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Dips

Explore 116 recipes, 4 articles, 9 galleries, 28 videos, and more

Artichoke Dip with Fontina

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, diced small
  • 3 garlic cloves, finely chopped
  • 3 cans (14 ounces each) whole artichoke hearts, drained and coarsely chopped
  • 1/3 cup dry white wine
  • 4 ounces Neufchatel cream cheese, room temperature
  • 2 1/4 cups cubed fontina cheese (about 3/4 pound)
  • 1/4 cup chopped fresh parsley
  • 8 pitas, each cut into 6 wedges
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Green Goddess Dip

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Hot Crab Dip

Other Ideas:
Appetizers, Crabmeat, Mayonnaise
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 cup chopped red bell peppers
  • 1 tablespoon minced garlic
  • 2 teaspoons coarse salt
  • 1 tablespoon plus 1 teaspoon Emeril's Original Essence
  • 1 pound cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon minced scallions
  • 1 tablespoon fresh lemon juice
  • 1 pound lump crabmeat, picked through for shells and cartilage
  • 1/2 cup saltine or butter cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • Toast points or crackers, for serving
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Hot Crab Dip

Ingredients
  • 3 tablespoons unsalted butter
  • 2 medium shallots, minced
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon Old Bay seasoning
  • 1 1/2 teaspoon dry mustard
  • 3/4 cup half-and-half
  • 8 ounces cream cheese, cut into small pieces
  • 4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1 3/4 cups)
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Worcestershire sauce
  • 10 ounces lump crabmeat, picked over for cartilage
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 slices white bread, crusts removed, torn into 1/4-inch pieces
  • 1/2 teaspoon paprika
  • Toast points, for serving
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8-Layer Dip

Ingredients
  • 1 can (16 ounces) refried beans
  • 2 teaspoons fresh lime juice
  • Coarse salt and ground pepper
  • 1/2 cup sour cream
  • 1/2 cup grated cheddar (2 ounces)
  • 1 can (4.5 ounces) chopped green chiles
  • 2 plum tomatoes, seeded and chopped
  • 1 avocado, halved, pitted, peeled, and diced small
  • 1 cup shredded romaine lettuce
  • 2 scallions, chopped
  • Tortilla chips, for serving
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Cool Herb Dip for Blanched Vegetables

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Ranch Dip

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Mushroom-and-Bacon Dip

Ingredients
  • 3 dried porcini mushrooms
  • 1/2 cup boiling water
  • 8 slices thick-cut bacon
  • 1 large or 2 small leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
  • 4 garlic cloves, finely chopped
  • 1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sour cream (16 ounces)
  • 3 tablespoons sliced scallions (dark-green parts only), plus more for garnish
  • Waffle Chips, for serving (optional)
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Crudites with Goat Cheese Dip

Time:5 mins
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Spinach-and-Watercress Dip

Ingredients
  • 1 pound spinach, tough stems discarded
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1 1/2 cups Greek yogurt
  • 1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 bunch watercress, coarsely chopped, plus small sprigs for garnish
  • Coarse salt and freshly ground pepper
  • 8 ounces assorted heads baby lettuce, leaves separated, for serving
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