It’s Party Time: 4 Quick Dips for Your Festive Party Spreads

No worries if it’s too late to invite these recipes to your holiday party, just remember the Super Bowl is only six weeks away.

That’s where Fried Pickle Dip from “The Ultimate Pickle Lover’s Book” comes into play. While it’s short-changing the book (and pickle lovers) to only highlight the recipe that mimics one of our favorite State Fair foods, it has the buzz factor that hosts and guests love. Funandrejs/Dreamstime/TNS

By Nicole Hvidsten The Minnesota Star Tribune

For our extended family holiday gatherings, we’ve dispensed with the big meal and go all in on appetizers.

We’ve found that not only does it take the pressure off the host—everyone brings an appetizer or two—but it gives the day a more laid-back feel for guests, too. No need to rush over for a predetermined mealtime; just come when schedules allow and appetites are healthy.

While we do have vegetables and more substantial offerings on hand (pulled pork sliders are a favorite) for those making a day of it, we love to go all in on dips. Hot dips, cold dips, dessert dips—we have them all. Which is why “Dip In” by Sonali Shah had my full attention when it crossed my desk.

This year, I’m spicing up of-the-moment cottage cheese, turning a classic salad into a dip and reinventing an Italian sauce into an appetizer, all thanks to Shah’s snacking sensibilities.

But what’s a party without a wildcard?

That’s where Fried Pickle Dip from “The Ultimate Pickle Lover’s Book” comes into play. While it’s short-changing the book (and pickle lovers) to only highlight the recipe that mimics one of our favorite State Fair foods, it has the buzz factor that hosts and guests love.

No worries if it’s too late to invite these recipes to your holiday party, just remember the Super Bowl is only six weeks away.

Crunchy Chicken Caesar Dip

Serves 4 to 6.

Tailor this dip to suit your tastes. Don’t like anchovies? Leave them out. Fancy extra bacon? Go for it. From “Dip In: 80 Delicious Dip Recipes for Entertaining, Snacking and Beyond,” by Sonali Shah (Hamlyn, 2025).

For the croutons:

• 1 slice of sourdough bread, torn into small bite-size chunks
• 2 tablespoons olive oil

For the dip:

• 8 tablespoons mayonnaise
• 4 anchovies, chopped
• 2 cloves garlic, crushed or finely chopped
• 2 tablespoons lemon juice, divided
• 1 cup shredded cooked chicken
• 2 celery sticks, finely chopped
• 2 tablespoons capers, roughly chopped
• 4 tablespoons prepared crispy fried onions
• 2 strips cooked crispy bacon, roughly chopped (about 2 tablespoons)
• Handful of chives, chopped
• Salt and freshly ground black pepper
• Lettuce cups, for serving

To make the croutons: Preheat oven to 400 degrees F and line a baking sheet with parchment. Add the torn bread and drizzle over the olive oil, tossing to coat. Bake for 8 to 10 minutes, or until crispy, stirring the croutons halfway through. Set aside to cool.

To make the dip: Combine the mayonnaise, anchovies, and garlic in a bowl, then stir in half the lemon juice. Once combined, add the chicken, celery, and capers. Stir and taste for seasoning, adding a good grind of black pepper and more lemon juice if needed.

Just before serving, stir through the croutons and top the dip with the crispy fried onions, crispy bacon, and chives. Serve with lettuce cups, like Little Gem.

Cottage Cheese and Salsa Macha

Serves 4.

Salsa macha originates in Veracruz, Mexico. While it’s technically a salsa, it’s a bit different as it’s oil based. You can enjoy it on its own, but it’s particularly delicious drizzled over something creamy like cottage cheese. Note: Use 2 dried chipotle chiles if guajillo chiles aren’t available. Store leftovers in a jar in the refrigerator for up to 4 weeks. From “Dip In: 80 Delicious Dip Recipes for Entertaining, Snacking and Beyond,” by Sonali Shah (Hamlyn, 2025).

• 7 ounces sunflower or vegetable oil
• 4 cloves garlic, peeled and smashed
• 2 tablespoons sesame seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1/2 cup peanuts
• 2 ancho chiles, seeded and finely chopped
• 4 guajillo chiles, seeded and finely chopped (see Note)
• 1 tablespoon cider vinegar
• 1 teaspoon salt
• 1 1/4 cups cottage cheese
• Crispbreads or crunchy crackers, for serving
• Fresh vegetables, for serving

Pour oil into a medium-sized saucepan. Add the garlic and place over a medium-low heat. Just before it starts to pop, reduce the heat to a simmer, then cook for 2 to 3 minutes or until fragrant.

Stir in the sesame seeds, pumpkin seeds, sunflower seeds, peanuts, and chopped chiles, and continue to simmer for a further 5 minutes or until the seeds and nuts start to brown. Remove from heat, stir in the cider vinegar and salt, then leave to cool.

Once cool, scoop out the solids using a slotted spoon and add them to the bowl of a food processor. Blend until you have a chunky paste, then return mixture to the oil and stir to combine. Taste for seasoning.

When you’re ready to serve, add the cottage cheese to your serving dish, then drizzle with 3 to 4 tablespoons of the salsa macha, or to taste. Serve with crispbreads and/or fresh vegetables.

Preserved Lemon Tonnato

Serves 4.

Tonnato is a classic Italian sauce typically served with veal in vitello tonnato, but it’s really delicious as a standalone dip. Note: The addition of preserved lemon is a little twist that provides depth, but you can use 1 to 2 tablespoons lemon juice instead if you prefer. From “Dip In: 80 Delicious Dip Recipes for Entertaining, Snacking and Beyond,” by Sonali Shah (Hamlyn, 2025).

• 2 (4-ounces) cans tuna in oil
• 2 preserved lemons, finely chopped and seeds discarded, plus 1 teaspoon of their brine (see Note)
• 2 cloves garlic, peeled
• 2 teaspoons capers
• 2 small shallots, peeled and roughly chopped
• 4 tablespoons mayonnaise
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Crostini, for serving
• Fresh vegetables, for serving

Empty the tuna and its oil into a food processor. Add the preserved lemons (or lemon juice), garlic, capers, shallots, mayonnaise, and olive oil and blend until smooth. Taste and add salt if needed. Season with black pepper and serve with crostini and fresh vegetables.

Fried Pickle Dip

Serves 8.

This recipe takes all the best flavors and textures of fried pickles—the toasty coating, the creamy ranch dip and the tangy pickles— and transforms them into an irresistible dip. It pairs well with your favorite chips and crackers. Don’t skip the chilling time, which allows the flavors to develop. From “The Ultimate Pickle Lover’s Book,” by Princess Gabbara and Kelly Jaggers (Simon & Schuster, 2025).

• 2 cups sour cream
• 4 ounces cream cheese, at room temperature
• 1 (0.4-ounce) packet powdered ranch mix, such as Hidden Valley Ranch Restaurant-Style Dressing & Recipe Mix
• 2 tablespoons dill pickle brine
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 1/4 cups finely chopped dill pickles
• 1 cup panko
• 5 tablespoons unsalted butter, melted

To a large bowl, add sour cream and cream cheese. With a hand mixer, beat on low speed until mixture is just combined, about 30 seconds. Increase speed to medium and beat until mixture is smooth, about 2 minutes.

Add ranch powder, pickle brine, dill, chives, onion powder, and garlic powder, and beat on low speed for 30 seconds, or until all spices are well blended. Add pickles and fold to mix. Cover and refrigerate for at least 4 hours.

Just before serving, prepare topping. In a medium bowl, combine panko and butter, and mix until evenly combined. Heat a 10-inch skillet over medium heat. Add panko mixture and cook, stirring often, until mixture is golden brown, about 5 minutes. Remove from heat and set aside to cool.

Transfer dip to a serving dish and top with toasted panko. Serve immediately.

Copyright 2025 The Minnesota Star Tribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

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