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Hosting your gang’s football party this weekend? Holiday cocktail party coming up? Got invited to Aunt Gertrude’s bookclub this Saturday and don’t want to show up empty handed?
No matter what kind of party or potluck you’ve got on the calendar, we have a dip for you.
STOCK YOUR PANTRY FOR EASY DIPS
The real beauty of dips is how truly fast and easy they are to make — that is, as long as you have all the ingredients. Luckily, most of the ingredients most commonly used for dips are either common pantry staples or can be stocked well in advance for any of your last-minute party needs.
Here’s a checklist of some ingredients to have on-hand:
- Cream cheese
- Sour cream
- Shredded cheese
- Canned artichokes
- Canned crab or frozen lump crab meat
- Canned pimentos
- Frozen spinach
- Frozen shrimp
- Beer brats (keep a few in the freezer!)
You’ll also need snacks for serving with the dip, of course! Don’t forget to grab some crackers, pretzels, or chips for the pantry. If you’re at the store, pick up some fresh baguette or a veggie tray.
BAKE UNTIL BUBBLY…
Most hot dips just need to be baked until bubbly, so feel free to toss them in the oven alongside anything else you might have cooking. As long as the oven is within 50 degrees or so of the temperature recommended in the recipe, you’ll be fine.
Keep an eye on the edges of the dip and pull it out when you see bubbles.
…OR CHILL UNTIL NEEDED
Other dips can be served room temperature or chilled, and often do well if made a little bit in advance. This gives them a chance to firm up a little and for flavors to meld.
Pull them out of the fridge 15 minutes or so before guests arrive to take the chill off.
WHAT’S YOUR FAVORITE PARTY DIP?
Have a favorite dip that you don’t see here? Let us know in the comments!