60 Best Charcuterie Board Dips: Hummus Boards, Whipped Feta, Hot Baked Dips and More
The pin’s hummus dip board comes first: two bowls of hummus and a herby green yogurt dip, scaled for 4 to 30 guests. Then 59 more by style: creamy, hot baked, fresh, sweet and holiday.
- Halal no alcohol
- Pairing chart
- Amounts per person
- Prep days ahead
The board from the pin: two bowls of hummus with olive oil and paprika, a green herby yogurt dip, pita wedges, tomatoes, feta, olives and cucumber.
The best charcuterie board dips do more work than another wedge of cheese: they fill the board, feed a crowd and make every cracker taste different. Start with the board on the pin, classic hummus and a green herby yogurt dip, then swap in any of the 59 others as the season changes.
In this post:
- The hummus dip board, 4 to 30 guests
- Six rules for placing the bowls
- Dip per guest and dippers per dip
- Mediterranean, creamy and hot baked dips
- Fresh salsas, sweet dips and Christmas dips
- Pairing chart, make-ahead table and 14 FAQs
Why Charcuterie Board Dips Feed More for Less
Dips stretch the board
Meat and cheese go fast; a few good dips keep a board full for hours. Hummus, a yogurt dip and a basket of pita feed more people for less than another wedge of cheese.
The pin’s formula
Two bowls of hummus and one green yogurt dip, ringed with pita, tomatoes, feta, olives and cucumber. Gold, green and red: it looks generous and costs little.
Made ahead, set out fast
Hummus keeps 4 days and the yogurt dip 3, so the board itself takes about 15 minutes on the day. Most of the 59 others make ahead too.
Sixty ways to change it
Swap in a hot dip for winter, salsas for summer, sweet dips for a dessert board and cranberry and pomegranate for Christmas. Same board, different season.
Build the Hummus Dip Board from the Pin
Number 1 of 60, and the board on the pin. The card is set for 8 to 10 guests, with two bowls of hummus as in the photo; tap a size and every amount changes.
Mediterranean Hummus Dip Board
The board from the pin: two bowls of classic hummus with olive oil and paprika, a green herby yogurt dip, warm pita wedges, cherry tomatoes, feta, olives and cucumber. Tap a party size and every amount updates.
How many guests?
Ingredients
Classic hummus (about 1½ cups a can)- 1246 cans (15 oz) chickpeas, drained, liquid saved
- ¼ cup½ cup1 cup1½ cups tahini, well stirred
- 3 tbsp (1 lemon)6 tbsp (2 lemons)¾ cup (4 lemons)1 cup + 2 tbsp (6 lemons) fresh lemon juice
- 1246 small garlic cloves
- ½ tsp1 tsp2 tsp1 tbsp ground cumin
- ½ tsp1 tsp2 tsp1 tbsp fine salt
- 2 to 4 tbsp¼ to ½ cup½ to 1 cup¾ to 1½ cups ice water or the chickpea liquid
- 3 tbsp6 tbsp¾ cup1 cup + 2 tbsp extra-virgin olive oil (2 tbsp a can, the rest to drizzle)
- smoked or sweet paprika, parsley and a few whole chickpeas, to finish
- ½ cup1 cup2 cups3 cups plain Greek yogurt, full-fat
- ¼ cup½ cup1 cup1½ cups fresh herbs (parsley, dill, mint, chives), packed
- ½123 garlic clove, grated
- 2 tsp1 tbsp + 1 tsp2 tbsp + 2 tsp¼ cup lemon juice
- ¼ tsp½ tsp1 tsp1½ tsp fine salt
- 361218 pita rounds, 6 to 7 inch
- ½123 English cucumbers, sliced into rounds
- 1 cup2 cups (1 pint)4 cups (2 pints)6 cups (3 pints) cherry tomatoes
- 4 oz8 oz1 lb1½ lb feta block, cut into ¾-inch cubes
- ¾ cup1½ cups3 cups4½ cups kalamata and purple olives, mixed
- 3 oz6 oz12 oz1¼ lb halal beef bresaola or turkey salami, optional
Cumin: half a teaspoon per can is plenty; a tablespoon buries the chickpeas and tahini. Ice water makes hummus paler and fluffier than extra oil. Charcuterie traditionally means cured pork; on this board any cured meat is halal beef bresaola or halal beef or turkey salami, never pork. Feta: microbial-rennet or halal-certified if that matters at your table.
Instructions
Whip the tahini first
Work one or two cans at a time, whatever your processor holds. Blend that batch’s tahini, lemon juice, garlic, cumin and salt for about 1 minute, until thick and pale. Whipping it first makes fluffier hummus.
Blend in the chickpeas
Add the drained chickpeas and 2 tbsp olive oil per can. Blend 2 to 3 minutes, scraping down once, then add ice water or chickpea liquid a spoonful at a time until smooth and soft enough to swirl.
Taste and chill
Taste for salt and lemon. Chill at least 30 minutes, so the hummus firms up and the raw garlic mellows. It keeps 4 days, covered, in the fridge.
Make the green dip
Blend or very finely chop the herbs and garlic with a few spoons of the yogurt until bright green, then stir that into the rest of the yogurt with the lemon juice and salt. Chill.
Warm the pita
Warm the pita in a 350°F oven for 5 minutes, brush lightly with olive oil and cut each round into 8 wedges.
Bowls on the board first
Spoon the hummus into shallow bowls and swirl with the back of a spoon; pool olive oil in each and dust with paprika and parsley. Set the bowls on the board first, spaced apart, the green dip between them.
Fill in around them
Fan pita wedges next to each bowl, then fill the gaps with cucumber, tomatoes, feta, olives and the halal bresaola or salami, if using. For 15 or more guests, repeat the same set at both ends of the board.
Serve and top up
Serve within 2 hours at room temperature. Keep half the hummus in the fridge and top the bowls up, rather than setting everything out at once.
Nutrition (approximate, per guest)
One tenth of the 8-to-10 board: hummus, yogurt dip, pita, vegetables, feta and olives, without the cured meat. The other 59 dips vary.
Bowls First: Six Rules for Laying Out a Dip Board
Building a dip board: three small bowls set down first, then crackers, pita chips, crostini, olives, tomatoes, cucumber and spreaders around them.
Bowls go down first
Set the dip bowls before anything else; they are the anchors. Three or five bowls look better than an even number, and small bowls (about 1 cup) stay fresher than one big one.
Space them out
A triangle on a rectangular board, or one near each corner, so guests can reach a dip from every side. Hot dips sit at the edge on a trivet or a wooden round.
Dippers beside their dip
Pita next to the hummus, chips next to the salsa, apples next to the caramel. Guests know what goes with what without a sign.
A spoon or spreader in every bowl
It stops double dipping and keeps flavors from mixing. Small butter knives for thick spreads and cheese balls, teaspoons for loose dips.
Fill the gaps last
Olives, tomatoes, feta cubes, grapes, nuts and herb sprigs go in the spaces between the bowls and dippers. A full board looks generous with fewer ingredients.
Refill, do not overfill
Fill bowls two-thirds full and keep the rest cold. Topping up every hour keeps dips safe and the board looking fresh.
How Much Dip per Guest, and How Many Dippers
Count all the dips together, not each bowl. About ½ cup of dip per guest covers a 2 to 3 hour party; less if dinner follows, more if the board is dinner.
| Occasion | Dips | Dip per guest | For 10 guests |
|---|---|---|---|
| OccasionBefore dinner (a meal follows) | Dips2 to 3 | Dip per guestAbout ¼ cup | For 10 guestsAbout 2½ cups |
| OccasionParty or open house, 2 to 3 hours | Dips3 to 4 | Dip per guestAbout ½ cup | For 10 guestsAbout 5 cups |
| OccasionBoard night (the board is dinner) | Dips4 to 5, plus meat and cheese | Dip per guestAbout ¾ cup | For 10 guestsAbout 7½ cups |
| OccasionKids’ table | Dips2 mild ones | Dip per guestAbout 3 tbsp | For 10 guestsAbout 2 cups |
| OccasionDessert board | Dips2 to 3 sweet ones | Dip per guestAbout ¼ cup | For 10 guestsAbout 2½ cups |
For children, two mild dips and plenty of crunchy dippers are enough, and the kids grazing table has the rest of the spread.
How Many Dippers per Dip
A cracker or pita wedge carries about 2 teaspoons of thick dip, so one cup needs roughly 25 to 30 dippers. Thin salsas need more chips.
| Dip | Dippers beside it | How many |
|---|---|---|
| Dip1 cup thick dip (hummus, whipped feta, white bean) | Dippers beside itPita wedges, cucumber rounds, sturdy crackers | How manyAbout 25 to 30 pieces |
| Dip1 cup creamy dip (ranch, French onion, tzatziki) | Dippers beside itRidged chips, carrot and celery sticks, pretzels | How manyAbout 30 to 35 pieces |
| Dip1 cup salsa or pico de gallo | Dippers beside itTortilla chips | How manyAbout 40 chips (3 oz) |
| Dip1 hot dip (8-inch dish, about 4 cups) | Dippers beside itToasted baguette slices, pita chips, celery | How manyAbout 100 pieces |
| Dip1 cheese ball or 1 cup spread | Dippers beside itCrostini, butter crackers, a spreader | How manyAbout 24 crackers |
| Dip1 cup sweet dip | Dippers beside itApple slices, strawberries, graham crackers, pretzels | How manyAbout 30 pieces |
Mediterranean Dips: Beet Hummus, Whipped Feta, Baba Ganoush
Numbers 2 to 10. The family the pin’s board comes from: chickpeas, tahini, yogurt, roasted vegetables and olive oil. Most keep 3 to 4 days. For a spiced board with chutneys and raita, see the Indian grazing table.
Herby Green Yogurt Dip From the pin
The green dip on the pin, in the card above: thick Greek yogurt blended with parsley, dill, mint and chives, a little garlic, lemon and salt. Blend the herbs with a spoon of yogurt first so the whole bowl turns green.
Baba Ganoush Smoky
Roast a large eggplant cut-side down at 400°F for 30 to 40 minutes, until collapsed. Scoop out the flesh, drain it 10 minutes, then mash with ¼ cup tahini, 2 tbsp each olive oil and lemon juice, a garlic clove and salt.
Beet Hummus Color pop
Blend one small roasted or cooked beet into a batch of the classic hummus with an extra squeeze of lemon. It turns deep magenta, tastes earthy and sweet, and looks striking next to the green yogurt dip.
Whipped Feta With Honey 5 minutes
Blend 8 oz crumbled feta with 4 oz cream cheese or Greek yogurt and 2 tbsp olive oil until silky. Swirl it into a shallow bowl, drizzle with honey and finish with black pepper and thyme or chilli flakes.
Tzatziki Cool
Grate half an English cucumber, salt it and squeeze it dry in a towel, which keeps the dip thick. Stir it into 1 cup Greek yogurt with a grated garlic clove, lemon juice, chopped dill and a spoon of olive oil.
Muhammara Make ahead
Blend 2 roasted red peppers, ¾ cup toasted walnuts, ⅓ cup breadcrumbs, 1 tbsp pomegranate molasses, cumin, chilli flakes and a little olive oil to a coarse paste. Sweet, smoky and nutty, and better on day two.
Labneh With Za’atar Overnight
Spoon lightly salted Greek yogurt into a cloth-lined sieve and drain it overnight in the fridge until it is as thick as cream cheese. Spread it in a bowl, pool olive oil on top and scatter with za’atar.
Olive Tapenade Spread
Pulse 1 cup pitted kalamata olives with 1 tbsp capers, a garlic clove, lemon zest and juice, parsley and 3 tbsp olive oil until finely chopped, not smooth. A small bowl goes far on crostini with feta.
Roasted Garlic White Bean Dip Budget
Squeeze a head of roasted garlic into a can of drained cannellini beans with lemon juice, chopped rosemary, salt and 3 tbsp olive oil, and blend smooth. Top with more oil and rosemary; it holds a swirl well.
Creamy Spreads: Goat Cheese, Pimento Cheese, French Onion
Numbers 11 to 20. Cream cheese, goat cheese, ricotta and sour cream, spread or scooped. These are the richest dips here, so a small bowl goes a long way; pair one with a fresh dip from further down.
Goat Cheese Dip With Honey and Thyme Board classic
Beat 8 oz soft goat cheese with ¼ cup cream cheese and 2 tbsp olive oil until fluffy. Spread it in a bowl, drizzle with 2 tbsp honey and scatter 1 tbsp fresh thyme or rosemary. Good with figs and crackers.
Pimento Cheese Spread Southern
Mix 2 cups finely grated sharp cheddar with ½ cup mayonnaise, ¼ cup drained diced pimentos, 1 tsp garlic powder and a pinch of cayenne. Grate the cheese yourself; pre-shredded cheese stays dry and grainy.
Roasted Red Pepper Dip Blender
Blend 2 jarred or home-roasted red peppers, patted dry, with ½ cup cream cheese, ¼ cup sour cream, a garlic clove, smoked paprika and salt. Chill 30 minutes to thicken. A bright orange-red bowl for the board.
Whipped Ricotta With Lemon and Herbs Silky
Whip 2 cups whole-milk ricotta with lemon zest, 2 tbsp olive oil, salt and pepper for 2 minutes, until airy. Top with chopped basil and chives, more oil and black pepper, and spread it on crostini.
Garlic and Herb Cheese Spread Make ahead
Beat 8 oz cream cheese with 4 tbsp soft butter, a grated garlic clove, parsley, chives, dill, a pinch of thyme and black pepper. A homemade take on the foil-wrapped garlic-herb cheese; chill it overnight.
French Onion Dip Crowd favorite
Caramelize 2 large sliced onions slowly in butter for 35 to 40 minutes, then chop and cool. Stir into 1 cup sour cream and ½ cup cream cheese with garlic powder, salt and pepper. Serve with ridged potato chips.
Whipped Cottage Cheese Dip Blender
Blend 2 cups cottage cheese with lemon juice, a garlic clove, salt and fresh dill until completely smooth, then chill. Everything bagel seasoning is the easy finish; more flavors in these whipped cottage cheese recipes.
Blue Cheese Walnut Dip Bold
Mash 4 oz crumbled blue cheese into ½ cup sour cream and ½ cup mayonnaise with lemon juice and black pepper, leaving some chunks. Top with toasted walnuts and a little honey. Pear slices and celery suit it.
Dill Pickle Dip Tangy
Beat 8 oz cream cheese with ½ cup sour cream, ¾ cup finely chopped dill pickles, 2 tbsp pickle brine, fresh dill and garlic powder. Chill an hour. Salty and sharp; ridged chips and pretzels are the dippers.
Smoked Gouda and Chive Spread Smoky
Pulse 8 oz grated smoked gouda with 4 oz cream cheese, 2 tbsp mayonnaise, a pinch of smoked paprika and plenty of chives until spreadable. Pack it into a crock; take it out of the fridge 20 minutes before serving.
Hot Baked Dips for Board Night
Numbers 21 to 30. A hot dip turns a cold board into a winter centerpiece. Bake it in an oven-safe dish or small skillet and set it at the edge of the board on a trivet or wooden round.
Spinach Artichoke Dip Oven 25 min
Mix 1 cup cooked spinach, squeezed very dry, a 14-oz can of chopped artichoke hearts, 1 cup cream cheese, ½ cup each sour cream, parmesan and mozzarella and ¼ tsp garlic powder. Bake at 375°F for 20 to 25 minutes.
Buffalo Chicken Dip Game day
Stir 2 cups shredded cooked chicken into 8 oz soft cream cheese with ½ cup ranch, ½ cup buffalo hot sauce and ½ cup each cheddar and mozzarella. Bake at 350°F for 20 to 25 minutes; top with green onions.
Baked Brie With Fig Jam and Pecans Showstopper
Score the top rind of an 8-oz wheel of brie, spread it with 3 tbsp fig jam and scatter chopped pecans. Bake at 350°F for 12 to 15 minutes, until soft in the middle, and serve on its baking paper.
Skillet Queso Stovetop
Toss 8 oz grated cheddar and 8 oz Monterey Jack with 1 tbsp cornstarch, then melt slowly into a 12-oz can of evaporated milk. Stir in a can of diced tomatoes with green chiles and a pinch of cumin.
Jalapeño Popper Dip Spicy
Mix 8 oz cream cheese, ½ cup sour cream, 1 cup cheddar and 3 to 4 diced jalapeños. Top with panko tossed in melted butter and parmesan and bake at 375°F for 20 minutes. All the popper flavor, no frying.
Baked Feta With Cherry Tomatoes One dish
Set an 8-oz block of feta in a small baking dish with 2 cups cherry tomatoes, sliced garlic, oregano and ¼ cup olive oil. Bake at 400°F for 25 minutes, then crush it all together. Scoop with crusty bread.
Hot Pizza Dip Kid favorite
Spread 8 oz cream cheese mixed with Italian seasoning in a pie dish and top with 1 cup pizza sauce, 1½ cups mozzarella and halal beef pepperoni. Bake at 375°F for 20 minutes. Breadsticks for dipping.
Mexican Street Corn Dip Summer
Char 3 cups corn kernels in a hot skillet, then mix with mayonnaise, sour cream, Monterey Jack, lime juice, chilli powder and a diced jalapeño. Bake at 375°F for 15 minutes and finish with cotija and cilantro.
Baked Camembert With Garlic and Rosemary Showstopper
Unwrap a camembert, set it back in its wooden box, stud the top with garlic slivers and rosemary sprigs and drizzle with honey. Bake at 350°F for 15 to 20 minutes and dip toasted baguette straight in.
Cheesy Refried Bean Dip Budget
Spread a 16-oz can of refried beans mixed with ½ cup salsa and cumin in a shallow dish, dot with 4 oz cream cheese and cover with 1½ cups cheddar and Monterey Jack. Bake at 350°F for 20 minutes.
Fresh Dips: Guacamole, Salsas and Green Goddess
Numbers 31 to 40. Color and crunch against all that cheese. Make the salsas ahead and the avocado dips last. For Halloween, the same bowls turn into spooky chips and dip.
Classic Guacamole No cook
Mash 3 ripe avocados, leaving some chunks, and fold in a finely diced small red onion, a seeded jalapeño, ¼ cup chopped cilantro, the juice of 1 lime, salt and pepper. Press plastic wrap onto the surface until serving.
Pico de Gallo Fresh
Dice 4 firm tomatoes, a small red onion and a seeded jalapeño, then toss with ¼ cup chopped cilantro, the juice of a lime and salt. Rest it 15 minutes and drain off the juice before it goes on the board.
Avocado Yogurt Dip Creamy
Blend 2 ripe avocados with ½ cup Greek yogurt, 1 tbsp lime juice, ¼ cup cilantro, a small garlic clove and salt until smooth. Tangier and silkier than guacamole, and it holds its green a little longer.
Mango Salsa Summer
Dice 2 ripe mangoes, half a red onion, half a red bell pepper and a jalapeño, then toss with chopped cilantro, lime juice and salt. Sweet heat that suits tortilla chips and sits well beside the cheesy dips.
Black Bean and Corn Salsa Make ahead
Toss a can each of rinsed black beans and corn with diced red pepper, red onion, cherry tomatoes and cilantro in lime juice, olive oil, cumin and salt. Better after an hour, and it keeps 3 days in the fridge.
Roasted Tomatillo Salsa Verde Tangy
Broil 1 lb husked tomatillos, a jalapeño, half an onion and 2 garlic cloves until charred, about 8 minutes. Blend with cilantro, lime juice and salt. Bright, sharp and the green that balances a red salsa.
Basil Pesto Dip 5 minutes
Stir ⅓ cup basil pesto into 1 cup Greek yogurt or sour cream with a squeeze of lemon. For fresh pesto, blend basil, pine nuts, parmesan, garlic and olive oil. Swirl a spoon of plain pesto over the top.
Green Goddess Dip Herby
Blend 1 cup Greek yogurt, half an avocado, a big handful of parsley, basil, chives and tarragon, lemon juice, a garlic clove and salt until pale green. Made for raw vegetables: snap peas, radishes and endive leaves.
Romesco Nutty
Blend 2 roasted red peppers, ½ cup toasted almonds, a slice of toasted bread, a garlic clove, smoked paprika, 1 tbsp cider vinegar and ¼ cup olive oil until thick and slightly rough. The Spanish sauce, as a dip.
Greek Yogurt Ranch Dip Veggie tray
Stir 1 cup Greek yogurt with 2 tbsp mayonnaise, chopped dill, chives and parsley, garlic and onion powder, lemon juice, salt and pepper, and thin with a splash of milk. Chill 30 minutes. Carrots, celery and cucumber.
Sweet Dips for a Dessert Board, Cannoli to Cookie Dough
Numbers 41 to 50. For a dessert board, or a sweet corner on a savory one. Every one uses alcohol-free vanilla where vanilla is called for, and none needs gelatin. Fruit, cookies and pretzels to dip.
Cannoli Dip Dessert board
Beat 1 cup drained whole-milk ricotta with 4 oz mascarpone or cream cheese, ¾ cup powdered sugar, orange zest and 1 tsp alcohol-free vanilla. Fold in mini chocolate chips. Serve with broken waffle cones and strawberries.
Brownie Batter Dip Chocolate
Beat 4 oz cream cheese and 4 tbsp soft butter, then add 1 cup powdered sugar, ⅓ cup cocoa, ¼ cup heat-treated flour, 3 tbsp milk and alcohol-free vanilla. Top with mini chocolate chips; strawberries and pretzels to dip.
Cookie Dough Dip Kid favorite
Microwave ½ cup flour in 30-second bursts to 165°F so it is safe to eat raw. Beat with 4 oz cream cheese, ¼ cup butter, ⅓ cup brown sugar and alcohol-free vanilla, then fold in chocolate chips.
Cream Cheese Fruit Dip 5 minutes
Beat 8 oz soft cream cheese with ½ cup Greek yogurt, 3 tbsp honey or maple syrup, orange zest and alcohol-free vanilla until fluffy. The dip that empties a fruit platter: apples, grapes, pineapple and berries.
Salted Caramel Apple Dip Fall
Spread 8 oz cream cheese beaten with 3 tbsp brown sugar and alcohol-free vanilla in a shallow dish. Pour ½ cup thick caramel sauce over it and scatter toffee bits and flaky salt. Crisp apple slices to dip.
Hazelnut Cocoa Dip Nutty
Beat ½ cup hazelnut cocoa spread into 4 oz soft cream cheese, then fold in 1 cup lightly whipped cream so it stays airy. Scatter chopped toasted hazelnuts on top. Strawberries, banana coins and pretzels.
Pumpkin Pie Dip Fall
Beat 8 oz cream cheese with 1 cup pumpkin puree, ¾ cup powdered sugar, 1½ tsp pumpkin pie spice and alcohol-free vanilla until smooth. Fold in whipped cream if you like. Ginger snaps and apple slices.
Lemon Curd Yogurt Dip Bright
Swirl ½ cup lemon curd through 1 cup thick Greek yogurt, leaving ribbons, and finish with lemon zest. Tart, sweet and a fresh end to a rich board. Blueberries, shortbread and vanilla wafers to dip.
Peanut Butter Honey Dip Kids
Stir ½ cup creamy peanut butter with ½ cup Greek yogurt, 2 tbsp honey and a pinch of cinnamon until smooth. Apple and pear slices, celery and pretzels. Sunflower seed butter makes it nut-free for school.
Date Tahini Caramel Dip Blender
Soak 1 cup pitted dates in hot water for 10 minutes, then blend with ¼ cup tahini, a pinch of salt, alcohol-free vanilla and a little soaking water into a thick caramel. Sesame seeds on top; apples suit it.
Christmas Board Dips: Cranberry, Pomegranate and Gingerbread
A holiday spread: spinach artichoke dip (21) in a skillet, beet hummus (4), whipped feta with honey (5), roasted red pepper dip (13), guacamole (31) and buffalo chicken dip (22).
Numbers 51 to 60, for Thanksgiving and Christmas: cranberry, pomegranate, red pepper and warm spice. Set two or three around the hummus board and it is ready for a holiday party.
Cranberry Jalapeño Dip Christmas
Pulse 12 oz fresh cranberries with ½ cup sugar, 1 to 2 jalapeños, green onions, cilantro, lime juice and salt, then chill 4 hours or overnight. Spoon over 8 oz cream cheese spread on a plate. Butter crackers.
Pomegranate Hummus Wreath Christmas
Spread classic hummus on a round plate, leaving a well in the middle. Ring the edge with chopped parsley and pomegranate seeds like a wreath and pool olive oil in the center. The pin’s board, dressed for December.
Christmas Tree Pesto Cheese Spread Showstopper
Shape 8 oz cream cheese mixed with parmesan and garlic into a tall triangle on a platter. Spread ⅓ cup pesto over it, add diced red pepper ornaments and a yellow pepper star, and ring the base with crackers.
Cranberry Pecan Cheese Ball Make ahead
Beat 8 oz cream cheese with 1 cup grated sharp white cheddar, ⅓ cup chopped dried cranberries, green onion and a pinch of cinnamon. Shape into a ball, chill, then roll in toasted pecans and parsley on the day.
Smoked Salmon Dill Spread Brunch board
Beat 8 oz cream cheese with 4 oz chopped smoked salmon, lemon zest and juice, 1 tbsp capers, chopped dill and black pepper. Serve in a bowl with bagel chips and rye crackers, or pipe it onto cucumber rounds.
Roasted Butternut Squash Dip With Sage Thanksgiving
Roast 3 cups butternut squash cubes in olive oil at 425°F for 30 minutes, then blend with ¼ cup tahini, lemon juice, garlic, salt and a pinch of nutmeg. Top with crisp fried sage leaves and pepitas.
Caramelized Onion and Fig Spread Sweet and savory
Cook 2 sliced onions slowly in olive oil until jammy, about 40 minutes. Add 6 chopped dried figs, 2 tbsp brown sugar, 2 tbsp cider vinegar and thyme, and simmer thick. Spoon it beside aged cheddar and brie.
Spinach Dip Wreath Make ahead
Mix a 10-oz box of thawed chopped spinach, squeezed dry, with 1 cup sour cream, ½ cup mayonnaise, chopped water chestnuts, green onions, dill and garlic powder. Spoon it in a ring on a platter and dot with cherry tomatoes.
Gingerbread Dip Christmas
Beat 8 oz cream cheese with ⅓ cup brown sugar, 2 tbsp molasses, 1 tsp ground ginger, ½ tsp cinnamon, a pinch of cloves and alcohol-free vanilla, then fold in 1 cup whipped cream. Ginger snaps and pear slices.
Candy Cane Cheesecake Dip Dessert board
Beat 8 oz cream cheese with ½ cup powdered sugar and 2 oz melted white chocolate, then fold in 1 cup whipped cream and ⅓ cup crushed candy canes. Sprinkle more on top just before serving. Chocolate cookies to dip.
What to Dip: Pairing Chart
The right dipper matters as much as the dip. Thick spreads need something sturdy; salsas need something that scoops.
| Dip style | Best dippers | Also good | Skip |
|---|---|---|---|
| Dip styleMediterranean and hummus | Best dippersWarm pita wedges, cucumber rounds | Also goodBell pepper strips, endive, pita chips | SkipSweet crackers |
| Dip styleCreamy and cheesy | Best dippersCrostini, butter crackers | Also goodCelery, apple and pear slices, pretzels | SkipThin chips that snap |
| Dip styleHot baked dips | Best dippersToasted baguette slices, tortilla chips | Also goodCelery, pita chips, breadsticks | SkipSoft crackers; they break |
| Dip styleFresh salsas and veggie dips | Best dippersTortilla chips | Also goodJicama, mini peppers, snap peas | SkipCrostini; salsa soaks in |
| Dip styleSweet dips | Best dippersApple slices, strawberries | Also goodGraham crackers, pretzels, shortbread | SkipSalty crackers |
| Dip styleHoliday dips | Best dippersCrostini, rosemary crackers | Also goodGinger snaps with the sweet ones, pear slices | SkipAnything flimsy under a heavy dip |
Make-Ahead Timeline and Fridge Life
Most of the board can be made days ahead. For picnics and potlucks, pack the dips in lidded jars on ice; more ideas in these picnic food ideas.
| Dip | Make ahead | Keeps (fridge) | On the day |
|---|---|---|---|
| DipHummus, baba ganoush, white bean, muhammara | Make aheadUp to 4 days | Keeps (fridge)4 to 5 days | On the dayOlive oil, paprika and herbs |
| DipYogurt dips (tzatziki, herby, ranch) | Make aheadUp to 2 days | Keeps (fridge)3 days | On the dayStir; fresh herbs on top |
| DipCream cheese spreads and cheese balls | Make aheadUp to 3 days; cheese balls freeze 1 month | Keeps (fridge)5 days | On the dayRoll in nuts and herbs on the day |
| DipHot baked dips | Make aheadAssemble 1 day ahead, unbaked | Keeps (fridge)3 days, baked | On the dayBake from cold; add 5 to 10 minutes |
| DipGuacamole and avocado dips | Make aheadUp to 4 hours, wrap on the surface | Keeps (fridge)1 day | On the dayFresh lime and salt |
| DipSalsas and pico de gallo | Make aheadCooked salsas 3 days; pico the same day | Keeps (fridge)3 days; pico 1 day | On the dayDrain off the juice |
| DipSweet dips | Make aheadUp to 2 days | Keeps (fridge)3 to 4 days | On the dayToppings just before serving |
| DipThe board itself | Make aheadCut vegetables the morning of | Keeps (fridge)None | On the dayAssemble within the hour before guests |
Fixes: Grainy Hummus, Brown Guacamole, Greasy Hot Dips
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemGrainy hummus | Likely causeNot blended long enough | FixBlend 3 full minutes; peel the chickpeas for very smooth |
| ProblemBitter or harsh hummus | Likely causeOld tahini, too much garlic or cumin | FixFresh, stirred tahini; ½ tsp cumin a can |
| ProblemHummus too thick | Likely causeChickpeas soak up liquid as it chills | FixStir in ice water a spoon at a time |
| ProblemWatery yogurt dip or tzatziki | Likely causeCucumber not squeezed, or thin yogurt | FixSqueeze the cucumber dry; use Greek yogurt |
| ProblemGuacamole turned brown | Likely causeAir on the surface | FixPlastic wrap pressed onto it; make it last |
| ProblemGreasy hot dip | Likely causeCheese overheated | FixBake just until bubbling; blot the top |
| ProblemPita went hard | Likely causeWarmed too early | FixWarm it just before serving, or use pita chips |
Charcuterie Board Dips: FAQs
What dips go on a charcuterie board?
Hummus, a yogurt dip, whipped feta, pimento cheese, a hot spinach artichoke or buffalo chicken dip, salsa and one sweet dip cover every taste. Pick three to five: one bean-based, one creamy, one fresh and, for a party, one warm.
How do you make a hummus charcuterie board?
Set two bowls of hummus and one green herby yogurt dip on a large board first, spaced apart. Fan warm pita wedges beside them, then fill the gaps with cucumber, cherry tomatoes, feta cubes and kalamata olives. The card above scales it from 4 to 30 guests.
How much dip do I need per person?
About ¼ cup of dip in total per guest when dinner follows, ½ cup for a 2 to 3 hour party and ¾ cup when the board is the meal. Count all the dips together, not each bowl.
How many dips should a charcuterie board have?
Three for up to 10 guests, four or five for a bigger party. Odd numbers look better on a board. Vary them: something bean-based, something creamy, something fresh and, in winter, one hot dip.
Where do you put the dips on a charcuterie board?
Down first, before anything else. Space the bowls in a triangle or one near each corner, set each dipper next to its dip, and fill the gaps last. Hot dips go at the edge on a trivet.
What do you serve with hummus on a charcuterie board?
Warm pita wedges, cucumber rounds, bell pepper strips, cherry tomatoes, feta cubes and olives, as on the pin. Pita chips and crackers hold up if the board sits out a while.
Can I make charcuterie board dips ahead of time?
Most of them. Hummus and bean dips keep 4 days, yogurt dips 2 to 3, cream cheese spreads and cheese balls 3 to 5, and hot dips can be assembled a day ahead and baked from cold. Make guacamole within 4 hours of serving.
Can you put a hot dip on a charcuterie board?
Yes, in an oven-safe dish or small cast-iron skillet set on a trivet or wooden round at the edge of the board. Spinach artichoke, buffalo chicken, baked brie and queso all work; refill or rewarm after an hour.
What are good Christmas charcuterie board dips?
Cranberry jalapeño dip, a pomegranate hummus wreath, a Christmas tree pesto cheese spread, a cranberry pecan cheese ball, gingerbread dip and candy cane cheesecake dip. Add baked brie for something warm.
What dips go on a dessert charcuterie board?
Cannoli dip, brownie batter dip, cookie dough dip, cream cheese fruit dip, salted caramel apple dip and pumpkin pie dip. Serve them with fruit, graham crackers, pretzels and shortbread.
How much cumin goes in hummus?
About ½ teaspoon per 15-ounce can of chickpeas. That is enough to taste warm and earthy; a full tablespoon overpowers the chickpeas and tahini and can taste bitter.
How long can dips sit out on a charcuterie board?
Up to 2 hours at room temperature for dairy, avocado and cooked dips. Keep half of each dip in the fridge and top the bowls up rather than leaving everything out.
Is this charcuterie dip board halal?
Yes as written: no pork, alcohol or gelatin anywhere. The optional cured meat in the card is halal beef or turkey, the pizza dip uses halal beef pepperoni, and the sweet dips use alcohol-free vanilla. Check cheese labels for rennet if that matters.
Can a charcuterie board with dips be dinner?
Yes. Plan about ¾ cup of dip per guest, four or five dips including one hot one such as buffalo chicken, plus cured meat, cheese, bread and plenty of vegetables. Board night with no cooking on the day.
Save the pin so the hummus board, the placement rules and all 60 dips are one tap away.
More Boards and Grazing Tables
A Christmas table, a dessert table, grazing cups, more dips, dinner party ideas and the Halloween board.
Christmas Grazing Table
The whole table, dressed for December. See the table → SweetDessert Grazing Table
Where the sweet dips belong. See the table → Single ServeGrazing Cups
The board, one cup each. See the cups → More DipsCottage Cheese Dip Recipes
Caramelized onion and more. See the dips → HostingDinner Party Ideas
What comes after the board. See the ideas → HalloweenHalloween Charcuterie Board Snacks
The spooky version. See the board →Bowls first, dippers beside them, color in the gaps. One batch of hummus and one green dip make the board on the pin; the other 58 change it with the season.
Pin these charcuterie board dips for your next board night.
