Made with refried beans, taco seasoning, sour cream, guacamole, Mexican 4-cheese blend, salsa, green chiles, jalapenos, green onions, and tortilla chips.

Made with avacado, tomato, red onions, lemon juice, tabasco, and sour cream.

Includes reader ratings and suggestions.

Made with clams, cream cheese, horseradish, and lemon juice.

Serve with taco or corn chips, or crackers.

Serve this with bakery quality sourdough bread or traditional Italian or Baguette bread.

Made with hamburger, refried beans, chilies, tomatoes, and Velveeta processed cheese.

Made with shrimp, chili sauce, cream cheese, mayonnaise, onion, and horseradish.

Recipe from The Honorable Jane Dee Hull, Governor of Arizona.

This dip is best chilled then served with fresh crudites.

Flavored with smoky bacon and green onions.

Serve with baguette slices, crackers, or raw veggies.

Large collection of dip and dressing recipes, alphabetically indexed.

Three simple recipes made with cream cheese, and garlic and olives, chilli sauce, or pepper jelly, from the makers of Cassava Chips.

Small collection of recipes including bean, bleu cheese, and clam.

Collection of over 1000 various dips and spreads, from sweet to fiery hot.

Large selection of dips and spreads including sweet, layered, guacamole, seafood, and fondue.

A simple mixture of beef and cheese, which should always be made a day in advance to allow the flavors to blend. Serve with corn chips.

Recipe from caterer Sharon Myers.

A collection of recipes made with Hormel Foods products.

Recipe from Kraft.

Over 50 various ways of making this popular dip, with or without avocados.

Serve with tortilla chips or crackers.

Collection of dips, including black bean, garlic, and guacamole from InnerSelf Magazine.

Toast thick slices of Italian bread to spread with this tangy goat cheese dip. It complements a salad or hearty soup.

Recipe from Inn at Harbor Hill Marina Bed and Breakfast, Niantic, Connecticut.

Serve warm with pita chips, vegetable dippers, or assorted crackers.

Serve with raw vegetables, crackers, or spread crab dip on small-loaf rye bread slices.

Recipe from Casa Sedona Bed and Breakfast Inn, Sedona, Arizona.

Made with Miracle Whip, chopped spinach, cheddar or Swiss cheese, parmesan cheese, garlic, tomato, and green onions.

Fast recipe using lowfat Swiss cheese, ham, mayonnaise and mustard, making two cups.

Hot, creamy dip served with tortilla chips.

Made with refried beans, cream cheese, salsa, and cheddar cheese.

From Country Garden Inn, Napa, California.

This recipe is made to be used with vegetables.

Garnish with red radishes or jicama. Serve with tortilla chips.

Serve with melba toast, crackers, or chips.

Serve with toasted, thinly sliced French baguettes, crackers, or leaves of endive.

Served with chips, vegetables, or tortillas.

Garnish with cilantro and serve with chips or as a spread for baguette.

Quick recipe calling for sour cream, chives, and lemon juice.

Colorful dip from Taste of Home magazine.

An easy, microwaveable spinach dip.

Serve with toasted Pita triangles.

Made with Zatarain's Creole Seasoning.