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.
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 »
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. Get the recipe for Sautéed Onion and Yogurt Dip »
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.
Get the recipe for Chile con Queso »
Your glut of garden tomatoes just found their new home: stirred into caramelized honey and a host of herbs and spices.
Get the recipe for Summer Tomato and Herb Dip »
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.
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.
Get the recipe for Bluefish Paté »
In this summery take on cheese dip, chef Sara Hauman of Huxley in San Fransisco tosses grilled sweet corn into a pool of milky ricotta, aromatics, and herbs, then bakes the mixture until it’s bubbling and brown.
Get the recipe for Grilled Corn and Ricotta Dip »
Caramelized Onion and Sunchoke 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.
Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor.
Get the recipe for Classic Guacamole »
Chilean Tomato and Pepper Sauce (Pebre)
A little bit of smoke and not too much spice will make this your new go-to salsa recipe.
Get the recipe for Salsa Roja »
Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs.
Get the recipe for Crab, Spinach, and Artichoke Dip »
This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles.
Get the recipe for Cilantro Yogurt Chutney »
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 »
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
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 »
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 »
Tangy mango chutney cuts the richness of this cheesy, bacon-topped, cheddar-flecked dip.
Get the recipe for Cream Cheese Dip With Chutney »
A creamy soft cheese spread flecked with dill, parsley, and chive.
Get the recipe for French Boursin Dip with Radishes »
Crushed garlic cloves and red Thai chiles lend depth and heat to sweet, nutty clarified butter.
Get the recipe for Clarified Butter with Garlic and Chiles »
With capers, shallots, and fresh parsley, this homemade classic boasts bigger flavor than the stuff most supermarkets sell in a jar.
Get the recipe for Tartar Sauce »
Smoky bonito flakes (thinly shaved dried, fermented, and smoked tuna) and kombu (dried seaweed) impart savory richness to this Asian-inspired favorite.
Get the recipe for Ponzu Sauce »
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 »
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.
Get the recipe for Bread Salsa »
This sauce of herbs in a creamy base is great for dipping veggies in.
Get the recipe for Green Goddess Sauce »
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.
Get the recipe for Ssamjang (Korean Barbecue Paste) »
Smoking yogurt over wood and mixing it with white miso creates a complex, unusual dip.
Get the recipe for Smoked Yogurt »
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 »
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.
Get the recipe for Spicy Pineapple Yogurt (Kaitha Chaka Pachadi) »