A good chip-and-dip is practically a requirement for any casual social gathering. And while you could grab a bag of chips, a jar of salsa and call it a day, we’re suggesting you go DIY — with a few homemade ideas, from our archives.
Veggie Buffalo Spread, pictured above. It tastes similar to Buffalo wings, but in a fresh, crunchy way. The base layer has cream cheese, blue cheese dressing, crumbled blue cheese and a generous drizzle of Buffalo sauce; it’s all topped with finely chopped vegetables (use a food processor if you have one!). Celery sticks make a great dip vehicle; crackers and pita chips are great, too.
George’s Crab Dip. This is creamy, warm and faintly tomato-y, thanks to the use of Old Bay bloody mary mix. If you can’t find the specific brand of mix, use your favorite — but do be sure to add Old Bay seasoning. If we were really trying to up the ante, we’d serve this dip with some good ol’ bloody marys.
[Mary Beth Albright’s Food Hacks: Bloody Mary]
Warm Chipotle Black Bean Dip. Here, canned black beans are enlivened with onion, cumin and coriander, while a canned chipotle en adobo adds smoky spice. Shredded Monterey Jack cheese goes on top — which gets nice and bubbly in the oven while you bust open a bag of tortilla chips and slice up celery, radishes or jicama for dipping. (Did we mention this was a healthful recipe?)
Cauliflower and Apples With Thai Almond Butter Sauce. This is such a simple blend of ingredients that we’re a little sad we didn’t think of it first. The almond butter dip gets a kick from Thai red curry paste; a little coconut milk makes it creamy without using dairy. The recipe calls for coconut aminos and monk fruit extract — if you don’t have ’em, feel free to substitute with low-sodium soy sauce plus a drop or two of honey instead. (Also healthful, btw.)
Kimcheez-Its With Blue Cheese Dip. When you’re up for a little weekend project, make these crackers. The recipe comes from pastry chef Christina Tosi’s cookbook, “Milk Bar Life” — they’re a fairly simple mix of flour, kimchi, sharp cheddar cheese, cayenne pepper and cheddar powder. (For that last ingredient, you can use the stuff that comes in a box of macaroni and cheese!) If homemade crackers are too much of a bother, just make the flavor-packed dip and serve it with store-bought crackers and celery sticks.
More from Voraciously:
Mary Beth Albright’s Food Hacks: Guacamole Party
You don’t have to be a bro to love Fireball Whisky cake
The definitive step-by-step guide to making better mac and cheese
