food

28 homemade dip recipes to whip up at your next gathering

food, 28 homemade dip recipes to whip up at your next gathering

Get dipping

Savoury or spicy, hot or cold, who can resist a dip? Whether you’re creating easy snacks to enjoy during a movie or want an easy starter for a special dinner, a great dip hits the spot every time. They’re so simple to make and many of ours have just a handful of ingredients. From classics like queso to new ideas, here are 28 recipes that’ll be better than store-bought.

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Hummus

Everyone loves hummus and given that it takes all of five minutes to whip up, there’s no need to buy it. The simple combination of chickpeas, tahini, garlic, olive oil and lemon works every time. Serve with tortilla chips or even better, sliced pitta bread. Cut the pitta into triangles or wedges, brush with olive oil then bake in a hot oven until crisp.

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Thousand island

Often used as a salad dressing, homemade thousand island makes a great dip too. Mix mayonnaise with ketchup, mustard, vinegar, olive oil, lemon juice, Worcestershire sauce, chilli sauce, paprika and seasoning. Add some mashed boiled eggs, chopped onion, red pepper and gherkins. Season it well. Give it an extra kick with some chilli sauce.

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Caramelized onion

This dip is simple to make, although you need a little time to properly caramelise the onions. Once they’re cooked, add a splash of Worcestershire sauce or balsamic vinegar. Allow to cool. In a separate bowl, mix together cream cheese and sour cream until you have a thick-ish consistency. Stir in the caramelised onions. Season well and serve with pretzel thins or crackers.

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Blue cheese

Blue cheese mixed with mayo, sour cream, lemon and garlic is the go-to accompaniment to buffalo chicken wings. But it’s also great with a selection of crudités and crackers. Try to find a soft, creamy blue cheese such as gorgonzola.

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Queso

A Tex-Mex favourite, queso is a spicy hot cheese dip that requires a little cooking but it’s minimal effort. Melt 225g (8oz) grated strong Cheddar cheese (we like a mixture of smoked and unsmoked cheese) with a can of evaporated milk and 1tbsp cornflour. Stir in 110g (4oz) cream cheese until melted. Add two chopped green chillies, a squeeze of lime juice and chopped fresh coriander, and top with tomato salsa.

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Baba ghanoush

Also known as aubergine caviar, this is a Middle Eastern classic made from aubergine, tahini, garlic, yogurt and lemon. Although traditional recipes say to char the aubergine over an open flame, you can pierce them and put into a very hot oven until they are blackened instead. You’ll peel off the outer skin and only use the flesh. Serve with flatbreads or toasted pitta.

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Ranch

You may think of ranch as a dressing for salad but it makes a great dip for vegetable crudités. First, mix together equal quantities of mayo and sour cream. Then add just a little ground garlic and onion, chopped fresh herbs of your choice (parsley, chives and mint work well) and lemon juice. Season with salt and pepper to taste.

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Tomato salsa

It’s just a fact that store-bought tomato salsa never tastes as good as homemade. Ready-made salsas are often too soggy and much too sweet. To make your own, skin six large ripe tomatoes (plunge into boiling water then peel) and chop. Mix with crushed garlic, a finely chopped red onion, a large handful of chopped fresh coriander, two chopped green chillies, the juice of two limes and 2tbsp olive oil. A perfect dip for corn chips.

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Ginger and watercress mayo

A homemade mayo with punchy ginger and peppery watercress goes so well with roast chicken. You could also use as a dip for chicken skewers or fat, juicy prawns.

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Muhammara

Here’s something a little different to add to your repertoire – muhammara is a Syrian roasted pepper dip, great with flatbreads. It consists of roasted red peppers, toasted walnuts and pomegranate molasses, which adds a wonderful sweet and sour note. It’s whizzed in a blender with onion, garlic, oil and breadcrumbs. Make it a few hours ahead and it will taste even better once the flavours have had a chance to mingle.

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Hot and spicy tomato

This dip with a kick is just divine with potato wedges. A can of tomatoes is simmered with garlic, dried oregano and chilli flakes, then blitzed. You can leave the dip chunky or whiz to a smooth texture. Serve with a cooling ranch or sour cream-based dip for a spicy-soothing combo.

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Spinach and artichoke

There’s no need to prepare whole artichokes for this – you can use hearts straight from a jar or can (even better if you can find the ones which are lightly charred). Whiz up the artichokes in a blender with equal quantities of cream cheese and mayo, add blanched spinach leaves and whiz again. Season with salt, pepper and lemon juice, according to taste.

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Creamy beetroot

Beetroot makes a fabulous dip and, if you buy cooked beetroot in vacuum packs, it’s ready in an instant. Our lighter recipe is made with low-fat quark (a soft cheese) but you could substitute Greek yogurt or cream cheese to make it a little more indulgent. Roasted garlic and thyme are perfect partners in this deeply savoury dip.

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Satay

A satay-style peanut dip is simple to make and pretty versatile. You can use it for chicken, beef or pork skewers, summer rolls or vegetable crudités. Blend crunchy peanut butter with garlic, coriander, soy sauce and coconut milk – it’s pretty much a store cupboard dip.

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Tzatziki

Tzatziki, the traditional Greek yogurt and cucumber dip, can be served with toasted pitta, chips or as a side to grilled meats and vegetables. The key is to get as much liquid out of the cucumber first, so the dip doesn’t become runny. And be warned – it’ll become more garlicky, the longer it sits.

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Tapenade

Tapenade, a Mediterranean olive paste, is usually served as an appetizer with toast. But if you add a little extra olive oil, it makes an extremely good dip for corn chips, pretzel bites, raw radishes and celery. It’s full of bold flavours: black olives, garlic, capers and lemon juice.

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Whipped feta

In all of 10 minutes, you can have a creamy feta dip which is perfect with crackers or breadsticks. Blend 225g (8oz) feta in a food processor or blender, then whiz in 175g (6oz) Greek yogurt and a clove of garlic. Add 1tbsp extra virgin olive oil, then stir in some chopped fresh dill.

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Cream cheese and chive

Much as we all love a cream cheese and chive dip, the store-bought version is made with dried herbs so lacks flavour. Instead, blitz together 250g (9oz) cream cheese with half an onion. Then stir in 2tbsp thick yogurt or crème fraîche. Finely snip a bunch of chives and stir in with 1tsp fresh lemon juice, salt and plenty of black pepper.

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Goats’ cheese and herb

This is such a great dip for toasted baguette slices, corn chips or vegetable crudités. To make at home, a soft, young goats’ cheese is best. Simply blend equal quantities of soft goats’ cheese with ricotta. If it’s too thick (this will depend on the goats’ cheese), add a little sour cream to achieve a good dipping consistency. Stir in finely chopped spring onions, flat-leaf parsley and chives. Use extra spring onions as a garnish to serve.

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Mint and watercress

A simple watercress and mint tip is a winner with roasted new potatoes or potato wedges. Just six ingredients – watercress, mint, garlic, lemon, crème fraîche and sugar – are whizzed together in a blender. It couldn’t be easier.

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Smoked salmon

For a fishy dip without the faff, smoked salmon should be your go-to. Blend your quantity of salmon with half the quantity of cream cheese. Then slowly add double cream or crème fraîche until you have the desired consistency – not too thick, not too sloppy. Season with lemon juice and black pepper. A little horseradish sauce would also add some piquancy. Serve with crackers, toasts and wedges of cucumber to dip.

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Vietnamese dipping sauce

A fiery and sharp Vietnamese dipping sauce is brilliant for large prawns, spring rolls or dumplings. That sweet, sour, hot flavour is achieved with lime juice, sugar, rice vinegar, fish sauce, garlic and chilli. It’s best made fresh on the day you intend to serve it.

a bowl of fruit

Honeyed curry mayo

Try a dip with a bit of heat to serve with tortilla chips or vegetable crudités. For 125g (4oz) mayonnaise, you’ll need 2tbsp curry powder, 1tsp ground coriander and 4tbsp honey. Gently heat the honey then add the curry powder until it dissolves. Allow it to cool, then whisk it into the mayonnaise with the ground coriander and a generous pinch of chilli powder. You could stir in some chopped fresh coriander too.

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Bagna càuda

This dip of anchovies, garlic and olive oil is a northern Italian classic. It may not win prizes for looks but it definitely wins on flavour. It’s best made in a pot you can keep over a gentle heat, such as a fondue pot. Melt 50g (2oz) butter, add four crushed garlic cloves and cook for a few minutes. Add 10 anchovy fillets, then pour in 200ml (7fl oz) olive oil on a low heat, whisking constantly. It’s ready when smooth and well blended. Serve with raw or blanched vegetables.

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Anchovy mayo

A mayonnaise laced with anchovies makes the best-ever dip for fries or corn chips – even better if the mayo contains ground garlic. Pound the anchovies to a paste in a pestle and mortar, then stir it into the mayonnaise.

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Hot rarebit

Take inspiration from Welsh rarebit, the British comfort food of toast topped with cheese, English mustard and Worcestershire sauce, for an indulgent dip. Make the cheesy mixture and pour into small ovenproof dishes, then grill until bubbling. Try serving it with toasted bread. Everyone will keep coming back for more.

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Vegan queso

You might be surprised to know that you can make a really good queso without cheese. Soak raw, unsalted cashew nuts overnight, then blend with a little yeast extract (such as Marmite or Vegemite), fresh coriander and chillies. Add a little water to achieve the correct consistency. Heat it through gently and top with a tomato salsa. You’ll be amazed how cheesy it tastes!

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Guacamole

Always make more guacamole than you think you’ll need – once everyone starts dipping in, they just keep going. Although most recipes use fresh chilli, we’ve found it works really well with Tabasco if you don’t have any chillies. The lime zest and juice help prevent discolouring but cover the surface with clingfilm too, if you’re making ahead.

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