Chef John's Best Party Dip Recipes

Let's start with a classic. Canned artichoke hearts, chopped frozen spinach, cream cheese, and three kinds of grated cheeses are the stars of the show. Bonus: There’s no mayonnaise or sour cream in here, so it's actually lower fat than restaurant versions. "I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily," explains Chef John. "I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip."

"I love chicken Parmesan, and I love hot, baked dips, so it was only a matter of time before I did a hot chicken Parmesan dip," says Chef John. "I would make this again even if it were hard to do, but luckily it's super easy. Unlike actual chicken Parmesan where that crispy breading gets soggy super fast, this goes over crunchy toast so the textural experience is probably even better. Serve hot, warm, or room temperature, with lots of crispy crostini."

Want a traditional dip? It doesn't get more traditional than authentic guac, which dates back to the Aztecs. "There are few things as easy, healthy, and delicious as this ubiquitous dip," says Chef John. "However, unless you're grinding your aromatic vegetation in a molcajete, or against a cutting board, you're really not tasting a classic guacamole. The flavors not only become more intense, but actually change in character. This is just what those bland, fatty, but delectable avocados need. That and a thoughtful seasoning of lime juice, and maybe some more salt."

""Farewell, French onion dip, there's a new soup-inspired dip in town," says Chef John. "Garnish with more parsley and serve alongside puffed potato chips since potatoes are an important part of clam chowder!"

For football parties, buffalo chicken dip is a must-have snack. All the taste of chicken wings, none of the bones or greasy mess. Start with diced-up rotisserie chicken (not canned chicken), and add cream cheese, blue cheese crumbles, blue cheese dressing, and authentic Buffalo-style hot sauce—plus a couple secret ingredients! "You can't keep showing up at these Super Bowl parties with a bag of chips every year. So, if you're ready to go from snack scrub to appetizer all-star, then give this great baked dip a try," says Chef John. 

This creamy crab and artichoke dip gets baked in a bread bowl. Cream cheese, sour cream, and mayonnaise form the delicious base, along with Cheddar, herbs, and seasonings. The best part of baking the dip in a bread bowl? You can eat the bowl! The second best part? No serving dish to clean! Serve it hot with crackers. A great party snack, it’s the best football food out there!

"For me this checks all the boxes for a hot party dip," says Chef John. "It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile." After a nice long simmer, top your seasoned beef with shredded Cheddar cheese and broil until bubbly. Dip in baguette slices, toasted and sliced buns or large, thick tortilla chips for the ultimate in party snacking fun! 

Clams casino, a typically hot appetizer, gets a modern makeover as a tasty chilled dip. This dip combines bacon, sautéed veggies, and canned clams with a delicious cream-cheese base. A few splashes of Tabasco give it a gentle kick. "This clam dip appetizer contains the same basic ingredient list as traditional clams casino, and while it really tastes nothing like its hot namesake, I think any fan of the clam dip will be very happy with it," says Chef John.

"I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso,'" says Chef John "At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left."

Chef John puts the fun in fundido. You'll combine a chorizo sausage and peppers mixture with cream cheese, sharp Cheddar and Monterey Jack cheese and broil.  "Bake this creamy chorizo fundido for an easy and impressive party snack," says Chef John. "Garnish with chopped tomato and green onion and serve with tortilla chips."

"The classic sandwich is converted to dip form, but I used pastrami instead of corned beef which is a little spicier," says Chef John. "No matter which you use, you're going to enjoy this truly delicious hot dip, which is also great warm. Or room temperature."

The base of this fully loaded dip features all the classic baked potato fixings: sour cream, Cheddar cheese, green onions, and loads of crumbled bacon. "Any decent Big Game snack table has to have a few substantial dips, and this loaded baked potato dip, with its three pounds of bacon, is nothing if not substantial," says Chef John. "It's also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think this will pair nicely with something cheap, domestic, and in a can." Serve with plenty of potato chips! 

This gooey, cheesy party dip is an amazing spin on the Philly cheese steak! It's filled with colorful peppers and browned steak. "This easy-to-make hot dip would make a handsome addition to your snack table for the Big Game," says Chef John. "Like all great party foods, it's wonderful hot, warm, room temp, and, I've heard from a reliable source, even delicious cold. Serve alongside sliced baguette."