Ocean Bleu @ Gino’s in Newport, Oregon, uses Dungeness crab for this indulgent cheese dip, but snow or jumbo lump crabmeat works just as well.

Black Bean Nachos

Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.

Barbecue chips’ smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper. The beauty of making barbecue chips yourself is that you can alter the amount of heat, spice, or saltiness depending on your preferences.

Bring a taste of the Mediterranean to your party with this smoky and spicy eggplant dip from Kea, Greece. See the recipe for Eggplant and Parsley Dip (Melintzanosalata) »

A thin batter of salt cod, garlic, and onions is shallow-fried to make fine, crisp chips.

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.

In this recipe from Columbus, Ohio’s Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives.

Matt Taylor-Gross

Kale takes on a crispy, addictive texture when drizzled with olive oil and baked. Try these chips tossed into salads, crushed and sprinkled on popcorn, or used to garnish finished dishes—if you can keep from eating them all immediately. Get the recipe for Kale Chips

This velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips.

Refried beans are covered with an indulgent load of swiss, provolone, and sour cream in this take on nachos from San Antonio.

A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.

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 »

Matt Taylor-Gross

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.

This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. Get the recipe for Potato Chips »

A dead-simple, three-ingredient queso sauce is the secret to these nachos, which strike the perfect balance between rich, crunchy, spicy, and bright. Get the recipe for Cadillac Nachos »

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »