Chef John's 10 Most Saved Dip Recipes of All Time
These are the best of the best.
John Mitzewich
Whether you're hosting a get together or preparing a snack for yourself, dip is always a good idea. Chef John agrees—that's why he's come up with dozens of dips for the Allrecipes community. In this collection of Chef John's most saved dip recipes, we've narrowed it down to the 10 our users are most obsessed with.
Baked Cowboy Dip
Saves: 10,771
"Whether you eat it cold, piping hot right out of the oven, or after it's cooled a bit, you'll agree that this creamy, cheesy baked cowboy dip full of corn, tomatoes, and chile peppers is so addictive! Serve with thick corn chips." —Chef John
Chef John's Hot Sloppy Joe Dip
Saves: 4,942
"For me this checks all the boxes for a hot party dip. It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile." —Chef John
Million Dollar Dip
Saves: 4,715
"Formerly known as 'Neiman Marcus dip,' this million dollar dip tastes just like it sounds. I've had more than a few cheesy dips in my day, but this is by far the richest and most addictive one yet. And it's much cheaper than the name suggests!" —Chef John
Chef John's Hot Spinach Artichoke Dip
Saves: 2,483
"I've always enjoyed hot spinach artichoke dip, but it always struck me as a little oily. I decided to try a mayo-less version, and then raised the stakes even higher by excluding the sour cream as well. To counter this, a bit more cheese was added, and the results were amazing. A rich, creamy, cheesy, not greasy dip." —Chef John
The Best Hot Crab Dip
John Mitzewich
Saves: 1,338
"This is THE best hot crab dip. I'm going to show you how to make what I consider the king of the hot dips, which begins, like most baked dips, with cream cheese, but the key ingredients I use really amplify that crabby flavor." —Chef John
Chef John's Queso Dip
Saves: 1,138
"I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left." —Chef John
Baked Buffalo Chicken Dip
Saves: 1,028
"Make this baked Buffalo chicken dip if you're ready to bring more than just a bag of chips to a game-watching party. You will become an appetizer all-star! Serve it warm with celery and crackers to party guests who won't be able to stop eating it." —Chef John
Baked Chicken Parmesan Dip
Saves: 930
"I love chicken Parmesan, and I love hot, baked dips, so it was only a matter of time before I did a hot chicken Parmesan dip. I would make this again even if it were hard to do, but luckily it's super easy. Unlike actual chicken Parmesan where that crispy breading gets soggy super fast, this goes over crunchy toast so the textural experience is probably even better." —Chef John
Baked Crab and Artichoke Dip
Saves: 648
"This baked crab, spinach, and artichoke dip is made and served in an edible bread bowl!" —Chef John
Hot Baked Reuben Dip
Saves: 465
"This pastrami dip sandwich is a twist on the classic Reuben. I used pastrami instead of corned beef, which is a little spicier. No matter which you use, you'll enjoy this truly delicious hot dip, which is great served warm or at room temperature." —Chef John
More Inspiration
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