My Top 13 Thanksgiving dip recipes

Thanksgiving is perhaps one of the best holidays in the year for me.

It is a time to be with family, feast on delicious food, and create adorable moments that are remembered long after the dinner is consumed.

Most of the time, the turkey and the side dishes take the center stage, but for me, it has always been the other courses that come first and make sure that the right mood is set for the day.

Starting the party with a  few excellent appetizing dips that all guests will be able to enjoy is an absolute win for me!

A Platter of dips is one of the things I enjoy making. Something rich, hot and cheesy or something light and cooling, the choice is yours!

The best part? These recipes can be made in advance thus saving you time as you prepare the other thanksgiving dishes.

 So get ready to grab your ultimate dipper – crackers, veggies, chips – for some of my impressive Thanksgiving dips!

The 13 Best thanksgiving dip recipes

1. Pumpkin Spice Dip

Autumn makes me think of baking, particularly seasonal foods and my favorite spices, so I always make this delicious, creamy pumpkin dip with puréed pumpkin, cream cheese, a little bit of cinnamon, and sometimes some nutmeg and a little maple syrup.

Ingredients

• 1 cup canned pumpkin puree
• 1 cup whipped cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• Optional: sprinkle of nutmeg or cinnamon for garnish

Instructions

1. Combine pumpkin puree and whipped cream cheese in a large bowl and beat until smooth and well-combined.

2. Gradually add the powdered sugar, mixing continuously to avoid any lumps.

3. Stir in vanilla extract, pumpkin pie spice and ground cinnamon, to evenly spice the mixture.

4. Transfer the dip to a serving bowl and chill for at least 30 minutes to let the flavours mingle.

5. To serve, if you like, dust some nutmeg or cinnamon over the top.

6. Serve chilled with graham crackers, apple slices, or any other preferred dippers.

2. Cranberry Cream Cheese Dip

I get really into the real, fresh cranberries here, because I like how they add a sweetness to the flavors. I think the cream cheese in the cranberry dip adds a rich, creamy flavor balance to the tart cranberries.

I also like a little bit of orange zest, plus a drizzle of honey.

Ingredients

• 1 (12-ounce) bag fresh cranberries, rinsed and drained
• 1 cup granulated sugar
• 1 cup water
• 1/2 cup orange juice
• 1 tablespoon orange zest
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 (8-ounce) packages cream cheese, softened
• 1/4 cup finely chopped green onions
• 2 tablespoons chopped fresh cilantro or parsley (optional)
• Crackers or bread slices for serving

Instructions

1. Combine cranberries with sugar, water, orange juice, orange zest, cinnamon, allspice and cloves in a medium saucepan. Bring to a boil over medium heat.

2. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the cranberries begin to pop and the mixture thickens. Turn off the heat and let cool completely.

3. Beat the cream cheese in a bowl until light and fluffy. Spread in an even layer on a serving platter.

4. After cooling the cranberry mixture, layer the mixture over the cream cheese.

5. Garnish with chopped green onions and cilantro or parsley if desired.

6. Serve immediately with crackers or bread slices and enjoy!

3. Caramel Apple Dip

My favorite tastes for fall are sweet and crunchy – and this dip delivers both: caramel sauce, softened white cheese, and sprinklings of brown sugar to munch with crisp apple wedges.

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup caramel sauce
• 1/2 cup toffee bits or crushed toffee bars
• 2-3 apples, sliced
• 1 tbsp lemon juice (to prevent apple browning)

Instructions

1. Combine the softened cream cheese, granulated sugar and vanilla extract in a medium mixing bowl and beat until smooth.

2. Spread the cream cheese mixture evenly on a serving plate or shallow dish.

3. Pour the caramel sauce over the cream cheese layer and lightly spread with a spoon or spatula.

4. Sprinkle the toffee bits evenly over the top of the caramel layer.

5. Prevent them from browning too quickly by tossing the apple slices in lemon juice, then put them in a separate bowl or around the dip.

6. Serve immediately or refrigerate until ready to serve.

4. Butternut Squash Dip

Butternut squash dip –  This dip features roasted butternut squash, Greek yoghurt, and minced garlic to create a creamy delicacy full of luscious texture and ridiculously good flavor.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cloves garlic, minced
• 1/2 cup Greek yogurt
• 2 tablespoons maple syrup
• 2 tablespoons tahini

Instructions

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash onto a baking sheet with olive oil, salt, pepper, cinnamon and nutmeg; mix well, and spread in a single layer.

2. Roast the squash in the hot oven for 25-30 minutes, until tender throughout and caramelised in spots around the edges. Let cool slightly.

3. Puree the squash, garlic, Greek yogurt, maple syrup and tahini in the food processor until creamy.

4. Taste and adjust seasoning if needed by adding more salt or pepper.

5. Transfer the dip to a serving bowl and sprinkle with ground cinnamon or olive oil as desired. Serve with pita chips, bread or crudités.

5. Sweet Potato Dip

I think a good appetizer should start with something smooth and rich, so I based this dip on sweet potatoes – but then I made it more interesting by adding elements like some Greek yogurt, a little honey, and a dash of cinnamon to bring out their natural sweetness, as well as smoked paprika and the slight tang of lime juice to round it all out.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1/2 cup Greek yogurt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).

2. Brush sweet potato cubes with olive oil and season with salt and pepper. Put the on a baking sheet.

3. Roast the sweet potatoes for about 25-30 minutes, until they are cooked through and starting to brown around the edges.

4. Leave the sweet potatoes to cool slightly and then put them into a blender.

5. Toss in the Greek yogurt, cinnamon, nutmeg, cumin and smoked paprika, and drizzle in the maple syrup. Whir until smooth.

6. Season with salt and pepper to taste, then serve hot or at room temperature with crackers, bread or vegetable sticks.

6. Cheddar and Chive Dip

I love a good creamy tangy dip to serve at any kind of party. I like to make mine with sharp cheddar cheese for another kick of tanginess, also some chopped fresh chives for that herby and fresh taste.

A splash of sour cream makes it nice and creamy and smooth to spread.

Ingredients

• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup finely chopped fresh chives
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon smoked paprika for extra flavor

Instructions

1. in a bowl, mix the sour cream and cheddar cheese until well blended. 

2. Add the finely chopped chives to the mixture.

3. Add your four seasonings, garlic powder, onion powder, salt and black pepper. Stir until well mixed, then set aside.

4. Add the smoked paprika if you wish for added flavor and mix

5. Cover with plastic wrap and refrigerate at least 1 hour to allow flavors to blend.

6. Give the dip a good stir before serving, then transfer it to a serving bowl. Place a chip bowl, crackers, or prepared vegetables alongside.

7. Maple Pecan Dip

When I host a party at home, I like to bring out a small bowl of this maple-pecan dip, swirled with maple syrup, flecked with pecans, just a whisper of cinnamon. I love the process so much — making it and sharing it — that I have a hard time resisting.

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup pure maple syrup
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup chopped pecans, toasted
• Pinch of salt
• Additional maple syrup and pecan halves for garnish (optional)

Instructions

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

2. Stir in the maple syrup, brown sugar, vanilla extract, and a pinch of salt.

3. Fold in the toasted chopped pecans until evenly distributed.

4. Scrape the dip into a serving bowl. Then drizzle with more maple syrup and garnish with pecan halves, if you like.

5. Serve immediately with crackers, apple slices or pretzels. Leftovers can be stored in the refrigerator.

8. Roasted Garlic and Herb Dip

I love the flavors of roasted garlic and herbs in a dip. Try adding in some cream cheese, fresh parsley and a squeeze of lemon juice, a pinch of salt and pepper and some olive oil.

Ingredients

• 1 whole garlic bulb
• 1 tablespoon olive oil
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Cut the top off a head of garlic, exposing the cloves, drizzle with some olive oil and wrap in foil, roasting for 30-35 minutes until soft and golden.

2. Take the oven-roasted garlic from the oven and let it cool slightly.

2. Squeeze cloves from their skins into a bowl and mash to a paste.

3. In a medium bowl, whisk together the sour cream, mayo, and lemon juice. When the dressing seems uniform, set it aside.

4. Add the roasted garlic paste, chopped parsley, chives and thyme leaves, salt and ground black pepper. Mix well.

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

9. Spinach Artichoke Dip

There is nothing like a warm creamy mix of flavors. Personally, I like to mix some fresh spinach, artichoke hearts and some different kinds of cheeses.

I believe putting in a bit of garlic, sour cream and mayonnaise is good. I like mine warm and ready for a nice party or a quiet night in.

Ingredients

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

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

2. Add the chopped spinach, artichoke hearts, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, salt, and black pepper to the bowl of a food processor and mix until combined.

3. Transfer the mixture into a baking dish and spread evenly.

4. Put the dip in the preheated oven and bake for between 25 and 30 minutes or until the top is brown and bubbly.

5. Take out of the oven and rest for a few minutes before serving.

6. Serve warm with bread, crackers, or fresh vegetables for dipping.

10. Bacon Ranch Dip

One of my favorite dishes to serve when we have guests over is this party appetizer (with a twist). It’s a classic recipe made by topping crispy bacon with creamy ranch dressing and a few more ingredients.

My twists include some shredded cheddar cheese and some sour cream too.

Ingredients

• 1 cup sour cream
• 1 cup mayonnaise
• 1 packet ranch dressing mix
• 1 cup shredded cheddar cheese
• 8 slices cooked bacon, crumbled
• 2 green onions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. In a medium-sized bowl, combine sour cream and mayonnaise until smooth.

2. Pour in the packet of ranch dressing mix and the garlic powder and onion powder, then stir to combine.

3. Fold in the shredded cheddar cheese, crumbled bacon, and chopped green onions.

4. Season with salt and pepper to taste.

5. Chill – cover and refrigerate for at least 30 minutes to allow the flavours to infuse.

6. Serve with assorted vegetables, crackers, or chips. Enjoy!

11. Green Bean Casserole Dip

Just like a casserole, it packs all of the comfort food we love – green beans, fried onions, cream of mushroom soup and garlic – into a dip.

Ingredients

• 1 pound fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup French-fried onions
• 1/4 cup grated Parmesan cheese (optional)

Instructions

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

2. Cook green beans in boiling water for 5-7 minutes, until tender-crisp. Drain well.

3. In a large bowl, mix the condensed cream of mushroom soup, sour cream, shredded cheddar cheese, milk, black pepper and garlic powder together.

4. Stir in the cooked green beans until well coated.

5. Transfer to a baking dish, sprinkle with French-fried onions and grated Parmesan if using.

6. Bake for 25-30 minutes, or until the top is golden brown and bubbling. Serve with crackers, bread or vegetable sticks for dipping.

12. Turkey and Cranberry Dip

This dip brings people together! It is a a great dip.

I love making dips and I’m a big fan of the dips that brings people together. This dip is super with turkey, cranberry sauce, and cream cheese …

I add some parsley in this, and of course, garlic powder.

Ingredients

• 2 cups cooked turkey, shredded or chopped
• 1 cup whole berry cranberry sauce
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup finely chopped green onions
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped pecans (optional)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 teaspoon fresh lemon juice
• Fresh parsley for garnish (optional)

Instructions

1 Mix together in a big bowl the cooked turkey, cranberry sauce, sour cream and mayonnaise. Step 2 of 2Combine the meat, chopped green onions, chopped celery and chopped pecans (if using). Mix well.

3. Combine with the Dijon mustard and lemon juice, season with salt and pepper to taste.

4. Transfer the dip to a serving bowl; it’s best served chilled, so pop it in the fridge for at least 30 minutes while it marries.

5. Spoon fresh parsley on top (if desired). Serve with crackers, toasted bread, or fresh vegetables to dip in it.

13. Pomegranate Guacamole Dip

I always like to put a little spin on regular guacamole with a few fun variants – a good marriage of creamy avocados with some juicy pops of crunchy pomegranate. I usually combine simple guacamole with a squeeze of fresh lime juice, some finely chopped red onion, and a handful of chopped cilantro for a little spice.

It is a delicious burst in your mouth.

Ingredients

• 3 ripe avocados
• 1 lime, juiced
• 1/2 cup pomegranate seeds
• 1/4 cup finely chopped red onion
• 1 small jalapeño, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1, Cut avocados in half, remove the seed, and scoop flesh into a bowl. 2: Mash the avocados with a fork until fairly smooth (leave some chunks for texture).

3. Mix in the lime juice, red onion, jalapeño, cilantro, salt, and black pepper.

4. Mash again and drizzle with olive oil.

4. Mix thoroughly to combine all the ingredients.

5. Gently fold in the pomegranate seeds, taking care not to mash them.

6. Serve immediately with tortilla chips or as a topping for your favorite dishes.