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60 party dips and snacks to impress guests with

You'll wonder why you persisted with store-bought for so long.
An aerial view of a small plate of Paski's pappalá with crusty sliced bread on the side.

Paski's pappalá

Alicia Taylor

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, these creative and delicious party snacks are what you should be making for your next gathering.

We have chef recipes such as 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 goes 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, a simple Ethiopian eggplant dip and our hummus with radishes and paprika.

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Best dip recipes and party snacks for summer

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

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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

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Carrot and chilli fritters with eggplant pickle and yoghurt

Yakitori Yurippi’s zucchini skewers

Zucchini and haloumi skewers with mint dressing

Paski’s pappalá

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Photo: Chris Court

(Credits: Chris Court)

Bar Lune’s katsu sando

Photo: John Paul Urizar

(Credits: John Paul Urizar)

Crab and potato rosti with salmon roe

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

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

(Credits: Mark Roper)

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

Over the top shot of six shucked oysters, arranged in a circle, on a bed of salt. Each oyster is topped with a pomegranate dressing and tiny green herb leaves.
(Credits: Ben Dearnley)

Oysters with pomegranate dressing

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You’ll never be stumped again.

(Credits: Ben Dearnley)

Potato gaufrettes with summer-vegetable tartare

(Credits: John Paul Urizar)

Nakano Darling’s guide to making gyoza

French onion dip with cheddar biscuits

Bagna cauda
(Credits: Ben Dearnley)

Bagna cauda

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Prawn and sesame toasts

Ham steaks with fried egg and chilli tamarind sauce

(Credits: Alicia Taylor)

Prawn and sesame toasts

Get dipping.

(Credits: William Meppem)

Jacqui Challinor’s cannellini bean dip with cumin burnt butter

Duck liver pate with rhubarb compote and fennel salad
(Credits: Mark Roper)

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

(Credits: Ben Dearnley)

Lobster mousse

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Over the top shot of a cream-coloured eggplant dip, drizzled generously with olive oil and garnished with bright-pink diced pickled turnips and coriander leaves.
(Credits: Ben Dearnley)

Smoky eggplant and walnut dip

Taramasalata

Taramasalata

(Credits: William Meppem)

Jonathan Barthelmess’s taramasalata

Oysters with two sauces recipe
(Credits: William Meppem)

Oysters with two sauces

(Credits: Will Horner)

Cheat’s gnocco fritto

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(Credits: William Meppem)

Andrew McConnell’s spring crudités with house-made curd

San Telmo's beef and chorizo empanadas with chimichurri

San Telmo’s beef and chorizo empanadas with chimichurri

(Credits: Chris Chen)

San Telmo’s beef and chorizo empanadas with chimichurri

(Credits: Alicia Taylor)

Crab, coconut and pomelo betel leaves

Smoked trout pâté

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Tzatziki with fresh pita
(Credits: Alicia Taylor)

Jonathan Barthelmess’s tzatziki with fresh pita

Tonnato With Asparagus
(Credits: Chris Chen)

Tonnato with asparagus

Pea and mint dip with labne and radishes

Pea and mint dip with labne and radishes

(Credits: Ben Dearnley)

Pea and mint dip with labne and radishes

(Credits: Will Horner)

Cacio e pepe sausage rolls

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(Credits: Ben Dearnley)

Kingfish ceviche tostada

Carrot and almond hummus

Pea and ricotta frittelle
(Credits: William Meppem)

Pea and ricotta frittelle

(Credits: Parker Blain)

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

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Pommes dauphines

Pommes dauphines

(Credits: Ben Dearnley)

Pommes dauphine

Pastry twists with ’nduja and pecorino

Pastry twists with ’nduja and pecorino

(Credits: Ben Dearnley)

Pastry twists with ’nduja and pecorino

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

Smoky eggplant and capsicum dip
(Credits: Will Horner)

Smoky eggplant and capsicum dip with pita bread

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(Credits: Ben Dearnley)

Milk buns with sticky roast pork

(Credits: William Meppem)

Prawn tostadas with corn relish and chipotle crème fraîche

Rockmelon, lime and poppy-seed prawn cocktails

Rockmelon, lime and poppy-seed prawn cocktails

(Credits: William Meppem)

Rockmelon, lime and poppy-seed prawn cocktails

Spiced chicken wings with roast garlic and chipotle salsa

Spiced chicken wings with roast garlic and chipotle salsa

(Credits: William Meppem)

Spiced chicken wings with roast garlic and chipotle salsa

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Fried chicken wings with coriander and green chilli

Fried chicken wings with coriander and green chilli

(Credits: Ben Dearnley)

Fried chicken wings with coriander and green chilli

Gorgonzola croquettes and quince ketchup
(Credits: Mark Roper)

Gorgonzola croquettes and quince ketchup

Salt and vinegar potato galette with tomato spices
(Credits: Mark Roper)

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

Crostini with smoked trout, dill crème fraîche and cucumber
(Credits: Ben Dearnley)

Crostini with smoked trout, dill crème fraîche and cucumber

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(Credits: Mikkel Vang)

Crab crostini by Leonardo’s Pizza Palace

Pork scratchings with spicy salt
(Credits: William Meppem)

Pork scratchings with spicy salt

(Credits: Mark Roper)

JoyBird’s potato skins

Toum with quick za'atar flatbread and haloumi

Ben Dearnley

(Credits: Ben Dearnley)

Toum with quick za’atar flatbread and haloumi

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Rough guacamole

Roasted cauliflower and tahini dip with crudites and flatbread
(Credits: Ben Dearnley)

Roasted cauliflower and tahini dip with crudités and flatbread

(Credits: John Paul Urizar)

Blue Nile’s Ethiopian eggplant dip

Smoky eggplant dip with charred bread
(Credits: Ben Dearnley)

Smoky eggplant dip with charred bread

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Hummus with radishes and paprika

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