10 Dips That Will Take Your Party to the Next Level

Skip the store-bought stuff and try these MVP-worthy recipes from top chefs around the country.

By: Jed Portman
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Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Southern Soul Deviled Crab Dip

From Griffin Bufkin
Southern Soul Barbeque
St. Simons, Georgia

This over-the-top recipe from a coastal pit master does luxurious lump crab justice. In a concert of cravable flavors, the taste of fresh seafood still comes out on top.

Get the recipe.

Goat Cheese Guacamole

From David Bancroft
Acre
Auburn, Alabama

Anybody with an avocado, a lime and a fork can make guacamole, but it takes a seasoned chef to come up with this unlikely but popular combination. The chef's wife asks for it with double the goat cheese for an extra-creamy texture.

Get the recipe.

Pea-co de Gallo

From April McGreger
Farmer's Daughter Brand
Hillsborough, North Carolina

Late summer is prime tomato season – and the only time of year you'll find fresh field peas at your local grocery store or farmers' market. Load up now, and freeze what you don't use so you can serve this healthy twist on a classic salsa for the rest of the year. If you absolutely can't find fresh or frozen peas, low-sodium canned peas will do.

Get the recipe.

Pimento Cheeseburger Dip

From Mike Moore
Blind Pig Supper Club
Asheville, North Carolina

Just try to stick to one bite of this outrageously delicious tailgating favorite – a chef's tried-and-true recipe with more kick and more flavor than a run-of-the-mill hamburger dip. You can make your own pimento cheese, but it works beautifully with store-bought.

Get the recipe.

Loaded Baked Potato Dip

From Chris Shepherd
Underbelly
Houston, Texas

Who doesn't love a loaded baked potato? This hearty dip is a guaranteed crowd-pleaser. Heap it up with bacon, chives and green onions.

Get the recipe.

Bob's Cheese Dip

From Bob Cook
Edmund's Oast
Charleston, South Carolina

This simple formula can be a base for just about any mix-in you can imagine. The chef recommends green onions, peppers, taco seasoning, or even diced bacon or ham. A splash of savory fish sauce adds some depth without imparting a fishy flavor.

Get the recipe.

Bean Dip

From Ryan Pera
Eight Row Flint
Houston, Texas

Start from scratch to make the best bean dip you've ever had, flavored with poblano pepper, cilantro and spices. Serve it by itself or pile it high with salsa, cheese and sour cream.

Get the recipe.

Butter Bean Hummus

From Dean Neff
PinPoint Restaurant
Wilmington, North Carolina

Why buy packaged hummus when you can make this healthy, farm-fresh dip from scratch in just a few minutes? Loaded with chopped herbs and brightened with a splash of lemon juice, it's lighter than queso or onion dip but no less delicious.

Get the recipe.

Artichoke Dip

From Kelly Fields
Willa Jean
New Orleans, Louisiana

Where briny artichoke hearts meet a rich, gooey melt of cheeses, garlic, hot sauce and mayonnaise, tailgating legends are born. You can assemble this a few hours ahead of time and bake it when you're ready to dig in.

Get the recipe.

Blue Cheese Dip

From Karl Worley
Biscuit Love
Nashville, Tennessee

The chef inherited this recipe from his grandfather, and it's still one of his go-tos. Seasoning salt is the old-timey touch that makes the creamy mix memorable.

Get the recipe.

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