A person scooping cheese dip from a dish.
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Original recipe by David Leite

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Blue cheese dip, with chunks of blue cheese, spilled in a white background with a spoon.
EvgeniiAnd
1 of 7

Blue Cheese Dip

This blue cheese dip, made with just yogurt, vinegar, mayo, and blue cheese, is the best thing we can think of to dip, dunk, or otherwise devour with your Buffalo wings. Amazing flavor and no pesky preservatives.
A bowl filled with seven-layer dip with a spoon resting inside and a plate with tortilla chips, dip, and a lime wedge on the side.
Oxmoor House
2 of 7

Seven Layer Dip

Seven layer dip is a Mexican-inspired party staple made with beans, cilantro, cheese, avocado, tomatoes, and jalapeño. It’s crazy easy to make as well as quite healthy. And it requires no cooking whatsoever. And this is the best darn rendition of it we’ve ever had.

I’ll admit, the first time I made this, my husband and I devoured practically the entire dish of this for dinner in one sitting! This is very addicting and very good! The black beans and fresh elements like jalapeños, cilantro, green onions, and lime elevate this to feel more luxurious and gourmet than a standard seven-layer dip.

Dawn
A cast-iron skilled filled with choriqueso, a cheese dip topped with queso.
Lisa Fain
3 of 7

Choriqueso

Choriqueso is a Mexican cheese dip topped with cooked chorizo sausage and a sprinkling of cilantro that is served with chips or warm tortillas. Makes a swell appetizer or even a meal unto itself.
A bowl with creamy green olive dip behind five slices of baguette with dip on one.
Nuno Correla
4 of 7

Portuguese Green Olive Dip

For this Portuguese green olive dip, olives are stirred into a whipped eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper.

This is a delicious green olive spread. The milk-oil emulsion makes for a light dip that beautifully conveys the garlic-anchovy-olive flavors without the usual heaviness associated with a cheese-laden spread. Tasty and perfect with cocktails and crusty French bread.

pielove
Hot artichoke dip in a white pottery bowl with a serving spoon, beside a bowl of toasted bread.
Kim Lightbody
5 of 7

Hot Artichoke Dip

Artichoke hearts are an essential store-cupboard ingredient for me. This recipe is one of my favorites—delicious, quick, and simple to make, it's inspired by my mother. I always serve this at Christmastime, with toasted rosemary focaccia. It is rich, comforting, and everyone always wants the recipe.
A bowl of easy queso dip with a person dipping a chip into it.
Mandi Hickman
6 of 7

Easy Queso Dip

Serve this homemade queso with chips, on top of nachos, tacos, burritos…it will be good on almost anything in this book. You can’t go wrong with a big bowl of melty, salty cheese spiced just right.

We made this queso dip for Cinco de Mayo, used some for chips, and drizzled some over fresh beef chimichangas. The Man said, and I quote, “This cheese sauce is phenomenal,” and did the chef’s kiss.

He’s very excited that there are plenty of leftovers for lunch tomorrow, and it looks like nachos are on deck for the weekend. This is one we’ll make again and again!

Diana F.
A white oval platter holding a bowl of dill dip with potato chips beside it.
Jim Henkens
7 of 7

Dill Dip with Potato Chips

Dips are the best, and not just because I like any occasion to serve potato chips. This creamy dip is just so easy to eat, and you can focus on one big flavor: Here, it’s a garden’s worth of dill, garlic, and lemon.

Dip FAQs

What’s the most popular type of dip?

What’s considered popular varies from region to region in the U.S., but if you’re looking for a universal crowd-pleaser, stick with homemade salsa and guacamole alongside a big bag of tortilla chips.

Queso dip is an excellent choice if you’re looking for something hearty that can be served warm. If you’re offering raw vegetables for dipping, creamy ranch dressing and homemade hummus are always near the top of the favorites list.

What should I serve with my Super Bowl dips?

Potato or tortilla chips, raw vegetables, pretzel bites, bread sticks, crackers, and toast rounds are all great choices.

How can I keep my dip warm?

If you’re making a big batch of a hot dip, put it in a slow cooker on low. This will keep your dip warm and melty. For a smaller batch, use an electric fondue pot, or keep your dip in a saucepan that can be reheated periodically.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leiteโ€™s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appรฉtit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

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