Bubbling hot dips belong at every party. Pulling a hot dip from the oven with crisp, buttery breadcrumbs or stretchy, gooey melted cheese practically guarantees guests will gather around with chips, crackers, toast, or crudités in hand. Here, we’ve rounded up our most satisfying baked dips for your snack spread, from classic spinach-artichoke and spicy queso to silky fondue and creamy seafood numbers. We’ve even included a few recipes that double as both dip and delivery system — like Brie in a bread bowl and Spinach Dip Hot Bread. Preheat the oven and pick your favorites.
Warm Spinach-Artichoke Dip
Made extra-rich and -flavorful with four kinds of cheese — cream cheese, Gouda, mozzarella, and Parmesan — this fan-favorite baked spinach-artichoke dip is especially effortless thanks to the use of frozen veggies.
Warm Crab Dip with Fresh Herbs
Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke
If you’ve lucked into some fresh crab, we think this fresh dip is one of the most delicious things you can do with it. Cream cheese, a hint of mustard, and a golden breadcrumb topping are perfect complements to delicate crabmeat. Serve with toasted baguette slices and watch it disappear.
French Onion White Bean Dip
Food & Wine / Photo by Morgan Hunt Ward / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Made with a base of caramelized onions, canned cannellini beans, and cream cheese, this rich dip from F&W recipe developer Julia Levy bubbles over with nutty Gruyère cheese.
Queso Flameado
Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
Nothing ignites a party like a spicy cheese dip set aflame with tequila. Serve warm alongside charred corn tortillas, topped with a squeeze of fresh lime and pickled carrots to cut through the richness.
Buffalo Chicken Dip
Abby Hocking
For this classic crowd-pleaser, a combination of cream cheese and sour cream provides a tangy, creamy backdrop for the generous amount of hot sauce — stick with Frank’s RedHot if you can. Serve the dip with tortilla chips and celery sticks.
Cheesy Pinto Bean Dip with Chorizo and Chiles
Cedric Angeles
Deliciously savory and hearty, this party-ready dip features creamy pinto beans spiced with three kinds of chiles and packed with Mexican chorizo, crispy bacon, and onions. Gooey Oaxaca cheese ties everything together — feel free to melt even more on top if you’re feeling especially indulgent.
Crab Rangoon Dip
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Props Styling by Josh Hoggle
This indulgent crab rangoon dip turns the beloved appetizer into a creamy, oven-baked party starter: Sweet lump crab meets rich cream cheese and sharp cheddar. It’s garnished with scallions and served with crispy wonton chips.
Spinach Dip Hot Bread
Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley
Combine the dip and the delivery system by spooning cheesy, spinach-studded béchamel between slices of a sourdough boule, topping with gently spicy Calabrian chiles, and baking until hot, browned, and gooey.
Warm Kale and White Bean Dip
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Addelyn Evans
Made with frozen kale and canned beans, this lightened-up version of classic spinach dip is especially easy to put together. The kale is first cooked with shallot, garlic, crushed red pepper, and white wine, then combined with pureed cannellini beans and Parmesan and baked for 15 minutes. Done.
Queso Fundido
Fred Hardy / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
Sauté tomatoes, jalapeño peppers, and onions in a splash of tequila before slowly adding shredded Monterey Jack cheese over low heat in this queso fundido recipe from 1988 F&W Best New Chef Rick Bayless.
Baked Brie in a Bread Bowl
Jordan Provost / Food Styling by Thu Buser
Nestle Brie inside a bread bowl, bake it until hot and melty, then stir in fig jam and capers for a sweet-savory dip to scoop with apple wedges and the toasted bread vessel.
Lubia Pokhteh (Red Kidney Bean Dip)
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
This earthy, tart bean dip from chef and cookbook author Louisa Shafia is made by cooking then mashing red kidney beans with fire-roasted tomatoes, turmeric, coriander, and cumin. It’s topped with crisp, deeply browned fried onions for a bit of crunch.
Honey Mustard Beer Cheese Fondue
Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee
Former F&W editor Chandra Ram swirls in honey mustard at the last minute to enliven this cheesy, hearty fondue made with pilsner, heavy cream, and plenty of Swiss and cheddar cheese.
Spinach Maria
Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Your party spread will shine with this hot and gooey dip loaded with spinach, cheese, and a sprinkle of cayenne pepper to kick things up a notch. Customize the sauce however you want by adding more garlic, chopped hot chiles, pickled peppers, herbs, or even crabmeat.
Queso Fundido with Mushrooms
Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Josh Hoggle
Served gooey and stretchy straight from the oven, queso fundido is made with Oaxaca cheese and then pulled apart with tortillas rather than chips. Chef Iliana de la Vega adds tangy Gouda to the mix, as well as a traditional topping of sautéed mushrooms.
Classic Swiss Cheese Fondue
Julia Hartbeck
Splashes of kirsch and wine plus a bit of garlic are the traditional seasonings for Swiss cheese fondue, but you can add a few chopped herbs, a swirl of mustard, or a spoonful of toasted spices if you like. Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices all make great dipping options.
Baked White Fish Dip
Studded with creamy cod and artichoke hearts, this hot dip is extra-velvety thanks to a cream-based béchamel enriched with Gruyère and cream cheese. The crisp herbed breadcrumb topping gets extra interest from the addition of smoked salt, lemon zest, crushed red pepper, and Parmesan. Bake until bubbling and serve with crudités or potato chips.
Philly Cheesesteak Queso
Justin Chapple combines Tex-Mex queso and Philly cheesesteak flavors for this crowd-pleasing dip with provolone and white American cheeses, sautéed peppers, onions, and thinly sliced rib eye steak.
Roasted Cauliflower and Sesame Spread
Joseph de Leo
Cauliflower is roasted in the oven before it’s tossed in a food processer with tahini and lemon juice to make a chunky pureed spread for pita bread or chips.
New England Lobster Dip
Enjoy the flavors of a lobster roll in dip form with this baked number from Justin Chapple. Serve it with toasted slices of brioche to stay true to the original dish, or break out the crunchy, salty kettle-cooked potato chips for a change of pace.
