If I’m bringing something to a party, it’s almost always a dip!
Cold dips and hot dips both have their place, and having a mix of the two keeps the table from feeling boring.
Cold dips are great because they can be made ahead and pulled out right when people arrive.
Hot dips feel a little more comforting and tend to draw people back once they smell them baking.
Some crowds hover around the warm stuff, while others camp out by the cold dips with a bag of chips.
I like having options so no one has to wait or ask what’s in something!
Dips also take the pressure off since people can snack as much or as little as they want.
All you really need is a good bowl, a spoon, and plenty of chips nearby.
Cold Dips
These cold dips are the ones you can make ahead and forget about until it’s time to set them out.
Keep them chilled, give them a quick stir before serving, and pair them with sturdy chips or crackers.
1. Cowboy Crack Dip
This one always disappears fast, so I usually make it early and keep it cold until people show up.
Stir together softened cream cheese, sour cream, shredded cheddar, cooked crumbled bacon, sliced green onions, and a sprinkle of ranch seasoning in a big bowl.
Mix it well so everything gets evenly spread, then give it a quick taste and add more ranch or bacon if that’s your thing.
Cover and chill it in the fridge for at least an hour so the flavors hang out together, then set it out with sturdy chips or pretzel scoops.
2. Million Dollar Dip
Mix softened cream cheese with mayo, shredded cheddar, sliced green onions, and chopped almonds in a medium bowl.
Stir slowly so the almonds stay chunky instead of turning into crumbs.
Add salt and pepper a little at a time since the cheese already brings some salt with it.
Let it chill in the fridge for about an hour so it thickens up.
3. Fried Pickle Ranch Dip
Start by finely chopping dill pickles and patting them dry so the dip doesn’t get watery.
Stir them into sour cream with mayo, ranch seasoning, shredded cheddar, and a splash of pickle juice.
Mix until everything looks evenly combined and creamy.
Chill it for at least 30 minutes so the ranch flavor comes through.
4. Loaded Potato Chip Dip
Combine sour cream and cream cheese until smooth, then fold in shredded cheddar, cooked bacon bits, and sliced green onions.
Add garlic powder and black pepper to give it that baked potato vibe.
Stir gently so the bacon stays in little bites instead of disappearing.
Let it rest in the fridge for an hour so it firms up.
Set it out with thick potato chips that can handle a heavy scoop.
5. Street Corn Dip
Mix mayo and sour cream together in a bowl, then stir in corn kernels, cotija cheese (a salty Mexican cheese…you can use feta or parm instead), lime juice, and chili powder.
Add chopped cilantro if that’s your thing and a pinch of salt to balance it out.
Stir until everything looks evenly coated and creamy.
Chill it for about 45 minutes so the flavors settle.
Serve it cold with tortilla chips or corn chips.
6. Layered Taco Dip
Spread refried beans across the bottom of a shallow dish using the back of a spoon.
Add a layer of sour cream mixed with taco seasoning, smoothing it out evenly.
Sprinkle shredded lettuce, diced tomatoes, and shredded cheese over the top.
Top with olives, avocado or green onions if you like more texture.
Cover and refrigerate until serving time, then bring it out with tortilla chips.
7. French Onion Dip
Mix sour cream with a packet of onion soup mix until fully combined.
Let it sit for at least an hour so the onion flavor develops instead of tasting flat.
Give it a stir before serving to loosen it slightly.
Taste and adjust with a little black pepper if needed.
8. Cheese Bacon Ranch Dip
Stir together cream cheese and sour cream until smooth, then add ranch seasoning.
Fold in shredded cheddar and cooked crumbled bacon.
Mix just enough to distribute everything evenly.
Chill it in the fridge so it thickens up nicely.
9. Bean Dip
Mash refried beans with sour cream and a little salsa until smooth and spreadable.
Stir in shredded cheese and cumin for extra flavor.
Heat it slightly in the microwave if you want it softer for dipping.
Transfer it to a serving bowl and sprinkle chopped green onions on top.
Serve with tortilla chips while it’s still warm or at room temp.
10. Boat Dip with Cheese
Mix sour cream, taco seasoning, Rotel tomatoes, and shredded cheddar in a bowl.
Stir until everything looks evenly blended and creamy.
Let it chill for about 30 minutes so it thickens up.
Give it a quick stir before serving to bring it back together.
Set it out with tortilla chips or Fritos.
11. Hot Honey Cream Cheese Dip
Despite it’s name, this is a delicious cold dip!
Whip softened cream cheese with a little sour cream until smooth.
Drizzle in hot honey and stir until it’s fully mixed through.
Add a pinch of salt to balance the sweetness.
Chill it briefly so it holds its shape on a chip.
Serve with crackers or pita chips and keep extra hot honey nearby for drizzling.
Hot Dips
Hot dips work best fresh from the oven when everything is melted and bubbly.
Set them out warm with plenty of dippers and plan to keep the pan nearby for refills.
12. Chicken Buffalo Dip
Chicken buffalo dip works when you want something warm without a lot of prep.
Stir shredded cooked chicken with cream cheese, buffalo sauce, and a little ranch or blue cheese dressing.
Spread it into a baking dish and top with shredded mozzarella or cheddar.
Bake until bubbly and lightly browned on top.
13. Spinach Artichoke Dip
Combine softened cream cheese, sour cream, and mayo in a bowl and mix until smooth.
Fold in chopped spinach, chopped artichoke hearts, garlic, and shredded parmesan.
Transfer everything to an oven safe dish and smooth out the top.
Bake until the edges bubble and the top turns lightly golden.
Serve this spinach artichoke dip straight from the dish!
14. Cowgirl Dip
I usually make this when I want something bold that feeds a crowd.
Mix cream cheese, sour cream, Rotel tomatoes, taco seasoning, black beans, corn, and shredded cheddar in a large bowl.
Spread it into a baking dish and sprinkle extra cheese on top.
Bake until hot all the way through and melty on top.
Put it out with tortilla chips and let people scoop it straight from the pan.
15. Chili Cheese Dip
Spread canned chili across the bottom of a baking dish.
Sprinkle shredded cheddar evenly over the chili layer.
Bake until the cheese melts and starts to bubble around the edges.
Let it sit for a few minutes so it thickens slightly.
16. Rotel and Spicy Chorizo Dip
Brown chorizo in a skillet, breaking it into small pieces as it cooks.
Drain excess grease, then stir in cubed Velveeta and a can of Rotel.
Keep the heat low and stir until everything melts together.
Transfer to a serving bowl or slow cooker to keep it warm.
Serve with tortilla chips that can handle a thick dip.
17. Cottage Cheese Dip
Blend cottage cheese in a food processor until smooth.
Add garlic powder, onion powder, salt, and a little olive oil.
Pulse until everything combines evenly.
Warm it gently in a saucepan to give it a cozy and soft texture.
18. Hissy Fit Dip
I’m not sure why this is called Hissy Fit Dip, but I do know it comes together fast and always smells amazing while baking!
Mix cream cheese, sour cream, cooked sausage, Rotel tomatoes, and shredded cheese in a bowl.
Spread it into a baking dish and smooth the top.
Bake until hot and bubbling across the center.
Bring it out with tortilla chips and let people dig in.
19. Sweet and Spicy Dip
I like this one when there’s already a lot of savory food on the table.
Mix cream cheese with sweet chili sauce and a little hot sauce until smooth.
Spread it into a small baking dish.
Warm it in the oven just until heated through.
20. Texas Trash Dip
Stir cream cheese, sour cream, taco seasoning, refried beans, and shredded cheese together in a bowl.
Fold in chopped jalapeños if you want extra heat.
Spread the mixture into a baking dish and smooth it out. Bake until bubbly and lightly browned on top.
Serve hot with tortilla chips.
21. Bacon Cheese Dip
Mix cream cheese and sour cream until smooth, then fold in shredded cheddar and cooked crumbled bacon.
Spread the mixture into a small baking dish.
Bake until heated through and lightly browned on top.
Sprinkle green onions over the surface right before serving.
The Best Chips for Dipping
The chip matters more than people think, especially once the dip starts getting thick and heavy.
Some chips snap in half too easily, while others can handle a full scoop without falling apart.
Here are the best chips to use with dip:
- Tortilla chips
- Thick cut potato chips
- Kettle chips
- Corn chips
- Pretzel chips
- Pita chips
- Bagel chips
- Crackers
I usually grab at least two different kinds so people can switch it up depending on the dip.
Thicker chips work better for the hot, cheesy stuff, while lighter chips pair nicely with cold dips that spread easily.
Party Dips People Keep Scooping
No matter what kind of crowd you’re feeding, dips make things easier.
You can set them out, keep an eye on the table, and refill as needed without juggling a bunch of plates.
Mix up a couple cold options and one or two hot ones so there’s something for everyone.
Put some extra chips nearby and don’t overthink it!
