Party Dip Recipes

Photo: William Reavell, Ryland, Peters & Small

A party without dip is just a meeting. OK, Julia Child once said that about cake, but dips can also help make a party. I, for one, am always excited to see the classic warm, melty cheese dip and tortilla chips at a party’s snack table, plus a bowl of ranch or dill dip helps everyone dig into the raw veggies for a little healthy snack in the mix. With all the delicious options from the hearty dips that include meat or seafood, to those whipped up with chickpeas (that’s hummus) and beans, you can get protein, carbs, and veggies in a variety of dips to make it a meal.

In these dip recipes from “Let’s Get Dipping!” a collection of easy recipes published by Ryland, Peters & Small, as well as a recipe from Wisconsin Cheese, sweet potatoes and cauliflower mix in to add a healthy veggie. And, there is a spicy dip with crab fritters for the seafood lovers in your group. Plus, scroll down to check out even more recipes from hearty cheesy and meaty dips to lighter ones made with beans and avocados. You’ll have some great ideas on hand to keep you well prepared for parties throughout the season. Happy dipping!

Sweet Potato Hummus

Makes 4 to 6 Servings | Recipe by Chloe Coker and Jane Montgomery

This velvety-smooth sweet potato hummus dip makes an interesting change from the more familiar chickpea-only version. The herby breadsticks are surprisingly simple to make and their crunchy texture makes them the perfect accompaniment here. –C.C. and J.M.

1 sweet potato, unpeeled
3 garlic cloves, unpeeled
½ of a 14-ounce can chickpeas/garbanzo beans
1 fresh red chile, finely chopped
Handful of cilantro leaves, chopped
2 tablespoons olive oil
Grated zest and freshly squeezed juice of ½ lime
Salt and freshly ground black pepper, to taste
Herby Breadsticks, to serve (see recipe below)

1. Heat the oven to 350°F.
2. Roast the sweet potato in a roasting pan in the preheated oven for 30 to 40 minutes until very soft. Add the garlic cloves to the pan about 20 minutes before the end of the cooking time. Remove from the oven and, when cool enough to handle, remove and discard the skins from the sweet potato and garlic cloves.
3. Put in a food processor along with the chickpeas, chile, cilantro, olive oil, and lime zest and blitz until it reaches the desired consistency. Season with salt, pepper, and lime juice to taste.
4. When ready to serve, spoon the sweet potato hummus into a serving bowl and serve with the Herby Breadsticks (recipe below).

Herby Breadsticks

Makes 4 to 6 Servings

This long, crispy breadstick with the addition of mixed dried herbs is delightful served with hummus or a melted cheese fondue dip. –C.C. and J.M.

2¼ cups all-purpose flour
2 teaspoons fast-action yeast
2 teaspoons salt
1 teaspoon sugar
4 tablespoons (¼ cup) olive oil
½ to ²/₃ cup lukewarm water
A pinch of mixed dried herbs
A pinch of cayenne pepper
Salt and freshly ground black pepper, to taste

1. Heat the oven to 325°F.
2. Combine the flour, yeast, salt, and sugar in a bowl. Make a well in the center, pour in the olive oil and water, and stir until well combined and the dough comes together. It should be soft but not sticky.
3. Knead the dough for 10 minutes by hand, cover with oiled plastic wrap or a damp cloth and leave it to rise in a warm place for 40 to 60 minutes, or until doubled in size.
4. Divide the dough in half and keep half wrapped up so that it does not dry out. Roll half of the dough out into a flat rectangle about ¼ to ³⁄₈ inch thick, then cut it into ³⁄₈-inch-wide strips. Roll the strips into pencil-width tubes. Repeat with the other half of the dough.
5. Spread the mixed dried herbs, cayenne pepper, and salt and pepper on a board, then roll the breadsticks in them and put them on a floured baking sheet. Bake in the preheated oven for 20 to 30 minutes until golden. Remove from the oven and let cool on a wire rack.

Photo: Mowie Kay, Ryland, Peters & Small

Spicy Rémoulade Dip with Southern-Style Crab Fritters

Makes 12 | Recipe by Theo A. Michaels

These Deep South-style crab fritters are perfect for sharing. Just make sure you make enough of the spicy rémoulade dip to go around! –T.M.

For the Rémoulade Dip
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon tomato ketchup
1 garlic clove, crushed
1 tablespoon paprika
1 teaspoon hot sauce (such as Tabasco)
2 tablespoons capers, coarsely chopped
A small squeeze of fresh lemon juice
¼ teaspoon salt

Southern-Style Crab Fritters
2 (5¼-ounce) cans lump crab meat (see Editor’s Note)
1 tablespoon capers, coarsely chopped
A few sprigs of fresh dill and flat-leaf parsley, chopped
1 teaspoon Worcestershire sauce
A pinch of salt
1 egg
3 cups fresh breadcrumbs
Vegetable oil, for shallow frying

1. Start by making the spicy dip: Mix all the ingredients together and taste, adding a little more of any of the ingredients to your taste. Set aside.
2. To make the fritters, place the crab meat in a strainer and gently push down to extract the excess liquid, then leave to drain.
3. Place the capers, herbs, Worcestershire sauce, salt, and egg in a mixing bowl, add 4 tablespoons of the spicy rémoulade sauce and whisk together, ensuring the egg is all fully incorporated. Fold in one-third of the breadcrumbs and all the crab meat, trying not to over-mix.
4. Place the remaining breadcrumbs in a flat dish. Take a ping-pong ball-size portion of the crab mixture, roll into a ball between the palms of your hands, and then flatten a little (the mixture will be slightly wet which is perfect for coating in the remaining breadcrumbs). Roll the ball in the breadcrumbs, coating it on all sides. Repeat with the remaining mixture to make 12 fritters.
5. Heat enough vegetable oil to coat the bottom of a saucepan. Fry the fritters for 2 to 4 minutes on each side until golden (you may need to cook them in batches to avoid over-crowding the pan). Remove from the pan and set on paper towels to drain. Season with a pinch of salt and transfer to a serving dish with the remaining spicy rémoulade dip on the side.

Editor’s Note: Lump crab meat package sizes will vary by brand, just calculate enough to total 10½ ounces.

Photo: Dairy Farmers of Wisconsin

Three-Cheese Roasted Cauliflower Dip

Makes 6 Cups | Recipe courtesy of Wisconsin Cheese

Dive chip first into this warm and creamy dip made with a healthy cauliflower twist.

1 medium head cauliflower, cut into florets
6 garlic cloves, peeled
2 tablespoon olive oil
4 tablespoons butter, cubed and melted
8 ounces Scray Gouda cheese, shredded (2 cups)
½ package (4 ounces) Crystal Farms Original Cream Cheese, softened
½ cup sour cream
1 ounce Nordic Creamery Parmesan cheese, grated and divided (about ¼ cup)
3 tablespoons mayonnaise
1 teaspoon minced fresh sage
¾ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon pepper
¼ to ½ cup beer, white wine or heavy whipping cream
Toasted French bread baguette slices or whole grain chips

1. Heat oven to 350°F. Line a 15×10-inch baking pan with aluminum foil.
2. Place cauliflower and garlic on prepared pan. Drizzle with olive oil and toss to coat. Arrange cauliflower in a single layer. Bake for 25 to 30 minutes or until crisp-tender, stirring twice. Drizzle with butter and toss to coat. Bake for 10 to 15 minutes longer or until tender, stirring once. Cool on a wire rack.
3. Place the cauliflower mixture, Gouda, cream cheese, sour cream, 2 tablespoons Parmesan, mayonnaise, sage, salt, allspice, and pepper into a food processor; cover and process until blended. While processing, slowly drizzle in beer until desired consistency. Adjust seasonings if desired.
4. Spoon into a greased 2-quart baking dish. Sprinkle with remaining Parmesan. Bake for 30 to 35 minutes or until hot and bubbly. Serve with baguette slices, chips, or raw vegetables.

Cook’s Note: If using beer, consider a stronger flavored one such as an IPA or amber.

PHOTO TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS

Hungry for More?

Check out these healthy and hearty dip recipes I have also highlighted here.

Indian Spinach Dip and Chipotle Bean Dip Recipes

Add a healthy twist to the chip-and-dip combo.

Dip Into Deliciousness

Easy, shareable dips, including Hot Buffalo Chicken Wing Dip, and Philly Cheesteak dip, are the recipe to make any game day get-together or party delicious.

Mediterranean White Bean Hummus Recipe

A different savory dip for veggies, crackers, or bread will be a welcome change of pace in this season of sweets.

Take a Dip: Classic Smooth Hummus Recipe with Variations

Enjoy a traditional hummus blend or easily change it up with peppers, sun-dried tomatoes, and more.

Avocado Hummus Recipe

Guacamole and hummus team up to make one creamy, healthy dip.

Beer-infused Hummus and Bean Dip Recipes

Add depth to your hummus and dip with a splash of beer.

Recipes and photos from “Let’s Get Dipping! Over 80 Easy & Delicious Recipes to Whip Up at Home” ©2024 Ryland, Peters & Small used with permission.