Hosting a gathering just got easier with these 35 Best Party Dip Recipes, each bursting with bold flavors and irresistible textures. From creamy, velvety layers to zesty, chunky blends, these dips are designed to impress in just 30 minutes. Whether you’re craving smoky, tangy, or cheesy goodness, there’s a dip to match every palate and occasion.
With a 10-minute prep and 20-minute cook time, these recipes are as effortless as they are delicious. Picture warm, gooey dips paired with crisp veggies or crunchy chips, creating a symphony of textures in every bite. Perfect for game nights, potlucks, or casual get-togethers, these dips are guaranteed to be the star of your spread.
Ingredients for Spicy Roasted Jalapeño Dip
- 3 jalapeño peppers (2 left whole, 1 sliced in half crosswise)
- 1 garlic clove, unpeeled
- 1½ cups thick whole milk Greek yogurt (substitute with sour cream if desired)
- 1 teaspoon onion powder
- 1 teaspoon sea salt, plus more for sprinkling
- Heaping ¼ teaspoon smoked paprika
- ½ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil, plus more for drizzling
- ½ cup grated sharp cheddar cheese
- Chopped chives, for garnish
- Tortilla chips, for serving
Step-by-Step Instructions
- Preheat the oven broiler and line a baking sheet with foil. Place the 2 whole jalapeños and 1 jalapeño half on the baking sheet. Drizzle with olive oil and sprinkle with salt. Wrap the garlic clove in a piece of foil with a drizzle of olive oil and place on the baking sheet.
- Broil for 10 to 15 minutes, or until the jalapeños are soft and blistering. Remove from the oven and set aside to cool.
- Once the jalapeños are cool to the touch, peel and remove the loose skin (wear gloves if desired). Slice the peppers in half, remove the seeds and membranes, and finely chop them. Remove the garlic from its paper and mash it into a paste using the back of a chef’s knife.
- In a medium bowl, stir together the yogurt, onion powder, salt, smoked paprika, garlic, and roasted jalapeños until well combined.
- In a small bowl, toss the panko with the olive oil until evenly coated.
- Transfer the yogurt mixture to a small skillet or baking dish. Top with the grated cheese and sprinkle with the panko mixture.
- Broil for 1 to 5 minutes, or until the topping is golden brown. (Watch closely as broiler times vary.)
- Remove from the oven. Thinly slice the remaining jalapeño half and sprinkle the slices over the dip. Garnish with chopped chives and serve with tortilla chips.
Spice It Up: Sauce and Topping Ideas
Want to take this dip to the next level? Try adding a drizzle of hot honey for a sweet and spicy kick, or mix in a dollop of chipotle mayo for extra smokiness. For a fresh twist, top with diced avocado or a squeeze of lime juice. These simple additions can make your dip even more irresistible!
Perfect Pairings: Serving Suggestions
While tortilla chips are a classic choice, this dip also pairs wonderfully with sliced veggies like bell peppers, carrots, or celery for a lighter option. For a heartier snack, serve it alongside warm pita bread or crispy baguette slices. Don’t forget to garnish with extra chives or jalapeño slices for a pop of color and flavor!
Make It Ahead: Storage and Reheating Tips
This dip can be prepared up to 2 days in advance—just store it in an airtight container in the fridge. When ready to serve, broil the panko topping fresh for that golden crunch. Leftovers can be reheated in the oven at 350°F for 5-10 minutes, or enjoy it cold straight from the fridge!
Mix It Up: Recipe Variations
Feel free to customize this dip to suit your taste! Swap the cheddar for pepper jack cheese for extra heat, or use sour cream instead of Greek yogurt for a tangier flavor. For a gluten-free option, replace panko with crushed gluten-free crackers or almond flour. The possibilities are endless!
Quick Tips: Time-Saving Hacks
Short on time? Use pre-minced garlic and jarred roasted jalapeños to skip the roasting step. You can also prepare the yogurt mixture and panko topping separately the night before, then assemble and broil just before serving. These shortcuts make this dip a breeze for any last-minute gathering!
35 Best Party Dip Recipes
Ingredients
- 3 jalapeño peppers, 2 left whole, 1 sliced in half crosswise
- 1 garlic clove, unpeeled
- 1½ cups thick whole milk Greek yogurt*
- 1 teaspoon onion powder
- 1 teaspoon sea salt, plus more for sprinkling
- Heaping ¼ teaspoon smoked paprika
- ½ cup panko breadcrumbs
- 1½ teaspoons extra-virgin olive oil, plus more for drizzling
- ½ cup grated sharp cheddar cheese
- Chopped chives, for garnish
- Tortilla chips, for serving
Instructions
- Preheat the oven broiler and line a baking sheet with foil. Place the 2 whole jalapeños and 1 of the jalapeño halves on the baking sheet. Drizzle with olive oil and sprinkle with salt. Wrap the garlic clove in a piece of foil with a drizzle of olive oil and place on the baking sheet. Broil for 10 to 15 minutes, or until the jalapeños are soft and blistering.
- Remove from the oven and set aside to cool. When the jalapeños are cool to the touch, use your hands (wearing gloves, if desired) to peel and remove the loose skin. Slice the peppers in half and remove the seeds and membranes. Finely chop the peppers. Remove the garlic from its papers and use the back of a chef’s knife to mash it into a paste.
- In a medium bowl, stir together the yogurt, onion powder, salt, smoked paprika, garlic, and roasted jalapeños.
- In a small bowl, toss the panko with the olive oil. Transfer the yogurt mixture to a small skillet or baking dish, top with the cheese, and sprinkle with the panko. Broil for 1 to 5 minutes, or until the topping is golden brown. The timing will depend on your broiler.
- Remove from the oven. Thinly slice the remaining jalapeño half and sprinkle the slices over the dip. Top with chives and serve with tortilla chips.