Food Recipes Appetizers Dips & Spreads 13 Cold Dips to Keep Party Prep Chill Make your own homemade hummus, salsa, and seafood dips to have on hand in the refrigerator. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 31, 2024 Trending Videos Photo: Justin Walker Whether you're hosting a dinner party, game day, or awards season screening, having dips on hand to pair with chips, crackers, or crudités is an essential element of entertaining. Stir, fold, puree, and pulse fresh ingredients to make your own homemade dip that's a step above store-bought. Our craveable cold dip recipes can be chilled ahead of time and popped out of the fridge when guests arrive — just garnish and arrange to get a crowd snacking. 01 of 13 Kamaboko Dip Victor Protasio A pink-and-white fish cake plays off of crunchy scallions, mayonnaise, cream cheese, and sour cream in this earthy dip that can be chilled overnight before you dunk fresh crudités. Get the Recipe 02 of 13 Salsa Macha Jen Causey The heat in this popular condiment comes from toasted ancho, guajillo, and morita chiles. It can be kept for up to a year when chilled and served with chips, tostadas, quesadillas, and all kinds of snacks. Get the Recipe 03 of 13 Four-Layer Caviar Dip Justin Walker Bring together layers of creamy egg salad, crisp red onion, herbed cream cheese, and salty, briney caviar in this beautiful molded dip that needs to be refrigerated two hours prior to any party starting. Get the Recipe 04 of 13 Smoked Salmon Dip Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell This bright, light, scoopable dip can be refrigerated for up to a week before it's served with crackers, toasts, or pita chips. Get the Recipe 05 of 13 Fancy Clam Dip Justin Walker This classic white clam dip is salty, cheesy, and craveable. It can be refrigerated for one to eight hours before being served with potato chips. Get the Recipe 06 of 13 Green Goddess Dip Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Make this herby dip an hour before guests arrive and chill covered in the refrigerator. The meatballs can be frozen up to a month in advance. Get the Recipe 07 of 13 Smoked Fish Dip Greg DuPree Rely on oily fish or your favorite smoked fish at the seafood counter, plus fresh lemon juice, Dijon mustard, horseradish, Old Bay, Worcestershire, and a touch of hot sauce for this dip's incredible flavor. You can chill for up to three days before serving with saltine crackers and hot sauce. Get the Recipe 08 of 13 Crudités and Fermented Soybean Dip Greg DuPree This dip is the perfect way to show off whatever fresh vegetables you can get your hands on. You'll have to start making it a day ahead to refrigerate the first component overnight, then chill a sour cream mixture for 20 minutes before finishing the cold dip. Get the Recipe 09 of 13 Dill-Tahini Dip Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall This lightly seasoned, 5-minute dip can be refrigerated for up to two days and served with vegetables. Get the Recipe 10 of 13 Spicy Guacamole © Todd Porter & Diane Cu Kick up classic guacamole with a little jalapeño and crushed red chili flakes in this 15-minute dish that can be refrigerated a day ahead. Get the Recipe 11 of 13 Easy Hummus with Tahini © Tina Rupp Make this sublime chickpea hummus in 20 minutes with a food processor, refrigerate for up to 5 days, and serve with pita chips or crudités. Get the Recipe 12 of 13 Ginger-Miso Sweet Pea Spread © David Malosh Puree sweet peas for this dairy-free alternative to creamy dips that can be refrigerated for up to 3 days ahead and served with rice crackers or flatbread. Get the Recipe 13 of 13 French Onion Dip Jordan Provost / Food Styling by Thu Buser Caramelized onions and a beef bouillon cube are the secrets to making the best-ever version of this classic savory dip. get the recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit