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 Tahini-Beet Dip »

Matt Taylor-Gross

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 Summer Tomato and Herb Dip »

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.

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 Bluefish Paté »

Matt Taylor-Gross

Caramelized Onion and Sunchoke Dip

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.

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 Green Goddess Dressing »

Tangy mango chutney cuts the richness of this cheesy, bacon-topped, cheddar-flecked dip. Get the recipe for Cream Cheese Dip With Chutney »

A little bit of smoke and not too much spice will make this your new go-to salsa recipe. Get the recipe for Salsa Roja »

Serve this tart, cooling dip with fiery chicken wings. Get the recipe for Blue Cheese Dip

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 Salmon Dip

Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for Crab, Spinach, and Artichoke Dip »

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 Herbed Mustard Dipping Sauce

Thomas Payne

This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for Cilantro Yogurt Chutney »