Dip

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.

You could be totally hammered halfway through the Super Bowl and still make this queso. It’s that easy.

The love child of French onion soup and French onion dip. Need we say more?

This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it. 

A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.

So easy you'll never buy hummus again.

Guaranteed to make any raw vegetable taste good.

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

If you're not the kind of person who keeps canned fish in your pantry at all times, this is the recipe that will convert you.

An easy, cheesy dip you can serve this with pretzels, your favorite kind of crackers, or a platter of crudités.

This stuff is crazy good.

Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.

If what you really want is a delicious clam dip that comes together in less than 15 minutes, this recipe is for you.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.