Dip Recipes, Dipping Sauce Recipes | SAVEUR

50 Essential Dip and Dipping Sauce Recipes

Spicy, sweet, hot, cold, and creamy: we've got dips for every occasion

When it comes to finger food, it’s hard to beat a good dip or dipping sauce. Whether you're preparing for a Super Bowl party or summer barbecue, dips are instant crowd-pleasers. For something rich and creamy, a simple mayo dip is the way to go. Mix it with cream cheese, sour cream, and onions to make a classic French onion dip. Not a fan of mayo? Try making dip recipes with yogurt: mix it with cucumber, mint, and dill for a knockout tzatziki, or use pineapple, curry leaves, chiles de arbol, and coconut to make a flavor-packed Indian raita. From Mexican-inspired recipes to American classics, we've rounded up our favorite dip recipes here for a guaranteed touchdown in the kitchen.

king crab gratin

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia's version relies solely on the massive local king crabs, the hallmark of fishermen's kitchens along Chile's southernmost coast. Get the recipe for The Ultimate Crab Dip »

William Hereford

Sautéed Onion and Yogurt Dip

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you'll find in a jar at your local grocery store. It's light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh.

Matt Taylor-Gross

Chile con Queso

This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top.

Matt Taylor-Gross

Summer Tomato and Herb Dip

Your glut of garden tomatoes just found their new home: stirred into caramelized honey and a host of herbs and spices.

Matt Taylor-Gross

Green Hummus

This recipe comes from test kitchen assistant Jake Cohen, inspired by a similar hummus he tried while working at Restaurant Daniel in New York City. Fresh chickpeas provide a vibrant green color and brightness that pair well with the Asian flavors in this dip.

Matt Taylor-Gross

Bluefish Paté

This bluefish paté has all the makings of a traditional fish dip—cream cheese, lemon, herbs—with a few updates to give it some zing.

Farideh Sadeghin

Grilled Corn and Ricotta Dip

Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs.

Matt Taylor-Gross

Caramelized Onion and Sunchoke Dip

Nutty, buttery sunchokes add a chic, decidedly grown-up twist to this classic slumber party staple.

Get the recipe »

Matt Taylor-Gross

Lao Tomato Dip

Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor.

Farideh Sadeghin

Classic Guacamole

Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »

Matt Taylor-Gross

Chilean Tomato and Pepper Sauce (Pebre)

Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. This recipe, from chef Rodolfo Guzmán of Boragó in Santiago, Chile, uses native green ajè cristal chiles, but you can substitute banana peppers to mimic their very mild, floral heat. Get the recipe for Chilean Tomato and Pepper Sauce (Pebre) »

Justin Walker

Salsa Roja

A little bit of smoke and not too much spice will make this your new go-to salsa recipe.

Farideh Sadeghin

Crab, Spinach, and Artichoke Dip

Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs.

Farideh Sadeghin

Cilantro Yogurt Chutney

This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles.

Ingalls Photography

Fromage Fort

Meaning “strong cheese” in French, fromage fort is a classic way to use up all the leftover ends and mismatched scraps of cheese in your fridge. In Julia Turshen’s version, which we adapted from her Small Victories cookbook, a little butter and a few splashes of wine round out the salty cheeses and help them become spreadable enough for topping toast or crackers. Get the recipe for Fromage Fort »

Matt Taylor-Gross

green goddess dressing

By Brown's publication date in the early 1950s, countless variations of green goddess dressing already existed. But Brown provides—then riffs on—the original from San Francisco's Palace Hotel, where the dressing was created. Her version is well-balanced, cutting the mayonnaise and some optional heavy cream with plenty of vinegar, fresh herbs, and salty anchovies. Get the recipe for Green Goddess Dressing »

Matt Taylor-Gross

mustard sauce

Serve this simple but gussied-up dipping sauce with all kinds of party snacks, especially our ultimate pigs in a blanket. Get the recipe for Herbed Mustard Dipping Sauce

Matt Taylor-Gross

nachos

A balance of pickly, salty, cheesy, and crisp, this recipe—inspired by the original—proves that simple is preferable when it comes to nachos. When deep-frying your own tortillas, look for soft tortillas made with all corn (and no flour) for the crunchiest results. Get the recipe for Real Deal Ignacio-Style Nachos »

Matt Taylor-Gross

Wasakaka sauce

Wasakaka is similar to Argentina's chimichurri. With just four ingredients, wasakaka is one of the simplest Caribbean condiments there is, and it's almost always served with roasted and grilled chicken. Get the recipe for Wasakaka Sauce »

Matt Taylor-Gross

Mojo sauce

Mojo is packed with garlic, and the simple addition of citrus and oil makes it a diverse sauce good for marinating or dipping. Serve it with a roast of pernil. Get the recipe for Mojo Sauce

Matt Taylor-Gross

Sunchoke Hummus | Elaine Murphy

The earthy, nutty quality of Jerusalem artichokes works beautifully with tahini and lemon in this appetizer. Get the recipe for Sunchoke Hummus »

Paul Sirisalee | Food Styling: Eugene Jho

Ajvar

A smoky, sweet, and savory condiment as versatile as ketchup. This version is adapted from Tim Wiechmann, of Boston's Playska, a Balkan-style sandwich shop. Get the recipe for Ajvar »

Matt Taylor-Gross

Cream Cheese Dip With Chutney

Tangy mango chutney cuts the richness of this cheesy, bacon-topped, cheddar-flecked dip.

Matt Taylor-Gross

Blue Cheese Dip

This tart, cooling dip is a classic for good reason—it's a perfect match for fiery Buffalo wings.

Todd Coleman

Yogurt and Mint Dipping Sauce

Blue cheese dip is perfect for a traditional chicken wing, but this minty yogurt sauce is a great alternative if you want to mix things up.

Todd Coleman

Fall Radishes with Boursin Dip

A creamy soft cheese spread flecked with dill, parsley, and chive.

Matt Taylor-Gross

Brandy Mayonnaise

This tangy dip, which makes a perfect sauce for steamed crab legs, gets a sweet-and-sour kick from ketchup, brandy, and sour cream.

Laura Sant

Chive Emulsion

Fresh chives infuse a blend of canola and olive oils for the base of this vibrant sauce.

Laura Sant

Clarified Butter

Crushed garlic cloves and red Thai chiles lend depth and heat to sweet, nutty clarified butter.

Laura Sant

Diablo Sauce

This complex tomato-based dipping sauce, which makes a lovely accompaniment to steamed crab legs, presumably gets its name from its fiery hue and its mix of serrano peppers and spicy chile powder.

Laura Sant

Tartar Sauce

With capers, shallots, and fresh parsley, this homemade classic boasts bigger flavor than the stuff most supermarkets sell in a jar.

Laura Sant

Ponzu Sauce

Smoky bonito flakes (thinly shaved dried, fermented, and smoked tuna) and kombu (dried seaweed) impart savory richness to this Asian-inspired favorite.

Laura Sant

Fried Cucumbers with Sour Cream Dipping Sauce

Sour cream and fines herbes make a great sauce for cooling down a spicy snack like our fried cucumbers.

Maxime Iattoni

Tahini-Beet Dip

Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »

Helen Cathcart

Eggplant and Parsley Dip (Melintzanosalata)

Chiles lend heat to this smoky dip from Kea, Greece.

Penny De Los Santos

Sweet Soy Dipping Sauce (Sambal Kecap)

This sweet, thick, soy sauce is spiked with chiles and shallots.

Todd Coleman

Tahini Dip (Techina)

Brightened with lemon and garlic, tahini becomes a bright, creamy dip—try it with warm pita, or sliced vegetables.

Todd Coleman

Za'atar Dip

The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.

Todd Coleman

Beard Salsa

Herbaceous, the right kind of salty, and textural, this rustic breadcrumb and anchovy laden condiment adds crunch and brightness to sliced roasted meats and vegetables.

Matt Taylor-Gross

Green Goddess Sauce

This sauce of herbs in a creamy base is great for dipping veggies in.

Todd Coleman

ssamjang korean barbecue paste

While this thick, spicy-sweet paste—a combination of doenjang and gochujang—is primarily used to glaze barbecued meats or as a condiment for lettuce wraps, it can also be a dip for cold vegetables like carrots, cucumber, or Korean peppers. The inclusion of walnuts is chef Hooni Kim's personal touch, which adds earthiness and gives the sauce more texture.

Jason Lang

Smoked Yogurt

Smoking yogurt over wood and mixing it with white miso creates a complex, unusual dip.

Ingalls Photography

Roasted Parsnips with Horseradish Mayonnaise

Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips. Get the recipe for Roasted Parsnips with Horseradish Mayonnaise »

Cory Baldwin

Suan Ni Wei

This spicy-sweet sauce gets a mouth-tingling sauce from Szechuan peppercorns.

Andre Baranowski

Bouchon Apple Butter

This concentrated apple butter makes a stellar apple pie, but is also a natural accompaniment to toast.

André Baranowski

Cucumber-Tomato Yogurt

This basic raita is a cooling counterpoint to fiery foods, thanks to its foundation of full-fat yogurt, cucumber, and mint. Plum tomatoes add a hint of acid, Thai chiles heat, and cumin a slight earthiness.

Ingalls Photography

Coconut-Cilantro Chutney (Hara Dhaniya Ki Chutney)

This Indian chutney uses an array of ingredients, blending yellow split peas with coconut, cilantro, ginger, and chile.

Ingalls Photography

Spicy Pineapple Yogurt (Kaitha Chaka Pachadi)

This zippy raita gets its punch from green Thai chiles and its sweetness from pineapple. A piquant mixture of black mustard seeds, dried red chiles, and curry leaves lends the sauce an earthy spice.

Ingalls Photography

The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.

Anna Stockwell

Salsa Verde

Make this as a nacho garnish, or serve it as a replacement for store-bought salsa.

Farideh Sadeghin

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