Recipe Roundup

34 Cookout-Friendly Dip Recipes

Gather your chips, crackers, or crudités. You need something for your guests to munch on while you're at the grill.
Creamy Avocado Dip with Scallions
Photo by Chelsea Kyle, Food Styling by Ali Nardi
  • Creamy Avocado Dip with Scallions
    Photo by Chelsea Kyle, Food Styling by Ali Nardi
    1/34

    Creamy Avocado Dip With Scallions

    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.

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  • Peden and Munk Taylor and Jen
    2/34

    Sweet and Tangy Hummus

    Red pepper paste adds both color and smoky sweetness to this addictive hummus.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
    5/34

    Hummus Tehina

    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 peas and pickled onions.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    6/34

    Five-Cheese Pimento Cheese

    Complete your snacking spread with this addictive five-cheese version of the classic Southern spread.

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  • Photo by Kathy Hester
    9/34

    Instant-Pot Vegan Cauliflower Queso

    Great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.

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  • Photo by Elizabeth Cecil
    10/34

    Mashed Potato Skordalia

    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 lemon juice and olive oil and use as a sauce for fish.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    13/34

    Creamy Pinto Bean Dip

    Serve this lightly spiced bean dip with tortilla chips, or spread it on tacos, quesadillas, and burritos.

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  • Photo by Michael Graydon & Nikole Herriott
    14/34

    Pico de Gallo Verde

    The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

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  • Photo by Yoni Nimroad
    17/34

    Papadums With Whipped Dal

    From time to time, we’ll serve an Indian take on chips and dip using crunchy papadums (thin and crispy lentil crackers) with a cold, creamy version of dal (stewed beans and lentils). The trick is to keep the dal super light so it doesn’t snap the papadums.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    18/34

    3-Ingredient Microwave Cheese Sauce

    This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've ever had (see below for more on that). Pro tip: Skip the aged cheddar from the fancy cheese counter—the sauce will be even creamier with a block of no-frills cheddar from the dairy aisle of the supermarket.

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  • Photo by Peden & Munk
    21/34

    Caramelized Shallot Yogurt

    Will make you pause before making a sour cream–based onion dip ever again.

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  • Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    22/34

    Creamy Cauliflower Dip

    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.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
    27/34

    Simple Spinach Dip

    Sometimes simple is better. Case in point: this creamy, luscious dip you can throw together in a flash for any party or last minute guests.

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  • Photo by David A. Land, food styling by Carrie Purcell, prop styling by Alyssa Pagano
    28/34

    Creamy Black Bean Spread

    This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.

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  • Charles Masters
    29/34

    Herbed Feta Dip

    A bright, fresh dip that can be adapted based on the herbs you have on hand.

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  • Romulo Yanes
    30/34

    Queso Fundido

    You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

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  • Photo by Sheri Giblin
    31/34

    Baked Crab Dip

    Served bubbly hot with a crisply browned, lemon zest– and panko topping, this dip will be a party favorite—easy to put together, quick to bake, and quick to disappear, too.

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  • Dana Gallagher
    32/34

    Edamame Guacamole

    This lighter version of guacamole substitutes some of the avocado for pureed broccoli and edamame.

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