10 Warm Fall Party Dips

Every fall party needs a bubbling, scoopable centerpiece. These 10 warm fall party dips are made for gathering around — creamy spinach artichoke, Buffalo chicken, hot crab, pumpkin hummus served warm, and more. Keep the chips close and the oven warm.

Below you’ll find 10 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Hot Spinach Artichoke Dip

The classic creamy, cheesy dip with a golden bubbly top.

Ingredients

• 10 oz frozen spinach, thawed and squeezed
• 1 can (14 oz) artichoke hearts, chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayo
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 2 garlic cloves, minced

Instructions

1. Mix cream cheese, sour cream, mayo, and garlic.
2. Fold in spinach, artichokes, mozzarella, and parmesan.
3. Spread in a greased baking dish.
4. Bake at 375°F for 25 minutes until bubbly.
5. Broil 2 minutes to brown the top.
6. Serve with tortilla chips or bread.

2. Buffalo Chicken Dip

All the tangy heat of wings in a scoopable, cheesy dip.

Ingredients

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup buffalo hot sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar
• 1/4 cup crumbled blue cheese
• 2 green onions, sliced

Instructions

1. Mix cream cheese, hot sauce, and ranch until smooth.
2. Fold in chicken and cheddar.
3. Spread in a baking dish; top with blue cheese.
4. Bake at 350°F for 20–25 minutes.
5. Garnish with green onions.
6. Serve with celery and tortilla chips.

3. Hot Crab Dip

Lump crab folded into a rich, Old Bay-seasoned creamy dip.

Ingredients

• 1 lb lump crab meat
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 tbsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 1 cup shredded cheddar
• 1/4 cup chopped parsley
• 1 lemon, juiced

Instructions

1. Mix cream cheese, sour cream, Old Bay, Worcestershire, and lemon juice.
2. Gently fold in crab meat.
3. Spread in a baking dish; top with cheddar.
4. Bake at 375°F for 20–25 minutes until golden.
5. Sprinkle with parsley.
6. Serve with toasted baguette slices.

4. Warm Smoky Pumpkin Hummus

Silky pumpkin hummus with smoked paprika, served warm.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) chickpeas, drained
• 1/4 cup tahini
• 2 garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 3 tbsp olive oil
• pita chips, to serve

Instructions

1. Blend chickpeas, pumpkin, tahini, garlic, and spices.
2. Stream in olive oil while blending until smooth.
3. Warm in a saucepan over low heat.
4. Transfer to a bowl; drizzle with olive oil.
5. Dust with extra paprika.
6. Serve with warm pita chips.

5. Sausage Queso Fundido

Browned sausage and melty queso with a kick of green chiles.

Ingredients

• 1 lb ground sausage
• 8 oz cream cheese
• 1 can (10 oz) diced tomatoes with green chiles
• 1 cup shredded pepper jack
• 1/2 tsp garlic powder
• tortilla chips, to serve

Instructions

1. Brown the sausage; drain fat.
2. Add cream cheese and stir until melted.
3. Stir in tomatoes with chiles and garlic powder.
4. Add pepper jack; stir until smooth.
5. Keep warm in a small slow cooker.
6. Serve with tortilla chips.

6. Baked Pizza Dip

All the flavors of pizza — marinara, mozzarella, parmesan — in dip form.

Ingredients

• 1 can (15 oz) white beans, drained
• 4 oz cream cheese
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 1 tsp Italian seasoning
• 2 garlic cloves, minced
• 1 cup marinara sauce
• fresh basil, to garnish

Instructions

1. Mix cream cheese, beans, garlic, and Italian seasoning.
2. Spread in a pie dish; top with marinara.
3. Sprinkle with mozzarella and parmesan.
4. Bake at 375°F for 20–25 minutes.
5. Garnish with basil.
6. Serve with garlic bread.

7. Slow Cooker Taco Dip

Beefy, cheesy taco dip that stays warm in the slow cooker all party long.

Ingredients

• 1 lb ground beef
• 1 can (16 oz) refried beans
• 1 block (16 oz) Velveeta, cubed
• 1 can (10 oz) diced tomatoes with green chiles
• 1 tsp taco seasoning
• tortilla chips, to serve

Instructions

1. Brown the beef with taco seasoning; drain.
2. Add beef, beans, Velveeta, and tomatoes to a slow cooker.
3. Cook on LOW 2 hours, stirring once.
4. Stir until smooth and creamy.
5. Keep on WARM for serving.
6. Serve with tortilla chips.

8. Chicken Enchilada Dip

Cheesy enchilada flavors baked into a crowd-pleasing hot dip.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup enchilada sauce
• 4 oz cream cheese
• 1 cup shredded Monterey Jack
• 1/2 cup black olives, sliced
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro

Instructions

1. Mix chicken, enchilada sauce, and cream cheese.
2. Spread in a baking dish; top with Monterey Jack.
3. Bake at 375°F for 20 minutes.
4. Top with olives, onion, and cilantro.
5. Serve with tortilla chips.

9. Hot Artichoke Parmesan Dip

A four-ingredient wonder — rich, cheesy, and dangerously easy.

Ingredients

• 1 cup mayonnaise
• 1 cup shredded Swiss cheese
• 1 can (14 oz) artichoke hearts, chopped
• 1/2 cup grated parmesan
• 1 tsp garlic powder
• 1/2 tsp onion powder
• crackers, to serve

Instructions

1. Mix mayo, Swiss, parmesan, artichokes, and seasonings.
2. Spread in a small baking dish.
3. Bake at 350°F for 20–25 minutes until bubbly.
4. Let cool 5 minutes.
5. Serve with crackers or crostini.

10. Warm Black Bean & Corn Dip

Southwestern black beans and corn in a creamy, cheesy bake.

Ingredients

• 1 can (15 oz) black beans, drained
• 1 cup salsa
• 4 oz cream cheese
• 1 cup shredded cheddar
• 1 tsp cumin
• 1/2 cup frozen corn
• 1/4 cup chopped cilantro
• tortilla chips, to serve

Instructions

1. Simmer beans, salsa, and cumin 5 minutes.
2. Stir in cream cheese until melted.
3. Add corn and half the cheddar.
4. Transfer to a baking dish; top with remaining cheddar.
5. Bake at 375°F for 15 minutes.
6. Top with cilantro and serve.