SAVEUR magazine shows you how to make 15 of their favorite dips, including Maytag blue cheese dip, hummus, salsa, and more.

Dukkah Paired with bread and olive oil, this nut-and-spice mix is a perfect companion to cocktails. See this Recipe André Baranowski
A warm and fluffy dip that is quick and easy to make. See the recipe for Hot Onion Souffle » Chris Granger
The Harrisons’ Olivade This savory spread is equally at home as an elegant hors d¿oeuvre, a casual snack, or in a picnic basket. See this Recipe Dominique Vorillon
Macedonian Feta Cheese Spread This smooth cheese spread-suitable as a appetizer or a side dish to a Greek meal-has just the right amount of kick. See this Recipe Antoine Bootz
Classic Swiss Fondue There’s just something about melting cheese that turns it from good to sublime. See this Recipe Christopher Hirsheimer
The powers of mayonnaise and melted parmesan combine to make this oven-baked dip extra creamy. See the recipe for Artichoke Dip » James Baigrie
An exotic blend of spices, nuts, and tomato come together in this exotic dip. See the recipe for Magical Muhammara Michael Piazza
Tex-Mex Chile con Queso
Tex-Mex Chile con Queso This Tex-Mex favorite is warm, gooey, and totally satisfying. See this Recipe Laurie Smith
Hummus Hummus, the chickpea puree found on every Middle Eastern menu, is a classic companion to shish kebab. See this Recipe Ben Fink
Baba Ghannouj with Tahineh Made of roasted eggplant, this widely recognized dip is tangy with a little spice. See this Recipe Christopher Baker
Hot and Sweet Red Pepper Dip with Walnuts and Pomegranates Also known as muhammara, this dip is popular in Middle Eastern cuisines. See this Recipe William Abranowicz
The perfect companion for buffalo wings or a vegetable platter. See Recipe For Maytag Blue Cheese Dip » Christopher Hirsheimer
Bahian Salsa This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice. See this Recipe André Baranowski
Chopped Tomato Salad This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats. See this Recipe Javier Salas
Spinach-and-Artichoke Dip For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones. See this Recipe André Baranowski