12 Super Fast, Cheap, and Easy Dip Recipes for Your Next Party

What’s easier to get your party started than a smorgasbord of dips? Sure you could spend lots of time and money on a variety of party appetizers. Cocktail meatballs are certainly popular. But you could have a nice spread with a half dozen dips, some potato chips, tortilla chips, and some raw vegetables. College students party with chips and dips all the time!

Dips featured in this hub:

Spinach Dip

7-Layer Mexican Dip

Velveeta & RoTel Dip

Guacamole

Salsa

Bean Dip

French Onion Dip

Ranch Dip

Dill or Chive Dip

Hummus

Hot Crab Dip

Hot Spinach & Artichoke Dip

I have made spinach dip from the Lipton dry soup mix for many years, and it is always a crowd pleaser. You will need one envelop of Lipton Recipe Secrets Vegetable Soup & Dip Mix, which includes directions for spinach dip. You will need one cup mayonnaise, one box frozen chopped spinach, and one cup sour cream. You have to drain the spinach and squeeze out as much water as possible. I often use ½ cup mayo, ½ cup sour cream, and 1 cup Greek yogurt. The Greek yogurt has a heavy but creamy texture, whether you buy fat free, 2%, or full fat.

Knorr also makes a vegetable recipe mix. It calls for two cups sour cream, along with the spinach and mayo. Both Lipton and Knorr mixes call for one can of water chestnuts, which I never use. You will need to refrigerate the dip for 4 hours, or overnight, to re-hydrate the vegetables.

For serving, buy a large round loaf of Hawaiian bread. Cut out the center, making one-inch bread cubes. Scoop dip into the center of the Hawaiian loaf, and arrange bread cubes around the loaf for dipping. This spinach dip is also good with chips, crackers, and raw vegetables.

Spread ingredients as evenly as possible in a glass pie dish.

Layer 1:One can of refried beans, with one tablespoon of Taco Seasoning mixed in

Layer 2:One cup sour cream

Layer 3:One cup salsa

Layer 4:Shredded lettuce

Layer 5:One cup shredded Mexican-style cheese

Layer 6:Four green onions, chopped

Layer 7:Two tablespoons chopped black olives

Spread ingredients as evenly as possible in a glass dish.

Layer 1: One can refried beans

Layer 2: Two cups shredded cheese

Layer 3: Ground beef, browned with package of taco seasoning, then drained and cooled before spreading over cheese layer

Layer 4: Two cups Greek yogurt

Layer 5: One cup guacamole

Layer 6: One cup salsa

Layer 7: Two cups shredded cheese

Layer 8: 6 oz sliced black olives

Layer 9: One cup diced tomatoes

Layer 10: One cup chopped green onions

You’ll need a 16 oz block of Velveeta® cheese and a 10 oz can of Ro*Tel diced tomatoes with green chilies. Cut the Velveeta into cubes and combine with tomatoes. Heat on medium low until Velveeta is melted, stirring constantly to combine. You can also prepare in the microwave, or use a 1 to 1 ½ quart crock pot. A small crock pot is certainly a great option for serving, so that your dip stays warm. Great with tortilla chips or baby carrots.

If you’ve never worked with fresh avocados, you’ll be pleasantly surprised how easy it is. Choose 2 large or 5 small avocados. They should give a little when you press them with your fingers. Cut through the avocado, running your knife down to the large seed to cut in half. Remove the seed, and then remove the soft flesh with a spoon, and mash with a fork. Fold in ½ cup chopped sweet onion. Serve with tortilla chips.

Combine four large chopped tomatoes, one chopped onion, one-half cup fresh chopped cilantro, three cloves minced garlic, one tablespoon lime juice, one diced tomatillo, salt, and one-half minced jalapeno pepper.

If you’re short on time and motivation, buy a jar of your favorite salsa. Add a chopped tomato, chopped onion, and a little chopped cilantro to give it a little texture and semi-homemade spin.

Buy a can of refried beans, or make your own by cooking up some dried pinto beans a few days ahead. Put pintos and plenty of the bean juice into a blender or use an immersion blender to break up the beans. Pour refried beans into a baking dish, top with shredded cheddar or jalapeno Jack cheese, and heat in the oven. Serve with tortilla chips.

Sauté 1 ½ cups of diced onion in 2 tablespoons of olive oil until caramelized, about 20 minutes. Set aside to cool. Mix together ½ teaspoon kosher salt, 1 ½ cups sour cream or Greek yogurt, ¾ cups mayonnaise, ½ teaspoon garlic powder, ¼ teaspoon white pepper. Add cooled onions and stir to combine. Refrigerate 2 hours.

For an easier version, you can combine one package Lipton Onion Soup mix per package directions with 2 cups sour cream, or one cup sour cream and one cup Greek yogurt. I find the soup mix to be a bit salty, and suggest an additional ½ cup of yogurt or sour cream.

Who doesn’t like Ranch Dip? Make your own by blending together ½ cup buttermilk, ½ cup mayonnaise, 1 cup sour cream or Greek yogurt, and 2 tablespoons cider vinegar. Add in ½ teaspoon salt, fresh ground pepper, 2 large minced garlic cloves, and one minced scallion. Gradually whisk in 1/3 cup grapeseed oil.

Not up to making your own? Use one package of Ranch Dressing Dip mix with yogurt, mayonnaise, &/or sour cream. You can use 1 cup sour cream and 1 cup mayonnaise, or 1 ½ cups Greek yogurt and ½ cup of mayonnaise. Most any combination works, including just using Greek yogurt with no mayo or sour cream. Good with chips or raw vegetables.

For a dairy free ranch dip, visit CassidyS.

Take one pint of sour cream. Buy fresh herbs, such as dill or chives, from the produce department of your grocer. Finely chop herbs and mix thoroughly into sour cream. You could use half sour cream and half yogurt, or yogurt instead of sour cream, but use Greek yogurt since it is thicker. Salt to taste. Serve with chips, crackers, or raw vegetables. Serve a trio of herb dips in green, red, and yellow pepper halves.

Making your own hummus may be easier than you think. I have made it two ways. When I was living in Turkey, I learned to make hummus using garbanzo bean flour. There is usually a recipe on the bag. If not, add water until you have a thick, but stir-able paste. Add fresh minced garlic, a tablespoon or two of lemon juice, and several tablespoons of tahini paste. You could do this in a food processor.

Alternatively, use chickpeas instead of garbanzo flour. Some people use canned chickpeas, but I find them to be too firm. I use dried peas, and cook them until soft. Process in food processor with other ingredients above. Spoon your hummus onto a serving plate. In a small skillet, brown some cumin powder in olive oil. Pour over hummus. Serve with pita squares. Make an impression by buying fresh pita from a Greek restaurant or fresh naan from an Indian restaurant.

In a small shallow oven dish, combine 1 ½ cups mayonnaise, ½ cup grated cheddar or jalapeno Jack cheese, 4 tablespoons French dressing, 1 teaspoon horseradish, and 1 cup crabmeat. Heat until bubbly. Serve with chips, crackers, or vegetables.

You could use canned crab, drained. I prefer crabmeat from the refrigerated section of the grocery store. You can get 8 oz of claw meat for about $8, which is what I usually buy for most recipes. You could splurge and get 8 oz of premium lump crabmeat for about $16 dollars.

In a food processor, pulse to chop one can of drained artichoke hearts. Mix in 2 minced garlic cloves, 1/3 cup grated Romano cheese and ¼ cup grated Parmesan cheese. In a bowl, place one box of frozen chopped spinach that has been drained, and squeezed to remove as much liquid as possible. Mix in 1/3 cup heavy cream, ½ cup sour cream, and 1 cup shredded mozzarella cheese. Stir in artichoke mixture. Pour into a greased 9” X 13” baking dish and bake in preheated 350° oven for 20-30 minutes until bubbly.

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