Delightful Party Dip Recipe Collection - Dip Right In
Dips are very versatile and are ideal for parties. They come in a huge variety of forms from salsas, toppings, dressings and sauces to the classic creamy dips we know and love. You can use a variety of things as edible dunking sticks: raw or roasted vegetables, torn pieces or flatbreads, biscuits and crackers or all sorts, tortilla chips, or simply a spoon or fork to ladle onto bread or as a dressing. What makes dips interesting is the delightful combinations of ingredients added to the base sauce. They are full of surprises.
Below is a collection of the best dip recipes from around the world.
Try these dip recipes as well:
Best Blue Cheese Recipes for Dips, Sauces, Bakes, Pasta and Meat Dishes
Top 10 Best Dip Recipes Ever - Favorites for Parties, Snacks, Entrees
Grilled Smoky Eggplant Yogurt Dip Recipe
Thickened Yoghurt Dip with Spinach and Chilli
Ingredients
- 1/2 teaspoon Salt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon chilli flakes
- 60 g (2 oz) unsalted butter
- 220 g (8 oz) natural yoghurt
- 2 garlic cloves finely chopped
- 500 g (1 lb) large spinach leaves, washed and dried
Method
Mix the yoghurt with 1/4 teaspoon of salt in a small bowl. Transfer the yohurt into a piece of muslin stretched over a sieve suspended over a bowl. Draw up the edges of the muslin to seal. Then, twist the muslin to put some pressure on the yoghurt. Then, transfer the muslin bag. sieve and bowl to the refrigerator. Set aside for 2-3 hours, so the liquid drips out. The yogurt will thicken and reduce in size to about 2/3 its original volume.
Melt half of the butter in a saucepan over medium heat. Add the chilli and a pinch of salt. Cook for a minute, swirling the pan, to activate the moisten the chilli. Set aside to cool.
Heat the oil and the remaining butter in a large pan on a high heat. Sauté half the spinach with a pinch of salt for several minutes until the spinach starts to wilt. Cook the remaining spinach. Combine the spinach batches in the pan. Add the lemon juice and garlic. Then, cook for 1-2 minutes, stirring constantly. Transfer to a food processor and pulse to develop a roughly puree, with large pieces. Combine with the chilli butter and yogurt in a serving bowl. Serve warm.
Stella Salsa Dip with Lime Juice and Hot Chillies
Ingredients
- 3 salad onions
- Juice of 1 lime
- 1/2 teaspoon salt
- 500 g (1 lb) ripe cherry tomatoes
- 1/2 cup coriander, finely chopped
- 1-2 jalapeño or other chillies, depending on your taste preference
Method
Dice the salad onions. Add them to a bowl with half the lime juice. Dice the tomatoes into small cubes and finely chop the chilli and coriander and add to the onions in the bowl. Season to taste with salt and set aside for 30-45 minutes. Taste the salsa and add more lime juice, chilli and salt to suit your taste preferences. Make the salsa just before you need it as it does not keep well.
Butter Bean Paste Hummus Dip with Red Pepper and Walnut Sauce
Ingredients
for the Red Pepper Sauce
- Pinch of Salt
- 6 red peppers
- 2 mild red chillies
- 8 whole garlic cloves
- 1/2 teaspoon tomato paste
- 2 teaspoons balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon sweet smoked paprika
- 60 g (2 oz) walnut halves, lightly roasted and roughly chopped
For the butterbean hummus
- 3 thyme sprigs
- 100 ml grape seed oil
- 1 garlic clove, lightly crushed
- 470 g tinned or cooked butter beans, drained
Method
Pre-heat your oven to 220 degrees (425 degrees F). Place the peppers, whole garlic cloves and chillies on an oven tray lined with baking paper and roast for 20-30 minutes. Remove the chillies and garlic and place in a bowl bowl and set aside. Roast the peppers remaining on the tray for another 15-25 minutes, until the skin begins to blacken. Peel and discard the skins from the peppers and add to the bowl with the chilli and garlic, removing seeds and skins. Transfer to a food processor and add the thyme leaves and 1/2 teaspoon of salt. Blitz to a rough paste, transfer to a medium bowl and stir through half of the walnuts, tomato paste, smoked paprika and vinegar.
Prepare the hummus by heating the oil in a small saucepan over moderate heat, Sauté the crushed garlic clove and thyme sprigs for 2-3 minutes, until the garlic starts to caramelise. Remove the garlic and set aside 2 teaspoons of the oil and the thyme sprigs. Transfer the rest of the oil in the pan into a food processor with the beans, 2 tablespoons of water and 1/2 teaspoon of salt. Blitz to a smooth paste, adding more water if needed. To serve, spread the hummus over a large flat plate, forming a raised rim around the perimeter. Then, spoon the red pepper sauce ion top of the hummus. Sprinkle over the remaining nuts, thyme sprigs and drizzle with a little oil and serve immediately.
Blue Cheese Perfection Dip with Chives
Ingredients
- 1 garlic clove, crushed
- 3 tablespoon sour cream
- 1 tablespoon cider vinegar
- 75 g (2 1/2 oz) cream cheese
- 2-3 tablespoons chives, finely chopped
- 110 g (4 oz) strong flavored, good quality blue cheese, crumbled
Method
Place the cream cheese, garlic, 2/3 of the blue cheese into a bowl and whiz with a stick blender (or using a fork) until quite smooth. Add the vinegar slowly until the taste is right. Fold through the remaining cheese and the chives, reserving a pinch for the top. Serve immediately with raw vegetable sticks or crackers.
Avocado and Podded Broad Bean Dip with Spring Onions
Ingredients
- Salt
- zest from 1 lemon plus 1
- 1 1/2 tablespoon lemon juice,
- 1 large avocado, peeled and chopped
- 60 ml (1/4 cup) Extra Virgin olive oil
- 2 spring onions, trimmed and finely sliced
- 250 g (8 oz) podded broad beans (fresh or frozen)
Method
Bring a small saucepan, half filled with salted water to the boil. Blanch the beans for 2-3 minutes. Then, drain, rinse and drain again. Remove and discard the pads, then setting aside 1/3 of a cup as a garnish. Add the rest of the beans to a food processor with the 2 tablespoons of oil, the avocado, lemon juice, and 1/4 teaspoon of salt. Blitz until just smooth.
Next, heat 2 tablespoons of oil in a small frying pan over moderate heat. Gently sauté the spring onions and lemon zest for 1-2 minutes. Remove the pan from the heat, add the reserved broad beans with a pinch of salt. To serve, distribute the broad bean and avocado paste over a plate. Spoon the spring onion mix into the center and serve immediately.
Spicy Red Lentil Dip Recipe with Ginger, Shallots and Curry Leaves
Ingredients
- Salt to taste
- 2 cups vegetable stock
- 1/2 teaspoons cumin seeds
- 1/2 teaspoons fennel seeds
- 2 teaspoon mild curry powder
- Finely grated zest of 1 lemon
- 1/4 cup Extra Virgin Olive oil
- 40 curry leaves, fresh or dried
- 150 g (5 oz) red lentils, rinsed
- 1 large red chilli, finely chopped
- 2 garlic cloves, peeled and chopped
- 2 banana shallots (or green shallots), finely chopped
- large piece fresh ginger, peeled and finely chopped (1/4 cup)
Method
Heat the oil over medium to high heat in a medium size saucepan with a lid. Sauté the 30 curry leaves for about 30-45 seconds, until they just start to get crisp. Add the fennel and cumin seeds, sauté for 10-15 seconds, until aromatic. Strain the scented oil through a sieve into a bowl underneath. Add the curry leaves and spices to the bowl. Set aside.
Rinse the lentils well. Then, add water and a bouillon cube to a small saucepan and bring to a boil. Reduce heat to low. Add the drained washed lentils, and simmer for 10-15 minutes. Drain thoroughly and then add to a food processor bowl with the red chilli, garlic cloves, chopped ginger, cloves and shallots. Pulse until smooth, adding drizzles of the scented oil. Add more oil or water until the dip forms a paste with the consistency of yogurt. Serve garnished with cilantro or other fresh herbs, and drizzled with the scented oil.
Vegan Cannellini Bean and Pine Nut Dip with Mixed Spices
Ingredients
- 60 g (2 oz) pine nuts
- 1 garlic clove, minced
- 4 tablespoon whole milk
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- 60 g (2 oz) yoghurt (or sour cream)
- 20 g (1/2 oz) fresh white breadcrumbs
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon finely chopped oregano, plus a few small leaves for garnishing
- 400 g (14 oz) tin cannellini beans, drained and rinsed, OR 200 g (8 oz) dried beans, soaked overnight, cooked for 60-75 minutes until tender, and then drained
Method
Place the breadcrumbs in a small bowl and combine with the milk. Set aside for 10 minutes. Meanwhile, toast and toss the pine nuts in a small pan over moderate heat, until golden brown. Transfer the pine nuts into a food processor with the yogurt, garlic, cayenne, breadcrumbs, beans, paprika and oregano. Pulse until not quite smooth so the dip retains some texture. Season to taste with salt and freshly ground black pepper. Cover and chill for an hour or so for the flavours blend and evolve. Bring to room temperature before serving garnished with oregano, pine nuts and a drizzle of olive oil.
Spinach, Sour Cream and Parmesan Cheese Dip
Ingredients
- Pinch Salt
- Pinch of nutmeg
- 3/4 cup sour cream
- 600 g (20 oz) baby spinach
- 60 g (2 oz) finely grated Parmesan
- 1 or 2 garlic cloves, finely chopped
- Pinch of freshly ground black pepper
Method
Rinse the spinach, shake dry and wilt it in a pan with a lid over moderate heat. Transfer the spinach into a colander and rinse well with cold water to stop the cooking process. Then, dry the spinach using paper towels or a tea towel. Next, roughly chop the spinach, then put it into a bowl along with the garlic, sour cream, Parmesan and nutmeg. Mix well, season with salt and pepper and transfer to a serving bowl. Garnish with fresh herbs and a drizzle of olive oil.
Quick and Tangy Yoghurt Dip Recipe with Dill, Mint and Capers
Ingredients
- 1/3 cup of lemon juice
- 1 garlic clove, finely minced
- Fresh hers for a garnish
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped mint
- 1 tablespoon extra-virgin olive oil
- Finely grated zest of one small lemon
- 200 g (7 oz) thick Greek style yoghurt
- Salt and freshly ground black pepper to taste
- 2 tablespoon capers, rinsed and roughly chopped
Method
Add all the ingredients except for the oil to a small bowl and mix well. Season to taste and set aside for 10-15 minutes for the flavors to mature. Transfer to a serving bowl. Sprinkle with fresh herbs and drizzles of oil and serve with the fresh vegetable sticks or crackers.
Classic Home Made French Onion Dip Recipe
Ingredients
- Salt to taste
- 2 cups sour cream
- 1/4 cup mayonnaise
- 2 yellow onions, diced
- 2 tablespoon butter or oil
- Freshly ground black pepper to taste
- 3 cloves of garlic cloves, finely minced
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoons fresh parsley, finely chopped
Method
Heat the butter or oil in a large sauté pan set over moderate heat. Add the diced onions, and sauté while stirring for 2-3 minutes. Then, reduce the heat to low and cook the onions slowly for about 45 minutes stirring regularly until they caramelize and darken in color. Add the minced garlic and sauté for an additional minute. Transfer the onions to a small bowl and set aside in the fridge to cool.
Once the onions have cooled, add them to a mixing bowl. Then, add the mayonnaise, chives, sour cream, parsley, salt and pepper. Combine the mixture until it is smooth and creamy. Serve garnished with herbs and a drizzle of olive oil.