25 Dips and Spreads For Essential Snacking

25 Dips and Spreads For Essential Snacking



A creamy soft cheese spread flecked with dill, parsley, and chive. Get the recipe for <a href="http://www.saveur.com/boursin-cheese-dip-french-radishes-recipe">Boursin Dip with Radishes</a>

A creamy soft cheese spread flecked with dill, parsley, and chive. Get the recipe for <a href=”http://www.saveur.com/boursin-cheese-dip-french-radishes-recipe”>Boursin Dip with Radishes</a> (Matt Taylor-Gross/)

Known as <em>chupe de centolla</em>, this Chilean crab gratin borders on a cheesy crab dip. While similar South American <em>chupe</em> are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia's version relies solely on the massive local king crabs, the hallmark of fishermen's kitchens along Chile's southernmost coast. Get the recipe for <a href="http://www.saveur.com/crab-dip-recipe">The Ultimate Crab Dip</a>

Known as <em>chupe de centolla</em>, this Chilean crab gratin borders on a cheesy crab dip. While similar South American <em>chupe</em> are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for <a href=”http://www.saveur.com/crab-dip-recipe”>The Ultimate Crab Dip</a> (William Hereford/)

Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for <a href="http://www.saveur.com/tahini-beet-dip-recipe">Tahini-Beet Dip</a>

Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for <a href=”http://www.saveur.com/tahini-beet-dip-recipe”>Tahini-Beet Dip</a> (Helen Cathcart/)

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you'll find in a jar at your local grocery store. It's light, tangy, and inspired by Persian <em>mast-o-musir</em>, a mix of diced shallots and yogurt or <em>labneh</em>. Here, the alliums are lightly cooked to soften their bite; it's the perfect thing to make for a beach picnic or summer cookout. Get the recipe for <a href="https://www.saveur.com/sauteed-onion-yogurt-dip-recipe/">Sautéed Onion and Yogurt Dip</a>

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian <em>mast-o-musir</em>, a mix of diced shallots and yogurt or <em>labneh</em>. Here, the alliums are lightly cooked to soften their bite; it’s the perfect thing to make for a beach picnic or summer cookout. Get the recipe for <a href=”https://www.saveur.com/sauteed-onion-yogurt-dip-recipe/”>Sautéed Onion and Yogurt Dip</a> (Matt Taylor-Gross/)

This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top. Get the recipe for <a href="https://www.saveur.com/queso-dip-recipe/">Chile con Queso</a>

This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top. Get the recipe for <a href=”https://www.saveur.com/queso-dip-recipe/”>Chile con Queso</a> (Matt Taylor-Gross/)

Your glut of garden tomatoes just found their new home: stirred into caramelized honey and a host of herbs and spices. Get the recipe for <a href="https://www.saveur.com/summer-tomato-and-herb-dip-recipe/">Summer Tomato and Herb Dip</a>

Your glut of garden tomatoes just found their new home: stirred into caramelized honey and a host of herbs and spices. Get the recipe for <a href=”https://www.saveur.com/summer-tomato-and-herb-dip-recipe/”>Summer Tomato and Herb Dip</a> (Matt Taylor-Gross/)

This recipe comes from test kitchen assistant Jake Cohen, inspired by a similar hummus he tried while working at Restaurant Daniel in New York City. Fresh chickpeas provide a vibrant green color and brightness that pair well with the Asian flavors in this dip. Get the recipe for <a href="https://www.saveur.com/green-hummus/">Green Hummus</a>

This recipe comes from test kitchen assistant Jake Cohen, inspired by a similar hummus he tried while working at Restaurant Daniel in New York City. Fresh chickpeas provide a vibrant green color and brightness that pair well with the Asian flavors in this dip. Get the recipe for <a href=”https://www.saveur.com/green-hummus/”>Green Hummus</a> (Matt Taylor-Gross/)

This bluefish paté has all the makings of a traditional fish dip—cream cheese, lemon, herbs—with a few updates to give it some zing. Get the recipe for <a href="https://www.saveur.com/bluefish-pate/">Bluefish Paté</a>

This bluefish paté has all the makings of a traditional fish dip—cream cheese, lemon, herbs—with a few updates to give it some zing. Get the recipe for <a href=”https://www.saveur.com/bluefish-pate/”>Bluefish Paté</a> (Farideh Sadeghin/)

Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs. Get the recipe for <a href="http://www.saveur.com/grilled-corn-and-ricotta-dip-recipe">Grilled Corn and Ricotta Dip</a>

Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs. Get the recipe for <a href=”http://www.saveur.com/grilled-corn-and-ricotta-dip-recipe”>Grilled Corn and Ricotta Dip</a> (Matt Taylor-Gross/)

Nutty, buttery sunchokes add a chic, decidedly grown-up twist to this classic slumber party staple. Get the recipe for <a href="http://www.saveur.com/caramelized-onion-and-sunchoke-dip-recipe">Caramelized Onion and Sunchoke Dip</a>

Nutty, buttery sunchokes add a chic, decidedly grown-up twist to this classic slumber party staple. Get the recipe for <a href=”http://www.saveur.com/caramelized-onion-and-sunchoke-dip-recipe”>Caramelized Onion and Sunchoke Dip</a> (Matt Taylor-Gross/)

Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Lao-Tomato-Dip/">Lao Tomato Dip</a>

Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Lao-Tomato-Dip/”>Lao Tomato Dip</a> (Farideh Sadeghin/)

Mexico-born chef Roberto Santibañez makes his chunky, creamy guacamole in the traditional manner: by first grinding the flavoring agents to a paste using a mortar and pestle, then gently mixing in chopped avocados. With light heat from serrano chile and acidity from a hit of lime juice, this classic dip is a surefire crowd-pleaser. Get the recipe for <a href="https://www.saveur.com/classic-guacamole-recipe/">Classic Guacamole</a>

Mexico-born chef Roberto Santibañez makes his chunky, creamy guacamole in the traditional manner: by first grinding the flavoring agents to a paste using a mortar and pestle, then gently mixing in chopped avocados. With light heat from serrano chile and acidity from a hit of lime juice, this classic dip is a surefire crowd-pleaser. Get the recipe for <a href=”https://www.saveur.com/classic-guacamole-recipe/”>Classic Guacamole</a> (Matt Taylor-Gross/)

Meaning "strong cheese" in French, fromage fort is a classic way to use up all the leftover ends and mismatched scraps of cheese in your fridge. In Julia Turshen's version, which we adapted from her <em>Small Victories</em> cookbook, a little butter and a few splashes of wine round out the salty cheeses and help them become spreadable enough for topping toast or crackers. Get the recipe for <a href="http://www.saveur.com/strong-cheese-fromage-fort-recipe">Fromage Fort</a>

Meaning “strong cheese” in French, fromage fort is a classic way to use up all the leftover ends and mismatched scraps of cheese in your fridge. In Julia Turshen’s version, which we adapted from her <em>Small Victories</em> cookbook, a little butter and a few splashes of wine round out the salty cheeses and help them become spreadable enough for topping toast or crackers. Get the recipe for <a href=”http://www.saveur.com/strong-cheese-fromage-fort-recipe”>Fromage Fort</a> (Matt Taylor-Gross/)

By Brown's publication date in the early 1950s, countless variations of green goddess dressing already existed. But Brown provides—then riffs on—the original from San Francisco's Palace Hotel, where the dressing was created. Her version is well-balanced, cutting the mayonnaise and some optional heavy cream with plenty of vinegar, fresh herbs, and salty anchovies. Get the recipe for <a href="http://www.saveur.com/green-goddess-dressing">Green Goddess Dressing</a>

By Brown’s publication date in the early 1950s, countless variations of green goddess dressing already existed. But Brown provides—then riffs on—the original from San Francisco’s Palace Hotel, where the dressing was created. Her version is well-balanced, cutting the mayonnaise and some optional heavy cream with plenty of vinegar, fresh herbs, and salty anchovies. Get the recipe for <a href=”http://www.saveur.com/green-goddess-dressing”>Green Goddess Dressing</a> (Matt Taylor-Gross/)

Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée. Get the recipe for <a href="http://www.saveur.com/tahini-carrot-dip-recipe">Carrot-Tahini Dip</a>

Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée. Get the recipe for <a href=”http://www.saveur.com/tahini-carrot-dip-recipe”>Carrot-Tahini Dip</a> (Helen Cathcart/)

Tangy mango chutney cuts the richness of this cheesy, bacon-topped, cheddar-flecked dip. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Cream-Cheese-Dip-with-Chutney">Cream Cheese Dip With Chutney</a>

Tangy mango chutney cuts the richness of this cheesy, bacon-topped, cheddar-flecked dip. Get the recipe for <a href=”http://www.saveur.com/article/Recipes/Cream-Cheese-Dip-with-Chutney”>Cream Cheese Dip With Chutney</a> (Matt Taylor-Gross/)

Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. This recipe, from chef Rodolfo Guzmán of Boragó in Santiago, Chile, uses native green <em>ajè cristal</em> chiles, but you can substitute banana peppers to mimic their very mild, floral heat. Get the recipe for <a href="https://www.saveur.com/chilean-pebre-tomato-and-pepper-salsa/">Chilean Tomato and Pepper Sauce (Pebre)</a>

Distantly related to Mexican salsa, pebre is an emulsified blend of tomatoes, peppers, and vinegar traditionally served with bread rolls in Santiago. This recipe, from chef Rodolfo Guzmán of Boragó in Santiago, Chile, uses native green <em>ajè cristal</em> chiles, but you can substitute banana peppers to mimic their very mild, floral heat. Get the recipe for <a href=”https://www.saveur.com/chilean-pebre-tomato-and-pepper-salsa/”>Chilean Tomato and Pepper Sauce (Pebre)</a> (Justin Walker/)

A little bit of smoke and not too much spice will make this your new go-to salsa recipe. Get the recipe for <a href="https://www.saveur.com/article/recipes/salsa-roja-0/">Salsa Roja</a>

A little bit of smoke and not too much spice will make this your new go-to salsa recipe. Get the recipe for <a href=”https://www.saveur.com/article/recipes/salsa-roja-0/”>Salsa Roja</a> (Farideh Sadeghin/)

Serve this tart, cooling dip with fiery chicken wings. <a href="https://www.saveur.com/article/Recipes/Blue-Cheese-Dip/">Get the recipe for Blue Cheese Dip</a>

Serve this tart, cooling dip with fiery chicken wings. <a href=”https://www.saveur.com/article/Recipes/Blue-Cheese-Dip/”>Get the recipe for Blue Cheese Dip</a> (Thomas Payne/)

Baked salmon brightened with lemon zest and parsley and combined with crème fraîche makes a creamy, savory dip that's great served on crackers or toast points. Get the recipe for <a href="https://www.saveur.com/article/recipes/salmon-dip/">Salmon Dip</a>

Baked salmon brightened with lemon zest and parsley and combined with crème fraîche makes a creamy, savory dip that’s great served on crackers or toast points. Get the recipe for <a href=”https://www.saveur.com/article/recipes/salmon-dip/”>Salmon Dip</a> (Helen Rosner/)

Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for <a href="https://www.saveur.com/article/recipes/crab-spinach-and-artichoke-dip/">Crab, Spinach, and Artichoke Dip</a>

Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for <a href=”https://www.saveur.com/article/recipes/crab-spinach-and-artichoke-dip/”>Crab, Spinach, and Artichoke Dip</a> (Farideh Sadeghin/)

Serve this simple but gussied-up dipping sauce with all kinds of party snacks, especially our ultimate pigs in a blanket. Get the recipe for <a href="http://www.saveur.com/herb-mustard-dipping-sauce-recipe">Herbed Mustard Dipping Sauce</a>

Serve this simple but gussied-up dipping sauce with all kinds of party snacks, especially our ultimate pigs in a blanket. Get the recipe for <a href=”http://www.saveur.com/herb-mustard-dipping-sauce-recipe”>Herbed Mustard Dipping Sauce</a> (Matt Taylor-Gross/)

Za'atar is a traditional mixture of sesame seeds, dried thyme, and spices used in Middle Eastern cooking. Added to a mayonnaise base, it makes a perfect dipping sauce for steamed artichokes. This particular version calls for sumac, an African spice that adds a bright lemony flavor to balance out the richness. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Artichokes-with-Lemon-Zaatar-Dipping-Sauce/">Artichokes with Lemon Za'atar Dipping Sauce</a>

Za’atar is a traditional mixture of sesame seeds, dried thyme, and spices used in Middle Eastern cooking. Added to a mayonnaise base, it makes a perfect dipping sauce for steamed artichokes. This particular version calls for sumac, an African spice that adds a bright lemony flavor to balance out the richness. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Artichokes-with-Lemon-Zaatar-Dipping-Sauce/”>Artichokes with Lemon Za’atar Dipping Sauce</a> (Thomas Payne/)

The earthy, nutty quality of Jerusalem artichokes works beautifully with tahini and lemon in this appetizer. Get the recipe for <a href="http://www.saveur.com/sunchoke-hummus-recipe">Sunchoke Hummus</a>

The earthy, nutty quality of Jerusalem artichokes works beautifully with tahini and lemon in this appetizer. Get the recipe for <a href=”http://www.saveur.com/sunchoke-hummus-recipe”>Sunchoke Hummus</a> (Paul Sirisalee | Food Styling: Eugene Jho/)

This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for <a href="http://www.saveur.com/article/recipes/cilantro-yogurt-chutney">Cilantro Yogurt Chutney</a>

This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for <a href=”http://www.saveur.com/article/recipes/cilantro-yogurt-chutney”>Cilantro Yogurt Chutney</a> (Ingalls Photography/)

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