Easy Party Dip Recipes

With the Superbowl happening this weekend, everyone is getting ready for one of the biggest food-centered parties of the year. By now, I’m sure everyone is on the lookout for quick, delicious snacks and treats that can be included in their celebration. Whether you’re hosting a party, or attending one, it’s always good to switch it up when it comes to the food. After all, that IS the most important part of ANY party, right?

Of course, they’ll always be the classics – salsa, guacamole, veggies and dip, chicken wings, etc. But, it’s always nice to be the one to come through with a recipe that no one’s had before, and everyone goes crazy for! Don’t be that person that shows up with salsa because you ran into the store at the last minute. Sorry to call you out, but you’re better than that.

Today, I’m sharing three party dip recipes you can make that everyone will love – I promise. These recipes are easy to make, don’t require a lot of time or ingredients, and are totally easy when it comes to clean up. The perfect combo for any celebration centered around food. There’s a hot dip, a cold dip, and a sweet dip – something for everyone. Check out the goods below.

Mexican Dip

My mom has been making this dip ever since I was little. I could come up with a fancy name for it, but we’ve always referred to it as “Mexican dip,” so that’s what we’re going with. It requires only three ingredients, is always a huge hit, and pairs perfectly with tortilla chips.

Ingredients:

8oz block of cream cheese
10.5oz can of Hormel Chili w/ No Beans
1.5-2 cups shredded cheese

Directions:

In a small oven safe dish (8×8 or smaller), spread cream cheese into an even layer.
Spread entire can of chili on top of the layer of cream cheese.
Top with a good layer of shredded cheese.
Bake at 350 for 15-20 minutes, or until the cheese is melted.
Serve with tortilla chips.

*Note – you can also include some banana pepper slices for some extra tang if you’d like. Also, the Hormel Chili comes in 2 sizes, 10.5 oz and 15 oz. Depending on how much meat you prefer in your dip, you may choose to go with the larger can – that’s totally up to you!

Roasted Pepper & Feta Dip

I recently found a recipe similar to this in a magazine, and I altered it into something much easier to make, and much more delicious (I think) than the original. Sorry, but it’s true. With all of the flavors in this dip, I almost re-named it “Pizza Dip,” which I still may. We’ll see how I feel, and what you think. Whatever we call it, though, it’s the bomb, and perfect with pita chips.

Ingredients:

1 onion, cut into wedges
2 Tbs olive oil
1 12oz can of roasted red peppers, drained
2 Tbs or 2 cloves garlic
4 oz feta cheese
1/3 cup sour cream
juice of 1 lemon
3 Tbs fresh chopped parsley
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
salt & pepper to taste

Directions:

Spread sections of onion onto a foil lined baking sheet and toss will olive oil, salt, and pepper. Bake at 400 for 20 minutes.
In a food processor, blend together the roasted onions, garlic, and red peppers until combined. Add in the remaining ingredients and pulse until well combined.
Serve with pita chips, vegetable chips, and/or cut veggies.

Vegan Brownie Batter Dip

This dip recipe is a play off of dessert hummus. If you’ve never had it, don’t worry, this is better. Ha! This is a great option to satisfy your sweet tooth that isn’t too sweet, and can be combined with a variety of things. Best of all, it’s packed with protein, and an option for everyone since it doesn’t contain any dairy. Score!

Ingredients:

1 15oz can black beans, rinsed
1/2 cup packed brown sugar
1/2 cup peanut butter (or any nut butter alternative)
1/2 cup unsweetened cocoa powder
1/3 cup almond milk (or non-dairy option)

Directions:

Combine all ingredients in a food processor and pulse until well-combined.
Serve with fresh fruits, cake, cookies, and pretzels.

*Note: You can add in a bit of honey or agave if you want to up the sweetness factor. Also, feel free to get creative. You can add in a swirl of caramel and chopped nuts to make it “turtle style” or stir in chopped up Andes mints to make it a mint chocolate chip version.