Best Party Dips: Crowd-Pleasing & Easy Dips for Parties

With sport season in full swing from the Super Bowl and football Sundays to relaxed baseball afternoons, there is always a reason to gather around good food. That is exactly where party dips come in. Easy to prepare and perfect for sharing, party dips are one of my favorite ways to bring people together without spending hours in the kitchen.

These easy party dips are made for all kinds of moments. You can serve these dips for parties, casual get-togethers, Sunday afternoons at home, or holiday celebrations like Easter and Thanksgiving. We make our favorites just as often for weeknights when we're playing chess or checkers or settling in to watch a favorite cooking show. Some of our best memories at home start with a bowl of dip on the table.

The recipes in this collection are rooted in classic, familiar flavors that feel comforting and timeless. At the same time, we often add subtle twists inspired by Mediterranean ingredients, Latin flavors, and Southern dishes we learned at home and discovered during our travels. 

From creamy classics to fresh, flavor-forward favorites, these party dips are easy to make and crowd-pleasing. These dips for parties work beautifully for hosting, sharing, and savoring moments with the people you love most.

Easy Party Dips You Can Make in Under 10 Minutes

Guacamole

A good guacamole is a must when it comes to classic and easy party dips, and this is the version we make most often at home. After trying countless combinations with corn, mango, and the more traditional tomato-based styles, we landed on a simple recipe that lets the avocado shine. This guacamole skips the tomatoes and focuses on a few fresh, bold ingredients that come together quickly, making a great dip for parties of any kind or gatherings.

This recipe is bright, creamy, and perfectly balanced, with just enough heat and acidity.

Ingredients

• 3 ripe avocados

• 2 small finely chopped shallots or 1 red onion

• 1 serrano pepper or jalapeño, finely minced, more or less to taste

• Juice of 2 limes, to taste

• Salt, to taste

• chopped fresh cilantro

Optional

• ¼ cup finely chopped tomatillos, if available

Directions

1. In a mortar, add the finely chopped shallots or red onion, serrano pepper or jalapeño, and salt, and press them together.

2. Slice the avocados in half and remove the pits. Scoop the pulp into the mortar.

3. Mash the avocados until mostly smooth but still slightly chunky.

4. Add lime juice and chopped cilantro.

5. Gently stir until everything is evenly combined. Taste and adjust seasoning as needed.

6. If using tomatillos, mix them at the beginning with the peppers and onions.

7. Serve with tortilla chips or plantain chips. This guacamole tastes best when it is fresh. It’s a crowd-pleasing addition to any table filled with party dips.

Sardine Fish Dip (or Tuna Dip)

I have been obsessed with sardines lately. I have tried them in soups, mixed into rice and chicken recipes, and recently I made a dip with them, and it was so good. If you are looking for easy party dips for game day or holiday spreads, try this dip recipe.

If you do not like sardines, you can use canned tuna instead. Growing up, my mom would make a similar dip with tuna, and it tasted just as delicious.

This sardine fish dip pairs beautifully with crackers or toasts.

Ingredients

• 2 cans of sardines, drained

• 1 small shallot or green onions, finely chopped

• 1 to 2 tablespoons of lemon juice

• 1 tablespoon Dijon mustard

• 4 tablespoons mayonnaise, or cream cheese for a thicker dip

• Zest of 1 lemon

Optional: chopped dill

Optional: 2 tablespoons chopped black olives

Directions

1. In a bowl, mash the sardines until mostly broken down.

2. Add the chopped shallot, lemon juice, Dijon mustard, mayonnaise or cream cheese, and lemon zest.

3. Mix all ingredients until smooth and creamy.

4. Stir in dill and black olives if using.

5. Taste and adjust seasoning as needed.

6. Store in the refrigerator and serve

Serve chilled with crostini. This sardine fish dip is a bold and flavorful addition to any spread of party dips, and it is a great way to introduce a new favorite to your guests.

Best Cold Dips for Parties

Spinach and Artichoke Dip

This spinach and artichoke dip is one of the most popular cold dips for parties. Made with olive oil and fresh aromatics, it is finished with lemon and herbs for a lighter, more balanced flavor. Prepare this easy party dip for Super Bowl weekend or World Cup match days.

Ingredients

• 2 tablespoons of olive oil

• 1 onion, finely chopped

• 2 cloves of garlic, minced

• 4 to 5 cups fresh spinach, roughly chopped

• 1 cup artichoke hearts, chopped

• Salt, to taste

• 1 cup sour cream or Greek yogurt

• ½ cup grated Parmesan cheese

• Zest of 1 lemon

• 1 to 2 tablespoons fresh lemon juice

• 1 teaspoon finely chopped fresh rosemary

• Freshly ground black pepper, to taste

Directions

1. Heat your olive oil in a large skillet over medium-high heat. Add the chopped onions and cook for 4-6 minutes or until translucent.

2. Add the garlic and cook for 40-45 seconds or until fragrant.

3. Stir in the spinach and artichokes, season lightly with salt, and cook until the spinach is wilted and any excess moisture has evaporated. Remove from heat and let cool slightly.

4. In a large mixing bowl, combine your natural Greek yogurt or sour cream, Parmesan cheese, rosemary, lemon zest, lemon juice, and black pepper.

5. Mix the spinach and artichoke mixture into the creamy base until well combined. Adjust seasoning to taste.

We like it as is, but it can also be served warm or baked. For a more traditional finish, transfer to an oven-safe or baking dish, top it with more cheese, and bake at 375°F for 18 to 20 minutes until bubbly and lightly golden on top. This spinach and artichoke dip is always a crowd-pleaser at pool parties.

Whipped Feta Dip with Pears and Pecans

This whipped feta dip with pears and pecans is one of my favorite cold dips. I first tried it in the Netherlands at a farm-to-table restaurant, and I have not been able to stop making it since. The combination of sweet caramelized pears, pecans, and tangy whipped feta creates a deliciously balanced dip.

It is one of those easy party dips that look like they took hours to prepare, but actually come together quickly. The sweetness from the pears and honey pairs beautifully with the salty feta.

Ingredients

• Caramelized pears and pecans

• 2 tablespoons of unsalted butter

• 2 pears, peeled, cored, and sliced

• 1 small onion, thinly sliced

• 2 tablespoons honey

• 1 cup pecans, chopped

• Whipped feta base

• 1 cup feta cheese

• ½ cup Greek yogurt

• Freshly ground black pepper, to taste

Directions

1. In a skillet, melt unsalted butter over low to medium heat. Add the pears and sliced onions, and cook until they begin to soften and caramelize, about 8 minutes.

2. Stir in the honey and chopped pecans, and continue cooking until the pears and onions are golden and the pecans are toasted, about 3 to 4 more minutes. 

3. In a high-speed blender or food processor, pulse the feta and Greek yogurt. Blend until smooth and whipped.

4. Transfer the whipped feta to a serving bowl and top with the caramelized pear, onions, and pecan mixture. Finish with a sprinkle of black pepper.

5. Serve with toasted country bread. This whipped feta dip with pears and pecans is a great addition to any holiday table and one of the most memorable dips for parties, especially around Easter and Mother’s Day.

Hummus Dip

Hummus is one of the most classic cold party dips and is always a crowd favorite. This version is simple, creamy, and easy to make, with a bright, flavorful finish from roasted sweet peppers and a drizzle of olive oil. It is also an easy party dip and a go-to snack at home.

Ingredients

• 1 can chickpeas, drained and rinsed

• 2 tablespoons tahini

• 2 cloves garlic, minced

• 2 to 3 tablespoons of olive oil

• Salt, to taste

• Roasted sweet peppers, chopped, for topping

Directions

1. Add the chickpeas, tahini, garlic, olive oil, and salt to a food processor or blender.

2. Blend until smooth, adding a little water or lemon juice as needed.

3. Transfer the hummus to a serving bowl.

4. Top with chopped roasted sweet peppers and drizzle with extra olive oil.

Serve with pita chips or fresh vegetables. This hummus dip is delicious, and it is definitely a must-try when you are looking for cold dips for parties.

Hot Party Dips Everyone Loves

New Orleans Style Buffalo Chicken Dip

This New Orleans-style buffalo chicken dip is a fun twist on one of the most popular hot party dips. It has all the creamy, spicy comfort of the classic recipe, but with bold Louisiana-inspired flavors we love to use at home. This is an easy party dip that comes together quickly, especially when you start with shredded rotisserie chicken, and it always disappears fast at gatherings.

The Cajun seasoning adds warmth and depth, while the cottage cheese and Greek yogurt keep the dip creamy without feeling overly heavy. It is one of those reliable dips for parties that always works.

Ingredients

• 2 cups shredded cooked chicken, skin removed

• 1 cup cottage cheese

• ½ cup natural Greek yogurt

• ½ cup spicy Cajun or New Orleans-style hot sauce

• Salt and black pepper, to taste

• 1 tablespoon dried Cajun ranch seasoning mix, to taste

• 1 cup shredded cheese, white cheddar, Monterey Jack, or a blend

Optional Classic Buffalo Variation

• Regular hot sauce instead of Cajun-style sauce

• Dried ranch seasoning instead of Cajun ranch seasoning.

Directions

1. Preheat the oven to 375°F.

2. In a mixing bowl, combine your shredded chicken breasts, cottage cheese, Greek yogurt, hot Cajun sauce, salt, black pepper, and Cajun ranch seasoning. Stir until well mixed and evenly coated.

3. Transfer the buffalo chicken dip mixture to a baking casserole.

4. Sprinkle the shredded cheese evenly over the top.

5. Bake for 20 to 25 minutes, or until hot and bubbly, with the cheese lightly melted.

Serve warm with tortilla chips. This New Orleans-style buffalo chicken dip is a bold, comforting favorite and another of our most popular party dips.

French Onion Dip

This French onion dip is a rich, hot party dip and my dad’s favorite. Slowly caramelized onions with a splash of wine or cognac, and savory beef stock create deep, layered flavor, while a creamy base brings everything together. Finished with Gruyère and fresh herbs, this version feels indulgent. 

Ingredients

• For the caramelized onions

• 2 tablespoons butter

• 3 large onions, thinly sliced

• Salt, to taste

• 1 tablespoon of dry white wine or cognac

• 1 tablespoon beef stock

For the caramelized parsley

• 1 tablespoon butter

• ¼ cup finely chopped fresh parsley

For the creamy base

• 1 cup natural Greek yogurt, or a mix of sour cream, cream cheese, and mayonnaise

• ½ teaspoon fresh thyme leaves 

• Freshly ground black pepper, to taste

• 1 cup of grated Gruyère cheese, plus extra for topping

Directions

1. Melt your unsalted or salted butter in a skillet over medium-low heat. Add the onions, a pinch of salt, white wine, or cognac. Cook slowly, stirring often, until golden and deeply caramelized.

2. Deglaze the pan with a few more drops of white wine or cognac, scraping up any browned bits. Add the beef stock. Cook the onions until the liquid reduces and they are rich and jammy. Remove from heat and let cool slightly.

3. In a small pan, melt unsalted or salted butter over medium heat. Add the parsley and cook briefly until fragrant and lightly caramelized. Set aside.

4. In a mixing bowl, combine your creamy base of choice or the Greek yogurt with thyme and black pepper.

5. Mix in the caramelized onions, caramelized parsley, and grated Gruyère until fully combined.

6. Transfer to a baking casserole, sprinkle with additional Gruyère, and bake at 375°F for 15 to 20 minutes.

This French onion dip is a staple among my dips for parties, and it is perfect for winter nights.

Jalapeño Queso Dip

This jalapeño and queso hot party dip always steals the show. I like to keep my version simple and creamy, inspired by Texas-style queso. It is rich and smooth, with the option to turn it into a heartier cowboy version by adding meat on top.

Similar to my guacamole recipe, this queso skips tomatoes and other red vegetables, letting the green flavors shine. It is an easy party dip that comes together quickly and works perfectly for sharing.

Ingredients 

For the queso dip

• 1-2 tablespoons of olive oil or butter

• 1 onion, finely chopped

• 5 cloves of garlic, minced

• 1 to 2 jalapeños, finely chopped, seedless

• ¼ cup of chopped fresh cilantro

• 1 small can of green chiles

• 1 tablespoon of cornstarch

• 1 cup of evaporated milk

• 2 cups of shredded cheese: white cheddar, Monterey Jack, or Oaxaca

• Salt and black pepper, to taste

Optional additions

• ½ cup cooked ground beef, for a cowboy-style queso

• ½ cup corn, for extra texture and sweetness

Directions

1. Heat your unsalted butter or olive oil in a saucepan over medium heat. Add the onion and jalapeños and cook until translucent, about 3 to 4 minutes.

2. Add the garlic and cook for another 35-40 seconds until fragrant.

3. Stir in the green chiles and cilantro and cook briefly to combine.

4. Sprinkle the cornstarch over the veggies and stir well.

5. Pour in the evaporated milk, stirring constantly, and cook until slightly thickened without letting it boil.

6. Reduce the heat to low and gradually add the shredded cheese, stirring until melted.

7. Add salt and black pepper to taste.

For the cowboy version, add cooked ground beef over the top before serving. Serve warm with a warm tortilla. 

New Orleans Style Hot Fish Dip

This New Orleans-style hot fish dip for parties is a warm, comforting twist on the fish dipwe share above. It takes the same bold flavors as the cold version and turns them into a creamy, spicy, hot party dip that is savory and irresistibly delicious. This dip recipe starts with salmon or a white fish cooked in Cajun seasoning, then mixed with creamy cheeses.

Ingredients

• 1 pound of salmon or white fish fillets

• 2 to 3 teaspoons Cajun seasoning

• 8 ounces cream cheese, softened

• ½ cup of mayonnaise

• ½ cup of grated Parmesan cheese

• 1 tablespoon lemon juice

• 1 to 2 teaspoons of cayenne pepper

• 2 tablespoons chopped fresh parsley

Directions

1. Preheat the oven to 375°F.

2. Place the Cajun-seasoned fish in the oven. Bake for 12 to 15 minutes, or until cooked through and flaky.

3. Remove the fish from the oven and let it cool a bit. Shred the fish using two forks.

4. In a large bowl, mix cream cheese, your mayonnaise, Parmesan, lemon juice, cayenne pepper, and parsley.

5. Fold in the shredded fish until evenly combined. Taste and add more Cajun seasoning or cayenne if desired.

6. Transfer the fish dip mixture to a baking dish and bake for 18 to 22 minutes.

7. Serve warm. 

We hope you enjoy these easy party dips as much as we do. Do not forget to pin them on Pinterest and subscribe for new recipes.

Besitos from the kitchen,

Laura