Kitchen Divas

How to Make Dip

by Karin and Ken · Leave a Comment

How to Make Dip shows you how to make many easy cold homemade dip recipes for everything from dips for chips, bread, wings, crackers and vegetables.

Browse through the many easy and delicious recipes below and you’ll never settle for store-bought dips again! You’ll see just how easy it is to make tasty homemade dips perfect for any palette.

Table of contents

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Quick Dip Tricks

Most homemade dips have two general instructions.

First, chop ingredients and mix together (some recipes will call for heating or melting ingredients together but it’s the same general premise).

Second, mix the rest of the ingredients in.

Easy, right?

Many people assume homemade dips are difficult or require a lot of strange ingredients so they never attempt it. But you’re here, which means you are ready for a challenge.

And the amazing part is, you’ll realize there’s nothing difficult about making homemade dip. In fact, you’ll wonder why you avoided it for so long!

Here are some additional quick dip tricks:

  • For chopping or mincing, a food processor will make this step much quicker!
  • Need a warm dip to stay warm? Use a slow cooker or fondue pot
  • Many dip recipes begin with a dairy base (such as sour cream or cream cheese) but you can easily swap these ingredients for dairy-free substitutes
  • Most cold dips should be chilled in the refrigerator for at least two hours before serving—they just taste better!
  • Serving a fruit dip? Keep your fruit from browning by squeezing a bit of lemon juice over it

How Long Does Homemade Dip Last?

If you’re making a dairy-based dip then it will keep in the refrigerator for about three to four days.

While it’s possible to freeze dairy-based dips (dips made with sour cream, yogurt, mayonnaise, cream cheese, etc.), it is not recommended as they don’t typically freeze well and it affects the dip’s quality and could impact its texture.

What Makes a Dip a Dip?

Dips are easy to confuse with sauce so this is a great question! A dip, also known as dipping sauce (see? Confusing!) is any type of thick sauce you dip your food into.

A sauce on the other hand, is typically thinner than a dip and poured over food rather than dipped into.

What is the Most Popular Dip in North America?

This answer changes based on region but in general, french onion dip is the most popular dip when paired with potato chips or vegetables while salsa and guacamole are the preferred dip for tortilla chips.

Best Homemade Dip Recipes

Best Dips include all our favorite homemade dip recipes, including the following:

These easy Quick Dip recipes are for everything from wings to vegetables and so much more.

Double-dipping is of course optional. 😉

There are more than 15 of our favorite delicious homemade dips recipes in total, and I’ll likely add more of them as I go.

If the dip is tasty and I can give you a recipe, this is exactly where you’ll find it. 

If you’re in the mood for a simple snack to enjoy on a Saturday night to watch a movie with or need some appetizers to feed a crowd for the holidays or a sporting event, one of the easiest things to do is make a homemade dip.

A Great Way to Add Flavor

Dips are wonderful because they add flavor to so many foods. Everything from crackers and chips to carrots and celery. They can be as expensive or inexpensive as you want them to be.

Myself, I prefer cheap and cheerful, whenever possible, and these dips are pretty reasonably priced overall and simply oh so tasty. Each and every homemade dip recipe in their own so special way.

Have I got some dips for you! Perfect served with everything from wings and drumsticks to vegetable sticks. These dips are so good and definitely worth a try.

Ideally, prepare your homemade dip the day before or much earlier in the day so it has a chance to set inside your fridge. The flavors will totally blend together and your dip will have an excellent, thick consistency.

You will be so glad you did.

I highly recommend allowing your homemade dip to set inside your fridge for at least an hour before adding any additional salt or pepper. A little tends to go a long way and as the flavors blend together you don’t want there to be too much of any one ingredient.

Super Easy Appetizers

I LOVE all of these super easy appetizer recipes and you will too. These easy cold dip recipes are perfect for any occasion from movie night to entertaining a crowd.

I have to admit that I almost always use sour cream to make these dips. I usually have sour cream in the house and rarely have Greek yogurt, otherwise I would use it myself.

Homemade Dips

I just love making homemade dips. Being in control of every ingredient is super important. I’m always tasting along the way just to be sure.

I’m grateful to own a dishwasher with all of the spoons I use throughout the entire cooking process. You would laugh. My husband always does.

Easy Cold Dip Recipes

We love these easy cold dip recipes and have been making them for so long. Always such a simple way to enjoy a snack or impress company. Always a huge hit at potlucks and parties.

I’m always asked for recipes. Every time I serve it.

How to Make a Dip

The most important issue you need to know when learning how to make a dip recipe, especially a cold dip, is the need to make them ahead of time.

These easy cold dip recipes all need to be refrigerated for at least two hours before serving. 

Creamy dips need time for all of the flavors to meld together. The only way to achieve this is to allow your homemade dips to sit in an airtight container in your fridge for a couple hours.

You will be so glad you made these dips ahead of time.

Dips for Chips, Bread and Crackers

If you ask the Internet what the best dips for chips are, you’ll come up with a wide range of answers. Everything from ranch dip to chipotle lime dip.

But that doesn’t answer your pressing question!

The truth is, the best dips for chips really is in the eye of the beholder. What do your tastebuds love? There’s a dip-chip pairing for that.

Because dips for chips aren’t limited. At all. The options are endless!

When choosing dips for chips, bread and crackers, consider the flavor palette you’re presenting.

Consider these pairing suggestions when choosing dips for chips

  • Roasted Onion Bacon Dip with potato chips
  • Buttermilk Ranch Dip with sweet potato chips
  • Copycat Neiman Marcus Dip with tortilla chips
  • Creamy Herb Dip with pita chips
  • Honey Mustard Mayo with pretzel chips
  • Chipotle Lime Dip with sweet potato fries
  • Tzatziki with plantain chips
  • Chipotle Mayo with Fritos

Cold Dips

Quick Blue Cheese Dip

This dip recipe is what we call fast and fabulous. After all these years I can’t understand why it tastes so good. It is a favorite of my husband’s and I can almost guarantee you will like it too.

Everyone does that tries it. I have never seen anything like it before.

  • 1/2 cup store bought blue cheese dressing, any brand
  • 2 tablespoons to 1/4 cup Dijon or yellow mustard 

Use a measuring cup and add 1/2 cup of your favorite store bought blue or bleu cheese dressing to it.

Start by adding 2 tablespoons of mustard. Both kinds work and taste great, just choose your favorite, add some and start to stir. 

Taste and if your dip needs more mustard, or anything else for that matter, add it.

Refrigerate for at least an hour. This dip will last for up to a week, in an airtight container, inside your fridge.

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Creamy Blue Cheese Dip

The most classic pairing for blue cheese dip is with wings but this fantastic dip doesn’t have to be limited! It also makes a great veggie dip as long as you’re good with this unique, sharp and salty taste.

This recipe tastes just like a classic blue cheese dip. Better than any store bought we have ever tasted. If you love blue cheese you will love this dip.

  • 3/4 cup bleu or blue cheese, crumbled
  • 3/4 cup mayo
  • 6 tablespoons sour cream or greek yogurt
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce, more or less to taste
  • A teaspoon garlic powder
  • 1/2 teaspoon pepper

Ideally, using a handheld or stand mixer, combine ingredients and blend until smooth. Taste your dip and see if it needs more hot sauce and garlic powder. 

I always add more of both. My husband always adds more pepper.

Refrigerate your dip for at least an hour, if not longer. The longer the better.

Serve and enjoy.

This dip will last for a week in an airtight container inside your fridge.

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Buttermilk Ranch Dip

Ranch is a popular flavor in North America so you’ve likely tried it before, even if you haven’t made it yourself yet. This buttermilk-based recipe has a combination of ingredients including salt, garlic, onion, herbs and spices, mixed into an oil-based sauce such as mayonnaise.

Here’s our take on this classic recipe and I have to say, this homemade dip recipe is one of the best dips for chips!

  • 1 cup mayo
  • 1/2 cup buttermilk
  • 4 teaspoons fresh chives, minced or 1 1/2 teaspoons dried
  • 4 teaspoons fresh cilantro, minced or 1 1/2 teaspoons dried
  • 1 tablespoon fresh dill, minced or 1 teaspoon dried
  • 1 teaspoon white vinegar
  • A tablespoon garlic, minced
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper or cayenne pepper

In a medium sized bowl, using a fork or a whisk, combine ingredients until smooth.

Season with salt and pepper to taste. I have given you a rough idea of how much I include.

I always add double the dill and more garlic. My husband thinks the dip is perfect the way it is.

Allow to cool in your fridge for at least an hour before serving.

Store inside your fridge for up to 5 days in an airtight container.

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Caesar Parmesan Dip

This dip is definitely a personal favorite of mine.  I am capable of eating this entire batch of dip with just a few carrots or chicken wings. Best dip EVER in my opinion.

I believe it is worth buying a small jar of anchovy fillets, just to try this dip. You should know that the anchovy fillets add INCREDIBLE flavor and completely disintegrate in the dip.

I really hope you will give this dip a try.

Also please use real, grated parmesan cheese. Using the real stuff costs more but is so worth it.

  • 1 cup mayo
  • 1/2 cup sour cream or Greek yogurt
  • 2/3 cup grated Parmesan cheese
  • A tablespoon lemon juice
  • 1 tablespoon fresh parsley, minced or 1 teaspoon dried
  • A tablespoon garlic, minced 
  • 1 teaspoon anchovy fillets, minced to paste or 2 fillets
  • 1/2 teaspoon pepper

Combine all of the ingredients into a small bowl and blend until nice and smooth.

Refrigerate this dip for at least an hour, if not longer.

This dip will last for two days in your fridge, including the day you made it. Don’t worry there are rarely leftovers!

I have included a version below for you to print, if desired.

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Easy Vegetable Dip – Cream Cheese Dip for Crackers

I think I have been making this cream cheese dip for crackers for almost thirty years. I thought about updating it but then I figure why? It’s perfect just as it is.

  • 1 brick (8 oz) cream cheese, softened
  • 1/2 cup corn syrup, dark will add more color to your dip
  • 1/2 cup sugar
  • 1 cup oil
  • 1/4 cup vinegar 
  • 1/3 cup onion flakes
  • 1 tablespoon lemon juice
  • 1 tablespoon dry mustard
  • A tablespoon celery seed
  • 1 teaspoon paprika
  • 1/2 teaspoon salt

In a mixing bowl beat cream cheese, syrup and sugar together until smooth.

Add oil and blend.

Add vinegar, onion, lemon juice, dry mustard, celery seed, salt and paprika.

Beat until well blended. Refrigerate for at least two hours before serving in an airtight container. This dip will keep refrigerated for up to 3 days, including the day you made it.

Serve with any and every vegetable you can imagine!

This dip can be frozen for up to 2 months.

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Easy Savory Vegetable Dip

This is the easiest dip on earth to make and pairs beautifully with every vegetable I have ever tried with it.

  • 2 cups sour cream
  • 2 cups mayonnaise
  • 1 tablespoon seasoning salt
  •  1/2 – 2 teaspoons dill weed
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons – 1 tablespoon hot sauce

In a medium mixing bowl, combine all of the ingredients together until blended.

Taste your dip and adjust seasonings if needed. My son adds more hot sauce than we so and my husband adds extra seasoning salt. 

Refrigerate for at least an hour before serving. Enjoy!

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Creamy Herb Dip

I still can’t decide whether I like this dip better with cream cheese or without. Both ways are super tasty though and oh so good.  And as far as dips for chips go, this one is a winning recipe.

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1 brick (8 oz) cream cheese, softened, optional
  • 2 tablespoons garlic, minced 
  • 1/3 cup minced fresh parsley leaves
  • 1/3 cup minced fresh chives or green onions, minced
  • 2 tablespoons minced fresh tarragon leaves, dill, cilantro, or basil leaves, optional
  • A tablespoon lemon juice or juice from 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a mixing bowl, using a handheld or stand mixer, combine mayo, sour cream, cream cheese, if using, garlic, parsley, chives or green onions, lemon juice, salt and pepper.

Add tarragon, cilantro, basil or dill if you want to. Blend until nice and smooth.

Refrigerate until set, at least an hour but honestly the longer the better. When I make this dip I do so in the morning so by the evening the flavors have totally melded together.

This dip is absolutely fabulous and can be served with any vegetable you desire.

You can refrigerate this dip in airtight container for up to 3 days, including the day you made it.

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Creamy Horseradish Dip

This homemade dip is so easy to make! All you have to do is mix the ingredients in a bowl. Although, you definitely want to make it in advance (perhaps while oure prime rib is cooking? Just a suggestion!) and chill it in the fridge before serving.

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 3 green onions, thinly sliced
  • 1/3 cup store bought, ready made horseradish, squeezed of excess liquid
  • 2 tablespoons fresh parsley leaves minced or 2 teaspoons dried parsley
  • 1/2 teaspoon pepper

In a mixing bowl combine mayo, sour cream, green onions, horseradish, parsley and pepper. Blend until super creamy and oh so smooth.

Store refrigerated in an airtight container for at least 2 hours before serving and up to 3 days total. Including the day you made it.

Serve with sliced vegetables like celery, carrots, sweet peppers, cucumber, radishes, broccoli, cauliflower and so much more.

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Chipotle Lime Dip

While this is great as far as dips for chips go, Chipotle Lime Dip really shines when paired with sweet potato fries. Try it, you’ll see!

  • 1 cup mayonnaise
  • ½ cup sour cream
  • 4 green onions, sliced thin
  • 1 tablespoon garlic, minced
  • 4 chipotle chiles in adobo, minced or about 1 heaping tablespoon
  • 1/2 teaspoon adobo sauce, from can of chipotle peppers
  • 1 tablespoon lime zest, grated
  • 2 tablespoons lime juice

In a mixing bowl combine mayo, sour cream, green onions, garlic, minced chipotle chiles, adobo sauce, lime zest and lime juice. Stir until creamy and well blended.

Store refrigerated in an airtight container for at least 2 hours before serving and up to 3 days total. Including the day you made it.

Serve with sliced vegetables like celery, carrots, sweet peppers, cucumber, radishes, broccoli, cauliflower and so much more.

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Dill Dip

Homemade dill dip is perfect to serve with your favorite vegetables like grape or cherry tomatoes, radishes, cucumbers, sweet bell peppers, carrots, celery and green onions.

Don’t forget about dips for chips, crackers and bread as well. My goodness, I’ve even dipped cooked chicken in it. The possibilities are truly endless.

  • 3/4 cup mayo
  • 3/4 cup sour cream
  • 1 tablespoon onion flakes
  • 1 tablespoon parsley flakes
  • 1 tablespoon dill weed
  • 1 teaspoon seasoned salt
  • chopped fresh dill

In a mixing bowl combine sour cream, mayo, onion, parsley, dill weed and seasoned salt.

Stir until well blended and refrigerate for at least 2 hours before serving. Dip can be stored refrigerated in an airtight container for up to 3 days, including the day you made it.

Serve with fresh dill sprinkled all over the top.

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Honey Mustard Dip

  • 1/2 cup yellow or Dijon mustard
  • 1/4 to 1/3 cup liquid honey
  • salt to taste
  • pepper to taste

In a small bowl, combine mustard and honey until smooth. Taste to see if you prefer more honey or mustard. Add a little at a time until you achieve your desired result.

Season with salt and pepper to taste if desired. I usually don’t add any salt or pepper. My husband adds pepper.

This sauce should be refrigerated for at least an hour before serving, the longer the better.

Store in an airtight container in your fridge for up to one week.

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Honey Mustard Mayo

This honey mustard mayo dip is terrific. My husband uses three tablespoons honey and two tablespoons mustard. I do the complete opposite. 

He loves 

  • 1/2 cup mayo
  • 2-3 tablespoons mustard, any variety, any combination, more or less to taste
  • 2-3 tablespoons honey, more or less to taste
  • 2 teaspoons lemon juice

In a small bowl combine honey, mustard, lemon juice and mayo. Taste and see if you prefer more honey or mustard. Refrigerate.

Use on sandwiches, french fries, burgers, dogs or as a dip for anything!

Refrigerate in an airtight container for a week.

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Garlic Mayo

  • 1 cup mayonnaise
  • 10 garlic cloves, minced
  • A tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/8 teaspoon pepper
  • 1 teaspoon to 1 tablespoon mustard, optional, sometimes I add a little because my husband loves mustard everything 

Using a whisk, combine mayo, garlic, lemon juice salt, pepper and oil in a small container with a lid. Allow to set in fridge for at least an hour before serving but honestly the longer the better. Garlic mayo will last a week inside your fridge.

If the garlic flavor is overwhelming, add more mayo, one tablespoon at a time. 

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Chipotle Mayo

This mayo can include sour cream too. For years we just used a cup of mayo and now we use 1/4 cup of sour cream sometimes instead of just mayo.

Both are wonderful in my opinion and I’d love to hear which version you prefer.

Feel free to add more diced chipotle chiles if desired. I strongly recommend making the recipe as directed and allowing it to refrigerate for at least an hour, if not two.

Then, at that point you can taste your chipotle mayo and see if it needs more of anything, including salt and pepper.

  • 3/4 cup mayo
  • 1/4 cup sour cream or another 1/4 cup mayo
  • 2 chipotle chiles in adobo, diced, more or less to taste
  • 1 tablespoon adobo sauce
  • 2 tablespoons freshly squeezed lime juice
  • salt
  • pepper

Using a blender or food processor, combine mayo, sour cream, adobo sauce, lime juice, and chipotles. Blend until smooth and creamy.

Store refrigerated in an airtight container until needed.

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Spicy Mayo

Easy and a wonderful addition to any sandwich!

  • 1/4 cup mayo
  • 1/4 cup ketchup
  • 2 tbsp hot sauce

To prepare spicy mayo, combine mayo, ketchup, and hot sauce in a small bowl.

Refrigerate for at least an hour before serving to allow flavors to meld together.

Store inside an airtight container inside your fridge.

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Copycat Neiman Marcus Dip (Million Dollar Dip)

  • 3/4 – 1 cup bacon, crisp and crumbled (Usually 1 pound of chopped bacon equals 1 cup)
  • 2 cups cheddar cheese, shredded
  • 1 1/2 cups mayonnaise
  • 3/4 cup slivered almonds, more or less to taste
  • 5 green onions, sliced thin
  • 1 tablespoon hot sauce
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon pepper

Using a large skillet, over medium to medium high heat, cook bacon until crisp, about 7 minutes. Ideally, using a slotted spoon, transfer crisp bacon to a paper towel lined plate.

Allow to cool for at least 5 minutes.

In the meantime, using a mixing bowl, combine cheddar, mayo, almonds, green onions, hot sauce, garlic, onion powder and pepper.

By the time you have all of the other ingredients totally blended together your bacon should be cool enough to add to this wonderful dip.

Cover and refrigerate for at least 2 hours or up to 2 days.

Serve with crackers, tortilla or corn chips, baguette, naan or pita bread.

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Caramelized Onion Dip

  • 1/4 cup unsalted butter
  • 2 pounds onions, chopped fine
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup water
  • 1 tablespoon balsamic vinegar
  • 1 cup sour cream
  • 1/2 cup mayonnaise

Melt butter in a large skillet over medium heat.

Add onions, salt, pepper and cook, stirring occasionally, until onions are tender and translucent, about 10 minutes.

Reduce heat to medium low and continue cooking until onions are golden, about 10 more minutes.

Add 2 tablespoons water to skillet and cook, scraping up any browned bits, until water is evaporated, about 5 minutes.

Add remaining 2 tablespoons water and cook until onions are caramelized and water is evaporated, about 5 minutes longer.

Remove from heat and add in vinegar until blended.

Transfer onions to medium bowl and allow to cool for 10 minutes.

Add sour cream and mayonnaise to onions and stir to combine.

Season with additional salt and pepper to taste.

Refrigerate for at least 30 minutes to allow flavors to blend.

Serve.

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Roasted Onion Bacon Dip

Roasted Onions

  • 6 medium yellow onions halved crosswise, root and stem ends X’d twice
  • olive oil

Dip

  • 10 slices bacon, cooked crisp and drained, crumbled
  • 2 cups sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • A teaspoon celery seed
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon salt
  • cooking spray

Adjust your oven rack to lowest position and preheat your oven to 400 degrees.

Line a rimmed baking sheet with aluminum foil and coat foil with cooking spray or oil.

Slice your onions in half crosswise so that the stem or root is at the top or middle of each onion half. 

Using a small, sharp knife slice an x into each onion near the root or stem. This will allow steam to escape from the onion as it bakes inside your oven.

Using a brush, coat bottom of onions with olive oil and place on top of baking sheet, cut and olive oil side down.

Roast until dark brown around bottom edge and tender when pierced with thin knife tip, around 30 minutes.

Transfer pan to a rack.

Allow onions to rest for 5 minutes before lifting off pan with a spatula.

Allow onions to cool. 

Peel and chop them all up fine.

Prepare your bacon in the meantime and get everything else ready.

Mix all ingredients together, including your onions, in medium bowl.

Chill for at least 30 minutes so flavors can meld together. You’ll be glad you did.

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Tzatziki 

You may have heard of tzatiki sauce if you’ve ever eaten Greek food. If you’re like me, you’ll order extra to dip your pita, chicken, pork or lamb in!

But even if you’ve never heard of it, you’re about to be introduced to something wonderful. An amazing creamy cold dip made with Greek yogurt, cucumber, garlic, olive oil and at times, a few other common ingredients.

Perfect for serving with pita bread, chips, crackers, your favorite vegetables and cooked meats, from chicken to fish to pork.

You’ll love this easy and healthy dip or sauce.

You will have to use Greek yogurt to make tzatziki sauce. Greek yogurt is strained yogurt which causes it to have a thicker consistency than regular yogurt.

Any kind of Greek plain or flavored yogurt will work and will contain more protein.

If you use a traditional kind of plain or flavored yogurt, your tzatziki sauce will turn out too runny. 

How much garlic should I add? I use 3 minced garlic cloves for a garlicky tzatziki recipe but you are welcome to add more or less to taste – or start with less and add more. Fresh garlic is one of the cornerstones of authentic tzatziki sauce but you may substitute with ½ teaspoon garlic powder (more or less to taste) if you are in a bind.

Generally speaking, when buying, select cucumbers that are firm without any spots visible on the outside of them. All of the most common types of cucumbers will work to make tzatziki. 

Slicing Cucumbers

Regular, slicing cucumbers are shorter, fatter and heavier than English cucumbers. They have seeds and have a much thicker skin.

English Cucumbers

English cucumbers are generally a little sweeter than common slicing cucumbers. They’re longer, thinner and lighter.

They have a thinner skin, don’t need to be peeled, has edible seeds and are usually sold wrapped in plastic to protect the skin from being easily damaged.

I use English cucumbers most frequently to make this recipe unless I am using the slicing cucumbers my husband grows every summer. 

  • 1 medium sized cucumber, peeled, halved lengthwise, scooped out and seeded
  • 1 cup plain Greek yogurt, this is not negotiable
  • 2 tablespoons olive oil, optional but I always include it
  • 3 garlic cloves, minced or pressed through a garlic press, more or less to taste

Options

  • add the juice and zest from one lemon
  • add 2 to 3 tablespoons fresh mint, dill, oregano leaves or chives, finely diced 
  • as needed, add more or less garlic 

Prepare your Cucumber

Peel your cucumbers if desired. I usually do no matter which type of cucumber I use but if you use English cucumbers you don’t have to.

Slice all of your cucumbers in half LENGTHWISE.

Using a spoon, scrape out seeds and pulp from your cucumbers. Pat freshly scooped cucumber surface with paper towel.

Using the large holes on a box grater shred all of the cucumber. 

Place shredded cucumber into a strainer over top of a bowl that will catch all of the drained water from the cucumbers.

Toss shredded cucumber with 1 teaspoon of salt.

Now, here is the trick.

Grab one or two of your largest resealable bags and fill them up with water. Make sure the bags are sealed up tight.

Place bags on top of cucumbers and refrigerate for 1 to 3 hours.

Once ready, remove cucumbers from strainer, place inside a good sized bowl and discard juices from bowl or reserve for another use.

Grab a few pieces of paper towel and finish drying off your cucumber. 

In a mixing bowl, combine yogurt, cucumber, oil and garlic with a whisk.

Cover and refrigerate until set and chilled, at least an hour if not two. Frankly, the longer the better. The ingredients need time to meld together.

Season with salt and pepper to taste. 

When ready to serve, stir your tzatziki sauce to blend and drizzle with a teaspoon of olive oil if desired.

The tzatziki sauce can be refrigerated in an airtight container for up to 2 days. Tzatziki will last another 2 days for a total of four but is freshest within the first two days.

After the first two days the cucumber will still release some water making the dip a little more watery than it should. To fix this just add a little extra Greek yogurt before serving.

And yes, if you’re looking for dips for chips—this is a great option!

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Easy Fruit Dip

This three ingredient easy fruit dip is a definite keeper. Full of cream cheese, yogurt and marshmallow fluff, this fruit dip recipe will not disappoint.  

If you need an amazing flavorful, creamy, and simple dip for your fruit, you have come to the right place. Ready, using a few ingredients, in just a few minutes.

Frankly, this fruit dip recipe used to only include two ingredients. The marshmallow fluff and the cream cheese. For a long time that was all we used and we enjoyed every bite.

You can try it this way too. We still make it this way if we don’t have any yogurt or feel like including it. 

What I LOVE about adding yogurt is choosing the flavor because you don’t have to add vanilla.

You’ll love the way this cream cheese fruit dip tastes with all of your favorite fruits and you’ll make it over and over again.

This terrific dip is the best snack.

There is no better way to get children to eat more fruit than offering them some of this wonderfully creamy and light, marshmallow fluff filled fruit dip.

If you decide you want to make a spectacular fruit tray, I highly recommend using strawberries, pineapple, grapes, cantaloupe, honeydew, kiwi but there are so many more.

I love that I usually have these ingredients in my pantry and refrigerator. Cold dips definitely don’t get any easier than this.

The marshmallow fluff will make this easy fruit dip well lets just say, fluffy, cream cheese gives the dip tang and the yogurt makes makes the dip smooth.

  • 1 (8 ounce) package cream cheese, softened
  • 1 (7 ounce) jar marshmallow fluff
  • One cup yogurt, vanilla, strawberry or your favorite flavor

Combine cream cheese, marshmallow fluff and yogurt inside a mixing bowl. Using a handheld or stand mixer blend until smooth.

Refrigerate for at least an hour before serving, ideally a couple hours is ideal. In other words, making the dip ahead of time will give it even more flavor.

Serve with all of your favorite fresh fruit.

Stir well before serving to achieve the best possible dip texture. 

Remember to consider the texture of your cream cheese fruit dip when choosing a yogurt. If you choose a yogurt with real fruit in it, or granola, you will not end up with a totally smooth dip.

If you don’t mind go for it, I do it myself and we love every lumpy bite. I just wanted to make sure you were aware of the possibility so you could consider this when consider which yogurt to buy at time of purchase.

This dip will last for up to one week inside your fridge in an airtight container.

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Whether you’re looking for dips for chips, a creamy dipping sauce for your wings or a new recipe to try on crackers or bread, I know you’ll find something you love here.

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