Sounds good. Maybe I'll add some chopped pimentos for a little red/green holiday action!

That sounds good. Just remember to use the brine from the olives,not the olives. (Although we've made it with the green olives chopped up in it too,it was good,but not "our" dip)

I am making this beet dip

for Thanksgiving although considered smoked trout dip, smoked salmon dip and caramelized onion dip. But the hostess loves beets.

Dips...blue cheese dip of course Shout if you want the recipe I use, Hummus, Crab dip ( can of crab meat, 8 oz sour cream and 3 oz cream cheese...1 tsp worchestershire,1/2 tsp horseradish, 1/4 tsp cayenne) and the same base with a can of tiny shrimp or drained clams.
Curry dip, mostly for veggies, hot artichoke dip. dried beef dip...baba ganoush...taramosalata...
I have more I am sure....

So, dips are two things--purees and carriers. Sour cream, cream cheese, whipped cheese (hard cheeses made into paste (like cheese ball) by blending with thinning liquids like milk or booze), mashed potatoes, peanut butter (thinned), sesame paste (techina) (ditto on thinned), or any other nut or seed paste, bean paste (i.e., squished beans with some fat and flavoring), and meat patés are all carriers. The fat content holds flavor and the protein acts as glue. :)

Vegetable/fruit purees on their own tend to be more liquidy or saucy and are better for dipping vegetables than crispy chips, guacamole being the exception.

You can combine a puree with a carrier, however, and make something like a tomato dip with tomato puree and cream cheese, herbs and spices.

You can also just chop up any foods that taste good together and stir them into a carrier for lumpy, or blend them. So, you could mince cooked turkey, cranberries, and root vegetables, add some seasoning, sage and thyme, and stir into roasted sweet potato puree for Thanksgiving dip. :)

For something sweet, you can finely chop some nuts and dried fruit, and mix with yoghurt or leban and cashew butter, and hot curry powder (or whatever spices you prefer) and have a "curry" dip. Even better, crumble in some dried curry leaves.

If it tastes good together big, it'll taste good together dippified. :)

What are your usual dips? and what do you mean by 'chip'... potato chip?

I'll have to try that, Amylou, sounds good.

There are two scenarios here. One is dinner at the home of a woman who is a warm lovely hostess, and a terrible cook. I've heard her own family joke that she slaughters everything in the kitchen, and they usually plan to stop for a burger on the way home. Very down home, overcooked, simple food that is barely edible. But hey, everyone loves her and the company is good. The dip she requested must be good, nothing exotic like the beets or god forbid spicy, and at least meet my personal standards of edible. I know someone else will bring a crudite platter, probably from the grocery store.

The other scenario is a party for wonderful volunteers that I am part of, but it is folded into a much larger group of people I don't know and never interact with. In other words, I don't care too much. Must be easy and meet my personal standards of good. Other contributions will be at the level of tubs of hummus or grocery store guac.

Yes, chips of any kind, corn, potato, pita, nothing exotic. No kale chips.

This is the dark side of the holidays and asking, "Can I bring something?"

Not new. But do you need "new" for these people. It's a delicious dip. Onion Dip

Lipton onion soup mix and Daisy light sour cream. Ruffles potato chips. Carrot sticks, celery sticks, English cucumber. Good to go. Get fancy and garnish with parsley...

I love cream cheese mixed with corn relish. I can eat that stuff all by itself :-)

This one is good .

A tub of creme fraiche- you can choose the fat content. Add to taste :

Creamed horseradish,

Garlic, crushed

Salt and pepper

I want new for me, something new to try and something that I'd like to eat. My theory all all such parties is to assume that everything else will be inedible except what I bring. ;-)

How about this one?

Cheddar Guinness Dip

Makes about 2 cups

8 ounces cream cheese, softened
2 1/2 cups shredded sharp cheddar cheese
1 teaspoon Dijon mustard
2 tablespoons half & half
sprinkle of kosher salt
1/4 cup Guinness draft beer
2 scallions, chopped
2 tablespoons chopped fresh parsley {plus, more for garnish}
dash of hot sauce {sriracha, or tabasco}, or to taste

Combine the cream cheese, shredded cheddar, mustard and half & half in the bowl of a food processor. Sprinkle in a pinch of kosher salt & pulse until combined. Pour in the beer & blend until smooth. Add in the scallions, parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.
Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers. I recommend some rosemary flatbreads, or Wheat Thins.

http://www.theparsleythief.com/2011/03/cheddar-guinness-dip.html

sushipup, I asked because there is a clam dip that my friend used to make for dipping potato chips at parties. It seemed like such a weird idea, but I remember it being really good!!!

Clam Dip Cocktail

1 can minced clams, drained (like the size of a tuna can)

1/2 bottle Hunt's Chili Sauce

Dash tabasco sauce

1 tbs horseradish

ETA: have you considered skipping the 'chips' and going with a rye bread filled w/ a sour cream & dill type dip? or a chipped beef type dip? My friend made those too, and they were always a hit.

You can't go wrong with wavy potato chips and something creamy like those already mentioned. Do a search for one classic with little canned or bay shrimp and cream cheese, maybe cocktail sauce, if I recall. I think it was Ina Garten who had a roasted onion dip that's really good if you want to get fancy.

Thanks for the reminder that I have dried beef to use pm50!

Martha I strongly encourage you to do so. It will change your life. ;)

https://showmetheyummy.com/cream-cheese-salsa-dip/ 

Maybe salsa, tomatillo salsa, white bean dip, homemade French onion dip.

Avocado Mango Salsa

combine 2 chopped mangoes, one chopped avocado, 3 tablespoons minced red onion, a chopped tomato and some salt. Serve with tortilla chips. It's amazing!

I make a simple garlic/dill dip that is very popular with my guests. I'm not sure whether I have written down the proportions, but I generally start with three garlic cloves that I mash in a mortar and pestle with enough Kosher salt to dissolve the garlic into a paste. Then I add freshly ground black pepper and mash that together and transfer the paste to a bowl. To that I add minced dill, Meyer lemon juice, and than sour cream/mayo until it is the correct intensity. It ends up with a flavor that is similar to Ranch dressing. Sometimes I add a bit of minced parsley leaves to it.

[Originally I read the title to this thread as "cold room" temporary dips, thinking it was about temporary dips in temperature in a cold room.]

I can tell that my silly examples of how to invent a dip were not what you were looking for.

How about a simple roasted red pepper dip? Seed and halve red bell peppers. Rub with a little oil and place skin side up on a parchment lined sheet. Roast for about half an hour, until the peppers are soft and the edges are getting charred. If you have a Vita-Mix or similar, just throw them in. If not, you might want to put them in a paper bag to sweat, and remove the skins. Puree with a little S&P and EVOO. Go easy on the EVOO.

Or how about a cucumber/yoghut dip on the lines of tzatziki or raita?

Baba ganouj to go with the hummmus?

Here's a recipe for Brazilian tartar sauce (that I had in Rio) that might work:

Molho Tártaro

1/3 cup minced pickled carrot (can substitute grated fresh carrot)
3-6 pimento stuffed olives, chopped
1 tbsp capers, chopped (optional)
1/3 cup minced onion
1 tbsp Dijon mustard
juice of one lime
1 cup mayonnaise

Mix all ingredients together and store in the refrigerator to chill.
Adjust flavors to taste. You can substitute sour cream for some or all of the mayonnaise to make it more like a dip. I think you could also make it with cream cheese.

amylou, that is the cheese spread I make every holiday for my son in law, Dave, he loves the stuff, but I usually add finely chopped dried beef or beef from those little plastic envelopes, here it's Buddig. I think adming pimentos would make it look very "red and green holiday festive"!

A favorite here is pimento cheese, there's never any left and the above SIL likes it nearly as well as the cream cheese recipe of amylou's.

I also make a quick "southwestern" dip with a jar of salsa, a can of drained southwestern style corn and a can of rinsed black beans. Mix it up and you have dip, my girls love it. Ashley likes to add sour cream and it's fast and easy. Of course mine has my homecanned salsa and Readinglady's Southwestern Corn Relish, but the ingredients could easily be purchased at the grocery store.

There's that "7 layer dip" with the refried beans, cheese, tomatoes/etc, and there's this cold chili cheese dip. If I don't have yogurt, I use a cup of sour cream in place of the yogurt/mayo combination and it's still good, and it's easy to double or triple if you need a lot.

Chili Cheese Dip

2/3 cup plain Greek yogurt

1/3 cup mayonnaise

1/3 cup finely chopped green bell pepper

1/3 cup canned diced tomatoes, well drained

1 (4 oz.) can diced green chilies, well drained

3/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/3 cup grated cheddar cheese

2 tablespoons finely chopped green onion

Vegetables and tortilla chips, for serving

Mix all ingredients together in a medium bowl until well combined.
Serve with tortilla chips and raw vegetables for dipping.

I always liked chips, dips, veggies and munchies better than the meal at most events anyway!

Annie

It's not a dip, but my go-to hors d'oeuvres is cream cheese with either red or green pepper jelly on top. Sometimes, I use a bit of both - nice at Christmas. Just put one color at one end, the other at the opposite end. Serve with Triscuits. There is NEVER a morsel left! I prefer Braswell's pepper jelly - Kroger has it locally.

Thanks for some wonderful ideas. I think that I've been overloaded, and while I want to try some new things, my imagination is played out at the moment.

Smashed avocado with some Chi-Chi's salsa stirred into it is my favorite dip. Heck, I can make it a meal. Often have it for lunch.