CHRISTOPHER HIRSHEIMER

Our Favorite Dips

SAVEUR magazine shows you how to make 15 of their favorite dips, including Maytag blue cheese dip, hummus, salsa, and more.

Dukkah Paired with bread and olive oil, this nut-and-spice mix is a perfect companion to cocktails. See this Recipe

A warm and fluffy dip that is quick and easy to make. See the recipe for Hot Onion Souffle »

The Harrisons' Olivade This savory spread is equally at home as an elegant hors d¿oeuvre, a casual snack, or in a picnic basket. See this Recipe

Macedonian Feta Cheese Spread This smooth cheese spread-suitable as a appetizer or a side dish to a Greek meal-has just the right amount of kick. See this Recipe

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Classic Swiss Fondue There's just something about melting cheese that turns it from good to sublime. See this Recipe

The powers of mayonnaise and melted parmesan combine to make this oven-baked dip extra creamy. See the recipe for Artichoke Dip »

An exotic blend of spices, nuts, and tomato come together in this exotic dip. See the recipe for Magical Muhammara

Tex-Mex Chile con Queso This Tex-Mex favorite is warm, gooey, and totally satisfying. See this Recipe

Hummus Hummus, the chickpea puree found on every Middle Eastern menu, is a classic companion to shish kebab. See this Recipe

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Baba Ghannouj with Tahineh Made of roasted eggplant, this widely recognized dip is tangy with a little spice. See this Recipe

Hot and Sweet Red Pepper Dip with Walnuts and Pomegranates Also known as muhammara, this dip is popular in Middle Eastern cuisines. See this Recipe

The perfect companion for buffalo wings or a vegetable platter. See Recipe For Maytag Blue Cheese Dip »

Bahian Salsa This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice. See this Recipe

Chopped Tomato Salad This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats. See this Recipe

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Spinach-and-Artichoke Dip For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones. See this Recipe