10 Dips That Will Take Your Party to the Next Level

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 craveable flavors, the taste of fresh seafood still comes out on top.

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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.

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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.

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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.

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