Dip

An easy, cheesy dip you can serve this with pretzels, your favorite kind of crackers, or a platter of crudités.

This stuff is crazy good.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Creamy avocado hummus, where have you been all our lives?

This bright pink and super creamy hummus is a party showstopper.

A little bit of coconut oil make this curried hummus a complete dream.

Harissa + hummus = heaven.

There’s no shortcut when it comes to caramelizing the onions—be patient.

Adding water is key to a smooth and spoonable consistency.

Beer + cheese = the best combination ever.

Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.