15 Super Fast, Cheap, and Easy Dip Recipes for Your Next Party
What easier way to get your party started than a smorgasbord of dips? Sure you could spend lots of time and money on a variety of party appetizers. Cocktail meatballs are certainly popular. But you could also have a nice spread with half a dozen dips, some potato chips, tortilla chips, and some raw vegetables. College students party with chips and dips all the time!
- Spinach dip
- Seven-layer Mexican dip
- Ten-layer Mexican dip
- Velveeta and RoTel
- Bean dip
- French onion
- Ranch dip
- Dill or chive dip
- Pimento Cheese dip
- Warm beer cheese with taco meat
- Hot crab dip
- Hot spinach and artichoke dip
- Pumpkin dip
Spinach Dip Served in a Bread Bowl
I have made spinach dip from the Lipton dry soup mix for many years, and it is always a crowd pleaser.
You will need:
- One envelope of Lipton Recipe Secrets Vegetable Soup & Dip Mix, which includes directions for spinach dip.
- One cup mayonnaise. I often use ½ cup mayo, ½ cup sour cream, and one cup Greek yogurt. The Greek yogurt has a heavy but creamy texture, whether you buy fat free, 2%, or full fat.
- One box frozen chopped spinach. Drain and squeeze out as much water as possible.
- One cup sour cream
Knorr also makes a vegetable recipe mix. It calls for two cups of sour cream, along with the spinach and mayo. Both Lipton and Knorr mixes call for one can of water chestnuts, which I never use. You will need to refrigerate the dip for 4 hours, or overnight, to re-hydrate the vegetables.
For serving, buy a large round loaf of Hawaiian bread. Cut out the center, making one-inch bread cubes. Scoop dip into the center of the Hawaiian loaf, and arrange bread cubes around the loaf for dipping. This spinach dip is also good with chips, crackers, and raw vegetables.
7-Layer Mexican Dip
Spread ingredients as evenly as possible in a glass pie dish.
- Layer 1: One can of refried beans, with one tablespoon of taco seasoning mixed in
- Layer 2: One cup sour cream
- Layer 3: One cup salsa
- Layer 4: Shredded lettuce
- Layer 5: One cup shredded Mexican-style cheese
- Layer 6: Four green onions, chopped
- Layer 7: Two tablespoons chopped black olives
10-Layer Mexican Dip
Spread ingredients as evenly as possible in a glass dish. As you can see in my photo above, I made multiple small portions. I made four two-cup servings and a square four-cup portion. I had a dinner party for three, and we could take our portion of dip and sit. I've seen these made in shot glasses. I think that would be fun for a larger party.
- Layer 1: One can refried beans. I stirred in a little liquid drained from my meat. Alternatively, you could stir in 1 or 2 teaspoons of taco seasoning.
- Layer 2: Two cups shredded cheese. I used a Mexican blend, probably about 1 cup.
- Layer 3: Ground beef, browned with a package of taco seasoning, then drained and cooled before spreading over cheese layer.
- Layer 4: Two cups Greek yogurt or sour cream. I used organic Horizon sour cream.
- Layer 5: One cup guacamole. I used 2 large avocados, mashed, with sweet onion added.
- Layer 6: One cup salsa. I may have used a little more than 1 cup. I added diced sweet onion here too.
- Layer 7: Two cups shredded cheese. I probably used about 1 cup of the Mexican blend.
- Layer 8: 6 oz. sliced black olives
- Layer 9: One cup diced tomatoes
- Layer 10: One cup chopped green onions. I just used the green parts to one bunch of green onions. Probably less than a cup, maybe just 1/2 cup.
Velveeta RoTel Queso Dip
- You’ll need a 16-ounce block of Velveeta® cheese and a 10-ounce can of RoTel diced tomatoes with green chilies.
- Cut the Velveeta into cubes and combine with tomatoes.
- Heat on medium low until the Velveeta is melted, stirring constantly to combine.
- You can also prepare in the microwave, or use a 1 to 1 ½ quart crock pot. A small crock pot is certainly a great option for serving, so that your dip stays warm.
- Great with tortilla chips or baby carrots.
Guacamole and Chips
If you’ve never worked with fresh avocados, you’ll be pleasantly surprised by how easy this is.
- Choose 2 large or 5 small avocados. They should give a little when you press them with your fingers.
- Cut through the avocado, running your knife down to the large seed to cut in half. Remove the seed, remove the soft flesh with a spoon, and mash with a fork.
- Fold in ½ cup chopped sweet onion.
- Serve with tortilla chips.
Fresh Mexican Salsa
Combine the following:
- 4 large chopped tomatoes
- 1 chopped onion
- 1/2 cup fresh chopped cilantro
- 3 cloves minced garlic
- 1 tablespoon lime juice
- 1 diced tomatillo
- 1/2 minced jalapeño pepper
If you’re short on time and motivation, buy a jar of your favorite salsa. Add a chopped tomato, chopped onion, and a little chopped cilantro to give it a little texture and semi-homemade spin.
Refried Bean Dip
- Buy a can of refried beans, or make your own either by buying canned whole pinto beans or cooking up some dried beans a few days ahead.
- Put pintos and plenty of the bean juice into a blender or use an immersion blender to break up the beans.
- Pour refried beans into a baking dish, top with shredded cheddar or jalapeño Jack cheese, and heat in the oven.
- Serve with tortilla chips.
French Onion Dip
- Sauté 1½ cups of diced onion in 2 tablespoons of olive oil until caramelized, or about 20 minutes. Set aside to cool.
- Mix together ½ teaspoon kosher salt
- 1½ cups sour cream or Greek yogurt
- ¾ cups mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- Add cooled onions and stir to combine
- Refrigerate for 2 hours
For an easier version, you can combine one package Lipton Onion Soup mix per package directions with 2 cups sour cream, or one cup sour cream and one cup Greek yogurt. I find the soup mix to be a bit salty, and suggest an additional ½ cup of yogurt or sour cream.
Who doesn’t like ranch dip? Make your own by blending together:
- ½ cup buttermilk
- ½ cup mayonnaise
- 1 cup sour cream or Greek yogurt
- 2 tablespoons cider vinegar
After blending, add in
- ½ teaspoon salt
- Fresh ground pepper
- 2 large minced garlic cloves
- 1 minced scallion
- Gradually whisk in 1/3 cup grapeseed oil
Not up to making your own? Use one package of ranch dressing dip mix with yogurt, mayonnaise, and/or sour cream. You can use 1 cup sour cream and 1 cup mayonnaise, or 1 ½ cups Greek yogurt and ½ cup of mayonnaise. Almost any combination works, including just using Greek yogurt with no mayo or sour cream. Good with chips or raw vegetables.
Fresh Herb Dips
- Buy fresh herbs, such as dill or chives, from the produce department of your grocer.
- Finely chop herbs and mix thoroughly into a pint of sour cream. You could use half sour cream and half yogurt, or yogurt instead of sour cream, but use Greek yogurt since it is thicker.
- Salt to taste.
- Serve with chips, crackers, or raw vegetables. Serve a trio of herb dips in green, red, and yellow pepper halves.
Pimento Cheese Dip
Like Pimento Cheese? Then why not enjoy it as a dip or spread at your party? Until recently, I could take it or leave it. A friend made the version pictured, and it's my new obsession.
- Shred about 4 oz. each of sharp cheddar cheese and mozzarella.
- Add about 2 to 3 oz. Mexican crumbly queso fresco
- Add some diced pimentos, or as in this version, some roasted red peppers.
- Finally, stir in enough mayonnaise to make the desired consistency.
If you like bold flavor, use some Asiago cheese. If you like a kick, add some jalapeño pepper. I’m thinking of trying a version with Monterrey Jack, queso fresco, and green chilies.
Making your own hummus may be easier than you think. I have made it two ways.
- When I was living in Turkey, I learned to make hummus using garbanzo bean flour. There is usually a recipe on the bag. If not, add water until you have a thick, but stir-able paste. Add fresh minced garlic, a tablespoon or two of lemon juice, and several tablespoons of tahini paste. You could do this in a food processor.
Alternatively, use chickpeas instead of garbanzo flour. Some people use canned chickpeas, but I find them to be too firm.
- I use dried peas, and cook them until soft.
- Process in the food processor with other ingredients above.
- Spoon your hummus onto a serving plate.
- In a small skillet, brown some cumin powder in olive oil. Pour over hummus.
- Serve with pita squares. Make an impression by buying fresh pita from a Greek restaurant or fresh naan from an Indian restaurant.
Beer Cheese With Taco Meat
The basic recipe for beer cheese includes:
- 12 oz. beer such as Corona
- 8 oz. cream cheese
- 16 oz. cheese such as cheddar or jalapeño Jack.
Here's how I make mine:
- I started my warm cheese dip (above) by cutting an 8 oz. package of cream cheese into chunks and put it in a small crock pot on high.
- I cut about 2 oz. each of cheddar and jalapeño Jack cheese into cubes and added them.
- After about 30 to 40 minutes, I reduced the heat to low.
- I added about 3 to 4 oz of Corona beer and stirred.
- After about 15 to 20 minutes, I added 1 cup each of finely shredded cheddar and Italian blend (white cheeses). I stirred in these cheeses along with another 3 to 4 oz. of beer.
- As the cheeses were heating, I prepared browned ground beef with a package of taco seasoning and one cup of water, and simmered about 30 to 40 minutes.
- I drained the meat, and added about 8 oz. to my dip.
Hot Crab Dip
In a small shallow oven dish, combine:
- 1½ cups mayonnaise
- ½ cup grated cheddar or jalapeño Jack cheese
- 4 tablespoons French dressing
- 1 teaspoon horseradish
- 1 cup crabmeat.
Heat until bubbly. Serve with chips, crackers, or vegetables.
You could use canned crab, drained. I prefer crabmeat from the refrigerated section of the grocery store. You can get 8 oz of claw meat for about $8, which is what I usually buy for most recipes. You could splurge and get 8 oz. of premium lump crabmeat for about $16.
Hot Spinach Artichoke Dip
In a food processor, pulse to chop 1 can of drained artichoke hearts.
- 2 minced garlic cloves
- 1/3 cup grated Romano cheese
- ¼ cup grated Parmesan cheese
In a bowl, place one box of frozen chopped spinach that has been drained, and squeezed to remove as much liquid as possible. Mix in:
- 1/3 cup heavy cream
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
Stir in artichoke mixture. Pour into a greased 9”x13” baking dish and bake in preheated 350° oven for 20 to 30 minutes until bubbly.
- Beat two 8-oz. packages of cream cheese and 1 15-oz. can pumpkin pie mix together with an electric mixer until well combined.
- Chill 30 to 60 minutes before serving.
- Serve with ginger snaps or apple slices.
What's Your Favorite Dip?
What is your "go to" dip for parties and friends?
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© 2011 rmcrayne