When it comes to finger food, it’s hard to beat a good dip or dipping sauce. Whether you’re preparing for a Super Bowl party or summer barbecue, dips are instant crowd-pleasers. For something rich and creamy, a simple mayo dip is the way to go. Mix it with cream cheese, sour cream, and onions to make a classic French onion dip. Not a fan of mayo? Try making dip recipes with yogurt: mix it with cucumber, mint, and dill for a knockout tzatziki, or use pineapple, curry leaves, chiles de arbol, and coconut to make a flavor-packed Indian raita. From Mexican-inspired recipes to American classics, we’ve rounded up our favorite dip recipes here for a guaranteed touchdown in the kitchen.
The Ultimate Crab Dip
William Hereford
Sautéed Onion and Yogurt Dip
This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Get the recipe for Sautéed Onion and Yogurt Dip »
Matt Taylor-Gross
Summer Tomato and Herb Dip
Your glut of garden tomatoes just found their new home: stirred into caramelized honey and a host of herbs and spices. Get the recipe for Summer Tomato and Herb Dip »
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Green Hummus
This recipe comes from test kitchen assistant Jake Cohen, inspired by a similar hummus he tried while working at Restaurant Daniel in New York City. Fresh chickpeas provide a vibrant green color and brightness that pair well with the Asian flavors in this dip.
Bluefish Paté
This bluefish paté has all the makings of a traditional fish dip—cream cheese, lemon, herbs—with a few updates to give it some zing. Get the recipe for Bluefish Paté »
Matt Taylor-Gross
Caramelized Onion and Sunchoke Dip
Caramelized Onion and Sunchoke Dip
Lao Tomato Dip
Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor.
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Salsa Roja
A little bit of smoke and not too much spice will make this your new go-to salsa recipe. Get the recipe for Salsa Roja »
Crab, Spinach, and Artichoke Dip
Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for Crab, Spinach, and Artichoke Dip »
Cilantro Yogurt Chutney
This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for Cilantro Yogurt Chutney »
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Fromage Fort
Fromage Fort
Green Goddess Dressing (Adapted from Helen Brown's West Coast Cook Book)
By Brown’s publication date in the early 1950s, countless variations of green goddess dressing already existed. But Brown provides—then riffs on—the original from San Francisco’s Palace Hotel, where the dressing was created. Her version is well-balanced, cutting the mayonnaise and some optional heavy cream with plenty of vinegar, fresh herbs, and salty anchovies. Get the recipe for Green Goddess Dressing »
Herbed Mustard Dipping Sauce
Serve this simple but gussied-up dipping sauce with all kinds of party snacks, especially our ultimate pigs in a blanket. Get the recipe for Herbed Mustard Dipping Sauce
Wasakaka Sauce
Wasakaka is similar to Argentina’s chimichurri. With just four ingredients, wasakaka is one of the simplest Caribbean condiments there is, and it’s almost always served with roasted and grilled chicken. Get the recipe for Wasakaka Sauce »
Cuban Mojo Sauce
Mojo Sauce
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Sunchoke Hummus
Ajvar
Cream Cheese Dip With Chutney
Tangy mango chutney cuts the richness of this cheesy, bacon-topped, cheddar-flecked dip. Get the recipe for Cream Cheese Dip With Chutney »
French Boursin Dip with Radishes
A creamy soft cheese spread flecked with dill, parsley, and chive. Get the recipe for French Boursin Dip with Radishes »
Clarified Butter with Garlic and Chiles
Crushed garlic cloves and red Thai chiles lend depth and heat to sweet, nutty clarified butter. Get the recipe for Clarified Butter with Garlic and Chiles »
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Tartar Sauce
With capers, shallots, and fresh parsley, this homemade classic boasts bigger flavor than the stuff most supermarkets sell in a jar. Get the recipe for Tartar Sauce »
Ponzu Sauce
Smoky bonito flakes (thinly shaved dried, fermented, and smoked tuna) and kombu (dried seaweed) impart savory richness to this Asian-inspired favorite. Get the recipe for Ponzu Sauce »
Tahini-Beet Dip
Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »
Bread Salsa
Herbaceous, the right kind of salty, and textural, this rustic breadcrumb and anchovy laden condiment adds crunch and brightness to sliced roasted meats and vegetables. Get the recipe for Bread Salsa »
Green Goddess Sauce
This sauce of herbs in a creamy base is great for dipping veggies in. Get the recipe for Green Goddess Sauce »
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Ssamjang (Korean Barbecue Paste)
Smoked Yogurt
Smoking yogurt over wood and mixing it with white miso creates a complex, unusual dip. Get the recipe for Smoked Yogurt »
Roasted Parsnips with Horseradish Mayonnaise
Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips. Get the recipe for Roasted Parsnips with Horseradish Mayonnaise »
Spicy Pineapple Yogurt (Kaitha Chaka Pachadi)
This zippy raita gets its punch from green Thai chiles and its sweetness from pineapple. A piquant mixture of black mustard seeds, dried red chiles, and curry leaves lends the sauce an earthy spice. Get the recipe for Spicy Pineapple Yogurt (Kaitha Chaka Pachadi) »
