14 Hot Party Dips to Serve Straight From the Oven

Fourteen dips, all baked at 350°F to 400°F for 15 to 35 minutes, most built on one block of cream cheese, and each one feeds 8 to 10 people standing around a table. These hot dip recipes for parties go from the oven to the table in the dish they baked in, so there is no plating and very little washing up.

The table below shows the time and crowd size for each. Every recipe has exact amounts, the oven heat and the cue that tells you it is ready.

Jump to:

• Baked Spinach Artichoke Dip
• Buffalo Chicken Dip
• Cheeseburger Skillet Dip
• Mexican Street Corn Dip
• Baked Feta With Cherry Tomatoes
• Hot Reuben Dip

Quick Comparison

1. Baked Spinach Artichoke Dip

If you only bake one dip, make this one. Frozen spinach and canned artichoke hearts keep it easy, and a mix of cream cheese, sour cream and parmesan gives the tangy, salty flavour people go back for. Squeeze the spinach hard in a clean towel. The drier it is, the thicker the dip.

Ingredients

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese (225 g), softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella (100 g), divided
• 1/2 cup grated parmesan (45 g)
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon kosher salt

Steps

1. Heat the oven to 375°F (190°C).
2. Beat the cream cheese, sour cream and mayonnaise until smooth, then stir in the spinach, artichokes, half the mozzarella, the parmesan, garlic, pepper flakes and salt.
3. Spread in a 9-inch pie dish and top with the rest of the mozzarella.
4. Bake for 20 to 25 minutes until the edges bubble and the top has brown spots. Rest 5 minutes before serving.

Time: 35 minutes · Protein: 7 g per serving · Serves: 10

2. Buffalo Chicken Dip

Shredded chicken, hot sauce and ranch bake into the dip that empties first at any game. It tastes like wings with none of the frying and none of the mess.

Leftover or rotisserie chicken is ideal here. Set out celery sticks along with the chips, and pair it with these hot bites for tailgate parties for a full spread.

Ingredients

• 2 cups shredded cooked chicken (300 g)
• 8 oz cream cheese (225 g), softened
• 1/2 cup cayenne pepper hot sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar (100 g), divided
• 2 green onions, sliced

Steps

1. Heat the oven to 350°F (175°C).
2. Stir the cream cheese, hot sauce and ranch together until smooth, then fold in the chicken and half the cheddar.
3. Spread in an 8-inch square dish and top with the rest of the cheese.
4. Bake for 20 minutes until bubbling at the edges and hot in the centre. Scatter the green onions on top.

Time: 30 minutes · Protein: 14 g per serving · Serves: 10

3. Baked Crab Dip With Lemon

Lump crab meat makes this feel special. Lemon, mustard and smoked paprika keep the flavour bright.

Fold the crab in gently at the end so the pieces stay in visible chunks.

Ingredients

• 8 oz lump crab meat (225 g), picked over
• 8 oz cream cheese (225 g), softened
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon mustard
• 1 teaspoon smoked paprika, divided
• 1/2 cup shredded mozzarella (50 g)
• 2 tablespoons chopped chives

Steps

1. Heat the oven to 375°F (190°C).
2. Beat the cream cheese, mayonnaise, lemon juice, mustard and half the paprika until smooth.
3. Gently fold in the crab, spread in a small baking dish and top with the mozzarella and the rest of the paprika.
4. Bake for 20 minutes until golden and bubbling. Finish with chives.

Time: 30 minutes · Protein: 11 g per serving · Serves: 8

4. Cheeseburger Skillet Dip

Ground beef, pickles and cheddar, the burger without the bun. Ground beef with onion and garlic gets mixed with cream cheese, ketchup and mustard, then covered in cheddar and finished with chopped pickles.

Bake it in the same skillet you browned the beef in and serve it there. It is the most filling dip on the list.

Ingredients

• 1 lb ground beef (450 g), 85% lean
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, minced
• 8 oz cream cheese (225 g), softened
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 1/2 teaspoon kosher salt
• 1 1/2 cups shredded cheddar (150 g)
• 1/3 cup chopped dill pickles
• 1 small tomato, diced

Steps

1. Heat the oven to 375°F (190°C).
2. Brown the beef with the onion in a 9-inch oven-safe skillet over medium-high heat for 7 to 8 minutes until no pink remains (160°F / 71°C). Add the garlic for 1 minute and drain the fat.
3. Stir in the cream cheese, ketchup, mustard and salt until melted and smooth.
4. Top with the cheddar and bake for 15 to 20 minutes until bubbling.
5. Scatter the pickles and tomato on top and serve hot.

Time: 40 minutes · Protein: 16 g per serving · Serves: 10

5. Jalapeño Popper Dip

All the heat and cheese of a stuffed jalapeño, with a buttery panko crust on top for crunch. Seeding the peppers keeps it party-friendly; leave a few seeds in if your crowd likes it hot. Canned diced green chiles are a mild swap when kids are eating too.

Ingredients

• 8 oz cream cheese (225 g), softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded cheddar (100 g)
• 4 jalapeños, seeded and diced, plus 1 sliced for the top
• 1/2 teaspoon garlic powder
• 1/2 cup panko breadcrumbs (30 g)
• 1/4 cup grated parmesan (20 g)
• 2 tablespoons unsalted butter, melted

Steps

1. Heat the oven to 375°F (190°C).
2. Mix the cream cheese, sour cream, mayonnaise, cheddar, diced jalapeños and garlic powder, then spread in a 1-quart baking dish.
3. Toss the panko with the parmesan and melted butter and scatter it over the dip. Press the sliced jalapeño into the top.
4. Bake for 20 to 25 minutes until the crumbs are golden and the edges bubble.

Time: 40 minutes · Protein: 7 g per serving · Serves: 10

6. Mexican Street Corn Dip

Charring the corn first is what makes this taste like corn grilled at a street stand. Frozen kernels work all year: dry them, sear them in a hot pan, then bake them with lime, chili powder and salty cotija.

Feta is the easy swap when cotija is hard to find.

Ingredients

• 3 cups frozen corn kernels (450 g), thawed and patted dry
• 1 tablespoon olive oil
• 4 oz cream cheese (115 g), softened
• 1/2 cup mayonnaise
• 1 cup crumbled cotija or feta (120 g), divided
• 1 jalapeño, seeded and diced
• 1 teaspoon chili powder, plus more to finish
• 1 lime, juiced, plus wedges to serve
• 1/4 cup chopped cilantro

Steps

1. Heat the oven to 400°F (200°C).
2. Sear the corn in the oil in a large skillet over high heat for 6 to 8 minutes, stirring only every 2 minutes, until spotted brown.
3. Mix the cream cheese, mayonnaise, half the cotija, jalapeño, chili powder and lime juice, then stir in the corn.
4. Spread in a shallow baking dish, top with the rest of the cotija and bake for 15 minutes until bubbling.
5. Finish with cilantro, a pinch of chili powder and lime wedges.

Time: 33 minutes · Protein: 6 g per serving · Serves: 10

Season note: In summer, grill 4 ears of corn and cut off the kernels for an even smokier char. In winter, spoon the mixed dip into a slow cooker and heat it on low for 2 hours, stirring once, then serve it straight from the pot.

7. Chicken Enchilada Dip

Red enchilada sauce, shredded chicken and black beans bake under a layer of Monterey Jack, so every chip gets a little of everything. Cumin and cilantro keep it tasting like the real dish. A spoon of sour cream on top cools it down for kids.

Ingredients

• 2 cups shredded cooked chicken (300 g)
• 1 cup red enchilada sauce
• 4 oz cream cheese (115 g), softened
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 1/2 cups shredded Monterey Jack (150 g)
• 1/4 cup chopped cilantro

Steps

1. Heat the oven to 375°F (190°C).
2. Stir the cream cheese with half the enchilada sauce until smooth, then mix in the chicken, beans, cumin and salt.
3. Spread in a 2-quart baking dish, pour the rest of the sauce over the top and cover with the cheese.
4. Bake for 20 minutes until bubbling and melted. Scatter cilantro on top.

Time: 30 minutes · Protein: 15 g per serving · Serves: 10

8. Baked French Onion Dip

The onions are the whole point, so give them their full 40 to 45 minutes. Low heat turns two big yellow onions jammy and sweet, and a splash of beef stock lifts the brown bits off the pan.

The onions can be cooked up to 3 days ahead, which makes party day quick.

Ingredients

• 2 large yellow onions, sliced thin
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh thyme leaves
• 2 tablespoons beef stock or water
• 8 oz cream cheese (225 g), softened
• 1/2 cup sour cream
• 1 cup shredded Swiss cheese (100 g), divided

Steps

1. Cook the onions with the butter, oil and salt in a wide pan over medium-low heat for 40 to 45 minutes, stirring every 5 minutes, until deep brown and jammy.
2. Add the thyme and stock and scrape up the brown bits for 1 minute.
3. Heat the oven to 375°F (190°C). Beat the cream cheese, sour cream and half the Swiss, then stir in the onions.
4. Spread in a small baking dish, top with the rest of the cheese and bake for 15 minutes until golden.

Time: 1 hour 10 minutes · Protein: 7 g per serving · Serves: 8

9. Veggie Supreme Pizza Dip

Everything people pick off a supreme pizza, layered in a dish with a creamy base instead of a crust. Peppers, mushrooms and olives keep it vegetarian, and breadsticks or garlic toast are the best dippers. Use a thick marinara; a thin sauce makes the dip runny.

Ingredients

• 8 oz cream cheese (225 g), softened
• 1 teaspoon Italian seasoning
• 1 cup thick marinara sauce
• 1/2 green bell pepper, diced
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 1 1/2 cups shredded mozzarella (150 g)
• 1/4 cup grated parmesan (20 g)

Steps

1. Heat the oven to 375°F (190°C).
2. Beat the cream cheese with the Italian seasoning and spread it over the bottom of a 10-inch pie dish.
3. Spoon the marinara over it, then scatter the pepper, mushrooms and half the olives.
4. Cover with mozzarella, parmesan and the rest of the olives and bake for 20 minutes until bubbling and browned in spots.

Time: 30 minutes · Protein: 9 g per serving · Serves: 10

10. Baked Feta With Cherry Tomatoes

A whole block of feta bakes in a bed of cherry tomatoes and olive oil until the tomatoes burst and the cheese goes soft. Mash it all together at the table and scoop it up with warm bread.

Feta is salty, so leave out extra salt. If some guests watch their salt, add a plate of these low sodium hot bites to the table.

Ingredients

• 8 oz block feta (225 g)
• 2 pints cherry tomatoes (about 600 g)
• 1/4 cup olive oil
• 3 garlic cloves, smashed
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 8 basil leaves, torn

Steps

1. Heat the oven to 400°F (200°C).
2. Toss the tomatoes, oil, garlic, pepper flakes and oregano in a small baking dish and set the feta in the middle.
3. Bake for 30 to 35 minutes until the tomatoes burst and the feta is soft and golden at the top.
4. Scatter the basil and stir the feta into the tomatoes at the table.

Time: 40 minutes · Protein: 6 g per serving · Serves: 8

11. Hot Pimento Cheese Dip

Pimento cheese is a Southern staple, and baking it turns a cold spread into a gooey, bubbling dip. Sharp cheddar and Monterey Jack melt together, and smoked paprika and cayenne add a little warmth.

Grate the cheese yourself for the smoothest melt.

Ingredients

• 2 cups shredded sharp cheddar (200 g)
• 1 cup shredded Monterey Jack (100 g)
• 4 oz cream cheese (115 g), softened
• 1/2 cup mayonnaise
• 1 jar (4 oz) diced pimentos, drained
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon hot sauce

Steps

1. Heat the oven to 350°F (175°C).
2. Mix all the ingredients in a bowl until evenly combined.
3. Spread in an 8-inch square baking dish.
4. Bake for 20 to 25 minutes until bubbling and browned at the corners. Rest 5 minutes before serving.

Time: 35 minutes · Protein: 9 g per serving · Serves: 10

Budget swap: A block of cheddar costs less than a bag of shredded cheese and melts smoother because it has no anti-caking powder. Grating 3 cups takes about 3 minutes on a box grater.

12. Hot Reuben Dip

Corned beef, sauerkraut and Swiss, the deli order in a skillet. Chopped corned beef and squeezed sauerkraut go into cream cheese with Thousand Island dressing, then under a thick layer of Swiss. Rye crackers or toasted rye bread make it taste closest to the sandwich.

Ingredients

• 8 oz sliced corned beef (225 g), chopped
• 1 cup sauerkraut, drained and squeezed dry
• 8 oz cream cheese (225 g), softened
• 1/2 cup Thousand Island dressing
• 1 1/2 cups shredded Swiss cheese (150 g), divided
• 1/2 teaspoon caraway seeds

Steps

1. Heat the oven to 375°F (190°C).
2. Mix the cream cheese and dressing until smooth, then stir in the corned beef, sauerkraut and half the Swiss.
3. Spread in a 9-inch skillet or baking dish and top with the rest of the cheese and the caraway.
4. Bake for 20 minutes until hot through and bubbling.

Time: 30 minutes · Protein: 13 g per serving · Serves: 10

13. Roasted Garlic White Bean Dip

This one is fully vegan, and no one misses the cheese. A whole head of roasted garlic gets blended with cannellini beans, lemon and rosemary, then baked under a crunchy crumb topping.

Roast the garlic a day early to save time. It pairs well with these vegan hot bites for a plant-based table.

Ingredients

• 1 head garlic
• 1/4 cup plus 1 tablespoon olive oil, divided
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 tablespoons lemon juice
• 1 teaspoon chopped rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup panko breadcrumbs (15 g)

Steps

1. Heat the oven to 400°F (200°C). Cut the top off the garlic, drizzle with 1 teaspoon oil, wrap in foil and roast for 35 minutes until soft.
2. Squeeze the cloves into a food processor with the beans, 1/4 cup oil, lemon juice, rosemary, salt and pepper, and blend for 2 minutes until smooth.
3. Spread in a shallow dish, toss the panko with the rest of the oil and scatter it over the top.
4. Lower the oven to 375°F and bake for 15 minutes until hot and the crumbs are golden.

Time: 1 hour · Protein: 6 g per serving · Serves: 8

14. Baked Honey Thyme Ricotta

Five minutes of mixing, 20 minutes in the oven, and it looks like you spent far longer. Ricotta, parmesan and an egg bake until puffed and browned at the edges, then get a drizzle of honey and thyme.

Use whole-milk ricotta; low-fat kinds turn watery in the oven.

Ingredients

• 2 cups whole-milk ricotta (500 g)
• 1/2 cup grated parmesan (45 g)
• 1 large egg
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons honey
• 4 thyme sprigs

Steps

1. Heat the oven to 400°F (200°C).
2. Mix the ricotta, parmesan, egg, lemon zest, salt and pepper and spread in a small oiled baking dish.
3. Drizzle with the oil and bake for 20 to 25 minutes until puffed and browned at the edges.
4. Drizzle with honey, scatter thyme leaves and serve warm with toast.

Time: 30 minutes · Protein: 12 g per serving · Serves: 8

Before You Cook

How far ahead can hot dips be made?

Most of these can be mixed 1 to 2 days ahead because cream cheese and cheese hold well cold. Cover the unbaked dish and chill it, then add 5 to 10 minutes to the bake since it starts cold. Add crumb toppings, herbs and pickles only on the day so they stay crisp and green.

How do you keep a dip warm through a party?

Baked dips cool and stiffen in about 30 minutes on the table. For a long party, move the dip to a small slow cooker on warm, or bake it in two smaller dishes and keep one in a 200°F oven to swap in when the first is half gone.

Can these dips be frozen?

Dips made with chicken, beef or beans freeze well for 2 months before baking, because their texture holds up. Dips heavy on sour cream or mayonnaise can split after freezing, so make those on the day. Thaw overnight in the fridge and bake as written.

What should go on the side for dipping?

Sturdy dippers keep hot, thick dips from breaking chips. Use tortilla chips, pita chips, toasted baguette slices, breadsticks or celery and bell pepper strips. Plan about 1 large bag of chips or 1 baguette for every 2 dips for a crowd of 10.

The Recipe to Start With

Start with the baked spinach artichoke dip. It uses freezer and pantry staples, it suits vegetarians and meat eaters alike, and it shows you how long your own oven takes to brown a cheese top.

Bake every dip on this list until the edges bubble and the centre is hot, then let it rest 5 minutes before anyone digs in. The rest lets the cheese set a little so it clings to the chip and does not burn the first person who reaches in.