Dips are a great way to impress your guests, or to get yourself to eat healthier. Once you start making dips, you will find that a whole new world of flavors and foods open up. We hope you enjoy these delicious recipes!

Whipped Feta

Probably one of the simplest (and easiest) dips to make. If you want to make it extra smooth, you can pass sit through a sieve, but we like it chunky! To make it, add 8oz of feta cheese, ¾ cup Greek yogurt, 1 minced garlic clove, 1 tablespoon extra-virgin olive oil, salt and pepper to a food processor or high-speed blender. Pulse until smooth, scraping the sides every now and then. To make it more herbaceous, add fresh basil, oregano, and thyme to taste. Store the dip in the refrigerator (in an airtight container) for up to five days.

Za’atar Hummus

This dip takes a bit of time but brings a LOT of flavor! To make it, add 1 cup canned chickpeas, 1 carrot, 1 small onion, 1 celery stalk,2 garlic cloves to a small saucepan and cook for about 1 hour until the veggies are tender. Transfer to a food processor and pulse until smooth with a bit of olive oil and za’atar spice, scraping the sides every now and then. Serve with lemon wedges. Store the dip in the refrigerator (in an airtight container) for up to five days.

Baba ganoush

Baba ganoush is a thick dip made from smoked eggplant. Place 3 eggplants on a gas or charcoal grill over medium heat and cook until completely tender (about 40 minutes). Wrap in aluminum foil and rest for 15 min. After 15 mins, scoop out the flesh, removing all bits of skin. Add to a sieve and make sure to remove all moisture. Add the eggplant flesh to a food processor together with 3 minced garlic cloves, 2 tablespoons lemon juice, 3 tablespoons tahini, and 1/3 cup olive oil.  Pulse until smooth, scraping the sides every now and then. Stir a handful of chopped parsley through the dip. Store the dip in the refrigerator (in an airtight container) for up to five days.

Anchovy-Garlic Sauce

If you love garlic, then you will fall in love with this salty anchovy-garlic sauce. To make it, add 14 cloves of garlic (sliced and green parts removed) and 1 cup of milk to a small saucepan. Cook until the garlic softens, about 10 mins. Drain out the milk. Add ½ cup olive oil to the saucepan, add the garlic and cook for about 10 minutes. Add 30 anchovy fillets and mash the mixture together until a puree forms. Store the dip in the refrigerator (in an airtight container) for up to five days.

Mexican Guacamole

These days everyone has their own spin on the Mexican guacamole, but we think you’ll enjoy this recipe. And you don’t need a food processor! In a small bowl, mash two avocados. Add 1 cup chopped tomatoes, ¼ cup onion, ¼ cup cilantro, 2 tablespoons lemon juice, 1 chopped chili, and salt and pepper to taste. Enjoy with crispy tortilla chips.

Sour cream dip

This dip is absolutely delicious with baked potatoes, but we think you’ll want to add it to everything! To make it, add two 8-ounce containers of sour cream, ½ cup crispy bacon bits, 2 cups shredded cheese, and ½ cup chopped green onions to a small bowl. Stir well and serve. Store the dip in the refrigerator (in an airtight container) for up to five days.

Pesto dip

With a few pantry staples, you can make this quick and easy dip.  To make it, add one 8-ounce container cream cheese and ½ cup basil pesto to a small bowl and mix through. As easy as that! Serve with toasted bread or crackers. You can also use an olive tapenade instead of pesto. Store the dip in the refrigerator (in an airtight container) for up to five days.

Warm onion dip

This dip is such a comfort dish. To make it, add three 8-ounce containers of cream cheese, 1 onion (chopped), 2 cups parmesan cheese, ½ cup mayo, and red pepper flakes to a greased baking dish. If you like, you can add other cheeses such as mozzarella, cheddar, and feta. Bake in a preheated oven (400°F/200°C) for half an hour until golden and bubbly. Serve with fresh sourdough bread.

Cauliflower dip

Cauliflower has certainly gotten a lot of attention lately. And just when you think you’ve seen every possible recipe with cauliflower, a new one comes along! To make it, you first need to prepare a few ingredients. Soak ½ cup of pecans in water for about an hour to soften. Roast 1 head cauliflower (cut into florets) in the oven at 400°F/200°C for about 30 mins. In the meanwhile, cook 1 chopped onion in 2 tablespoons of butter. Add the cauliflower, 1 cup cream, a sprig of thyme, and the soaked (and drained) pecans. Stir until any liquid reduces. Transfer to a food processor and pulse until smooth.

Chickpea and Red Pepper Dip

This recipe is quick and super tasty. If you want to make it extra smooth, you can pass sit through a sieve, but we like it chunky! To make it, add one can of chickpeas (drained and rinsed), 1 minced garlic clove, 4 tablespoons extra virgin olive oil, 1 tablespoon lemon juice 2 roasted jarred peppers, a handful of coriander (chopped) to a food processor or high-speed blender. Pulse until smooth, scraping the sides every now and then. Store the dip in the refrigerator (in an airtight container) for up to five days.