From classic (and ultimate!) guacamoles to fiery salsas and homemade hummus, these are the dip recipes you’ll want to make for the party, for game night, or just hanging out.
Roberto Santibañez’s classic guac is THE guac lover’s guac. Big chunks of avocado ensure optimum texture and you’ll salt and squeeze (the lime, of course) to taste, so it’s perfect every time.
Beans provide the creaminess in this healthier-than-you-think dip, which has a smoky, spicy kick.
Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle.
Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. A gently cooked garlic infuses the olive oil and keeps the flavor in balance.
One taste of this easy fresh dip on a sturdy chip or tortilla, and you'll wonder why anyone would use a powdery, over-salted soup mix dip.
Piquant blue cheese and buttery avocado are a great pair—just think of Cobb salad. Smoked almonds, available at grocery stores, add even more depth for a rich guacamole that’s hard to stop eating.
Smoky-sweet roasted red peppers star in this creamy party-worthy dip.
Overflowing with chunks of crab and shrimp or lobster, this riff on classic guacamole can easily stand alone as an appetizer. The sweet seafood and orange juice balance an extra kick of heat from additional chile and chipotle.
Grill or broil the green tomatoes and jalapeños to bring out the flavor in this tasty salsa. Serve with grilled chicken or fish, fajitas, or a bowl of corn tortilla chips.
Aside from being a great party dip, tzatziki is also delicious served with roasted or grilled meats, or with the lamb meatballs.
This fresh green, creamy dip has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch.
Because red lentils are so much smaller than garbanzo beans, they yield a smoother dip—silky smooth, in fact.
This is a great party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake.
Variations of this dip, called muhammara, are made throughout the eastern Mediterranean region. Walnuts and pomegranate molasses are constants, but the types and numbers of chiles can vary.
One reviewer calls this recipe “positively awesome,” and it is. Roasting the eggplant on the grates of a gas stove will give you the best flavor, but you can also do it on a grill, under the broiler, or in a hot oven, too.
This chunky mix is more like a salad or salsa than the classic guacamole dip. Its cool, refreshing flavors are good with chips or spooned over grilled fish.
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