20 Hot Dips to Get Your Party Started We've yet to meet anyone who can resist scooping up a gooey, golden hot dip. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on January 22, 2026 SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Morgan Hunt Ward / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Bubbling hot dips belong at every party. Pulling a hot dip from the oven with crisp, buttery breadcrumbs or stretchy, gooey melted cheese practically guarantees guests will gather around with chips, crackers, toast, or crudités in hand. Here, we’ve rounded up our most satisfying baked dips for your snack spread, from classic spinach-artichoke and spicy queso to silky fondue and creamy seafood numbers. We’ve even included a few recipes that double as both dip and delivery system — like Brie in a bread bowl and Spinach Dip Hot Bread. Preheat the oven and pick your favorites. Love these recipes? With MyRecipes, your personal home for recipes, easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 20 Warm Spinach-Artichoke Dip Justin Walker Made extra-rich and -flavorful with four kinds of cheese — cream cheese, Gouda, mozzarella, and Parmesan — this fan-favorite baked spinach-artichoke dip is especially effortless thanks to the use of frozen veggies. Get the Recipe Save 02 of 20 Warm Crab Dip with Fresh Herbs Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke If you've lucked into some fresh crab, we think this dip is one of the most delicious things you can do with it. Cream cheese, a hint of mustard, and a golden breadcrumb topping are perfect complements to delicate crabmeat. Serve with toasted baguette slices and watch it disappear. Get the Recipe Save 03 of 20 French Onion White Bean Dip Food & Wine / Photo by Morgan Hunt Ward / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Made with a base of caramelized onions, canned cannellini beans, and cream cheese, this rich dip from F&W recipe developer Julia Levy bubbles over with nutty Gruyère cheese. Get the Recipe Save 04 of 20 Queso Flameado Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Nothing ignites a party like a spicy cheese dip set aflame with tequila. Serve warm alongside charred corn tortillas, topped with a squeeze of fresh lime and pickled carrots to cut through the richness. Get the Recipe Save 05 of 20 Buffalo Chicken Dip Abby Hocking For this classic crowd-pleaser, a combination of cream cheese and sour cream provides a tangy, creamy backdrop for the generous amount of hot sauce — stick with Frank's RedHot if you can. Serve the dip with tortilla chips and celery sticks. Get the Recipe Save 06 of 20 Cheesy Pinto Bean Dip with Chorizo and Chiles Cedric Angeles Deliciously savory and hearty, this party-ready dip features creamy pinto beans spiced with three kinds of chiles and packed with Mexican chorizo, crispy bacon, and onions. Gooey Oaxaca cheese ties everything together — feel free to melt even more on top if you're feeling especially indulgent. Get the Recipe Save 07 of 20 Crab Rangoon Dip Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Props Styling by Josh Hoggle This indulgent crab rangoon dip turns the beloved appetizer into a creamy, oven-baked party starter: Sweet lump crab meets rich cream cheese and sharp cheddar. It's garnished with scallions and served with crispy wonton chips. Get the Recipe Save 08 of 20 Spinach Dip Hot Bread Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley Combine the dip and the delivery system by spooning cheesy, spinach-studded béchamel between slices of a sourdough boule, topping with gently spicy Calabrian chiles, and baking until hot, browned, and gooey. Get the Recipe Save 09 of 20 Warm Kale and White Bean Dip Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Addelyn Evans Made with frozen kale and canned beans, this lightened-up version of classic spinach dip is especially easy to put together. The kale is first cooked with shallot, garlic, crushed red pepper, and white wine, then combined with pureed cannellini beans and Parmesan and baked for 15 minutes. Done. Get the Recipe Save 10 of 20 Queso Fundido Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle Sauté tomatoes, jalapeño peppers, and onions in a splash of tequila before slowly adding shredded Monterey Jack cheese over low heat in this queso fundido recipe from 1988 F&W Best New Chef Rick Bayless. Get the Recipe Save 11 of 20 Baked Brie in a Bread Bowl Jordan Provost / Food Styling by Thu Buser Nestle Brie inside a bread bowl, bake it until hot and melty, then stir in fig jam and capers for a sweet-savory dip to scoop with apple wedges and the toasted bread vessel. Get the Recipe Save 12 of 20 Lubia Pokhteh (Red Kidney Bean Dip) Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen This earthy, tart bean dip from chef and cookbook author Louisa Shafia is made by cooking then mashing red kidney beans with fire-roasted tomatoes, turmeric, coriander, and cumin. It's topped with crisp, deeply browned fried onions for a bit of crunch. Get the Recipe Save 13 of 20 Honey Mustard Beer Cheese Fondue Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee Former F&W editor Chandra Ram swirls in honey mustard at the last minute to enliven this cheesy, hearty fondue made with pilsner, heavy cream, and plenty of Swiss and cheddar cheese. Get the Recipe Save 14 of 20 Spinach Maria Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Your party spread will shine with this hot and gooey dip loaded with spinach, cheese, and a sprinkle of cayenne pepper to kick things up a notch. Customize the sauce however you want by adding more garlic, chopped hot chiles, pickled peppers, herbs, or even crabmeat. Get the Recipe Save 15 of 20 Queso Fundido with Mushrooms Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Josh Hoggle Served gooey and stretchy straight from the oven, queso fundido is made with Oaxaca cheese and then pulled apart with tortillas rather than chips. Chef Iliana de la Vega adds tangy Gouda to the mix, as well as a traditional topping of sautéed mushrooms. Get the Recipe Save 16 of 20 Classic Swiss Cheese Fondue Julia Hartbeck Splashes of kirsch and wine plus a bit of garlic are the traditional seasonings for Swiss cheese fondue, but you can add a few chopped herbs, a swirl of mustard, or a spoonful of toasted spices if you like. Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices all make great dipping options. Get the Recipe Save 17 of 20 Baked White Fish Dip Abby Hocking Studded with creamy cod and artichoke hearts, this hot dip is extra-velvety thanks to a cream-based béchamel enriched with Gruyère and cream cheese. The crisp herbed breadcrumb topping gets extra interest from the addition of smoked salt, lemon zest, crushed red pepper, and Parmesan. Bake until bubbling and serve with crudités or potato chips. Get the Recipe Save 18 of 20 Philly Cheesesteak Queso Abby Hocking Justin Chapple combines Tex-Mex queso and Philly cheesesteak flavors for this crowd-pleasing dip with provolone and white American cheeses, sautéed peppers, onions, and thinly sliced rib eye steak. Get the Recipe Save 19 of 20 Roasted Cauliflower and Sesame Spread Joseph de Leo Cauliflower is roasted in the oven before it's tossed in a food processer with tahini and lemon juice to make a chunky pureed spread for pita bread or chips. Get the Recipe Save 20 of 20 New England Lobster Dip Abby Hocking Enjoy the flavors of a lobster roll in dip form with this baked number from Justin Chapple. Serve it with toasted slices of brioche to stay true to the original dish, or break out the crunchy, salty kettle-cooked potato chips for a change of pace. Get the Recipe Save Explore more: Food Recipes Appetizers Dips & Spreads Was this page helpful? Thanks for your feedback! Tell us why! Other Submit