5 Delicious Party Dips


Whether you want to impress you co-workers during an office potluck or you want to up your appetizer game home, party dips are a favorite. Here’s a variety of dips that are bound to make you the life of the party.

1. Mexican Corn Dip


2 tablespoons unsalted butter

5 ears corn, shucked and rinsed

1 jalapeño, seeded and diced

3 tablespoons mayonnaise

2 tablespoons crumbled cotija cheese

2 tablespoons chopped fresh cilantro leaves

1 teaspoon chili powder, or more, to taste

1 clove garlic, pressed

Juice of 1 lime


In a large skillet melt butter over medium-high heat. Add corn kernels and jalapeño, stirring occasionally. Cook until slightly charred, roughly eight minutes.

Add mayonnaise, cotija, cilantro, chili powder, garlic and lime juice. Serve.

2. Slow Cooker Queso Dip


8 oz block regular cream cheese, cut into 1/2 inch cubes
1 lb white american cheese, cut into 1/2 inch cubes

1 tablespoon salted butter

1 (4oz can) Old El Paso Green Chiles

2 tablespoons cilantro, chopped fine (optional)

1 tablespoon jalapeños, minced fine (optional)

3-4 Tablespoons milk


Put the cream cheese, american cheese, butter, green chiles and jalapeños in the slow cooker. Cook on high for 30 minuets. Stir until combined then add milk one tablespoon at a time until you have your desired consistency.

Cook for 15-20 minutes. Top with cilantro and serve.

3. Jalapeños Popper Dip


14 oz can diced jalapeños
, well drained
1 8oz package cream cheese, softened

1 cup sour cream

2 cups shredded cheddar cheese

¾ cup + ¼ cup shredded parmesan cheese

1 cup Italian seasoned bread crumbs

4 tablespoons butter or margarine, melted

1 tablespoon dried parsley


Combine cream cheese and sour cream in a mixer. Add cheddar cheese, 3/4 cup of parmesan cheese and jalapeños. Mix well. Spread evenly in a 8×8 baking dish.

Mix bread crumbs, melted butter, 1/4 cup parmesan cheese and dried parsley using a fork. Sprinkle topping over cream cheese mixture. Bake at 375 degrees for 15 minutes.

4. Slow Cooker Spinach Artichoke Dip


2 (14-ounce) cans artichoke hearts, drained and chopped

1 (10-ounce) package frozen spinach, thawed and squeezed dry

8 ounces sour cream

1 small onion, diced

2 cloves garlic, crushed

3/4 cup grated Parmesan cheese

3/4 cup milk

1/2 cup crumbled feta cheese

1/3 cup mayonnaise

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

8 ounces cream cheese, cubed


Put artichoke hearts, spinach, sour cream, onion, garlic, parmesan, milk, feta, mayonnaise, vinegar and pepper in the slow cooker. Stir until combined. Top with cream cheese. Cook for two hours on low heat. Stir until combine. Cook for an additional 15 minutes.

5. Loaded Baked Potato Dip


16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives


Stir together all ingredients in a bowl. Refrigerate for an hour. Serve with potato chips.