Best dip recipes and party snacks

Gone are the days when store-bought cream cheese dip or sour cream and sweet chilli sauce were the crème de la crème of party snacks. From cult-favourites like hummus and guacamole, to impressive party snacks, make these creative and delicious party snacks at your next gathering.

We have chef recipes like Tony Tan’s chicken satay skewers, MoVida’s famous chorizo bomba, Bar Totti’s chicken wings with honey, lemon and rosemary and more. As well as bite-sized snacks like our scallops in half shells, prawn and sesame toasts, Filipino-inspired lechon kawali pork belly bao buns and crab and potato rosti with salmon roe – all perfect for sharing at a lavish dinner party.

Our collection of simple dip recipes go beyond the classics like onion or spinach dip and feature inventive creations like our Pugliese broad bean purée served with boiled chicory, Paski’s pappalá recipe, Blue Nile’s simple Ethiopian eggplant dip and our hummus with radishes and paprika.

Here are our favourite dip recipes and party snacks.

Bar Totti’s chicken wings with honey, lemon and rosemary

Bar Totti’s chicken wings with honey, lemon and rosemary

Yakitori Yurippi’s scallops in half shell

Yakitori Yurippi’s scallops in half shell

How to make MoVida’s famous chorizo bomba

How to make MoVida’s famous chorizo bomba

Pugliese broad bean purée with boiled chicory (fave e cicoria)

Pugliese broad bean purée with boiled chicory (fave e cicoria)

Bar Totti’s chicken wings with honey, lemon and rosemary

Yakitori Yurippi’s scallops in half shell

How to make MoVida’s famous chorizo bomba

Pugliese broad bean purée with boiled chicory (fave e cicoria)

Tony Tan’s golden rules to making chicken satay

Lechon kawali pork belly bao buns

Scallops with Champagne and pea sauce

Carrot and chilli fritters with eggplant pickle and yoghurt

Yakitori Yurippi’s zucchini skewers

Zucchini and haloumi skewers with mint dressing

Paski’s pappalá

Bar Lune’s katsu sando

Crab and potato rosti with salmon roe

Cutler & Co’s savoury doughnuts with sour cream and salmon roe

Oysters with pomegranate dressing

Potato gaufrettes with summer-vegetable tartare

Nakano Darling’s guide to making gyoza

French onion dip with cheddar biscuits

Bagna cauda

Prawn and sesame toasts

Jacqui Challinor’s cannellini bean dip with cumin burnt butter

Bar Rochford’s duck liver pâté with rhubarb compote and fennel salad

Lobster mousse

Smoky eggplant and walnut dip

Jonathan Barthelmess’s taramasalata

Oysters with two sauces

Cheat’s gnocco fritto

Andrew McConnell’s spring crudités with house-made curd

San Telmo’s beef and chorizo empanadas with chimichurri

Crab, coconut and pomelo betel leaves

Smoked trout pâté

Jonathan Barthelmess’s tzatziki with fresh pita

Tonnato with asparagus

Pea and mint dip with labne and radishes

Cacio e pepe sausage rolls

Kingfish ceviche tostada

Carrot and almond hummus

Pea and ricotta frittelle

Shane Delia’s semolina crumpets with caviar and saffron egg mayonnaise

Pommes dauphine

Pastry twists with ’nduja and pecorino

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint

Smoky eggplant and capsicum dip with pita bread

Milk buns with sticky roast pork

Prawn tostadas with corn relish and chipotle crème fraîche

Rockmelon, lime and poppy-seed prawn cocktails

Spiced chicken wings with roast garlic and chipotle salsa

Fried chicken wings with coriander and green chilli

Gorgonzola croquettes and quince ketchup

Bar Rochford’s salt and vinegar potato galette with tomato spices

Crostini with smoked trout, dill crème fraîche and cucumber

Crab crostini by Leonardo’s Pizza Palace