Savoury or spicy, hot or cold, served with crudités, crisps, pillowy pitta bread or crunchy crackers, a great dip hits the spot every time. Whether you're hosting a crowd for the big game, feeding friends at a barbecue or want an easy starter for a dinner party, dips are a delicious – and easy – option. From classics like queso and creamy guac to spicy new suggestions, our dip ideas are simple to make, only call for a handful of ingredients and taste better than anything you can buy in the shops.

Click our scroll through our gallery for 37 delicious ideas for simple dips that everyone will love.

Everyone loves hummus and given that it takes all of five minutes to whizz up, there's no need to buy it. Instead, take a standard can of chickpeas (usually around 9oz/250g when drained) and tip into a blender with 4 tbsp water. Blitz until smooth, then add a crushed garlic clove, the juice of a lemon and 3 tbsp tahini (sesame seed paste). Pulse until you have a smooth, creamy mixture – if it seems too thick, add a little more water. Season with salt and pepper and serve drizzled with olive oil, with crunchy veg and pitta chips on the side.

Top tip: always make more guacamole than you think you'll need – once everyone starts digging in, they’ll just keep going. Mash ripe avocados until smooth and creamy with just a bit of texture, then fold in finely chopped red onion, diced, deseeded tomatoes, finely chopped chilli, a drizzle of olive oil and plenty of lime juice and zest. Season generously and stir in chopped coriander leaves just before serving.

A lovely addition to a grazing platter, you might not have thought of making taramasalata before, but you really should. To prepare the salty, creamy Greek dip, simply soak five slices of crustless white bread in a bowl of cold water. Squeeze out the excess water and add to a food processor with 9oz (255g) soft smoked cod’s roe, half a finely chopped red onion, a garlic clove and the juice of a lemon. Blitz to a paste. Then, with the motor still running, gradually drizzle in 5 tbsp each of olive oil and sunflower oil, until you have a relatively thick paste. Season with black pepper and serve with toasted pitta bread.

Often used as a salad dressing, homemade Thousand Island works well as a dip too. Simply mix mayonnaise with ketchup, mustard, vinegar, olive oil, lemon juice, Worcestershire sauce, chilli sauce, paprika and seasoning. To make the dip more substantial, you could also add mashed boiled eggs, finely chopped onion, red pepper and gherkins, or give it an extra kick with a drizzle of chilli sauce. For a real treat, serve with cooked, chilled tiger prawns and lemon wedges.

A classic accompaniment to steak, fresh, feisty chimichurri makes for a brilliant dip, too. Whip up a batch by combining a finely chopped shallot, three crushed garlic cloves and a deseeded, chopped red chilli in a bowl. Add a small bunch each of mint, parsley, coriander and dill, finely chopped, and stir to combine. Pour in 3 tbsp red wine vinegar, 3.5fl oz (100ml) extra virgin olive oil and the zest of half a lemon. Season to taste, then cover and leave in the fridge for a few hours to allow the flavours to infuse.

Made by straining the whey out of yogurt to leave you with a thick and creamy, slightly tangy cheese-like condiment, labneh is much easier to prepare than you might think. To make it, combine 2lb (900g) full-fat yogurt and 3/4 tsp salt in a colander lined with muslin cloth. Suspend over a bowl, tie the edges together, cover with a heavy weight and leave to drain in the fridge for at least 12 hours. Discard the liquid, then stir truffle oil and a drizzle of honey through the creamy mix. Finish with plenty of black pepper and serve with crunchy flatbread crisps.

For an easy dip with a sophisticated slant, mix 7oz (200g) shredded, cooked crab meat with 4 tbsp sour cream, the juice and zest of two limes, two finely sliced spring onions, a dash of Tabasco and a teaspoon or so of smoked paprika. Serve with lime wedges and chunky breadsticks or baguette slices.

This dip is simple to make, although you need a little time to properly caramelise the onions – to do so, fry thinly sliced onions in butter and olive oil until softened and deep golden brown. Once they're cooked, add a splash of Worcestershire sauce or balsamic vinegar and leave to cool. In a separate bowl, mix cream cheese and sour cream in equal quantities until thick and smooth, then stir in the caramelised onions. Season well and serve with pretzel thins or crackers.

This lovely, light dip is perfect for summer scooping. It’s up to you whether you use fresh or frozen broad beans here – either way, blanch the beans in boiling water and pop off their outer skins. Transfer to a blender and blitz with Greek yogurt or ricotta, a dash of lemon juice, a scattering of finely grated Parmesan and a large handful of fresh basil leaves. Season well and serve with mini toasts or tortilla chips.

If you fancy making a quick riff on this citrussy Japanese dipping sauce at home, pour your favourite soy sauce into a dish and add chilli flakes, lemon and lime juice, a little mirin and a splash of toasted sesame oil. Leave to infuse for 30 minutes or so, then serve with spring rolls or dumplings. 

Almost effortless to make, yet seriously tasty and packed with healthy fats, smoked mackerel pâté is always a winner. Simply combine two parts flaked, smoked mackerel with one part cream cheese, then add a good squeeze of lemon juice, a couple of tablespoons of both horseradish sauce and chopped capers and a handful of chopped parsley. Season with plenty of black pepper and serve with crusty brown bread or shards of toasted sourdough.

This dazzling dip is a must-try. To make beetroot hummus, tip a can of chickpeas (usually around 9oz/255g when drained) into a blender along with approximately 9oz (255g) cooked beetroot, a clove or two of garlic, a good squeeze of lemon juice and a couple of tablespoons of tahini (sesame seed paste). Blitz to combine and season to taste. We like to serve our beetroot hummus topped with a generous scattering of creamy feta.

The go-to accompaniment to Buffalo wings, blue cheese dip is also great with a selection of crudités and crackers and is delightfully simple to make. For enough dip for six people, put 3.5fl oz (around 100ml) sour cream, 4oz (115g) soft and creamy blue cheese (gorgonzola works well) and 3.5fl oz (100ml) mayonnaise into a blender. Add a good squeeze of lemon juice and two peeled, finely chopped garlic cloves and blitz until smooth.

A Tex-Mex favourite, queso is a spicy hot cheese dip that does call for a little cooking, but the effort is minimal – and the end result delicious. Set a saucepan with 8oz (225g) strong grated Cheddar (a mix of smoked and unsmoked cheese works well), a 13oz (375g) can of evaporated milk and 1 tbsp corn flour over a medium heat and leave to melt. Stir in 4oz (115g) cream cheese and whisk until the mix is well combined and bubbling. Add two finely chopped green chillies and a squeeze of lime juice and remove from the heat. Fold through a handful of chopped coriander and top with tomato salsa to serve.

This smoky, aubergine-based dip is a Middle Eastern classic. To make, drizzle three aubergines generously with olive oil and bake in a hot oven for 30 minutes, or until softened and charred on the outside. Leave to cool, then scoop the flesh (discard the skin) into a blender. Whizz to a paste with two crushed garlic cloves, 2 tbsp tahini (sesame seed paste), 1/4 tsp ground coriander, the juice of a lemon and a generous handful of chopped parsley. Season well and pulse again to create a chunky textured dip. Top with extra chopped parsley and serve with warm flatbreads.

You may think of ranch as a dressing for salad, but it makes a great dip too, particularly when served with crisp, crunchy crudités. First, mix together equal quantities of mayonnaise and sour cream. Then add just a little minced garlic and onion, the chopped fresh herbs of your choice (parsley, chives and mint work well) and a little lemon juice. Season with salt and pepper to taste and you’re done.

Shop-bought tomato salsa is often something of a disappointment – soggy, overly sweet and lacking a certain depth of flavour. For a punchy, fruity homemade version, skin six large ripe tomatoes (plunge into boiling water for 20 seconds, then transfer straight to a bowl of iced water and peel once cooled) and chop. Mix with a crushed garlic clove, a finely chopped red onion, a large handful of chopped coriander, two chopped green chillies, the juice of two limes and a generous drizzle of olive oil. Serve with a pile of corn chips for delicious dipping.

This summery sauce is flavoured with peppery watercress and punchy ginger and is fantastic served as a dip for chicken skewers or plump, sweet prawns. To make enough for six, use a hand-held electric whisk to beat together two large egg yolks, a crushed garlic clove and 1 tsp Dijion mustard. Gradually add 3.5fl oz (100ml) olive oil, whisking as you go. Stir in 1 tbsp white wine vinegar and a finely chopped piece of stem ginger. Add the picked and chopped leaves from a small bunch of watercress and season with salt and pepper.

Muhammara is a Syrian roasted pepper dip that’s fabulous with flatbreads. To make enough to serve four, cook three large red peppers in an oven preheated to 200°C/180C fan/390°F/gas mark 6 for 30 minutes, or until blackened. Leave to cook slightly, then remove the stems and seeds and discard. Put the red pepper flesh in a blender with 3.5oz (100g) toasted walnuts, half a finely chopped onion, a finely chopped garlic clove, a tablespoon or so of pomegranate molasses, three handfuls of breadcrumbs, the juice of half a lemon, a drizzle of olive oil and a sprinkling of chilli flakes. Blitz well to combine and season to taste.

For a dip that’s truly delicious with potato wedges, set a saucepan with a little olive oil over a medium heat. Add a sliced garlic clove and a teaspoon each of dried oregano and chilli flakes. Cook for a minute or so, then tip in a 14oz (400g) tin of chopped tomatoes. Bring to the boil, then reduce the heat slightly and cook for 15 minutes, until thickened. Season with salt and pepper and blitz to a smooth sauce with a stick blender.

There's no need to prepare whole artichokes for this classic dip – you can use hearts straight from a jar or can (even better if you can find ones that are lightly charred). Whizz 14oz (400g) cooked artichoke hearts with 12oz (340g) cream cheese, 10oz (300g) Parmesan and 10oz (300g) defrosted frozen spinach in a blender until smooth. Season with salt, pepper and lemon juice to taste and serve with salted tortilla chips.

To make enough of this bright and beautiful dip to serve four, put three medium beetroots in an ovenproof dish with four garlic cloves and cover tightly with foil. Roast in an oven preheated to 200°C/180°C fan/390°F/gas mark 6 for 45 minutes, removing the garlic cloves after 25 minutes. Leave the beetroot to cool slightly, then peel off the skin and cut the flesh into quarters. Transfer to a food processer along with 9oz (255g) quark, the leaves from a few sprigs of thyme and a drizzle of olive oil. Add the roasted garlic flesh (discarding the skins) and season with salt and pepper. Blend to a chunky dip.

A satay-style dip is simple to make and brilliantly versatile – use it for chicken, beef or pork skewers, summer rolls or vegetable crudités. Combine 8oz (225g) crunchy peanut butter, two crushed garlic cloves, a sprinkling of chilli flakes and a handful of coriander leaves in a blender. In a separate bowl, whisk together 3 tbsp soy sauce, 15fl oz (50ml) coconut milk and a tablespoon of water. With the motor still running, slowly add to the blender until well combined. If the mix seems too thick, add a little more water.

This traditional Greek yogurt and cucumber dip can be served with toasted pitta, crisps or as an accompaniment to grilled meats and vegetables. To serve four, quarter, deseed and grate a medium cucumber, place in a sieve suspended over a bowl, season with salt and leave for 15 minutes. Squeeze out as much excess water from the cucumber as possible, transfer to a bowl and add 6oz (170g) thick Greek yogurt, a crushed garlic clove and 3 tbsp chopped mint. Season with salt and pepper and serve (the longer it sits, the more garlicky the dip becomes).

This bold, Mediterranean olive paste is usually served as an appetiser with toast, but works equally well as a dip for breadsticks, corn chips, pretzel bites, raw radishes or celery. To make enough tapenade to serve six, put 5oz (140g) pitted and chopped black olives in a blender with a crushed garlic clove, a tablespoon of capers, a squeeze of lemon juice and a good drizzle of olive oil. Blitz well, then gradually add more olive oil, until you have a thick dip.

In less than 10 minutes you can make a creamy feta dip that's perfect with crackers or bread sticks. Blitz 8oz (225g) feta in a food processor or blender, then whizz in 6oz (175g) Greek yogurt and a crushed garlic clove. Add a trickle of extra virgin olive oil, then stir in a small handful of freshly chopped dill. Transfer to a serving dish and finish with a drizzle of honey, if you like.

Much as we all love cream cheese and chive dip, shop-bought versions tend to be made with dried herbs and often lack flavour. To make your own, mix 9oz (250g) cream cheese and half a finely chopped onion. Stir in 2 tbsp thick yogurt or crème fraîche, a finely chopped bunch of chives and a generous squeeze of lemon juice. Season with salt and plenty of black pepper to finish.

Creamy, rich and tangy, this dip is fantastic with toasted baguette slices, corn chips or vegetable crudités and couldn’t be simpler to make. Just blend together equal quantities of soft, young goats' cheese and ricotta. If it's too thick (this will depend on the goats' cheese), add a little sour cream to achieve a good dipping consistency. Stir in finely chopped spring onions, parsley and chives and garnish with extra spring onions.

A simple mint and watercress dip is a real winner, especially when served with roasted new potatoes or potato wedges. To feed six hungry dippers, put 3oz (85g) watercress, 1oz (30g) mint, a garlic clove, the zest and juice of a lemon, 5fl oz (150ml) crème fraiche and a tablespoon of light brown sugar in a blender and blitz well to combine. Transfer to a bowl and serve with crispy, golden potatoes for dipping and dunking.

For a fishy dip without the faff, smoked salmon should be your go-to base ingredient. Simply throw in a blender with cream cheese (around half the weight of your salmon), then slowly add double cream or crème fraiche until you achieve your desired consistency. Season with lemon juice and black pepper – a touch of horseradish sauce would also be lovely here. Serve with little toasts and wedges of cucumber.

This fiery, sharp Vietnamese dipping sauce is brilliant for serving with prawns, spring rolls, dumplings or prawn crackers. To make enough to serve four, combine 2 tbsp sugar, 3 tbsp lime juice and 4fl oz (120ml) warm water in a bowl. Taste to check the seasoning, adding more water or a a little unseasoned rice vinegar if needed. Add 2 tbsp fish sauce and taste again – the dip should have a bold, gutsy flavour. If not, add a little more fish sauce. Note, this dip is best eaten on the day you make it.

For a tasty dip with a bit of a kick to it, set a saucepan with 4 tbsp runny honey and 2 tbsp curry powder over a medium-low heat. Warm through until the curry powder dissolves, then leave to cool completely. Once cool, whisk together with 4oz (115g) mayonnaise, adding a teaspoon of ground coriander and a generous pinch of chilli powder. You could also stir in some fresh coriander, too.

This dip, made from anchovies, garlic and olive oil, is an Italian classic. And while it may not win prizes for looks, it certainly scores highly in the flavour stakes. Melt 2oz (55g) butter in a heavy-based saucepan set over a low heat, tip in four crushed garlic cloves and cook for a few minutes. Add 10 anchovy fillets, then pour in 7fl oz (around 200ml) olive oil, whisking constantly. The dip is ready when it’s smooth and well blended. Serve warm, with raw or blanched vegetables.

Thick and creamy mayonnaise laced with salty anchovies makes an incredible dip for fries or corn chips, and tastes even better if crushed garlic is added to the mix. For a simple take on this idea, pound garlic and tinned anchovies to a paste in a pestle and mortar – or blitz in a blender – then stir through your mayonnaise.

You might be surprised to know that you can make a really good queso without cheese. To do so, tip around 5oz (140g) raw cashews into a blender with 6fl oz (175ml) hot water, 2 tbsp nutritional yeast and 1 tsp smoked paprika. Blend well, until smooth and creamy, adding more water if necessary. Season with salt and pepper, transfer to a serving dish and top with tomato salsa.

Deliciously simple to make, chocolate sauce has myriad tasty uses: serve as a dip with mini doughnuts, fresh berries or shortbread, drizzle over a chocolate-based dessert, use to coat homemade cookies – the list goes on! Put 3.5oz (100g) dark chocolate, 2fl oz (60ml) double cream and 1 tsp vanilla extract in a heatproof bowl suspended over a pan of gently simmering water, taking care to ensure the chocolate doesn’t get too hot and seize. Leave the chocolate to slowly melt, then remove from the heat and whisk to combine.

Make caramel sauce from scratch once and you’ll eschew ready-made versions forevermore. Fantastic served as a dip with fresh fruit or churros or trickled over ice cream, all you need to do is heat equal quantities of butter and white sugar in a saucepan set over a medium heat, stirring until the sugar dissolves. Once the mixture turns an amber colour, slowly pour in the same weight of cream, whisking continuously. Leave to cool, then add a sprinkling of crunchy sea salt flakes to finish.

Now try your hand at these three-ingredient dips you can make in minutes

Last updated by Emily Shardlow-Price.