Tag: #dip

Disclosure: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links, at no additional cost to you.

Listen up, party people (and by party people, I mean exhausted parents who just want to survive the winter weather without ordering pizza for the third time this week). Winter is here, and you know what that means: potlucks, game days, impromptu playdates that turn into adult hang sessions, and the eternal question, “What should I bring?”

The answer, my friends, is dip. Always dip.

Dip is the unsung hero of casual entertaining. It’s make-ahead magic. It’s crowd-pleasing gold. And best of all? Most dips require minimal effort while making you look like you actually have your life together. (We’re all faking it, but at least we’re faking it with delicious food.)

I’ve organized these nine stellar dips into categories so you can match the vibe to your situation. Hosting the neighborhood? Got you. Need something for Tuesday night dinner? Covered. Let’s dive in!

---

Category 1: Classic Crowd-Pleasers (The Safe Bets)

These are your ride-or-die dips. The ones that please everyone from your picky seven-year-old to your mother-in-law. Make these when you need a guaranteed win.

7 Layer Dip (With a Twist)

You know the drill: refried beans, guacamole, sour cream, cheese, tomatoes, olives, and salsa, all layered in beautiful horizontal glory. But here’s the twist that’ll make people ask for your “secret”: Change the refried bean layer to 1 can of bean dip and stir two tablespoons of Miracle Whip. Game. Changer.

Ingredients:

• 1 can (16 oz) refried beans or 1 cans of bean dip/ 2 tbs Miracle Whip
• 2 cups guacamole (store-bought is totally fine, we’re not judging)
• 1 cup sour cream
• 1 packet of taco seasoning
• 1 jar of salsa
• 1 cup shredded Mexican cheese blend
• 1 cup diced tomatoes
• ½ cup sliced black olives
• Optional: jalapeños for the brave souls

Instructions:

1. In a 9×13 glass baking dish, spread the refried beans or bean dip as your base layer.
2. Spread the guacamole evenly over the beans.
3. Mix the taco seasoning with the sour cream. Layer the sour cream over the guacamole
4. Drain some liquid off of the salsa and spread evenly over the sour cream.
5. Sprinkle the cheese generously.
6. Top with tomatoes and olives.
7. Cover and refrigerate for at least an hour before serving (or make it the night before because #timemanagement).

Serve with: Tortilla chips or Fritos, obviously.

Perfect for: Game day, potlucks, that thing at school you forgot about until this morning.

What you’ll need: I have one of each!

---

Spinach Artichoke Dip

The people have spoken, and the people want spinach artichoke dip. This is that restaurant appetizer you can totally make at home, and honestly? Yours will be better.

Ingredients:

• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Mix cream cheese, sour cream, and mayo until smooth.
3. Stir in spinach, artichokes, garlic, and half of both cheeses.
4. Season with salt and pepper.
5. Spread into a baking dish and top with remaining cheese.
6. Bake for 25-30 minutes until bubbly and golden.

Serve with: Crackers, toasted baguette slices, pita chips, or vegetables (if you want to pretend it’s healthy).

Perfect for: Book club, girls’ night, pretending you’re fancy.

What you’ll need: choose from 1 or 2

---

Category 2: Hearty Hot Dips (The Main Event Material)

These dips are so substantial, they might just become dinner. And you know what? That’s absolutely acceptable behavior in this house.

Hot Reuben Dip

All the flavors of a Reuben sandwich without the mess. This is for the adults in the room who appreciate the finer things, like corned beef and caraway seeds.

Ingredients:

• 8 oz cream cheese, softened
• ½ cup sour cream
• ¼ cup Thousand Island dressing
• 8 oz deli corned beef, chopped
• 1 cup sauerkraut, drained and squeezed dry
• 1½ cups shredded Swiss cheese
• 1 teaspoon caraway seeds (optional, but authentic)

Instructions:

1. Preheat oven to 350°F.
2. Mix cream cheese, sour cream, and dressing until combined.
3. Fold in corned beef, sauerkraut, 1 cup Swiss cheese, and caraway seeds.
4. Transfer to a baking dish and top with remaining cheese.
5. Bake for 25-30 minutes until hot and bubbly.

Serve with: Rye crackers, pumpernickel bread cubes, pretzel chips.

Perfect for: Super Bowl, poker night, impressing your in-laws.

What you’ll need: Pick from 1 or 2

Plus: Love these large serving spoons!

---

Hot Pizza Dip

Because pizza is always the answer, even in dip form. Your kids will lose their minds over this one.

Ingredients:

• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 1 cup pizza sauce
• 1½ cups shredded mozzarella cheese
• ½ cup mini pepperoni slices
• ¼ cup sliced black olives
• ¼ cup diced bell peppers
• Fresh basil for garnish

Instructions:

1. Preheat oven to 350°F.
2. Beat cream cheese, sour cream, garlic powder, and Italian seasoning.
3. Spread mixture in bottom of baking dish.
4. Top with pizza sauce, then mozzarella.
5. Arrange pepperoni, olives, and peppers on top.
6. Bake 20-25 minutes until cheese is melted and bubbly.
7. Garnish with fresh basil.

Serve with: Garlic bread, breadsticks, pizza crust dippers, or just spoons (no judgment).

Perfect for: Kids’ birthday parties, pizza night upgrade, teenage gatherings.

What you’ll need: choose from 1 or 2!

Plus: I love these large serving spoons!

---

Jenna’s Queso To End All Quesos

Liquid gold. Melted happiness. The reason people show up to your parties and Jenna Bush Hager’s version has made my favorites list!

Ingredients:

• 2 tablespoons canola oil
• 1 small yellow onion, finely diced
• 1 pound ground beef (80/20)
• 1 (1-ounce) packet mild taco seasoning
• 1 (16-ounce) block processed cheese, such as Velveeta, cut into cubes
• 1 (10-ounce) can diced tomatoes & green chilies, such as Ro-tel
• 1 (16-ounce) can refried beans
• 2 avocados, diced
• Chips, for serving

Instructions:

1. In a heavy-bottomed 3-quart pot, heat the oil over medium-high heat. Add the onion and sauté, stirring constantly, until softened, 2 to 3 minutes.
2. Add the ground beef and cook, breaking the meat into small pieces with a wooden spoon, until browned, about 4 minutes. Sprinkle the taco seasoning over the meat, stir to combine, and cook, stirring constantly, for 1 minute.
3. Reduce the heat to medium and add the Velveeta, Ro-tel, and refried beans and cook, stirring occasionally, until the cheese is completely melted and all the ingredients are warmed through, about 5 minutes.
4. Remove from the heat, add the avocado, and stir to combine. Gently pour the queso into a serving bowl and serve with your favorite chips—or enjoy by the spoonful!

Serve with: Tortilla chips, Fritos scoops, vegetables (but really, who are we kidding).

Perfect for: Any occasion. Literally any occasion.

What you’ll need: perfect sizes for this dip!

Plus: Love these Large serving spoons!

---

Category 3: Fresh & Light(er) Dips (The “I’m Being Good” Options)

These dips let you pretend you’re making healthy choices. Are they actually healthy? Well, they have vegetables in them, so… sure.

BLT Dip

All the glory of a BLT sandwich in a bowl. This is summer vibes in winter, and we’re here for it.

Ingredients:

• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded cheddar cheese
• 1 pound bacon, cooked crispy and crumbled
• 2 cups chopped romaine lettuce
• 1½ cups diced tomatoes
• Salt and pepper to taste

Instructions:

1. Mix cream cheese, sour cream, and mayo until smooth.
2. Fold in cheddar cheese and half the bacon.
3. Spread in serving dish.
4. Just before serving, top with lettuce, tomatoes, and remaining bacon.
5. Season with salt and pepper.

Pro tip: Don’t add the lettuce and tomatoes until right before serving or it gets soggy. Nobody wants soggy dip.

Serve with: Crackers, toasted bread rounds, celery sticks.

Perfect for: Brunch gatherings, afternoon playdates, Tuesday.

What you’ll need: I love all of this! It’ll be hard to choose!

Plus: No ceramic here. Both are light weight and easy to clean!

---

Spinach and Dill Dip

This is your grandmother’s bridge club dip, but make it 2026. Light, herby, and addictive with vegetables (or let’s be real, chips).

Ingredients:

• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 cup sour cream
• 1 cup mayonnaise
• ½ cup chopped fresh dill (or 2 tablespoons dried)
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a bowl.
2. Mix well and refrigerate for at least 2 hours (overnight is even better).
3. Stir before serving and adjust seasoning if needed.

Serve with: Raw vegetables, pita chips, crackers, or use as a sandwich spread.

Perfect for: Baby showers, garden parties, pretending it’s spring.

What you’ll need: These are great for mixing and carrying!

Plus: Platters to hold the bowl of dip and the dippers!

---

Shoepeg Corn Dip

Sweet, savory, and dangerously addictive. This dip has converted many a corn skeptic.

Ingredients:

• 1 can Shoepeg Corn (drained)
• 1 finely chopped jalapeno
• 1 finely chopped onion
• 1 cup mayonnaise
• 2 cups shredded mexican blend cheese
• ½ cup of sour cream
• Salt and pepper to taste

Instructions:

1. Mix all of the ingredients
2. Refrigerate for at least 1 hour before serving.

Serve with: Tortilla chips, Fritos (trust me), or vegetables.

Perfect for: Taco night sides, picnics, any summer (or winter) gathering.

What you’ll need: One or the other…or both?

Plus: Big Ole Spoons!

---

Category 4: Fancy Pants Dip (When You Need to Impress)

This is the dip you make when you want people to think you’re a sophisticated human who has their life together.

Hot Crab Dip

Luxurious, elegant, and surprisingly easy. This is the little black dress of dips.

Ingredients:

• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 pound lump crab meat, picked over for shells
• 1 cup shredded Gruyère or Swiss cheese
• 2 green onions, finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• ½ teaspoon hot sauce (or to taste)
• ¼ cup panko breadcrumbs
• 2 tablespoons melted butter
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F.
2. Mix cream cheese, sour cream, and mayo until smooth.
3. Gently fold in crab, cheese, green onions, lemon juice, Worcestershire, Old Bay, and hot sauce.
4. Transfer to baking dish.
5. Mix panko with melted butter and sprinkle on top.
6. Bake 20-25 minutes until golden and bubbly.
7. Garnish with fresh parsley.

Serve with: Water crackers, toasted baguette slices, endive leaves (fancy!).

Perfect for: Holiday parties, New Year’s Eve, when the boss is coming over.

What you’ll need: both are perfect for sauces and dips

Plus: great spreaders and cute too!

---

The Hostess Survival Kit: Transporting & Serving Like a Pro

Alright, you’ve made the dip. You’re feeling accomplished. But now you have to get it from your kitchen to Carol’s house without it ending up on your car floor. Let me introduce you to your new best friends:

For the Road Warriors: Great for multiple pans, bowls or carrying accessories (spoons, knives, towels)

These babies will keep your hot dips hot and your cold dips cold while you navigate traffic, wrangle car seats, and mentally prepare for small talk.

For the Multi-Taskers:

Got multiple dips to manage? (Overachiever alert!) Or hosting a crowd?

These triple slow cookers are perfect for keeping multiple dips warm at serving temperature. Queso, spinach artichoke, AND pizza dip all staying perfectly melty? Yes, please.

The Safety Net:

Because spills happen, in the car, in your arms and lids have trust issues:

This little miracle strap keeps slow cooker lids secure during transport. It’s like a seatbelt for your dip, and honestly, after that one incident with the queso in 2019, we all need this.

---

---

Honorable Mentions: Not Quite Dips, But Still Champions

Okay, so these aren’t technically “dips” in the traditional sense, but they belong in this guide because they’re equally essential to your entertaining and snacking arsenal. Consider these the supporting actors that absolutely steal the show.

The Cheese Ball

The retro appetizer that never went out of style (no matter what the food snobs say). This is pure nostalgia on a cracker, and people go wild for it.

Ingredients:

• 16 oz cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Pinch of cayenne pepper (optional)
• 1 cup chopped pecans or walnuts (for coating)
• ¼ cup chopped fresh parsley (for coating)
• Optional mix-ins: crumbled bacon, dried cranberries, everything bagel seasoning

Instructions:

1. Beat cream cheese until fluffy.
2. Mix in cheddar cheese, Worcestershire sauce, garlic powder, onion powder, and cayenne.
3. Fold in any optional mix-ins you’re using.
4. Refrigerate mixture for 30 minutes to firm up.
5. Form into one large ball or two smaller balls.
6. Mix nuts and parsley on a plate, then roll cheese ball to coat completely.
7. Wrap in plastic wrap and refrigerate at least 2 hours (or overnight).
8. Let sit at room temperature 15 minutes before serving.

Serve with: Crackers, pretzels, apple slices, or just go wild with a knife and spread it on everything.

Perfect for: Holiday gatherings, bringing to someone’s house when you want to look fancy but spent 10 minutes making it.

What you’ll need:

Plus: Trust me, you need these for this cheese ball!

---

Cream Cheese and Jelly

This is the recipe your grandmother made, your mother made, and now you’ll make because it’s shockingly delicious and takes approximately 47 seconds to prepare. It’s the little black dress of appetizers—simple, classic, always appropriate.

Ingredients:

• 8 oz cream cheese (block, not whipped)
• ½ cup pepper jelly (red or green—both work beautifully)
• OR ½ cup jalapeño jelly
• OR ½ cup hot pepper jam
• Crackers for serving

Instructions:

1. Place cream cheese block on a serving plate or small platter.
2. Let it sit at room temperature for about 10 minutes to soften slightly.
3. Pour the jelly over the top, letting it cascade down the sides.
4. Serve immediately with crackers.

That’s it. Seriously, that’s the whole recipe.

Variations:

• Use apricot preserves with a sprinkle of sliced almonds on top
• Try fig jam with a drizzle of honey and fresh thyme
• Go savory with chutney instead of jelly
• Add a layer of toasted pecans between the cream cheese and jelly

Serve with: Butter crackers, water crackers, wheat thins, or toasted baguette slices.

Perfect for: When someone texts you at 4 p.m. asking what you’re bringing to the 6 p.m. gathering, emergency appetizers, proving that simple is often best.

What you’ll need:

---

Beyond the Party: Dips for Everyday Life

Here’s a secret that’ll change your weekday game: these dips aren’t just for entertaining. They’re stealth family meal solutions disguised as party food.

Family Snack Time

That 4 p.m. “I’m STARVING” meltdown? Meet it head-on with a dip already prepped in your fridge. The BLT Dip, Corn Dip, or Spinach and Dill Dip with a platter of veggies and crackers is infinitely better than the fifteenth granola bar this week. Make a big batch on Sunday, portion it into your Tupperware containers, and you’ve got snacks covered for days. Your kids feel like they’re getting a treat, and you’re not scrambling for something reasonably nutritious at the witching hour.

Lite Lunch Solutions

Working from home and need something more exciting than another sad desk salad? The lighter dips (Spinach and Dill, BLT, Corn) pair beautifully with raw veggies, whole grain crackers, or pita bread for a satisfying lunch that doesn’t require actual cooking. The Spinach Artichoke Dip is also phenomenal as a sandwich spread—spread it on bread, add some turkey or chicken, and suddenly you’re a lunch genius. These dips give you that “I actually fed myself a real meal” feeling without the effort of actually making a real meal.

Lunchbox Game-Changer

Yes, you can absolutely pack dips in lunchboxes! Here’s the formula: Choose a cold dip (BLT, Spinach and Dill, or Corn Dip work best), pack it in a small container with an ice pack, and send along crackers, pita chips, or veggie sticks in a separate compartment. Your kids get to “assemble” their own lunch, which makes them feel independent and cool. Pro tip: The 7 Layer Dip (minus the guacamole, which browns) is also fantastic for lunchboxes—just layer it in a small container and send tortilla chips on the side.

Suddenly you’re not just the parent who sends the same turkey sandwich every day. You’re the creative lunch-packing wizard whose kid has “the cool lunch.” And you did it with Sunday’s leftover party dip. Victory.

---

Final Thoughts: The Dip Philosophy

Here’s the thing about dips: they’re forgiving. Forgot an ingredient? Probably still delicious. Made it the day before? Even better (flavors meld, people). Used store-bought shortcuts? GOOD. You’re being smart with your time.

The best dip is the one that’s actually made, not the perfect one you meant to make but didn’t because you were helping with homework, finding lost shoes, or just trying to survive.

So pick a recipe (or five), make it your own, and remember: if someone complains about your dip, they don’t get invited back. Problem solved.

Now go forth and dip responsibly (but not too responsibly—double dipping is fine in your own house).

Happy hosting, fellow exhausted party people. May your dips be creamy, your oven timers go off on time, and your kids actually eat something with vegetables in it for once.

---

Disclosure: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links, at no additional cost to you.