The 16 Best Dips for fall and recipes

1. Pumpkin Spice Dip

Once the leaves start turning and there is a nip in the air, I can’t wait to enjoy warm, comforting fall flavors. My favorite thing to make this time of year is a rich, spiced dip that embodies the season.

Packed with pumpkin, cinnamon and nutmeg, it goes with everything from sliced apple to graham crackers, and I love to make it for get-togethers or just to treat myself at home. It makes me smile.

Ingredients

• 1 cup canned pumpkin puree
• 1 cup cream cheese, softened
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup whipped topping

Instructions

1. In a medium bowl, stir together the pumpkin purée and softened cream cheese.

2. Add the brown sugar, vanilla, pumpkin pie spice, cinnamon, and nutmeg. Stir.

3. Gently fold in the whipped topping until fully incorporated.

4. Refrigerate at least 30 minutes before serving. Serve with: sliced baguette bread; spring greens, such as fennel, arugula and pea shoots; halved cherry tomatoes; or as a sandwich spread.

5. Serve with graham crackers, apple slices, or your favorite dippers.

6. Refrigerate any leftovers in an airtight container for up to 3 days.

2. Caramel Apple Dip

I truly love to prepare this luscious dessert in the fall as its rich, creamy caramel goes so beautifully with crisp, juicy apples. The flavor – tart sweet – is irresistible, and when I bake it for family gatherings, I can assure you it never lasts long.

My favorite part? Seeing everyone smile as they tuck in.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce
• 1/2 cup toffee bits
• 4-5 apples, sliced

Instructions

1. In a medium bowl, beat the softened cream cheese until smooth and creamy.

2. Add the brown sugar and vanilla extract to the cream cheese and whisk to combine.

3. Spread the cream cheese mixture on a serving plate or in shallow bowl.

4. Drizzle caramel sauce over the top of the cream cheese layer.

5. Sprinkle the toffee bits over the caramel sauce.

6. Serve immediately with sliced apples for dipping.

3. Cranberry Cream Cheese Dip

During holidays, my favorite party dip to make is this easy, creamy cranberry dip that is brightly colorful and has the tangy punch of cranberries to balance the heaviness of the cream cheese.

The colors are festive and the dip is a hit. 

Ingredients

• 1 cup fresh cranberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1/4 cup dried cranberries
• 1 tablespoon orange zest

Instructions

1. In a medium saucepan, combine cranberries, sugar, water, cinnamon and nutmeg. Bring to a simmer over medium heat, stirring occasionally, until the berries pop, and the liquid thickens, 7 to 10 minutes. Remove from heat and cool.

2. In a large bowl, beat together the softened cream cheese with an electric mixer until smooth. Mix in the powdered sugar and vanilla extract until well mixed.

3. Fold the cooled cranberry mixture into the cream cheese mixture until thoroughly combined.

4. Stir in the chopped pecans, dried cranberries, and orange zest until evenly distributed.

5. Transfer the dip to a serving bowl and refrigerate for at least 1 hour to allow the flavours to blend.

6. Serve with crackers, fresh fruit, or baguette slices. Enjoy!

4. Maple Bacon Dip

Sweet-savory is almost always an excellent food combination, but I think it’s best served through a maple bacon dip. At every game night and just in general, mine is usually the first snack to disappear, with everyone asking for the recipe afterwards.

I can never get tired of the flavor of maple syrup meshing with the crispness of smoked and salty bacon. It’s truly a taste explosion, and helps even the blandest of potato chips or veggie sticks jump to life.

Ingredients

• 8 slices of bacon, cooked and crumbled
• 1 cup sour cream
• 1 cup mayonnaise
• 1/3 cup maple syrup
• 1 cup shredded cheddar cheese
• 2 green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1: Cook the bacon in the skillet over medium heat until crisp; drain on paper towels and crumble into tiny bits.

2. In a bowl, mix the sour cream, mayonnaise and maple syrup together. Bring to a boil.

3. Add the crumbled bison bacon, shredded cheddar cheese, sliced green onions, garlic powder and onion powder and stir to combine.

4. Season with salt and pepper to taste.

5. Cover and refrigerate for at least 1 hour to let the flavours marry.

6. Serve chilled with crackers, chips, or fresh vegetables for dipping.

5. Sweet Potato Dip

Whenever I reach for a snack, I want some-thing that is not only good for me but also tastes great. This awesome creamy dip fits the bill perfectly.

It is sweet but spicy too, and you can use it for so many different things. If you make this, I know you will enjoy it as much as my friends and family and I do.

It is the ultimate snack, and I’m sure as soon as you try it, you will want to have it all the time too.

Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1/2 cup plain Greek yogurt
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Wash sweet potatoes and poke several times with a fork. Place on a baking sheet and roast for 45 minutes, or until tender.

2. Let sweet potatoes cool for a few minutes, then remove skin.

3. Add roasted sweet potatoes, olive oil, Greek yogurt, maple syrup, ground cinnamon, ground cumin and cayenne pepper (if desired) to a food processor and purée.

4. Whizz until as smooth and fluffy as you like. Add salt and pepper to taste.

5. Transfer the dip to a serving bowl and add a sprinkle of ground cinnamon or chopped herbs if you like.

6. Serve with pita chips, sliced vegetables, or your favorite dippers. Enjoy!

6. Baked Brie and Fig Dip

This is my favorite starter to make. I love the gooey brie with the sweet and slightly tart fig spread.

The crunchy crust is like the best part of a grilled cheese, brie, my favorite cheese!

It is very date-appropriate and friend-making food.

Ingredients

• 1 wheel of Brie cheese (about 8 ounces)
• 1/2 cup fig jam
• 1/4 cup chopped walnuts or pecans
• 1 tablespoon honey
• 1 teaspoon fresh rosemary, finely chopped
• Sliced baguette or crackers, for serving

Instructions

1. Preheat your oven to 350°F (175°C).

2. Unwrap the Brie wheel and place it in a small baking dish.

3. Spread the fig jam evenly over the top of the Brie.

4. Sprinkle the chopped walnuts or pecans over the fig jam.

5. Cover the nuts in honey then toss it in the chopped rosemary.

6. Bake in the preheated oven 15-20 minutes or until melted and bubbly. Serve immediately with sliced baguette or crackers.

7. Sage and Butternut Squash Dip

I’m so happy with this dip for fall – it’s super creamy and full of flavor. I will never get sick of the butternut squash with sage combo.

It made itself a permanent guest at my tables because it’s an unbeatable sweet/savory pairing, and whenever I make it, my friends can’t get enough. It tastes like fall itself.

Ingredients

• 1 medium-sized butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh sage leaves, chopped
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1 cup Greek yogurt
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 400°F (200°C).

2. Toss the cubes of the butternut squash with 1 tablespoon olive oil, salt and pepper, then put them on a baking sheet and roast for 25-30 minutes until tender.

3. In a separate skillet over medium heat, heat the remaining olive oil, then add the onion and garlic and sauté until golden brown, about 5-7 minutes.

4. In the food processor, blend the roasted butternut squash, sautéed onions and garlic, sage, nutmeg and cinnamon until smooth.

5. Transfer to a serving bowl and stir the Greek yoghurt through. Season with more salt and pepper to taste.

6. Add grated Parmesan cheese if you want, then serve warm or cold with crackers, raw vegetables or toast.

8. Spinach Artichoke Dip

With a creamy, savory dip like this, no gathering is complete. Spinach artichoke – the perfect combination of flavors held together in the most delicious, creamy whip, it’s a crowd favorite for a reason.

Any time I have a party or get-together at our home, I feel like it’s not complete without it. I’ll sit there and keep eating it, coaxing a little extra bite here and there until the can is done.

Ingredients

• 10 oz fresh spinach, chopped
• 14 oz can of artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).

2. Mix the cream cheese, sour cream, and mayonnaise together in a big bowl.

3. Stir in Parmesan cheese, mozzarella cheese, garlic, chopped spinach and chopped artichoke hearts. Salt and pepper to taste.

4. Transfer the mixture into a baking dish and spread it out evenly.

5. Bake in a preheated oven 25-30 minutes, or until dip is bubbly and golden brown on top.

6. Let it cool slightly before serving with chips, bread, or fresh vegetables. Enjoy!

9. Pecan Pie Cheesecake Dip

If you’re anything like me, you’re always searching for the perfect little indulgent bite. Recently, I’ve fallen for this decadent dip that’s essentially combining the rich creaminess of cheesecake with the nutty, caramel flavors I love in pecan pie.

Ingredients

1 cup pecans, chopped
1/2 cup brown sugar
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup whipped cream or whipped topping
Graham crackers or apple slices (for dipping)

Instructions

1. Turn on medium heat, and place a medium saucepan with a lid on the burner. Melt together the butter with the brown sugar, vanilla, ground cinnamon, and salt.

2. Add the chopped pecans and cook for about 4-5 minutes, stirring all the time, until the mixture thickens and starts to brown. Remove from the heat and cool.

3. Cream together very soft cream cheese with sugar and vanilla in a mixing bowl until smooth and creamy.

4. Fold in the whipped cream or whipped topping until well combined.

5. Spread the cream cheese mixture evenly in a serving dish. Top with the cooled pecan mixture.

6. Serve with graham crackers or apple slices for dipping. Enjoy!

10. Roasted Garlic Parm Dip

I can’t think of any more delicious dip than a rich, smooth, creamy blend flavored with roasted garlic and Parmesan. I’ve always thought that the combination of roasted garlic and Parmesan was destined to be a match made in heaven.

So smooth. So flavorful.

So versatile. It can go with everything from fresh vegetables to crackers to a bowl of hot pasta.

The added bonus of roasting the garlic is that it deepens the flavor and mellows the sharpness of the Parmesan. It has a delicious, slightly sweet, roasted flavor that seems to work for everyone I know.

It never fails to delight, especially during get-togethers.

Ingredients

• 2 whole heads of garlic
• 1 tablespoon olive oil
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Peel off the outer layer of papery skins from the garlic heads, but leave the skins on each clove. Slice off ¼ inch from the tops of the heads so that the cloves are exposed.

2. Place the garlic heads on a sheet of aluminum foil, drizzle with olive oil, wrap the aluminum foil around the garlic heads, and then place in the preheated oven for a bake for 40-45 minutes – until the garlic cloves are soft and lightly golden. Remove from the oven and allow to cool.

3. Transfer the roasted garlic cloves to a medium bowl and mash the cloves into a paste with a fork.

4. Pour in the sour cream, mayonnaise, Parmesan, fresh lemon juice, salt and pepper, and stir until blended.

5. Pile the dip into a bowl, cover, and place in the fridge for at least an hour to let the flavors marry.

6. Before serving, garnish with fresh parsley. Serve with crackers, vegetables, or bread.

11. Cinnamon Roll Dip

Oh, I’m so excited to share this new recipe with you — it’s a cinnamon roll dip that tastes almost as good as a fresh-baked cinnamon roll, if not better! It’s perfect for parties or just a night in with friends, and every time I bring it out, I feel like I’m snuggling up inside a warm, cozy blanket.

The perfect blend of cinnamon and cream cheese are like two friends meeting for the first time! Everyone who tries it always wants the recipe.

Ingredients

• 1 package cream cheese, softened (8 oz)
• 1/4 cup powdered sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup heavy cream
• 1/4 cup chopped pecans (optional)
• 1/4 cup caramel sauce (for drizzling)

Instructions

1.Beat the softened cream cheese in a food processor or stand mixer (or using a hand mixer) in a medium mixing bowl, until light and fluffy, about a minute.

2. Mix in the powdered sugar, brown sugar, vanilla, ground cinnamon, nutmeg, and cloves to the cream cheese.

3. Pour in the heavy cream very slowly (while continuing to beat the mixture) until it has a creamy and smooth texture.

4. Fold in the chopped pecans, if using, and mix gently.

5. Transfer the dip to a serving bowl and drizzle with caramel sauce.

6. Serve with sliced apples, graham crackers, or cinnamon pita chips for dipping.

12. Beer Cheese Dip

My favourite party appetiser is a warm, cheesy dip. This one in particular – a beer and cheese dip – combines two of my favourite things into one hearty, tangy version.

I’m all for the rich sensation and the accompanying bread, pretzels and vegetables. This dip is one of the easiest crowd-pleasers I know – I always go back for more.

Ingredients

• 8 oz sharp cheddar cheese, shredded
• 4 oz cream cheese, softened
• 1/2 cup beer (lager or ale works well)
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Chopped green onions or chives, for garnish

Instructions

1. Throw the shredded cheddar cheese and the softened cream cheese into a medium-sized mixing bowl.

2. Gradually add in the beer while continuously mixing until smooth.

3. Mix in 4 large cloves of garlic, minced, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of smoked paprika. Stir well to combine.

4. Season to taste with salt and pepper and mix well to make a smooth paste.

5. Spoon the dip into a serving dish, sprinkle with chopped green onions or chives, and serve with anything. 121 words.

6. Serve immediately with pretzels, bread, or fresh vegetables for dipping.

13. Chorizo Queso Dip

If you just love making a dip that’s ready in a flash for game nights, gatherings and parties, this has got to be one of my all-time favorites! All the spicy, delicious chorizo mixed with the melted queso makes for a delicious flavor combination.

With every batch made, I’m always surprised at how quickly it disappears and how it seems the crowd of snack-time eaters swarms on it. You can use it as a dip for tortilla chips, veggies, or as a drizzle for nachos.

Ingredients

• 8 oz chorizo sausage, casing removed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup half-and-half
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1/4 cup chopped cilantro
• Salt and pepper, to taste
• Optional: sliced green onions and jalapeños for garnish

Instructions

1. Cook the chorizo in the large skillet over medium heat until browned and cooked, crumbling with the spoon as it cooks. Remove cooked chorizo and set aside, discarding any excess fat.

2. Heat more olive oil in the same skillet and sauté the diced onion until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for a further minute.

3. Add the flour and stir over the heat for 2 minutes to make a roux. Slowly add the milk and half-and-half, whisking vigorously to prevent lumps.

4. Lower the heat to low and stir in both shredded cheeses, slowly, until completely melted and smooth. If the base is too thick, add a little more milk until you have the desired thickness.

5. Add the diced tomatoes with green chilies and the cooked chorizo and stir. Season with salt and pepper to taste and continue to cook, stirring occasionally, until everything is heated through.

6. Pour the queso dip in a serving bowl, sprinkle with chopped cilantro and, if you like, some green onions and sliced jalapeños, and serve the dip warm with tortilla chips.

14. Apple Cheddar Dip

It is a revelation I never thought I would have, but I absolutely love it! My favorite of the new combos is this dip, which has apple and sharp cheddar cheese mixed together.

I had it for the first time six months ago, and was blown away. I’ve always loved a good sweet and savoury food combination, but this dip takes the cake!

The salty, sharp taste of the cheese mixes with the sweet tartness of the apples for a whole that is way more than the sum of its parts. The creamy cheese is perfect with the crunchy apple slices or crispy crackers.

If you’re looking for an easy appetiser, something for a party or quick snack – for you or a crowd – definitely give this a try!

Ingredients

2 cups shredded sharp cheddar cheese
1 cup finely diced apples (such as Honeycrisp or Granny Smith)
1/2 cup chopped walnuts or pecans
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 tablespoon honey
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

1. In a medium bowl, combine the shredded cheddar cheese and finely diced apples.

2. Add the chopped walnuts or pecans, and mix until well combined. 3) In a separate small bowl, whisk the mayonnaise, Greek yogurt, honey, lemon juice, salt, pepper, cinnamon and nutmeg until smooth and fully incorporated.

4. Drizzle the dressing over the cheesy apple mixture and stir to coat. Place the baked component bottom side up on a serving plate, then scoop out a portion of tortillas and black beans. Top with the dip, sprinkle with shredded cheddar, cilantro, chopped tomatoes and sliced green onions, and serve. Advertisement.

5. Cover and refrigerate the dip At least 30 minutes before serving, stuff the chips until half of their height. Garnish with shredded cheddar, cilantro, chopped tomatoes and sliced green onions.

6. Serve with crackers, apple slices, or bread for dipping.

15. Mushroom Gruyere Dip

The thought of making this tasty dip always makes my mouth water. The combination of earthy mushrooms and creamy Gruyere cheese are an absolute winner for me.

It’s the dip that warms up any party with its culinary deliciousness.

Serve with crusty bread or any veggies and this dip turns into a treat for everyone.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 16 ounces mushrooms, finely chopped (cremini or button mushrooms)
• 2 tablespoons dry white wine
• 1/4 teaspoon thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup grated Gruyere cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.

2. Cook garlic and mushrooms in the skillet until the mushrooms have absorbed their moisture and are browned, about 10 minutes.

3. Add white wine, thyme, salt and pepper, and deglaze. Boil until reduced by 95 per cent, about 2-3 minutes.

4. Remove the skillet from the heat and let the mixture cool slightly.

5. Mix the cream cheese and the sour cream together in a bowl. Add in the cooked mushroom mixture, the Gruyere cheese, the Parmesan cheese, and the chopped parsley.

6. Transfer to an oven-safe baking dish and bake at 350°F (175°C) for 20-25 minutes or until bubbly and golden brown on top. Enjoy while still warm.

16. Chicken Enchilada Dip

 I make this all the time for game day snacks or potluck picnic or whatever.

Easy because I can drop it in the oven and put it out via fancy cutlery, and inclusive because it’s still super delicious cold or at room temperature. It’s my go-to if I don’t have enough time to shop.

Ingredients

• 2 cups cooked, shredded chicken
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced green chilies
• 1/2 cup chopped green onions
• 1/2 cup chopped cilantro
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• Tortilla chips for serving

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix together the shredded chicken with the cream cheese, sour cream, enchilada sauce, green chilies, green onions, cilantro, cumin, garlic powder, salt and pepper.

3. Stir in half of the shredded cheddar cheese and half of the Monterey Jack cheese.

4. Transfer the mixture to a baking dish and spread it evenly.

5. Top with the remaining cheddar cheese and Monterey Jack cheese.

6. Bake in the preheated oven 20-25 minutes, or until the dip is bubbly and the cheese on top is melted and lightly browned. Serve warm with tortilla chips.