8 Dips for New Year’s Parties
Let’s be honest, no party is complete without some dips. That can be a party of two watching a movie together or a whole multi-generation mega-bash. Dips are a core part of any menu when there is finger food.
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Of course, even the idea of dips can mean something a little different. Here in the UK dips are pretty much an upgrade on mayo or tomato ketchup. But then I discovered things like multi-layered dips – what fun!
Anyway, here are eight dips for New Year’s Parties that would also work for almost any other party you wanted to hold. Shall we start dipping?
What is a dip anyway?
The dip, or dipping sauce if we’re being formal, is something that’s paired with food that’s a bit lacking in flavour with the idea of making it tastier. That means anything from bread to raw vegetables, little pieces of meat or cheese or the old favourite, potato chips (crisps, UK people).
Dips have become a mainstay of the party menu because they are fun, add something to the dishes and can be easy to make. A few of the simplest and most popular ones include:
- Blue cheese dip (or dressing)
- Buffalo sauce
- Chimichurri
- Chutney
- Fondue (melted cheese)
- Guacamole
- Ketchup
- Mint sauce
- Ranch dip (or dressing)
- Salsa
- Sour cream
- Tzatziki
Layer dips – taking it further
Of course, dips didn’t want to be stuck with just the sidelines – they wanted to become a more central part of the menu. And that’s where layered dips come in.
A classic example is a seven-layer dip. This is a Tex-Mex cuisine dish that first surfaced in magazines the early 1980s when it was often just known as a Tex-Mex Dip but it had been around for a lot longer.
A typical layered dip like this would include things like refried beans, guacamole, sour cream, some kind of salsa, cheeses, black olives and maybe some optional extras like onion, ground beef or lettuce. It is most often served with tortilla chips but there’s no limit to the options.
How to serve your dips
While I’m a big fan of dips, I also love dip dishes and all those fancy little bowls you can serve your dips in. We’ve been known to use them just to pop mayo in with a meal because it keeps everything neat!
Something like small 3Oz Ceramic Dipping Bowls is ideal to add across the table with a range of dips in them. Small and square-shaped, they’ll sit between other bowls nicely or if there’s just two of you, they are perfect to hold in your hand and share dipping rights.
Another idea for a party is to have a chip and dip serving tray. These usually have a central compartment for the dip and you can arrange the chips around it. You can get porcelain ones that are all one piece or even ones that have separate central dip dishes and bowls around the outside – like this set (love the colours!)
A final idea is to have something that allows you to pair two dips with a bowl. This one’s a sharing dip dish for me but you could make it work for parties if you pop a small spoon into each one. Plus if you get ones with detachable cups, then you can easily pop them on the table separately if needed.
What to serve with dips (as well as chips)
We’ve spoken about dips and chips a bit but before we dive into the actual recipes, let’s take a moment to think about what you can serve with your dips. Yes, chips are always a safe bet but maybe you want variety or something a little healthier.
A classic option is raw vegetables but you could also use fruit if you had sweet dips. Add them onto those cite little cocktail sticks and people could dip them easily without getting in too much mess.
Crackers and breadsticks are another popular options in our house. Hubby makes a delicious cheese dip and we love something like Parmesan twist breadsticks to dip into it. Especially when the dip is warm!
Simple dips
Let’s start with some simple dips that will work for a New Year Party or any other occasion.
Roasted Garlic Hummus
To save time, roast the garlic in advance while preparing other roasted vegetables or dishes in the oven. Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.
Ingredients:
- 1 large head garlic
- 3 T. extra virgin olive oil, divided
- 115-oz. can chickpeas, rinsed and drained
- 3 T. fresh lemon juice
- 1/3 c. tahini
- 3 T. water
- 1 t. ground cumin
- ½ t. cayenne pepper
- Sea salt, to taste
To serve:
- Fresh vegetables: Tomatoes, cucumbers, carrots, and/or celery
- Kalamata olives
- High-quality extra virgin olive oil
- Smoked paprika, for garnish
Directions
Preheat oven to 400°F. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminium foil and place in preheated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from the outer skin and add to the container.
Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
Transfer to a serving dish and drizzle with high-quality extra virgin olive oil and a sprinkle of smoked paprika. Serve immediately with fresh vegetables and Kalamata olives.
Aioli (garlic mayonnaise)
Aioli is often called garlic mayonnaise because it contains the same basic ingredients but it tends to be stronger than the store-bought versions. You can make it as strong as you like.
Ingredients:
- 1 pinch saffron strands
- 3 garlic cloves, brushed
- 2 egg yolks
- 1 tbsp Dijon mustard
- 300ml olive oil
- Lemon juice to taste
Directions
In a small glass bowl, add 1 tbsp boiling water over the saffron and put to one side.
Add the garlic, eggs and mustard to a food processor or blender and blitz into a paste. Dribble in the olive oil so it is a mayonnaise style texture.
Add the saffron with the water and lemon juice to taste. Some people also add a little shredded parsley for extra colour.
Simple Cheese Dip
The great thing about cheese dips is you can use whatever cheese you have in the house that’s suitable for cooking. You can easily make a blue cheese dip version from the same basic idea although you won’t usually include the mustard.
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 tsp mustard
In a small saucepan, melt the butter and mix in the flour with the salt. Stir continuously until the mixture is simmering.
Slowly add the milk, stirring while over medium heat until the mix thickens. Stir in the cheese and mustard until melted. Serve warm.
Layer dips
If you want to go a bit further with your party menu, then grab some layer dips recipes like the ones below. These are far more of a party appetizer than an accompaniment and also work well as a sharing dish.
Mediterranean Layer Dip
For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavours a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.
Ingredients:
- 1 large seedless cucumber, peeled and cut in half
- 1 c. cherry or grape tomatoes, chopped
- ½ small red onion, sliced thin
- 1 T. extra virgin olive oil
- 3 T. lemon juice, divided
- 1 t. garlic powder
- 1 T. fresh oregano (or 1 t. dried), divided
- Sea salt and black pepper, to taste
- 1 c. plain Greek yoghurt (full fat)
- 2-3 cloves garlic, minced
- 1 T. fresh dill (or 1 t. dried)
- 1½ c. hummus, store-bought or use the recipe above
- ½ c. Kalamata olives, chopped
- ½ c. Feta, crumbled
- ¼ c. fresh parsley, chopped
To Serve:
- Vegetable crudités
Directions
Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add Greek yoghurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
Spread the hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish).
Top the hummus with an even layer of the Greek yoghurt mixture (Tzatziki sauce from Step #2).
Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.
Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités for dipping.
7 Layer Dip Cups
As written, this recipe yields 12 individual servings. To scale this recipe, use approximately two tablespoons each of refried beans, guacamole, and sour cream per 5-oz. appetizer cup. Then top each cup with chopped 3-4 cherry or grape tomatoes, one tablespoon cheese, 3-4 chopped black olives, and a few green onion slices.
Guacamole Ingredients:
- 2 large ripe avocados
- 2 large cloves fresh garlic, finely minced
- 2 T. fresh lime juice
- Sea salt and pepper, to taste
Remaining Ingredients:
- 1½ c. sour cream
- 2 t. chilli powder
- 1 t. ground cumin
- 1 t. garlic powder
- Sea salt and pepper, to taste
- 1½ c. refried beans
- 1 pint cherry or grape tomatoes, chopped small
- 1 c. 4-cheese Mexican blend, finely shredded
- 1 15-oz. can black olives, drained and chopped small
- 3 large green onions, green parts only, sliced thin
Directions
Slice the avocados in half lengthwise and remove the pit. Scoop the flesh out with a spoon into a large bowl. Add garlic and lime juice, and season with salt and black pepper, to taste. Mash with a fork until thoroughly blended and smooth. Cover tightly and set aside
Add the sour cream, chilli powder, ground cumin, and garlic powder to a bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
To assemble, add approximately two tablespoons refried beans to the bottom of each cup with a small spoon, followed by a layer of guacamole and the seasoned sour cream (two tablespoons each), in each cup.
Finish each cup with a layer of chopped tomatoes (roughly 3-4 per cup), followed by one tablespoon finely shredded Mexican cheese blend, 3-4 chopped black olives, and a few green onion slices.
Garnish each cup with a gluten-free blue tortilla chip, if desired, and serve immediately with additional tortilla chips on the side. Enjoy!
Warm Spinach Artichoke Dip
Ingredients:
- 3 T. extra virgin olive oil, divided
- 10-12 small gluten-free corn tortillas, cut into 8 wedges each
- Garlic powder, to taste
- Sea salt, to taste
- 4-5 cloves garlic, minced
- 5 c. fresh spinach, long stems removed and roughly chopped
- 2 T. fresh basil, chopped
- Sea salt and black pepper, to taste
- 1 14.5 oz. jar artichokes, packed in water, drained and chopped
- 1/3 c. full-fat sour cream
- 8 oz. cream cheese, softened
- ¼ c. Parmesan cheese, freshly grated
- ¾ c. Mozzarella cheese, divided
Directions
Place top oven rack in the centre position and pre-heat oven to 350°F. Grease a medium baking dish with 1 tablespoon olive oil and set aside.
Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Arrange the corn tortilla wedges on the prepared baking sheet without overcrowding. Sprinkle both sides with garlic powder and sea salt, to taste, and place in the preheated oven. Bake until crispy and golden brown, approximately 8-10 minutes, before removing from oven. For best results, stir tortilla chips once halfway through baking.
While the tortilla chips are baking, heat remaining olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 4-5 minutes.
Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese and ½ cup Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined.
Transfer spinach-artichoke mixture to a prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella cheese and place in the preheated oven until heated through and cheese on top starts to turn golden brown, approximately 25-30 minutes.
Remove from oven and serve immediately with toasted tortilla chips.
White Bean Dip with Seasoned Pita Chips
This delicious white bean dip is a great addition to any party menu. It is quick and easy to make – and your guests are sure to love the subtle balance of flavours packed into each bite. It is perfect with mildly seasoned pita chips or vegetable crudités.
Tip: A little bit of fresh sage goes a long way. If you aren’t sure how much to use, start with a small amount. Then taste and add more, if desired.
Although you can use the same extra virgin olive oil for the entire recipe, adding a drizzle of a higher quality variety right before serving will add an extra “pop” of flavour.
Seasoned Pita Chips:
- 6 pitas
- 3 T. olive oil
- salt and pepper, to taste
- White Bean Dip:
- 1 15 oz. can cannellini beans, drained and rinsed
- 3 cloves fresh garlic, peeled
- 2 T. fresh lemon juice
- 2 – 3 large fresh sage leaves, chopped
- 1/3 c. regular extra virgin olive oil
- salt and pepper, to taste
- 1 T. high-quality extra virgin olive oil
- dash cayenne pepper
Directions:
Preheat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on a lined baking sheet.
Season pita with salt and pepper before placing in the oven. Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or vegetable crudités.
Spicy Buffalo Chicken Dip
This quick and easy appetizer is perfect for tail-gaiting parties and other informal get-togethers. Just toss all the ingredients into a slow cooker crock, turn it on, and voila! You have a tasty and delicious dish your guests will love.
The amount of heat can be adjusted easily to suit individual tastes by increasing or decreasing the amount of hot sauce and jalapeno used. Although the serving suggestions offered below are gluten-free, this tasty dip can also be served with crackers or crusty bread.
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- Salt and black pepper, to taste
- ½ c. chicken broth, preferably organic*
- 3 stalks celery, very finely chopped
- 2 8-oz. packages cream cheese
- ¾ c. Frank’s hot sauce
- 1 small jalapeno pepper, finely minced
- 6 oz. crumbled blue cheese, divided
- 1 c. Mozzarella cheese, finely shredded
- 3 green onions, tops sliced (optional)
- 1 small jalapeno, sliced (optional)
To Serve:
- Celery stalks
- Carrot sticks
Directions
Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
Tip: You may need to add additional chicken broth before serving to achieve desired consistency.
30 minutes before serving, remove the lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is completely melted.
Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.
Delicious New Year dips
These ideas for delicious New Year dips can be scaled up for a party or scaled down for a night watching a movie together. And they are just the start! There’s so many tasty ways to use dips that once you start, you might find it hard to stop.
