Best Dips Ever include our favorites Creamy Blue Cheese, Buttermilk Ranch, Caesar Parmesan, Honey Mustard and an easy Quick Dip for everything from wings to vegetables.
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 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 also 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.
This dip 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.
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.
Creamy Blue Cheese Dip
This 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
- 1 teaspoon garlic powder
- 1/4 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.
Buttermilk Ranch Dip
- 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
- 1 tablespoon garlic, minced
- 1/4 teaspoon salt
- 1/4 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.
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
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, minced or 1 teaspoon dried
- 1 tablespoon garlic, minced
- 1 teaspoon anchovy fillets, minced to paste or 2 fillets
- 1/4 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.
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.
Honey Mustard Mayo
- 1/2 cup mayo
- 2-3 tablespoons mustard, any variety, any combination
- 2 tablespoons honey, more or less to taste
- 2 teaspoons lemon juice
In a small bowl combine honey, mustard, lemon juice and mayo.
Use on sandwiches, french fries, burgers, dogs or as a dip for anything!
Refrigerate in an airtight container for a week.
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.
Roasted Onion Bacon Dip
- 6 medium yellow onions halved crosswise, root and stem ends X’d twice
- olive oil
- 10 slices bacon, cooked crisp and drained, crumbled
- 2 cups sour cream
- 3 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 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.
If you would like a copy of the Best Dips Ever I have included a copy for you to save or print.