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Homemade dip ideas
Who doesn’t love a delicious deep to make your chips ever better? If you’re a dip lover we have something for you, our guide to the best dips ever! Whether you need game day food for a Sunday showdown, or are in need of a last-minute party appetizers, these delicious picks fit any occasion.
PIZZA DIP
INGREDIENTS.
- 8 oz. cream cheese, at room temperature
- 1/2 c. sour cream
- 1 clove garlic, grated
- ¾ tsp. dried oregano
- Pinch of red pepper flakes
- Kosher salt
- 6 oz. mozzarella cheese, coarsely grated, divided
- ½ c. grated Parmesan, divided
- 1 ¼ c. pizza or marinara sauce
- 2 oz.mini pepperoni slices
- 1 baguette, warmed and sliced
PREPARATION.
1. Heat oven to 400°F. In medium bowl, combine cream cheese, sour cream, garlic, oregano, red pepper flakes and ½ teaspoon salt. Fold in 1 cup mozzarella and all but 2 tablespoons Parmesan.
2. Transfer mixture to shallow 1-qt baking dish. Top with pizza sauce; sprinkle with remaining mozzarella and Parmesan, then pepperoni. Bake until bubbling and cheese begins to brown, about 15 minutes, broiling 1 to 2 minutes if needed. Let rest 5 minutes before serving. Serve with baguette slices for dipping.
AVOCADO DIP
INGREDIENTS
- 2 small poblano peppers
- 2 cloves garlic, not peeled
- 1 small jalapeño
- ½ medium onion, halved
- 1 tbsp.olive oil
- 2 ripe avocados
- 1 bunch cilantro, including stems
- 1/4 fresh lime juice (from about 3 limes)
- Kosher salt
- Totchos, for serving
PREPARATION
1. Heat broiler.
2. On rimmed baking sheet, toss poblanos, garlic, jalapeño, and onion with oil. Broil, turning peppers once halfway through, until vegetables are deeply charred, 6 to 8 minutes. Let cool, then use paper towel to remove any skins and seeds.
3. Transfer vegetables to blender along with avocados, cilantro, lime juice, 1/4 cup water, and 1/2 teaspoon salt and puree until smooth, adding additional 1 tablespoon water if needed. Serve with totchos.
SPINACH AND YOGURT DIP
INGREDIENTS
- 3 tbsp. olive oil
- 1 small onion, finely chopped
- 1 large clove garlic, finely chopped
- 8 oz. frozen leaf spinach, thawed and squeezed dry
- 2 c. plain Greek yogurt
- 1 tbsp. fresh lemon juice
- Kosher salt and pepper
- 1/4 c. fresh mint leaves, coarsely chopped
PREPARATION.
1. Heat 1 tablespoon oil in large skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in garlic and cook 2 minutes; transfer to bowl.
2. Chop spinach and toss with onion mixture. Fold in yogurt, lemon juice and 1/2 teaspoon each salt and pepper.
3. Heat remaining 2 tablespoons oil in skillet until shimmering. Add mint and cook until sizzling and fragrant, 1 minute. Let cool slightly, then spoon over yogurt dip. Makes 2 2/3 cups.
GRILLED ONION DIP
INGREDIENTS.
- 2 tbsp. extra-virgin olive oil
- 1tsp. fresh thyme leaves, chopped
- 1 medium sweet onion, cut into 1/2"-thick slices
- 1 clove garlic, unpeeled
- 4 oz. cream cheese, softened
- 1/2 c. low-fat sour cream
- 1/4 c. mayonnaise
- 2 tbsp. lemon juice
- 2 tbsp.
- Worcestershire sauce
- Naan chips or pita chips, for serving
PREPARATION.
1. Heat grill to medium-low. Combine oil, thyme, and 1⁄4 teaspoon pepper; brush over onion. Grill onion and garlic 15 minutes or until tender and slightly charred, turning once. Transfer to cutting board; cool.
2. Peel garlic and place in bowl of food processor along with onion. Pulse just until chopped. Add cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, and 1/2 teaspoon salt; pulse until combined but not smooth. (Makes about 1 ½ cup) Transfer to serving bowl. Refrigerate, covered, until cold. Serve with Naan Chips or pita chips.
THREE CHEESE FONDUE
INGREDIENTS.
- 1 tbsp. olive oil
- 2 shallots, finely chopped
- 3/4 c. dry white wine
- 1 ¼ c. heavy cream
- 8 oz. cream cheese
- 8 oz. Gruyére, grated (about 2 cups)
- 6 oz. Emmenthaler, grated (about 1 1/2 cups)
- Pinch freshly grated nutmeg and black pepper
- Cable-Kint Breadsticks, for serving
- Roasted potatoes and Broccolini, blanched green beans, grapes, apples, and pears, for serving
PREPARATION
1. Heat oil in a medium saucepan over medium-low heat. Add shallots and cook, stirring occasionally, until tender, 5 to 6 minutes. Add wine and simmer until reduced to 1/2 cup, 5 to 6 minutes.
2. Add heavy cream, cream cheese, Gruyère, and Emmenthaler. Cook, whisking, until cheese is melted and mixture is smooth (make sure not to let it stick and scorch). Increase heat to medium-high and cook, whisking, until steaming and pourable, 3 to 4 minutes. Stir in nutmeg and pepper.
3. Transfer mixture to a fondue pot and serve with Cable-Knit Breadsticks, potatoes, Broccolini, green beans, grapes, apples, and pears alongside.
