50 Easy Dips

1. Whipped Ricotta with Herbs Beat 1 1/2 cups whole-milk ricotta and 3 tablespoons heavy cream with a mixer on medium-high speed until fluffy, 1 to 2 minutes. Beat in 1/2 teaspoon kosher salt and 1/4 teaspoon red pepper flakes. Drizzle with olive oil and top with 1/3 cup chopped mixed herbs (such as dill, parsley, chives and/or basil). Sprinkle with flaky salt.

2. Whipped Ricotta with Garlic Tomatoes Cook 1 cup cherry tomatoes and 3 smashed garlic cloves in 1/4 cup olive oil over medium-low heat, stirring occasionally, until very soft, about 35 minutes; let cool. Make Whipped Ricotta with Herbs (No. 1), replacing the herbs with the tomato mixture.

3. Goat Cheese with Sun-Dried Tomatoes Beat 8 ounces softened goat cheese, 1/3 cup heavy cream, 1 tablespoon oil from a jar of sun-dried tomatoes and 1/2 teaspoon each kosher salt and pepper with a mixer on medium speed until fluffy. Stir in 1/4 cup chopped sun-dried tomatoes (drained) and 2 tablespoons chopped chives.

4. Parmesan-Artichoke Dip Puree two 14-ounce cans artichoke hearts (drained) in a food processor with 1/2 cup each parmesan and olive oil, 1 small garlic clove and 2 teaspoons lemon juice until smooth.

5. Lemon-Thyme Olive Oil Combine 1/2 cup olive oil, 2 teaspoons each flaky salt and lemon juice and 1/2 teaspoon each lemon zest and chopped lemon thyme.

6. Parmesan-Anchovy Vinaigrette Chop 2 anchovies with 1 garlic clove; sprinkle with 1/4 teaspoon kosher salt, then mash with the flat side of the knife to form a paste. Whisk with 3 tablespoons red wine vinegar, 1 tablespoon each Dijon mustard and finely chopped parsley and a pinch each of salt and pepper, then slowly whisk in 1/2 cup olive oil. Stir in 1/2 cup parmesan.

7. Fennel Bagna Cauda Cook 20 anchovies in 3/4 cup olive oil in a small skillet over low heat until dissolved, 5 minutes. Bring 3/4 cup milk to a simmer in a small saucepan; add the cloves from 1 head garlic (peeled and smashed) and 1/2 cup finely chopped fennel and cook until tender, 20 minutes. Mash the garlic and fennel into the milk, then whisk in the anchovy oil, 2 tablespoons chopped fennel fronds and 1 teaspoon fennel pollen. Serve warm.

8. White Pizza Dip Mix 4 ounces softened cream cheese with 3 grated garlic cloves, 2 cups shredded mozzarella, 1 cup whole-milk ricotta and 1/2 teaspoon each dried oregano and red pepper flakes. Transfer to a baking dish and bake at 350 degrees F until lightly browned, about 35 minutes. Top with more oregano and chopped parsley.

9. White Pizza–Spinach Dip Cook 3 minced garlic cloves in 2 tablespoons olive oil in a large skillet over medium heat, 30 seconds. Add 8 cups baby spinach and cook until wilted, about 2 minutes. Let cool, then finely chop. Make White Pizza Dip (No. 8), omitting the garlic; stir in the spinach before baking.

10. Creamy Vegetable Dip Pulse 1 chopped carrot, 1 chopped celery stalk and 1/4 chopped red bell pepper in a food processor until finely chopped. Add 8 ounces softened cream cheese, 1/4 cup sour cream, 2 tablespoons chopped chives and 1/4 teaspoon each onion powder and garlic powder and pulse until smooth; season with salt and pepper.

11. Turmeric Aioli Whisk 1 cup mayonnaise with 2 minced garlic cloves, 1 tablespoon each lemon juice and grated fresh turmeric and a pinch of cayenne; season with salt.

12. Beet-Tahini Dip Puree 1 pound peeled cooked beets in a food processor with 1/2 cup olive oil, 1/4 cup each tahini and ice, 3 tablespoons lemon juice and 2 teaspoons white wine vinegar; season with salt. Sprinkle with crumbled feta.

13. Thai Coconut Curry Hummus Puree two 15-ounce cans chickpeas (drained and rinsed) in a food processor with 3/4 cup unsweetened coconut milk, 3 tablespoons red curry paste, the juice of 1 to 2 limes, 2 teaspoons kosher salt and a pinch of cayenne until smooth; season with more salt.

14. Purple Cauliflower Hummus Combine 1 large head purple cauliflower (cut into florets) with 1/4 cup water in a microwave-safe bowl. Cover and microwave until tender, 6 to 8 minutes; drain and let cool. Puree in a food processor with 1/3 cup tahini, 1/4 cup each olive oil and lemon juice, 1 grated garlic clove and 1/2 teaspoon ground cumin; season with salt. Drizzle with more olive oil and sprinkle with cilantro.

15. Fresh Salsa Combine 6 finely chopped plum tomatoes, 1/2 finely diced red onion, 1/4 cup chopped cilantro, 2 minced garlic cloves, 1 minced jalapeno (seeded), the juice of 2 limes, 1 tablespoon olive oil and 2 teaspoons kosher salt.

16. Creamy Salsa Make Fresh Salsa (No. 15); seed the tomatoes before chopping. Let the salsa stand 30 minutes, then drain, reserving the juices. Whisk 8 ounces softened cream cheese until creamy, then add the salsa and whisk until smooth, thinning with the reserved juices as needed. Top with cilantro.

17. Creamy Spinach Dip Cook 1 sliced small shallot in butter in a large nonstick skillet over medium-high heat until tender, 4 minutes. Add 4 cups baby spinach and cook until wilted and dry, 2 minutes. Let cool, then squeeze dry and finely chop. Mix with one 5-ounce package garlic-and-herb cheese spread (such as Boursin) and 1/4 cup half-and-half; season with salt and pepper.

18. Cilantro-Mint Yogurt Puree 1 cup plain Greek yogurt in a food processor with 1/3 cup sour cream, 1/2 cup each fresh cilantro and mint, 1 chopped jalapeno, 1 chopped small garlic clove, 1 1/2 teaspoons lime juice, 1 teaspoon each mango chutney and chopped ginger and 1/4 teaspoon ground cumin; season with salt and pepper.

19. Spicy Mexican Corn Dip Combine 1 1/4 cups thawed frozen fire-roasted corn, 1/2 cup each mayonnaise and Mexican crema, 1 minced red jalapeno (seeded), 1/4 cup chopped cilantro and the zest and juice of 1 lime; season with salt and pepper.

20. Avocado-Peppadew Relish Soak 1/4 finely chopped red onion in ice water, 10 minutes; drain and pat dry. Mix with one 14-ounce jar finely chopped mild Peppadew peppers (drained), 2 chopped avocados, 2 tablespoons chopped cilantro and the juice of 1/2 lime; season with salt and pepper.

21. Chunky Guacamole Pile 1/4 cup chopped white onion, 1 chopped serrano chile, 3/4 cup fresh cilantro and a big pinch of kosher salt on a cutting board. Chop, then mash into a paste with the flat side of the knife. Mix with 3 diced avocados in a bowl and mash with a wooden spoon. Stir in 1 diced tomato and season with salt.

22. Crab Guacamole Puree 1 avocado in a food processor with 1/2 cup fresh cilantro, 1 minced small jalapeno, 3 tablespoons each sour cream and lime juice, 1/2 teaspoon each lime zest and ground coriander and 2 tablespoons water. Stir in 8 ounces jumbo lump crab (picked over); season with salt. Top with more crab.

23. White Bean Chimichurri Dip Cook 5 sliced garlic cloves in 1/2 cup olive oil in a small skillet until softened, 2 minutes; let cool. Puree the garlic and oil in a food processor with two 15-ounce cans white beans (drained and rinsed), 1/2 cup each chopped cilantro, chives and parsley, 1/4 cup fresh oregano and 3 tablespoons white wine vinegar; season with salt.

24. Cuban Black Bean Dip Cook 3 minced garlic cloves, 1 teaspoon finely chopped oregano and 1/2 teaspoon each red pepper flakes, ground cumin and kosher salt in 1/4 cup olive oil in a small skillet over medium heat until sizzling, 1 minute. Lightly mash two 15-ounce cans black beans (drained and rinsed) with the garlic oil, then add 2 tablespoons each orange and lemon juice and mash until creamy. Stir in 2 tablespoons each chopped parsley and cilantro.

25. Corn and Bean Dip Saute 1 1/2 cups frozen fire-roasted corn and 1 chopped shallot in olive oil over medium-high heat until softened, 5 minutes. Puree in a food processor with one 15-ounce can cannellini beans (drained), 1/4 cup buttermilk, 1 tablespoon olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Season with hot sauce.

26. Garlic Potato Dip Cook 2 chopped peeled medium russet potatoes in simmering water with 6 garlic cloves until tender, about 10 minutes. Drain and puree in a food processor with 1/2 cup olive oil and 2 teaspoons white wine vinegar. With the machine running, slowly add 1/2 cup water. Season with salt and pepper. Top with chives.

27. Loaded Garlic Potato Dip Make Garlic Potato Dip (No. 26), replacing the vinegar with 1/2 cup sour cream. Stir in 4 crumbled cooked bacon slices, 1/2 cup finely shredded cheddar and 3 tablespoons chives.

28. Sausage and Cheese Dip Brown 12 ounces mild Italian sausage (casings removed) in vegetable oil in a 10-inch cast-iron skillet over medium-high heat, breaking up the meat, until cooked through, about 5 minutes. Add 1/2 small diced onion and cook until tender, 4 minutes. Whisk in 8 ounces cubed processed cheese (such as Velveeta), 4 ounces softened cream cheese and 3/4 cup milk until smooth. Stir in 1 teaspoon each Worcestershire sauce and Dijon mustard; season with salt.

29. Queso with Chorizo Make Sausage and Cheese Dip (No. 28), replacing the Italian sausage with fresh chorizo and the Worcestershire sauce and Dijon mustard with 1/2 cup medium salsa. Top with sliced scallions and cilantro.

30. Bacon and Mushroom Dip Cook 4 slices bacon in a large nonstick skillet over medium heat, turning, until crisp, 5 to 7 minutes. Remove to a paper towel–lined plate; let cool, then finely chop. Add 1 pound sliced mushrooms and 3 sliced garlic cloves to the skillet and cook until softened, about 10 minutes; transfer to a blender and puree with 1/2 cup toasted walnuts and 1/4 cup each parmesan and olive oil. Stir in all but 1 tablespoon of the chopped bacon and season with salt and pepper. Sprinkle with the reserved bacon and chopped parsley.

31. Buffalo Blue Cheese Dip Whisk 1 cup sour cream with 4 ounces softened cream cheese until smooth. Stir in 1/2 cup crumbled blue cheese, 3 tablespoons Buffalo wing sauce and 2 tablespoons chopped chives; season with salt and pepper.

32. Honey Mustard Dip Whisk 1 cup mayonnaise with 6 tablespoons honey, 1/4 cup yellow mustard, 2 tablespoons Dijon mustard and 1 tablespoon lemon juice.

33. Horseradish Pub Cheese Pulse 2 cups shredded sharp cheddar in a food processor with 4 ounces softened cream cheese, 1/4 cup each sour cream and drained horseradish, 1 tablespoon water, 2 teaspoons each Dijon mustard and white wine vinegar, 1/2 teaspoon kosher salt and a few grinds of pepper. Top with sliced scallions.

34. Everything Dip with Lox Puree 6 ounces sour cream and 4 ounces softened cream cheese in a food processor until smooth. Stir in 4 ounces chopped lox, 1 tablespoon chopped capers and 2 teaspoons everything seasoning.

35. Miso Ranch Dip Whisk 1 cup mayonnaise with 1/3 cup buttermilk, 3 tablespoons white miso paste, 1 grated garlic clove, 2 tablespoons lemon juice and 1 teaspoon Dijon mustard. Stir in 1/4 cup each chopped parsley and chives; season with salt and pepper.

36. Roasted Garlic Dip Cut the top off 3 heads garlic to expose the cloves; put on a sheet of foil. Drizzle with olive oil and season with salt and pepper; wrap in the foil. Roast at 350 degrees F until very soft, about 1 hour. Let cool; squeeze out the garlic into a food processor and puree with 4 teaspoons white wine vinegar, 1 tablespoon Dijon mustard and 1 peeled soft-boiled egg. With the machine running, slowly add 1/4 cup olive oil. Season with salt and pepper.

37. Roasted Garlic-Eggplant Dip Place 3 unpeeled garlic cloves on a sheet of foil; drizzle with olive oil and wrap in the foil. Roast 2 large eggplants on a foil-lined baking sheet at 350 degrees F, along with the garlic packet, until softened, about 1 hour. Let cool. Cook 1 diced large onion in 2 tablespoons olive oil in a medium skillet over medium heat until golden brown, about 10 minutes. Add 2 teaspoons ground coriander; cook 1 more minute, then let cool. Halve the eggplant and scoop the flesh into a food processor; squeeze in the garlic and puree until smooth. Add the onion and 1/2 cup plain Greek yogurt and pulse until smooth; season with salt. Sprinkle with cilantro.

38. Miso Eggplant Dip Grill or broil 2 large eggplants, turning occasionally, until charred and softened, 12 to 15 minutes. Let cool, then halve, scoop out the flesh and puree in a food processor with 2 tablespoons each white miso paste, mayonnaise and rice vinegar and 1 teaspoon each sambal oelek and kosher salt. Sprinkle with togarashi (Japanese spice mix), nori (seaweed) and sliced scallions.

39. Spring Onion Rémoulade Toss 1 bunch trimmed spring onions with 1 tablespoon olive oil on a baking sheet. Broil until tender and charred, about 4 minutes. Let cool, then finely chop. Whisk with 3/4 cup mayonnaise, 3 tablespoons buttermilk, 2 tablespoons each grainy mustard and lemon juice, 1 tablespoon champagne vinegar and 2 teaspoons chopped lemon thyme; season with salt and pepper.

40. Caramelized Onion-Fennel Dip Cook 1 chopped sweet onion and 1 chopped fennel bulb in 2 tablespoons each butter and olive oil in a large skillet over medium heat, stirring occasionally, until lightly caramelized, about 30 minutes. Stir in 1/2 teaspoon chopped thyme; season with salt and pepper. Let cool, then mix with 1 cup sour cream, 1 tablespoon milk and 1 teaspoon white balsamic vinegar; season with salt and pepper.

41. Loaded Tzatziki Soak 1/4 cup finely chopped red onion in ice water, 10 minutes; drain and pat dry. Mix with 1 cup plain Greek yogurt, 1/2 grated Persian cucumber, 1/2 grated garlic clove, 1 1/2 tablespoons each chopped dill and mint, 1/4 cup chopped kalamata olives, 1 teaspoon red wine vinegar and a pinch of red pepper flakes; season with salt and pepper. Drizzle with olive oil and sprinkle with more red pepper flakes.

42. Pea and Tofu Dip Puree 1 1/2 cups thawed frozen peas in a food processor with 4 ounces silken tofu, 1 teaspoon each white miso paste, soy sauce and toasted sesame oil and 1/2 teaspoon each rice vinegar, Sriracha and grated ginger. Season with salt. Sprinkle with toasted sesame seeds.

43. Watercress Dip Pulse 1 chopped bunch watercress (3 cups) in a food processor with 1 chopped scallion, the zest of 1/2 lemon, 1 tablespoon olive oil and 1/2 teaspoon kosher salt until finely chopped. Mix with 1 cup creme fraiche and the juice of 1/2 lemon; season with salt and pepper.

44. Creamy Butternut Squash Dip Roast 1 halved and seeded 2-pound butternut squash, cut sides down, on a parchment-lined baking sheet at 425 degrees F until very tender, about 1 hour. Let cool, then scoop out the flesh and puree in a food processor with 1/4 cup each tahini and plain yogurt, 1 minced garlic clove, 1 teaspoon kosher salt and 1/8 teaspoon cinnamon.

45. Lentil Labneh Puree one 15-ounce can lentils (drained) in a food processor with 1/2 cup each labneh and chopped cilantro, 2 tablespoons olive oil, 1 grated garlic clove, the juice of 1/2 lemon, 1 teaspoon each Aleppo pepper, za’atar and kosher salt and 1/2 teaspoon ground cumin. Drizzle with olive oil and sprinkle with more Aleppo pepper and za’atar.

46. Curried Red Lentil and Carrot Dip Cook 12 ounces sliced carrots and 1/2 cup dried red lentils in salted boiling water until softened, 10 minutes; drain. Cook 1 teaspoon each Madras curry powder and chopped garlic and ginger in 3 tablespoons vegetable oil in a small skillet over medium heat until sizzling, 30 seconds. Puree the spiced oil, carrots and lentils in a food processor with 1/4 cup fresh cilantro, 2 teaspoons lime juice and 2 pinches each cayenne and garam masala; season with salt.

47. Walnut–Roasted Red Pepper Dip Broil 2 red bell peppers and 1 red jalapeno on a baking sheet, turning occasionally, until charred, 10 to 15 minutes. Let cool, then remove the charred skins, stems and seeds. Pulse in a food processor with 1/2 cup toasted walnuts, 1 garlic clove, 1 tablespoon each pomegranate molasses and sherry vinegar and 1/2 teaspoon each ground cumin, smoked paprika and kosher salt until chunky. With the machine running, slowly add 1/4 cup olive oil. Season with salt.

48. Calabrian Chile Dip Puree 6 jarred roasted red peppers (drained) in a blender with 1/4 cup toasted pine nuts, 1 large garlic clove, 2 tablespoons white wine vinegar, 1 tablespoon chopped Calabrian chiles and a pinch each of kosher salt and pepper until smooth. With the machine running, slowly add 1/3 cup olive oil. Stir in 1/2 teaspoon dried oregano and season with salt.

49. Smoky Pimiento Dip Pour boiling water over 1 cup raw cashews; let stand 45 minutes, then drain. Puree in a blender with 2/3 cup cold water, 1 small garlic clove, 4 teaspoons lemon juice, 1 teaspoon each mustard powder and kosher salt and 1/4 teaspoon chipotle chile powder, thinning with more water as needed. Add 1/4 cup each chopped pimientos (drained) and chopped scallion greens and pulse to combine; season with salt and pepper.

50. Garlic-Herb Cashew Dip Pour boiling water over 1 cup raw cashews; let stand 45 minutes, then drain. Puree in a blender with 3/4 cup cold water, 1 garlic clove, 2 tablespoons each chopped parsley, cilantro, dill and chives, 4 teaspoons white vinegar, 2 ice cubes, 1 teaspoon kosher salt and a few grinds of pepper.

Photographs by Ralph Smith