When great dips get together, it's magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Author: Andy Baraghani
An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into...
Author: Alexandra Stratou
Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.
Author: Rhoda Boone
Two kinds of melty cheese make this dip extra luxe.
Author: Rhoda Boone
Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Author: Andrew Knowlton
This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.
Author: Patricia Tanumihardja
Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
Author: Ludo Lefebvre
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.
Author: Anna Stockwell
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
Author: Andy Baraghani
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Great pimiento cheese is all about spice. Red peppers and hot sauce are essential to cutting through the richness of the cream cheese and cheddar.
Author: Todd Richards
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
Author: Joe Sevier
I'm sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this...
Author: Trisha Yearwood
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.
Author: Maureen Abood
This classic French dish is summer dining at its finest: no utensils required, and it pairs very well with chilled rosé. Of course, you can serve your aioli with any vegetables or seafood you like-consider...
Author: Anna Stockwell
This spicy Ethiopian dipping sauce is made from whisking berbere spice blend honey wine, beer, arak, or even just a mixture of water and honey.
Author: Yohanis Gebreyesus
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Author: Andy Baraghani
I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated artisans. This lovely, simple dish is great...
Author: Najmieh Batmanglij
Will make you pause before making a sour cream-based onion dip ever again.
Author: Chris Morocco
This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.
Author: Claire Saffitz
While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.
Author: Polina Chesnakova
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading...
Author: Katherine Sacks
Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for bread or chips.
Author: Andrea Aliseda
If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up.
This is a wonderful Iranian dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.
Author: Anissa Helou
Miracle Whip adds tang and just a touch of sweetness to this five-cheese version of the classic Southern spread, while traditional mayonnaise gives it balance and richness.
Author: Shai Sevier
The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.
Author: Andy Baraghani
A plant-based recipe for vegan sour cream and onion dip, perfect for snacking. Serve with pita chips or raw veggies for dipping.
Author: Ramin Ganeshram
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to time, we'll run an Indian take on chips and dip...
Author: Rich Landau
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Author: Rick Martinez
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak
This tomato salsa is an example of a salsa fresca or salsa cruda: an uncooked sauce used as a condiment for tacos, beans, eggs, or other foods.
Author: Zarela Martinez
The little black dress of Italian-American cooking-get the recipe for the stuffed shells here.
Think of this as Indian-spiced ketchup, and use it in all the same ways.
Author: Rebecca Collerton
Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It's a win, win, win.
Author: Guy Turland
Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole, while fresh lime juice brightens up the dip in a flash.
Author: Rhoda Boone
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with...
Author: Andy Baraghani
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring...
Author: Michael Solomonov
If making this hummus for a finicky crowd, serve all the toppings in separate bowls and let people help themselves.
Author: Deb Perelman
Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted...
Author: Andy Baraghani
This serrano chile pepper, lemon, parsley, and tahini condiment goes with everything: sandwiches, crunchy vegetables, and chips.
Author: Andy Baraghani
Use this rich and creamy tehina (also called tahini) sauce to make hummus, or drizzle over meats or vegetables.
Author: Michael Solomonov
Persian mast-a yogurt condiment-can be mixed with shallots, beets, spinach, or, as in this recipe, with Persian cucumbers, mint, and dried rose petals.
Author: Andy Baraghani
We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.
Author: Rick Martinez