The Only Dip Recipes You'll Ever Need — We Promise!

Let's be real here — not all of us are football fans, but regardless of sports affiliation, we will hang at any kind of party (viewing or otherwise) for the food. Bring on the buffalo wings, nachos, and chili cheese fries, thank you very much!

So to help with your fall festivities, whatever they may be, we reached out to a few of our favorite chefs for their go-to dip recipes, to pair with everything from crudités to crackers. We have a fresh, spicy update to a classic guacamole, an intense, colorful 7-layer dip, and the most addictive pimiento cheese ever. Make these dips and spreads for any party — football viewing, friends night in, pre-gaming, or just have one for dinner. No judgement.
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Photo: Courtesy of Sotto 13.
Creamy Eggplant Dip
From Ed Cotton, Executive Chef at Sotto 13
Serves 4 to 6

2 large eggplants
1-2 cloves of garlic, smashed and chopped
2-3 heaping tbsp of tahini
Juice from 2 lemons
Salt, to taste
Freshly ground black pepper, to taste
4 tbsp extra virgin olive oil
3 tbsp chopped parsley to garnish

1. Preheat oven to 375ºF.

2. Prick each eggplant with a fork several times. Roast until fully cooked, about 45 minutes. Once cooked let cool.

3. Split the roasted eggplants in half and scoop out the meat, making sure you don’t get any black charred bits inside. Discard the skins.

4. Place the roasted eggplant inside a blender and puree. Add the chopped garlic, tahini and lemon juice and let it really go until smooth.

5. Once the puree is smooth, slowly drizzle your olive oil inside. Taste it and season with salt and pepper.

6. Transfer the puree to a small bowl and sprinkle with chopped parsley and drizzle a little olive oil over the top. Serve at room temperature with roasted tomatoes (as shown), vegetables, and toasted pita.

Cook's Note: For a more rustic dip, forgo the blender and simply chop the eggplant meat into a paste, mixing in the rest of the ingredients to the consistency you like.
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Photo: Courtesy of Ibis Mediterranean Restaurant
Classic Hummus
From Executive Chef Ferhat Aydin at Ibis Mediterranean Restaurant
Serves 10

1/2 lb dried chickpeas
6 garlic cloves
1/2 cup of olive oil
1/4 cup of freshly squeezed lemon juice
1/4 cup tahini
Drizzle of water (optional)
1 tbsp salt
Dash of black pepper
1 1/2 tsp of cumin
1/4 tsp of paprika
1/4 tsp of ground sesame seeds
1/4 tsp white pepper


1. Soak dried chickpeas in water overnight. The next day, boil the chickpeas.

2. Drain the chickpeas, then put in a blender with the rest of the ingredients.

3. Blend until smooth, serve with a dusting of extra spices.

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Photo: Courtesy of Jessica Chou.
Organic Salsa
From Nicole Bernard Dawes, CEO and founder of Late July Snacks
Serves 4 to 6

3-4 medium-large heirloom tomatoes, chopped to 1/4-inch cubes
1/2 medium onion, diced
2 garlic cloves, minced
1/4 cup cilantro, chopped
1 jalapeño, seeded and chopped
1-2 limes, juiced
Salt, to taste

1. Chop tomatoes, onion, garlic, cilantro and jalapeño.

2. Mix all ingredients in a large bowl and stir well.

3. Juice the limes into the salsa and add salt to taste.

Chef's note: You could also add other ingredients like chopped mangoes, avocados, tomatillos, sweet corn, or black beans.
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Photo: Courtesy of Jessica Chou.
Guacamole Rojo
From Chef Julian Medina of Tacuba Mexican Cantina (at New York City Wine & Food Festival's Jets + Chefs: The Ultimate Tailgate)
Serves 4

2 Mexican Hass avocados
2 tbsp diced plum tomatoes
1-2 canned chipotle peppers in adobo, diced or pureed
2 tbsp diced red onions
2 tbsp diced vine-ripened tomatoes, seeded
1 tbsp finely chopped cilantro
2 tbsp ground queso fresco, blanco, or anejo (optional)
1/2 tsp lime juice
Kosher salt, to taste

1. Scoop the pulp out of the ripe avocados.

2. Add chipotle peppers and remaining ingredients with a pinch of salt.

3. Mash the ingredients together, leaving it chunky if you like, and sprinkle with queso fresco on top.

4. Serve with warm corn tortillas or chips.
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Photo: Courtesy of David Malosh.
Hot Artichoke Dip
From Appetizers by Martha Stewart
Serves 8 to 10

2 14-oz cans of artichoke hearts in water
1/2 cup mayonnaise
1/4 cup plus 1 tbsp finely grated Parmiggiano-Reggiano cheese
1 tbsp fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, trimmed and minced

1. Preheat the oven to 425ºF.

2. Rinse, drain, and coarsely chop the artichoke hearts. Reserve a handful for topping.

3. In a food processor, combine half the artichokes, mayonnaise, 1/4 cup grated cheese, lemon juice, and garlic. Puree until smooth.

4. Add scallions and the remaining artichokes. Pulse once to combine.

5. Transfer the mixture into a 1-quart baking dish. Top with the remaining 1 tablespoon of grated cheese, whole artichoke leaves, and bake until bubbling, about 30 to 35 minutes.

6. Let cool slightly and serve with toasted bread and crunchy vegetables.
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Photo: Courtesy of Ken Goodman.
Buffalo Chicken Queso
From The Single Guy Cookbook by Avi Shemtov
Serves 1 to 2

1 tbsp canola oil
1 boneless chicken breast half, chopped (roughly 3 to 4 oz)
1/2 white onion, diced fine
1 tsp unsalted butter
2 tsp Frank's RedHot buffalo wing sauce
1 cup shredded pepperjack cheese
1/2 cup shredded cheddar cheese
Pinch of black pepper

1. Turn on the broiler.

2. Heat the canola oil in a cast-iron skillet. Add chopped chicken and onion and cook, stirring with a wooden spoon, until the chicken is brown (about 3 to 5 minutes).

3. Add the butter and hot sauce and mix. Cook for another minute to allow the butter to melt.

4. Mix in the cheese and black pepper in the skillet.

5. Place the skillet in the oven and bake until the cheese melts, about 5 minutes. Keep an eye on it; not every oven is the same. The cheese should be browned on top and melted, but not burned. Serve with toasted bread, chips, or any other carbs.
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Photo: Courtesy of Jessica Chou.
Pimento Cheese
From Sarah Simmons at Birds & Bubbles
Serves 6 to 8

1/3 cup mayonnaise (Duke's if you can find it)
1/8 cup shredded Vidalia or sweet onion
1 pickled jalapeño, seeded and finely diced
1/4 cup pimentos, drained and diced
3/4 lb cheddar cheese, coarsely shredded
Cayenne pepper, to taste
White pepper, to taste
Extra diced jalapeños, if you like it spicy

1. In a large bowl, combine the mayonnaise, onion, jalapeños and pimentos. Use your hands (or a fork if you're fancy).

2. Mix in the cheese 1/4 cup at a time, along with a dash of cayenne and white pepper with each quarter cup.

3. Using a rubber spatula, transfer to a storage container and refrigerate for at least three hours. Serve with crackers, toast, or vegetables.

Chef's note: Try making a grilled cheese. This stuff is good!
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Photo: Courtesy of Jessica Chou.
7-Layer Dip
From Executive Pastry Chef Colleen Grapes at Oceana
Serves 6 to 8

2 packages softened Philadelphia cream cheese
3/4 can Old El Paso refried beans
1 can Hormel Chili, no beans
1 lb ground beef, cooked, rendered, and seasoned with taco mix
2 Mexican Hass avocados, sliced
1 jar Tostitos chunky salsa, medium
1 bag Sargento Artisan Blends Shredded Authentic Mexican Cheese

1. Preheat the oven to 325ºF.

2. Spread the softened cream cheese on the bottom of a casserole dish.

3. On top of that, spread out the refried beans. Add the can of Hormel Chili on top.

4. Add a layer of the cooked ground beef (can substitute with turkey).

5. Place the avocado on top of the beef, evenly spaced across the casserole dish.

6. Spread the salsa on top of the avocado. Cover with the shredded cheese.

7. Place the casserole dish in the oven and bake for 20 to 25 minutes, until cheese melts.

Chef's note: I created this dip shortly after graduating college. It's not "chefy," but it's so so good. Serve with a BIG bag of tortilla chips.

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