Homemade Dips for Your Next Party
The classic pairing of dips and chips are the hallmark of any casual party. But there’s no reason to reach for premade jars from the grocery store, filled with additives and artificial ingredients. Dips made from scratch are just as easy, tastier and can be made in advance.
Sure, you can make a mock “onion soup mix” dip with pre-packaged onion flakes and factory-created additives. The version below, however, is simpler, healthier and loaded with richly browned onions. If you like a smoother dip, you can purée all or part of it in a food processor.
- 2 cups finely minced onions
- 2 tablespoons olive oil
- ½ teaspoon salt, plus more to taste
- 2 cloves garlic, minced
- 1 cup sour cream
- ¼ cup mayonnaise
- ¼ teaspoon Worcestershire sauce
- 1 teaspoon fresh-squeezed lemon juice
- ¼ teaspoon white or black pepper
In large sauté pan over low heat, add onions, oil and salt. Cook until onions are deep golden-brown, 20–30 minutes. Add garlic for last 5 minutes. Set aside to cool.
Whisk sour cream, mayonnaise, Worcestershire, lemon juice and pepper until smooth. Stir in onions. Add salt, to taste. Refrigerate at least 8 hours. Keeps refrigerated for up to 3 days.
This creamy, dip-with-zip makes good use of chipotle chilies. This dip is also delicious drizzled over nachos before you pile on the cheese.
Tip: To save the leftover chipotle chilies from the can for future use, purée the remainders and freeze.
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 cloves garlic
- 3 canned chipotle chilies
- ½ teaspoon ground cumin
- ¼ cup packed cilantro
- 3 tablespoons fresh-squeezed lime juice
- ¼ cup olive oil
- ¼ cup water
- Salt, to taste
Purée ingredients, except salt, in blender or food processor until very smooth. Add salt, to taste.
Canned artichokes, which tend to be mushy for any other uses, work well in dips as they blend easily with other ingredients. And by using frozen spinach, this recipe comes together quicker. If you want to prepare the artichoke dip ahead of time, cover and refrigerate before baking for up to 24 hours.
- 2 (14-ounce) cans artichoke hearts, rinsed and drained
- 1 cup frozen chopped spinach, thawed
- 3 cloves garlic, minced
- 2 green onions, minced
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ¼ teaspoon cayenne pepper
- 1 cup shredded Parmesan cheese, divided
- Salt, to taste
- Fresh-ground black pepper, to taste
Heat oven to 375°F. Pat artichokes dry with paper towels. Chop artichokes finely. Set aside. With hands, squeeze liquid from spinach. Mix artichokes and spinach with remaining ingredients, reserving ¼ cup Parmesan. Add salt and pepper to taste.
Transfer to shallow ramekin or baking dish. Top with remaining cheese. Bake 20 minutes. Broil 2–3 minutes to brown cheese, if desired. Serve hot or warm.
- 1French Onion Dip
- 2Spicy Black Bean Dip With Zip
- 3Artichoke Spinach Dip