I thought someone might like these, I don't use dips myself.

Holiday Dips

Vegetable DipsRoasted Garlic Dip:

Snip the top off of one head garlic and wrap bulb in foil. Roast at 375 F. until package yields to gentle pressure, about 30 minutes. Cool to room temperature. Unwrap and squeeze garlic into a bowl; mash. Stir in 1 tablespoon olive oil and 1 cup plain Greek yogurt. Season with salt.

Moroccan Carrot Dip:

Slice 2 carrots and cook in boiling water along with 2 cloves garlic, 2 teaspoons sugar, 1/2 teaspoon cinnamon, and pinch of cayenne until carrots are tender. Drain, reserving cooking liquid. Puree carrot mixture with just enough olive oil and a little of the cooking liquid to make a smooth, fairly stiff dip. Season with salt, 3/4 teaspoon ground coriander, and 1/2 teaspoon ground cumin. Add additional cinnamon and cayenne if desired.

Roasted Eggplant Dip:

Poke several holes in each of 2 medium eggplants, about 1 pound each and roast at 400 F for 30 to 40 minutes or until soft. Cool, then peel and scrape flesh of eggplants into a food processor, leaving most of the seeds behind. Add 3 tablespoons cashew or peanut butter, 2 tablespoons lemon juice, and 3 cloves garlic and pulse until chunky. Season with salt and stir in 1/4 cup chopped parsley or cilantro.

Caramelized Onion Dip:

Saute 1 large minced onion in oil until a rich, golden brown. Cool to room temperature, then stir into 1 cup of sour cream. Season with salt and pepper.

Roasted Red Pepper-Almond Dip:

In a food processor, combine 1 cup roasted red peppers (fresh or jarred, rinsed and drained), 1 small peeled and seeded plum tomato, 1/4 cup natural almonds, 1 garlic clove, 2 tablespoons olive oil, and 1 teaspoon paprika and puree until smooth. Season with salt.

Greek Yukon Gold Dip:

Boil 1 pound peeled and sliced Yukon gold potatoes along with 6 garlic cloves until the potatoes are tender. Mash potatoes and garlic with a potato masher along with 1/2 cup Greek yogurt and 1/4 cup olive oil. Season with salt and pepper.

Middle Eastern Pepper Dip:

In a food processor, combine 1 cup roasted red peppers (fresh or jarred, rinsed and drained) with 1/4 cup walnuts, 1 tablespoon balsamic vinegar, 2 teaspoons honey, 2 garlic cloves, 3/4 cup fresh breadcrumbs, 1 teaspoon ground cumin, and 1/4 teaspoon cayenne. Pulse until well combined, then add enough olive oil to make a smooth mixture.

Bean Dips:

Smoky Red Bean Dip: In a food processor, pulse one 15-ounce can of red beans, 2 teaspoons smoked paprika, and 1 tablespoon olive oil. Optional: Stir in 2 slices cooked bacon, crumbled .

White Bean, Sage and Garlic Dip:

Puree a 15-ounce can of white beans (such as Great Northern or cannellini) with 2 cloves garlic, 1/2 teaspoon rubbed sage, 1 tablespoon olive oil, and 1 tablespoon lemon juice. Season with salt.

Chickpea Dip with Toasted Sesame Oil and Yogurt:

In a food processor, puree one 15-ounce can of chickpeas (or 1 1/2 cups) with 1 tablespoon toasted sesame oil, 1/4 cup of plain yogurt, 2 teaspoons lemon juice, and 1 teaspoon ground coriander; season with salt.

Black Bean and Chile Dip:

In a small bowl, mash together one 15-ounce can, rinsed and drained black beans, 2 tablespoons tomato paste, 2 tablespoons olive oil, and 2 teaspoons mild chile powder. Season with salt.

Edamame Dip:

Cook 1 cup frozen shelled edamame in boiling salted water until tender; drain. Place in food processor along with 2 tablespoons olive oil, 2 cloves peeled garlic, and 1/4 cup fresh basil and puree until smooth.

Creamy DipsCaesar Dip:

Combine 1 cup sour cream with 1/3 cup grated Parmesan, 2 minced garlic cloves, 3 mashed anchovies, and 1/2 teaspoon grated lemon zest.

Buffalo Blue Cheese Dip:

Combine 1 cup sour cream with 2 tablespoons mayonnaise, 3/4 cup crumbled blue cheese, cayenne and salt to taste.

Yogurt-Dill Dip:

Stir together 1 cup plain Greek yogurt, 1 small red onion, minced, and 1/4 cup snipped fresh dill. Add 1 tablespoon olive oil and season with salt.

Cream Cheese and Smoked Salmon Dip:

In a food processor, combine 1 bar (8 ounces) cream cheese, 2 ounces of smoked salmon, a little lemon zest and lemon juice and puree until smooth. Remove from processor and stir in 2 teaspoons rinsed and drained nonpareil capers, or finely chopped large capers.

Minted Whipped Feta:

In a food processor, combine 1/2 pound of drained feta cheese, 1/2 teaspoon oregano, 2 tablespoons lemon juice, and 3 tablespoons of olive oil and puree until smooth. Stir in 1/4 cup chopped fresh mint.

Apricot-Mustard Dip:

Mash one 8-ounce bar of cream cheese with 1/3 cup apricot all-fruit jam, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice.

Chutney, Pistachio and Cream Cheese Dip:

Combine 8 ounces of soft goat cheese with 3 to 4 tablespoons of chopped jarred mango chutney, and 1/4 cup chopped pistachios. Season with curry powder if you'd like.

Sweet DipsOrange-Ricotta Dip with Chocolate Chips:

In a food processor, whirl one 15-ounce container of ricotta cheese with 3 tablespoons sugar until very smooth. Remove and stir in 1/3 cup mini chocolate chips and 1 teaspoon grated orange zest.

Chocolate Ganache Dip:

Heat 1/2 cup of cream along with 1 tablespoon sugar until sugar has melted. Add 6 ounces chopped chocolate or chocolate chips, remove from heat and cover for 5 minutes. Stir until smooth and creamy. Serve with chunks of pound cake or thick slices of banana.

Toasted Coconut and Nut Dip:

Fold 1/4 cup of coconut milk, 1/2 cup toasted coconut, and 3 tablespoons coarsely chopped peanuts into 2 cups of marshmallow fluff.

Other Dip IdeasOlive and Rosemary Tapenade:

In a food processor, combine 1 cup pitted mixed olives, 2 tablespoons olive oil, 1 teaspoon dried crumbled rosemary, and 1 teaspoon grated lemon zest. If you like, add 2 anchovies and pulse until all is finely chopped.

Satay dip:

Combine peanut butter with a little rice vinegar, some minced garlic, a little honey, toasted sesame oil, and if you like, chopped cilantro.

Jamaican Jerk Dip:

Whisk together 1/3 cup honey, 1 tablespoon lime juice, 2 thinly sliced scallions, 2 teaspoons Jamaican jerk seasoning, 1/2 teaspoon dried thyme, and 1/4 to 1/2 teaspoon crushed red pepper flakes.

Miso Dip:

Whisk together 1/2 cup white miso, 1/2 cup rice vinegar, 3 tablespoons honey, 3 tablespoons vegetable oil, 1 tablespoon toasted sesame oil, and 3 tablespoons finely grated ginger.

Oyster Sauce Dip:

Combine 1/2 cup Asian oyster sauce with 2 tablespoons lime juice, 1 tablespoon honey, and 1 scallion thinly sliced.

Herbed Tofu Dip:

In a food processor, combine 14 ounces of soft silken tofu, 2 tablespoons lemon juice, 1/4 cup basil leaves, 3 tablespoons parsley leaves, and 1 tablespoon olive oil. Season with salt.

(from another board)