Dip

Beets' red hue is pretty, but the stains—not so much. Scrub cutting board ASAP with hot, soapy water.

We upped the creaminess factor but not the fat by mixing feta with nonfat yogurt.

I first tried this dish when I was looking for an interesting vegan option to put on my menus. While my restaurants were certainly vegetarian/vegan friendly, the focus of the menu was anything but. I wanted to present some options that were more than the usual, but I kept coming back to hummus, because it is so delicious. So I tried a few different ways to make it, and this one was a winner. Any type of thick-skinned autumn squash will do in this recipe. My favorites are kabocha, butternut, Hubbard, and regular old pumpkin. I prefer to serve this with baguette slices, but it's also good with toasted pita bread triangles or carrot and celery sticks.

A sophisticated—and infinitely easier—take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

"Yogurt lightens this riff on hummus. It's fantastic with pita chips or crudités." —Chris Morocco, associate food editor

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

Creamy, tangy, cheesy, and easy, this time-tested recipe for a party dip from Epicurious member Kristen Warner of Stamford, Connecticut, might just be the reason pita chips were invented. But it’s just as delicious with salty tortilla chips, which stand up well to the chunky bits of artichoke and deliciously gooey spinach.

Too often chips and dip are left out as a makeshift hors d’oeuvre at cocktail parties. Here’s a deliciously unconventional version of an entertaining favorite. The dip highlights the rich flavors of sweet caramelized Vidalia or Maui onions with cinnamon-like garam masala and tangy crème fraîche or sour cream. Homemade pita chips are cooked in extra-virgin olive oil infused with garlic and cilantro.

Of this luxurious and simple party dip recipe, Epicurious Connecticut member Peg Dimmick notes, “This is an old favorite of mine that my mother and my grandmother made, and was reintroduced to me by a cousin a couple of years ago at a family gathering.” As the title suggests, the recipe ingredients couldn’t be easier to remember, measure, and memorize.

Editor's note: Use this chive oil to make White Bean Soup with Chive Oil from Kim Severson and Julia Moskin's cookbook, CookFight.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

Roasting the onions and shallots takes this dip way out of the box.

You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.