When it comes to hosting a party, dips are always a crowd-pleasing appetizer option.

They’re easy to make, can be prepared in advance, and pair perfectly with various dippers like chips, veggies, crackers, and bread.

From creamy and cheesy dips to fresh and zesty salsas, the options are endless for party dips.

Whether you prefer a classic spinach and artichoke dip, a spicy buffalo chicken dip, or a sweet and indulgent dessert dip, there’s a recipe to suit every taste and occasion.

And the best part? Party dips pair perfectly with various dippers, from crisp veggies and crunchy chips to crusty bread and pita wedges.

Types of Party Dips

When it comes to party dips, the possibilities are endless. Here are some of the most popular and delicious types to consider for your next gathering:

Hot and Cheesy Dips

These baked or melted dips are always a hit at parties.

Think creamy spinach and artichoke dip, bubbly buffalo chicken dip, and crab dip. Serve them warm with crusty bread, pita chips, or crackers for maximum enjoyment.

Fresh and Zesty Salsas

For a lighter and more refreshing option, whip up a batch of homemade salsa. From classic tomato salsa to tropical mango salsa, these dips are perfect for pairing with tortilla chips.

You can even get creative with unique combinations like watermelon salsa or peach salsa.

Creamy and Dreamy Dips

When you want a dip that’s smooth, creamy, and utterly irresistible,try classics like ranch dip, hummus, and tzatziki.

These dips are perfect for dipping veggies, pita chips, or even grilled chicken skewers.

Sweet Dessert Dips

For those with a sweet tooth, dessert dips are a must.

From cookie dough dip to cannoli dip, these sweet treats are perfect for dipping graham crackers, apple slices, or even pretzels. They’re sure to satisfy your cravings and impress your guests.

No matter which type of party dip you choose, one thing is certain: they’re a surefire way to make your next gathering a hit.

1. Crockpot Spinach Artichoke Dip

This classic hot dip features a creamy blend of spinach, artichoke hearts, cheese, and spices. Serve it warm with crusty bread, pita, or tortilla chips for dipping.

Start by sautéing fresh spinach until wilted, then mix it with softened cream cheese, sour cream, mayonnaise, grated Parmesan, and shredded mozzarella.

Add a splash of hot sauce and some minced garlic for an extra kick.

Transfer the mixture to a baking dish, top with more cheese, and bake until bubbly and golden.

Serve it warm with tortilla chips, sliced baguette, or fresh veggies for a delicious appetizer that will have everyone returning for more!

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 garlic clove, minced (or 1 teaspoon garlic powder)
• 2/3 cup finely shredded Parmesan cheese
• 1/2 cup finely shredded mozzarella cheese
• Pepper, to taste
• 1 (14 oz) can quartered artichoke hearts, drained and chopped
• 6 oz frozen spinach, thawed and squeezed to drain excess liquid

Instructions

1. Prepare the Slow Cooker: Spray the inside of your crockpot with non-stick cooking spray or lightly grease it.
2. Mix the Ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, Parmesan cheese, mozzarella cheese, and pepper. Mix until well combined and smooth.
3. Add Spinach and Artichokes: Gently fold in the chopped artichoke hearts and drained spinach until evenly distributed throughout the mixture.
4. Transfer to Crockpot: Pour the mixture into the prepared crockpot and spread it out evenly.
5. Cook: Cover and cook on low for 2-3 hours or on high for 1-1.5 hours, stirring occasionally until the dip is heated through and bubbly.
6. Serve: Once ready, stir well before serving. Enjoy warm with tortilla chips, crackers, or toasted baguette slices.

Variations

• Fresh Spinach: Substitute frozen spinach with fresh spinach. Sauté it in a little olive oil until wilted before adding it to the dip.
• Spicy Kick: Add red pepper flakes or diced jalapeños for a spicy version.
• Cheese Variations: Experiment with different cheeses like Gouda or Pepper Jack for added flavor.

Tips and Suggestions

• Ensure that you drain the spinach thoroughly to prevent the dip from becoming watery.
• For a creamier texture, allow the cream cheese to soften at room temperature before mixing.
• If you want to prepare it ahead of time, you can mix all the ingredients in advance and store them in the refrigerator until you’re ready to cook.

Calories

Approximately 213 calories per serving (based on serving size of about 1/4 cup; serves about 8).

2. Guacamole

Fresh, flavorful, and always a hit, homemade guacamole is a must-have for any party.

To make this Mexican favorite, start with ripe avocados and mash them to your desired consistency.

Add diced tomatoes, red onion, jalapeño (or serrano pepper for extra heat), cilantro, lime juice, and a pinch of salt.

For a creamier texture, you can also add a bit of sour cream or mayonnaise.

Mix all the ingredients together until well combined, adjusting the seasoning to taste. Serve the guacamole immediately with tortilla chips, or cover the surface with plastic wrap pressed directly onto the dip to prevent browning.

Guacamole is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days.

3. Buffalo Chicken Dip

Spice things up with this creamy, cheesy buffalo chicken dip.

To prepare this delicious dip, start by preheating your oven to 375°F (190°C).

In a skillet, melt 1 tablespoon of unsalted butter and sauté 2 teaspoons of minced garlic until fragrant.

Next, add 2 cups of shredded cooked chicken and ½ cup of Frank’s Original Red Hot Sauce, simmering until the sauce thickens slightly.

Remove from heat and stir in 8 ounces of softened cream cheese, ½ cup of sour cream, and a mix of ½ cup white cheddar and ¼ cup American cheddar cheese until well combined.

Transfer the mixture to a baking dish, top with additional cheese, and bake for about 10 minutes until bubbly and golden.

Garnish with crumbled blue cheese and sliced green onions before serving with tortilla chips, celery sticks, or crusty bread for dipping.

This dip is not only easy to make but also sure to be the first dish to disappear at your next party!

Ingredients

• 4 cups cooked chicken breast, shredded (about 2-3 large breasts)
• 8 oz cream cheese, softened
• ¾ cup buffalo sauce (such as Frank’s RedHot)
• 1 cup ranch dressing
• 1½ cups shredded cheddar cheese
• Green onions, thinly sliced (for garnish)
• Carrot sticks (for serving)
• Celery sticks (for serving)
• Tortilla chips (for serving)

Instructions

1- In the crockpot, add the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, and 1 cup of shredded cheddar cheese. Stir until well combined.

2- Cover the crockpot and set it to LOW for 3-4 hours or HIGH for 1-2 hours. Stir every 30 minutes to ensure even cooking.

3- Once the dip is hot and bubbly and the cream cheese is fully melted, sprinkle the remaining shredded cheddar cheese on top. Cover again and let it cook for an additional 10-15 minutes until the cheese is melted.

4- Garnish with sliced green onions and serve warm with carrot sticks, celery sticks, or tortilla chips.

Variations

• Add more buffalo sauce or include diced jalapeños for extra heat.
• Substitute cheddar with pepper jack or blue cheese for a different flavor profile.
• Mix in some Greek yogurt or sour cream for added creaminess.

Tips and Suggestions

• Ensure the cream cheese is at room temperature to make mixing easier.
• For easier shredding of chicken, you can shred it directly in the crockpot using two forks.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave or on the stovetop.

Calories

Approximately 250 calories per serving (based on a serving size of about 1/4 cup; serves about 8).

4. Hummus

Creamy, protein-packed hummus is a healthy and delicious dip option. Blend chickpeas, tahini, garlic, lemon juice, and olive oil for a dip that’s perfect with pita bread, veggies, or pita chips.

To make a delicious and creamy hummus, start by draining and rinsing one 15-ounce can of chickpeas (or use 1.5 cups of cooked chickpeas).

In a food processor, combine the chickpeas with ¼ cup of tahini, the juice of one lemon, two cloves of garlic (minced), and a pinch of salt.

Blend until smooth, adding 2-3 tablespoons of cold water to achieve your desired consistency.

For extra flavor, drizzle in 2 tablespoons of olive oil while blending.

Taste and adjust seasoning as needed, adding more salt or lemon juice to suit your preference.

Once the hummus is creamy and well-mixed, transfer it to a serving bowl and drizzle with additional olive oil, and sprinkle with paprika or chopped parsley for garnish.

Serve with warm pita bread, fresh vegetables, or use it as a spread in sandwiches for a healthy and flavorful treat!

5. Baked Feta Dip

This easy baked feta dip features cubes of feta cheese baked with tomatoes, garlic, and herbs.

To make a delicious Baked Feta Dip, preheat your oven to 400°F (200°C) and place an 8-ounce block of feta cheese in the center of a baking dish.

Surround the feta with a pint of halved cherry tomatoes and drizzle with a mixture of 3 minced garlic cloves, 2 tablespoons of olive oil, 1 teaspoon of dried oregano, and a pinch of red pepper flakes (if desired), along with salt and pepper to taste.

Bake for 20-25 minutes until the tomatoes are softened and the feta is warm and slightly golden. Once out of the oven, gently stir the tomatoes into the feta to create a creamy dip, then top with 2 tablespoons of chopped fresh basil.

Serve immediately with pita chips, crusty bread, or crostini.

Source

6. Tzatziki

Cool and refreshing tzatziki is a Greek-inspired dip made with yogurt, cucumber, garlic, and herbs.

To make a refreshing Tzatziki sauce, start by grating half of a cucumber and placing it in a fine mesh strainer or cheesecloth, sprinkling it with a pinch of salt to draw out excess moisture.

Let it sit for about 10 minutes, then squeeze out as much liquid as possible.

In a mixing bowl, combine 1 ½ cups of plain Greek yogurt, the drained cucumber, 1 tablespoon of freshly squeezed lemon juice, 2-3 minced garlic cloves, 1 tablespoon of extra virgin olive oil, and 1/3 cup of chopped fresh dill.

Stir everything together until well mixed, and season with salt and pepper to taste. For the best flavor, refrigerate the tzatziki for at least 30 minutes before serving.

This creamy and tangy dip is perfect for pairing with pita bread, fresh vegetables, or as a sauce for grilled meats and gyros!

The key to great tzatziki is properly draining the grated cucumber to prevent the dip from becoming watery, ensuring a thick and satisfying texture.  It’s delicious with pita bread, pita chips, or fresh veggies.

7. White Queso Dip

Creamy, cheesy, and irresistible, queso dip is a must-have for any Tex-Mex inspired party.

To make a delicious and creamy Queso Dip, start by combining shredded white American cheese and pepper jack cheese in a saucepan over low heat.

Slowly melt the cheeses while stirring constantly, then add in a can of evaporated milk and continue cooking until the mixture is smooth and creamy.

For some heat and flavor, stir in diced green chiles, a dash of ground cumin, and a pinch of salt. Keep the Queso Dip warm over low heat, stirring occasionally, until ready to serve. Serve the warm, melty dip with tortilla chips for dipping.

This easy homemade white Queso Dip rivals any restaurant version and is sure to be a hit at your next party or taco night!

Ingredients

• 12 oz evaporated milk (1 can)
• 1 tablespoon cornstarch
• ¾ lb white American cheese, cubed
• 4 oz freshly shredded mozzarella cheese
• 2 tablespoons chopped canned jalapeños or green chiles
• 1 teaspoon chili powder or cumin (optional)
• ½ teaspoon ground nutmeg (optional)
• 1 teaspoon red pepper flakes (optional)
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Chopped fresh cilantro and diced tomatoes for garnish (optional)

Instructions

1- In a saucepan over medium-high heat, combine the evaporated milk and cornstarch. Whisk until smooth and bring to a simmer.

2- Once the milk mixture is simmering (just before boiling), reduce the heat to low. Gradually stir in the white American cheese in batches, whisking constantly until melted and smooth.

3- After the white American cheese is fully melted, add the shredded mozzarella cheese while continuing to whisk until creamy.

4- Stir in the chopped jalapeños or green chiles, chili powder or cumin, red pepper flakes, salt, and pepper. Mix well to combine.

5- Remove from heat and transfer to a serving bowl. Garnish with chopped cilantro and diced tomatoes if desired. Serve warm with tortilla chips or your favorite dippers.

Tips

• Cheese Selection: For the best results, use high-quality white American cheese from the deli counter.
• Adjust Consistency: If you prefer a thinner dip, add more evaporated milk until you reach your desired consistency.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.

Variations

• Spicy Version: Add diced jalapeños directly into the dip for extra heat.
• Meat Lover’s Dip: Mix in cooked ground beef or shredded chicken for a heartier option.
• Vegetarian Twist: Add diced tomatoes or black beans for added flavor and texture.

Calories

Approximately 200 calories per serving (based on a serving size of about 1/4 cup; serves about 8).

8. Layered Taco Dip

This colorful taco dip features layers of refried beans, seasoned ground beef, cheese, lettuce, tomato, olives, and sour cream.

To prepare a delicious Layered Taco Dip, start by spreading a can of refried beans in an even layer at the bottom of a 9-inch pie dish or a similar serving dish.

In a separate bowl, mix together 1 package (8 ounces) of softened cream cheese, 1 cup of sour cream, and 2 tablespoons of taco seasoning until smooth, then layer this creamy mixture over the refried beans.

Next, add a layer of your favorite salsa (about 1 cup), followed by a generous sprinkle of shredded cheddar cheese (about 1 cup).

For added flavor and texture, top the dip with sliced black olives, chopped tomatoes, and sliced green onions.

Chill the dip in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with tortilla chips, veggies, or pita chips for a fantastic appetizer that’s sure to be a hit at any gathering!

9. Bacon Ranch Dip

Creamy ranch dip gets an upgrade with the addition of crispy bacon bits. Serve this dip with veggies, crackers, or potato chips for dipping.

Source

10. Roasted Red Pepper Dip

Roasted red peppers, garlic, and cream cheese come together to create this flavorful, creamy dip.

To make a Roasted Red Pepper Dip, start by preheating your oven to 425°F (220°C).

Cut 2 red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet lined with parchment paper.

Roast the peppers for about 25-30 minutes, until the skins are blistered and charred.

Once roasted, let them cool slightly, then peel off the skins.

In a food processor, combine the roasted peppers with 8 ounces of cream cheese (softened), 1 clove of minced garlic, 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and salt and pepper to taste. Blend until smooth and creamy.

For added flavor, you can mix in fresh herbs like basil or parsley. Serve the dip warm or at room temperature with pita chips, crackers, or fresh vegetables for a delicious appetizer.

11. Caramelized Onion Dip

Caramelized onions add a sweet, savory flavor to this creamy dip. Serve it with potato chips, crackers, or veggies for dipping.

Full Recipe

12. Crab Rangoon Dip

This dip tastes just like the popular appetizer, with a creamy blend of crab, cream cheese, and Asian-inspired seasonings. Serve with wonton chips or crackers.

Full Recipe

13. Jalapeno Popper Dip

Creamy, cheesy, and slightly spicy, this jalapeno popper dip is a fun twist on the classic appetizer.

To make a creamy and flavorful Jalapeno Popper Dip, start by preheating your oven to 375°F.

In a large bowl, beat together 8 ounces of softened cream cheese, 1 cup of sour cream, 1 teaspoon of garlic powder, and a pinch each of salt and pepper until smooth and fluffy.

Fold in 2 cups of shredded cheddar cheese, 3/4 cup of grated Parmesan, and 4 ounces of well-drained diced jalapeños (or 4-6 fresh jalapeños, roasted and diced, seeds included for extra heat).

Spread the mixture into an 8×8 inch baking dish.

In a separate bowl, combine 1 cup of Panko breadcrumbs, 4 tablespoons of melted butter, 1/4 cup of Parmesan, and 1 tablespoon of chopped fresh parsley.

Sprinkle the breadcrumb topping evenly over the dip. Bake for 15-20 minutes until hot and bubbly, and the topping is golden brown.

Serve immediately with tortilla chips, crusty bread, or veggies for dipping. This irresistible dip is perfect for parties and game days!

14. Pimento Cheese Dip

A Southern favorite, pimento cheese dip is a creamy, cheesy spread made with cheddar, cream cheese, pimentos, and spices.

To make a delicious Pimento Cheese Dip, start by combining 8 ounces of softened cream cheese, 1/4 cup of mayonnaise, and 1 teaspoon of Worcestershire sauce in a mixing bowl.

Add 2 cups of shredded sharp cheddar cheese, a 4-ounce jar of drained diced pimentos, and season with 1/2 teaspoon of garlic powder, 1/4 teaspoon of cayenne pepper, and salt to taste.

For an extra kick, you can include a minced jalapeño if desired. Mix all the ingredients until well combined, ensuring the cheese remains somewhat chunky for texture.

Transfer the mixture to a serving bowl and refrigerate for at least an hour to allow the flavors to meld.

Serve this creamy, savory dip with crackers, fresh vegetables, or use it as a spread for sandwiches.

15. Cowboy Caviar

This fresh, zesty dip features a colorful mix of black-eyed peas, corn, tomatoes, onion, and bell pepper, tossed in a tangy dressing.

To make a vibrant and flavorful Cowboy Caviar, start by rinsing and draining one can each of black beans and black-eyed peas, then combine them in a large mixing bowl.

Add 1 ½ cups of diced tomatoes, 1 cup of sweet corn (fresh or canned), 1 diced bell pepper (any color), and 1/2 cup of finely chopped red onion.

For a bit of heat, include 1-2 seeded and finely chopped jalapeños, along with 1/3 cup of chopped fresh cilantro. In a separate bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lime juice, 1 teaspoon of honey, and salt and pepper to taste.

Pour the dressing over the bean and vegetable mixture, gently tossing everything to combine.

Let it sit for at least 30 minutes to allow the flavors to meld before serving with tortilla chips.

This refreshing dip is perfect for parties, potlucks, or as a side dish.

16. Frito’s Mexican Dip

Full Recipe

17. Creamy Cucumber Dill Dip

Cool and refreshing, this creamy dip features diced cucumbers, sour cream, and fresh dill.

To make a refreshing Creamy Cucumber Dill Dip, start by peeling and finely chopping one large cucumber, then place it in a colander to drain excess moisture for about 15 minutes.

In a mixing bowl, combine 8 ounces of softened cream cheese and 1 cup of mayonnaise, beating until smooth and creamy.

Add the drained cucumber, 1 tablespoon of freshly squeezed lemon juice, 2 teaspoons of chopped fresh dill, and a pinch of salt and pepper to taste.

For added flavor, you can include 1 teaspoon of garlic powder and a splash of hot sauce if you like a little heat.

Mix everything together until well combined, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve this cool and creamy dip with fresh veggies, pita chips, or crackers as an appetizer that’s perfect for summer gatherings!

18. Avocado Salsa Dip

This fresh, chunky salsa features ripe avocados, tomatoes, onion, cilantro, and lime juice. Serve it with tortilla chips for a crowd-pleasing appetizer.

Full Recipe

19. Whipped Feta Dip

Creamy, tangy feta cheese is whipped with olive oil, lemon juice, and herbs to create this light and fluffy dip. Serve it with pita bread, veggies, or crackers.

Full Recipe

20. Beet Hummus

This vibrant hummus gets its color and flavor from roasted beets.

To make a vibrant and creamy Beet Hummus, start by roasting 1 medium beet at 400°F until fork-tender, about 30-40 minutes. Let cool, then peel and chop the beet.

In a food processor, combine the roasted beet with 1 can of drained chickpeas, 2 tablespoons each of tahini and olive oil, 2 tablespoons lemon juice, 2-3 tablespoons warm water, 2 minced garlic cloves, 1/2 teaspoon each of cumin and coriander (optional), and salt and pepper to taste.

Blend until smooth and creamy, adding more water as needed to reach desired consistency.

Taste and adjust seasonings as desired. Transfer to a bowl, and garnish with sesame seeds, pine nuts, parsley, and a drizzle of olive oil if desired.

Serve with pita bread, crackers, or fresh veggies for dipping.