21 Make-Ahead Dips No One Will Be Able to Resist Dunking Into
Never stress about what to bring to a party again!
These irresistible and easy make-ahead dip recipes will be the star of any snack table. Best of all, these easy make-ahead cold dips and warm, slow-cooker all-stars can be made ahead of time and refrigerated or kept warm for at least 4 hours before serving.
Gluten-Free Tex-Mex Cheese Dip
Melt down this foundation for this Tex Mex make-ahead dip—featuring a dream team of decadence cream cheese, mayo, and sour cream—on the stovetop. Stir in shredded Monterey Jack cheese, black beans, frozen corn, plus taco seasoning and diced green chiles for just enough zest. Then transfer the queso-like creation to a small slow cooker to keep warm all party long (well, for 2 hours; it'll disappear before that!).
Related: We Did the Math for You: Here's How Many Party Appetizers Per Person You'll Need
Hummus 4 Ways
Master the classic, garlic-infused make-ahead cold dip on its own. But that's only the beginning of this versatile bean dip! We suggest setting up a rainbow-colored buffet of a variety of hummus flavors in cereal bowls, and will coach you through how to create roasted beet, lime-avocado, roasted squash, and roasted red pepper variations, too. Whiz up any of the above and refrigerate for up to 5 days.
Related: 12 Vegan Dip Recipes That Prove That Dips Don't Need Sour Cream or Cheese to Be Delicious
Pumpkin-Tahini Dip
Sure, you might be more familiar with sweet uses for canned pumpkin, such as pie, quick breads, muffins, and cakes. But this easy, healthy-ish make-ahead dip takes a full can of pumpkin purée into scrumptious savory territory, thanks to garlic, onion, rosemary, and tahini. A dollop of plain Greek yogurt makes it ultra-creamy and satisfying, while lemon juice perks things up. Mix up the hummus-like dip 2 to 24 hours early, then refrigerate until it's snack o'clock.
Caramelized Onion Dip
Don't be intimidated by making caramelized onions. We'll walk you through how to create this versatile flavor-booster in just 20 minutes to infuse so much sweet, jammy goodness into every ounce of this easy make-ahead cold dip. Much tastier than store-bought, this sour cream and onion dip is best served with fresh vegetable chips. Sauté and stir the easy appetizer together up to 24 hours in advance.
Tangy Sour Cream and Onion Dip
No one will ever guess you lightened up this sour cream and mayo mix with Greek yogurt. Garlic and onion amp up the flavor, while crispy bacon on top adds a salty, savory, and decadent element that will fake out any guests who don't crave "healthy food." Mix up the make-ahead cold dip recipe as early as 24 hours ahead, then chill until party time...if you can wait that long!
Cheesy Skillet Artichoke Dip
We suggest building a big batch of this easy make-ahead spinach-artichoke dip. Based on our experience sharing this cast-iron skillet recipe, it's sure to disappear fast! That's because the dish combines everything you love about fresh-from-the-oven, buttery dinner rolls with cheesy veggie-boosted dip. To prep ahead, assemble it early and store in the fridge for up to 4 hours before baking.
Roasted Green Onion Dip
With a hat tip to French onion soup, and a fit-for-spring makeover, this make-ahead cold dip is destined to become an instant classic in your repertoire. Not only can it be made up to 3 days early and put on ice until you're ready to dig in (or polish off after snagging bites throughout the week), the entire recipe also calls for fewer than five ingredients. Four, in fact, if you count oil and salt as freebies.
Hot Greens Dip
Go green with this party-starting make-ahead spinach-artichoke dip. That dynamic duo of veggies means this is a sneaky way to inspire picky eaters to get an extra dose of antioxidants. To prep in advance, assemble up to 4 hours early, then refrigerate until you're ready to bake and scoop. Reheat before serving if desired.
Related: These Easy, Healthy Appetizers Have Fewer Than 250 Calories (But Sure Don't Taste Like It!)
Salami Chips with Grainy Mustard Dip
Please low-carb and keto dieters—and fans of tasty noshes—with this dunkable duo. Crisp up your own salami chips and pair them with the easy four-ingredient make-ahead dip. Both the chips and the mustard sauce can be made in advance and stored in the fridge for up to 3 days. If you make several dips, serve them on a two-tier serving tray.
Roasted Corn and Crab Dip
The perfect mix of elevated and common, this hot and creamy dip is full of luscious crab meat (cook your own or get a head start with canned) and uber-affordable mayo, sour cream, and Monterey Jack cheese. Red bell peppers, corn, and green onions perk things up, so even all of those rich-tasting elements taste well-balanced and not too heavy. Store the easy make-ahead dip in the fridge for up to 24 hours, then bake for 20 minutes before serving.
Pineapple-Black Bean Guacamole
Take your taste buds on a trip to the tropics via grilled pineapple guacamole. So what makes this fit the "smoky" moniker? A spoonful of diced canned chipotle in adobo in the mix. Refrigerate for up to 8 hours, then offer the easy make-ahead dip with tortilla chips or sliced bell peppers.
Related: How to Make Guacamole at Home That Tastes as Incredible as the Restaurant Appetizer You Love
Cottage Cheese-Dill Dip
Ditch the artichokes (just for tonight!) and spiff up your usual make-ahead spinach-artichoke dip with a handful of chopped fresh dill and green onions instead. This cold dip recipe for a crowd makes a cool counterpoint to warm and cheesy appetizers on the menu, especially if you pair this with crudités, such as broccoli, cauliflower, and carrot sticks. Stir it together the day before, then chill overnight for a fast-fix snack.
White Bean Spread
For one of the easiest appetizers ever, combine the six ingredients for this dip in your slow cooker. After just 15 minutes of prep, set it and forget it, and the make-ahead dip will be ready to savor in just a few hours. To store it for later, chill in an airtight container for up to 24 hours, bring to room temp come snack time, then devour it with veggies, chips, or pita wedges.
Roasted Salsa Roja
There's no time-consuming cooking involved in this speedy make-ahead dip. To create the zesty mix, simply chop the tomatillos and combine with fresh cilantro, red onion, and jalape?o peppers. Store the chilled Mexican-style dip recipe for a crowd in the fridge for up to 3 days before serving with chips, then use leftovers, if you're lucky enough to have them, as a garnish for tacos, burrito bowls, quesadillas, and beyond.
Whipped Feta Dip
Kelsey Hansen
Whipped feta is a delicious make ahead dip that's great served with veggies, crackers, or bread. Adding garlic and lemon to the feta helps bring out the bold flavors of the cheese. Finish with fresh mint and dill.
Fruit Platter with Maple-Mascarpone Dip
Stash this mascarpone dip in the fridge and you'll have a healthy snack at your fingertips. Round out the platter with sliced fresh fruit, skewered grapes, and pomegranate seeds.
Million Dollar Dip
Rachel Marek
This make-ahead dip recipe earned its name because it tastes like a million bucks. In addition to cream cheese, we're adding bacon, green onions, sliced almonds, and shredded cheese.
Related: Our Best Million Dollar Recipes Are Rich and Decadent
Salsa Mexicana
This classic salsa recipe is made with serrano chiles, onion, tomatoes, and cilantro. Plenty of fresh garlic adds flavor. Prep this make-ahead dip and store it in the fridge for up to 5 days.
Benedictine Spread
Rachel Marek. Prop Styling: Gabe Greco
This cucumber and cream cheese dip is a Southern staple and is often served during Kentucky Derby parties. Use it as a dip or spread it on bread for a classic tea sandwich. It'll last in the fridge for up to three days.
Ricotta and Parmesan Spread
A trio of fresh herbs flavors this make-ahead dip. It's the perfect topper for fresh veggies, toasted bread slices, or crackers. It tastes even better the next day.
Trisha Yearwood's Pimiento Cheese Spread
You only need three ingredients to make this easy pimento cheese. Make it up to one week before you plan to serve. Trisha Yearwood likes to serve it slathered on biscuits.
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