In our opinion, dips are the greatest invention of all times. They have the wonderful capability to take any food frm 0 to 100 in seconds. Plain fries? Add some spicy dip and you’ve got a blast of flavors in your mouth. Bland nachos? Cover them in some good old guac’ and boom! heaven on earth.

They’re also the perfect snack to serve at a party. You could serve paper with a flavorful dip and no one would notice.

So, we compiled a list of 5 dips that will get your party started! (But seriously, don’t have a party right now, we beg you, the pandemic is bad enough already)

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WHICH DIPS SHOULD I MAKE?

PULL-APART GARLIC BREAD PIZZA DIP

Don’t worry, we won’t judge you if you eat it all by yourself.

• 3 c. shredded mozzarella, divided
• 2 (8-oz.) blocks cream cheese, softened
• 1 c. ricotta
• 1/3 c. plus 2 tbsp. freshly grated Parmesan, divided
• 1 tbsp. Italian seasoning
• 1/2 tsp. crushed red pepper flakes
• Kosher salt
• 3/4 c. pizza sauce
• 1 c. mini pepperoni
• 2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)
• 1/4 c. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp. freshly chopped parsley

INSTRUCTIONS

• Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9″-x-13″ baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni.
• Halve biscuits and roll into balls, then place on top of dip.
• In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan.
• Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes.
• Let cool 10 minutes before serving.

GARLICKY SHRIMP DIP

Shrimp me up!

• 2 tbsp. extra-virgin olive oil
• 1 lb. medium shrimp, thawed if frozen, peeled and deveined
• 3 cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1 oz. (8-oz.) block cream cheese, softened
• 1/4 c. mayonnaise
• 3/4 c. shredded mozzarella
• 1/4 c. grated Parmesan
• Juice and zest of 1 lemon
• 2 tbsp. freshly chopped parsley, plus more for garnish
• Pita chips, for serving

INSTRUCTIONS

• Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add shrimp and garlic and season with salt and pepper. Cook until shrimp is pink and no longer opaque, 3 to 4 minutes. Let cool slightly, then coarsely chop.
• In a large bowl, stir together cream cheese, mayonnaise, mozzarella, Parmesan, lemon juice and zest, parsley, and chopped shrimp and season with salt and pepper.
• Transfer dip to a small baking dish and bake until golden and bubbly, 25 minutes.
• Garnish with parsley and serve with pita chips.

BUFFALO CHICKEN DIP

Buffalo sauce makes everything better, that’s just a scientific fact.

• 2 c. shredded rotisserie chicken
• 1 (8-oz.) block cream cheese
• 1 c. shredded cheddar, divided
• 1/4 c. buffalo sauce
• 1 tbsp. ranch dressing
• Few dashes hot sauce
• 1/4 c. crumbled blue cheese (optional)
• Finely chopped chives, for garnish
• Sliced baguette and carrot and celery sticks, for serving

INSTRUCTIONS

• Preheat oven to 350°. In a large bowl, combine rotisserie chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, ranch, and hot sauce.
• Transfer mixture to an ovenproof skillet or baking dish and top with remaining 1/4 cup cheddar. Bake until warm and bubbly, 20 minutes.
• Top with blue cheese and chives before serving with bread and vegetable sticks.

FLUFFY S’MORES DIP

You thought dips were only savoury?

• 6 oz. cream cheese, softened
• 3/4 c. powdered sugar
• 1 1/2 c. marshmallow Fluff
• 4 c. heavy cream, divided
• 1 package chocolate pudding mix
• 1 c. mini marshmallows (plus more for garnish)
• 1 tbsp. crushed graham crackers
• Graham crackers for dipping

INSTRUCTIONS

• In a medium bowl, beat cream cheese, powdered sugar and marshmallow fluff until smooth. Gradually add 2/3 cup heavy cream and beat until fluffy. Fold in mini marshmallows.
• In another medium bowl, beat together remaining heavy cream and pudding mix until light and fluffy.
• Add both dips to a single bowl, alternating spoonfuls of both dips. Use a butter knife to drag through the dip and swirl the colors together. Top with more mini marshmallows and crushed graham crackers.

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SMOKED MOZZARELLA FONDUE

We couldn’t not have fondue in this list!

• 8 oz. cream cheese, softened to room temperature
• 1 c. smoked mozzarella
• 1 c. provolone
• 1/2 c. freshly grated Parmesan
• 1/3 c. sour cream
• 1/2 tsp. dried thyme
• 1/2 tsp. Italian seasoning
• 1/4 tsp. red pepper flakes
• kosher salt
• Freshly ground black pepper
• 1 small tomato, chopped
• 1 tbsp. parsley, finely chopped

INSTRUCTIONS

• Preheat oven to 350º F.
• In a large bowl, combine cream cheese, cheeses, sour cream, thyme, Italian seasoning and red pepper flakes. Stir together until smooth and fully combined. Season with salt and pepper.
• Transfer cheese mixture into a small skillet. Bake until cheese is bubbling, around 20-25 minutes. Broil if desired.
• Garnish with tomato and parsley and serve with baguette.

These recipes are by Delish.