5 Most Popular Dip Recipes Everyone Will Love
With party season in full swing, there are some party staples without which no party is complete: Good friends, fun music, and, most importantly, delicious food. Whether you are hosting a big bash or a small get together, party dips are a must. It is a winning appetizer that can be served with a variety of dip food such as crunchy chips, biscuits, spicy fritters, onion rings and crispy pieces of bread, and healthy snacks like carrot sticks, cucumber slices, and fruit pieces. Easy to make and relished by all, every party needs a big bowl of dipping sauce.
Want to add a dip to your next party menu? We have rounded up our favorite party dip recipes of 5 different types of dips that can be whipped up with minimal effort and can be served with many other things.
1. Creamy Roasted Garlic Hummus
Hummus is a staple Middle Eastern and Mediterranean dip that has become a popular global dish and is enjoyed by people worldwide. Made from chickpeas, tahini, lemon, and spices, and it is healthy a great vegan dip choice. The creamy roasted garlic hummus is an upgraded version of the classic hummus. It is creamy, smoky, and a tad bit spicy. You can pair this version of hummus with pita bread, lavash, grilled vegetables, and roasted chicken.
- 2 cups canned chickpeas (you can also use two cups of cooked chickpeas)
- Two tablespoons of tahini
- Four tablespoons of olive oil
- 1⁄4 cup of warm water
- One large head of garlic
- One lemon, (juice it before you start)
- 1⁄4 teaspoon sea salt
- First, preheat your oven to 375°F. Now cut off the very top of the garlic clove (about 1/4″) so that the tops of most of the cloves are exposed slightly. Next, coat with a little olive oil and wrap it tightly in tin foil.
- Roast garlic in the oven for 1 hour. Remove and let it cool.
- Use your fingers to squeeze the soft, roasted garlic out of each clove into the food processor. Now, take the cooked or canned chickpeas after cleaning and draining them. Add these and all the other ingredients into the food processor. Blend until it becomes completely smooth.
- Make sure you scrape the ingredients from the side of the food processor so that everything blends properly.
Tip – If you find that the hummus is very thick, add some extra olive oil to it. Make sure you add it slowly so that it can combine without becoming more liquid in form.
In the end, sprinkle with chopped parsley or paprika before serving.
2. Mozzarella and Parmesan Cheese Dip
Like me, if you have a weakness for all things cheese, then this dip is ideal for you. A combination of two different types of cheeses –mozzarella and parmesan – this dip is a no-bake, quick to make the dip. Mix the cheeses and mayonnaise, sour cream, onion, and oregano and your dip is ready to be served. The cheese dip tastes great with crackers, veggies, chips, pretzels, breadsticks and can be added to baked potatoes or steamed broccoli.
- 2 cups mayonnaise
- 1 cup sour cream
- 1 cup cheese (shredded mozzarella)
- Two tablespoons cheese (grated good-quality Parmesan)
- One tablespoon onion (dried minced)
- One teaspoon sugar
- One dash garlic salt
- One dash salt (seasoned)
- 1/2 teaspoon oregano (crushed, dried)
- Take a medium bowl, and combine two cups of good-quality mayonnaise, 1 cup sour cream, 1 cup shredded mozzarella cheese, one tablespoon dried minced onion, two tablespoons grated good-quality Parmesan cheese, one teaspoon sugar, dash garlic salt, dash seasoned salt, and 1/2 teaspoon crushed dried oregano. Mix thoroughly. Cover and chill for 2 hours.
3. Salsa Dip
For your next party, deviate from the rich and creamy dips and opt for a tangy with a hint of spicy one instead. The salsa dip is a tomato-based dip that will satisfy your guests without filling them up. Salsa dip can be served along with tortilla chips, tacos, and corn chips and can be used as a nacho dip. Since all the ingredients used are fresh, you can refrigerate the extra for future use.
- Three large tomatoes, finely chopped
- 1/2 a red onion, very finely chopped
- Two tablespoons of coriander
- juice of 1 small lime
- One tablespoon of lemon juice
- Two teaspoons dried chili flakes
- Two teaspoons chili sauce
- One teaspoon of parsley (dry or fresh)
- 1/2 teaspoon garlic
- salt and pepper to taste
- Take all the above ingredients and mix in a medium-sized bowl
- Next, take a pestle (or fork) to mush the mixture to bruise the tomatoes.
- This salsa dip can be eaten straight away, but is best if left in the fridge overnight to ‘marinate’.
4. Greek Yogurt French Onion Dip
Be it chips, crackers, onion fritters, paneer pakora, or cucumber sticks, a whole lot of things will taste delicious when dipped into a bowl of this light and creamy Greek yogurt French onion dip. The best part about this onion and yogurt-based dip is, you can use the leftover as a sandwich spread or add it to a warp.
- 3 Tbsp Olive oil
- 1 Large onion, thinly sliced
- 1 Tbsp Garlic, minced
- 1/2 tsp Smoked Paprika
- Sea salt, to taste
- 1 1/4 Cups Plain 2% Greek yogurt
- 1/2 cup Reduced-fat cream cheese, softened to room temperature
- In a large good-quality non-stick pan, heat some olive oil on medium heat. Next, add some sliced onion and cook it, so that becomes coated in the oil.
- Next, cook the onions till they become soft and deep golden brown. Stir it occasionally for about 25 minutes. Ensure that they sit long enough to have a lovely brown shade and not too long that they burn. Reduce the heat while cooking so that the onions do not burn.
- Once the onions are golden, stir in the garlic, smoked paprika, and a pinch of salt. Now reduce the heat and cook for another 5 minutes till the garlic becomes brown. Add the rest of the ingredients and combine them properly—season to taste with salt and pepper.
5. Chocolate Peanut Butter Dip
Want to shake things around? Instead of serving a savory dip as an appetizer, serve a sweet dip for dessert. This chocolate peanut butter dip is a significant crowd pleasure, super delicious, and will have your guest scooping the bowl till the last bit. The dip tastes best with fruits such as apples, strawberries, bananas, and biscuits and pretzels.
- 1-6 oz container Vanilla Greek Yogurt
- 1/2 cup chocolate chips
- 1/4 cup creamy peanut butter
- Pour the chocolate chips in a small bowl and microwave on high for 1 1/2 minutes or so, until melted and smooth.
- Gently stir in peanut butter. Let sit for about 10 minutes, so that it has a chance to cool off.
- Stir in the yogurt and serve.