbly with pita chips, a sliced and toasted baguette, or assorted crackers.

Ingredients

• ½ pound medium fresh shrimp (peeled and deveined)
• 2 tablespoons butter
• 2 cloves garlic (minced)
• 2-3 green onions (sliced)
• 2 tablespoons fresh lemon juice
• 1 (8-oz.) pkg. cream cheese (softened)
• ¼ cup shredded Parmesan cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• Pinch salt
• Pinch cracked black pepper
• Smoked paprika (for garnish)

Instructions

1. Preheat the oven to 350 degrees.
2. Coarsely chop the shrimp. Melt the butter in a large skillet over medium heat. Then, add the shrimp, garlic, and green onions and cook just until the shrimp are pink, 2 to 3 minutes.
3. Stir in lemon juice and reduce heat to low. Add the cream cheese, stirring until melted completely.
4. Add the sour cream, mayonnaise, Parmesan and mozzarella cheeses and stir until well combined.
5. Season the dip with salt and pepper, then spoon the mixture into a 1-quart baking dish. Evenly sprinkle the top with smoked paprika.
6. Bake for 30 minutes, or until lightly browned and bubbly. Serve immediately with pita chips or crackers.

47. Blue Cheese Dip

Homemade Blue Cheese Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’12’]

Homemade Blue Cheese Dip is made from scratch with blue cheese crumbles, mayonnaise, sour cream and zesty seasonings. Perfect for chicken wings!

Ingredients

• 1/2 cup blue cheese crumbles
• 1/2 cup mayonnaise
• 1/2 cup full-fat sour cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon bottled or fresh lemon juice
• 1/4 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 Tablespoon fresh parsley (for garnish) (chopped fine)

Instructions

1. In a large mixing bowl, combine all ingredients together.
2. Mash some of the blue cheese crumbles with the back of a spoon and stir vigorously with the rest of ingredients (except parsley). Place in a serving bowl and garnish with fresh parsley.
3. Place dip in a mason jar or airtight container and seal tightly. Keep in the refrigerator until ready to use.

48. Everything Bagel Dip

Everything Bagel Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’12’, ’12 servings’]

A creamy dip made with everything bagel spice. Serve it with bagel chips. I dare you to try and leave it alone!

Ingredients

• 1 8 ounce package cream cheese (softened)
• 1 1/2 cups sour cream
• 1 teaspoon onion powder
• 1 1/2 Tablespoons Everything Bagel Seasoning Mix

Instructions

1. Mix cream cheese with your mixer until smooth. Add in spices and sour cream, beat until combined.
2. Scoop into a bowl, Serve with bagel chips.
3. Refrigerate any leftovers.

49. Hot Shrimp Dip

Hot Shrimp Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [’12’, ’12 people’]

This hot shrimp dip is slightly spicy and so delicious.

Ingredients

• 1 pound shrimp (jumbo, 16-20 count)
• 1½ cups corn (freshly cut (about 2 cobs))
• 1 teaspoon Slap Ya Mama seasoning (or other Cajun seasoning)
• ½ teaspoon black pepper
• 1 tablespoon minced garlic
• ¼ cup parmesan cheese (freshly grated)
• ¼ cup Gruyère cheese (freshly grated)
• ½ cup mayonnaise (reduced fat )
• 8 ounces cream cheese (light, at room temperature)
• ¼ cup parsley (fresh)
• ½ cup Panko bread crumbs
• 1 tablespoon olive oil

Instructions

1. Cook shrimp using Zatarain’s Crawfish and Shrimp Boil. Follow directions on package.
2. While shrimp is cooking, cook corn by placing it in boiling water for 4-5 minutes. Once corn is done, cool enough so you can handle it, and cut it off the cob into a large bowl. Scrape the cob to get all that corn goodness.
3. Once shrimp has cooled, cut it into bite sized pieces and add to corn.
4. Preheat oven to 350º
5. Add seasonings and garlic. Gently mix.
6. Stir softened cream cheese and mayonnaise together until creamy, and add it to the shrimp and corn, gently mixing until it’s well combined.
7. Add parsley and gently mix.
8. Reserve 1 tablespoon each of Gruyère and parmesan cheese for the topping, and add the rest of the cheese to the dip. Gently mix well.
9. Add the dip to a 4 quart baking dish.
10. Top with reserve cheeses.
11. Place the Panko bread crumbs in a microwave-safe small bowl. Add oil and mix well. Microwave the bread crumbs for 3-4 minute, in one minute increments, stirring well between each one. The bread crumbs should be golden brown. Let cool.
12. Once the breadcrumbs have cooled enough, sprinkle them on top of the shrimp dip, trying to distribute them evenly.
13. Bake in preheated oven for 25 minutes. Serve hot or warm.

50. Bacon and Sriracha Dip

Bacon and Sriracha Chip Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

An easy and delicious chip dip recipe with both the warm spice of Sriracha and the savory deliciousness that bacon brings. This Bacon and Sriracha Chip Dip Recipe is so easy to make and a perfect game-day or potluck dish.

Ingredients

• 1 cup sour cream
• 2 tablespoons (or more, to taste) bacon bits
• 2 tablespoons sriracha
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. ingredients to a bowl.
2. Allow to sit in refrigerator for 1 hour.(Optional)

51. Dill and Shallot Lemony Yogurt Dip

Dill and Shallot Lemony Yogurt DIp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Dilly Shallot Yogurt Dip for the perfect side to chips! Light, lemony, and packed with dill and shallot, this dip won’t weigh you down. 

Ingredients

• 1 cup thick Greek Yogurt
• 1 large shallot, very finely chopped
• 1/4 cup chopped fresh dill
• 1/2 lemon, juiced
• 1/8 tsp kosher salt
• 1/8 tsp fresh ground black pepper

Instructions

1. Combine all ingredients together in a bowl.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.