Green ceramic bowl filled with guacamole

6 Dipping Delights for Your Next Party

Dips are an absolute essential at any picnic, dinner party or family movie night.  Fun to make and even more fun to munch! shares these dipping delights for your next get-together.

Spinach-Artichoke Dip 
1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
½ cup whipped cream cheese
¾ cup sour cream
½ teaspoon kosher salt
1 cup grated Cheddar
¼ teaspoon black pepper
pita chips, tortilla chips, or sliced French bread
1 lemon, cut into wedges (optional)

Heat oven to 400° F. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.  Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired.

Easy Guacamole
½ white onion, finely chopped
1 jalapeno (seeded for less heat, if desired), finely chopped
2 ripe avocados, diced
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime or lemon juice
kosher salt and black pepper

In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.  Add the avocados and lime juice and stir to combine.  This recipe makes 2 cups.

Caramelized Onion Dip
2 tablespoons unsalted butter
2 medium onions, thinly sliced
kosher salt and black pepper
1 8-ounce bar cream cheese, at room temperature
1 cup sour cream
2 tablespoons chopped fresh chives
thick-cut potato and vegetable chips, for serving

Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool.  In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the chips.

Gazpacho Salsa
2 plum tomatoes, seeded and diced
1 small yellow bell pepper, diced
1 Kirby cucumber, diced
½ red onion, diced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
kosher salt and black pepper
dippers (such as crostini and endive)

In a medium bowl, combine the tomatoes, bell pepper, cucumber, onion, vinegar, oil, and 1/4 teaspoon each salt and pepper. Serve with the dippers.

Creamy Avocado Dip
4 avocados
1 cup fresh cilantro
½ cup sour cream
¼ cup fresh lime juice
1 jalapeno, seeded and roughly chopped
kosher salt and black pepper
cut-up vegetables for dipping (such as carrots, cauliflower, broccoli, and jicama)

Scoop the avocados out of their skins and place in a food processor.  Add the cilantro, sour cream, lime juice, jalapeño, 1 teaspoon salt, and 1/4 teaspoon pepper and blend until smooth. Serve with the vegetables.

Creamy Horseradish and Dill Dip
8 ounces cream cheese, softened
¼ cup prepared horseradish
2 tablespoons whole milk
kosher salt
2 tablespoons chopped fresh dill
dippers (such as celery sticks, cucumber rounds, and potato chips)

In a medium bowl, beat the cream cheese, horseradish, milk, and 1/4 teaspoon salt until fluffy. Stir in the dill. Serve with the dippers.