Recipe Roundup

34 Cookout-Friendly Dip Recipes

Gather your chips, crackers, or crudités. You need something for your guests to munch on while you're at the grill.

By The Epicurious Editors

June 1, 2017

Photo by Chelsea Kyle, Food Styling by Ali Nardi
1/34
Creamy Avocado Dip With Scallions
With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
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Peden and Munk Taylor and Jen
2/34
Sweet and Tangy Hummus
Red pepper paste adds both color and smoky sweetness to this addictive hummus.
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Photo by Danny Kim
3/34
Roasted Beet and Walnut Dip
Finely chopped toasted walnuts give this brightly colored, healthy dip texture and body.
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Photo by Rhoda Boone, food styling by Rhoda Boone
4/34
Tomatillo Salsa with Serranos
Don't be intimidated about cooking with tomatillos: they're easy to prepare and add an unmistakable citrusy flavor to salsa.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
5/34
Hummus Tehina
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.
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Photo by Chelsea Kyle, Food Styling by Ali Nardi
6/34
Five-Cheese Pimento Cheese
Complete your snacking spread with this addictive five-cheese version of the classic Southern spread.
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Photo by Michael Graydon & Nikole Herriott
7/34
Baked Three-Cheese Onion Dip With Chive and Pepperoncini
When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
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Peden + Munk
8/34
Avocado Cream
A lighter, smoother, more grown-up guacamole.
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Photo by Kathy Hester
9/34
Instant-Pot Vegan Cauliflower Queso
Great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.
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Photo by Elizabeth Cecil
10/34
Mashed Potato Skordalia
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.
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Photo by Rhoda Boone, Food Styling by Rhoda Boone
11/34
Guacamole with Aleppo Pepper
If you've never cooked with Aleppo pepper, give it a try: its spice and touch of sweetness improves just about everything. Including guacamole.
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Catherine McCord
12/34
Heirloom Tomato Pico de Gallo
Make the most of summer's most vibrant tomatoes with this juicy, fresh pico.
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Photo by Chelsea Kyle, Food Styling by Ali Nardi
13/34
Creamy Pinto Bean Dip
Serve this lightly spiced bean dip with tortilla chips, or spread it on tacos, quesadillas, and burritos.
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Photo by Michael Graydon & Nikole Herriott
14/34
Pico de Gallo Verde
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
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5 Ways to Turn a Store-Bought Angel Food Cake Into a Stunning Dessert

Let's give this angel a makeover.

Katherine Sacks

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Salty Sweet Snacky Treats

When it's drizzling and gray, it's all well and good to sit down and tuck into a multi-course meal, or you can graze through a spread that sates your sweet and salt tooth.