20 Party Dips and Appetizers: Hot Dips, Nachos and Baked Brie

Avocados mashed with a fork for a rustic texture, with lime, cilantro and a little sriracha. Pick ones that are ripe but still firm. And press the plastic wrap right onto the guacamole so it doesn’t turn brown.

A hot dip of cheeses, artichokes and spinach that you can make ahead. The broil at the end does it all: a golden crust and cheese that stretches when you dunk a crouton. Perfect for a Saturday night or the holidays.

A double-cream brie wrapped in puff pastry and baked golden, with pears pan-cooked in white beer, maple syrup and pecans. Seal the pastry well and put the folds on top so as little as possible leaks out.

Tortilla chips piled with dry-rubbed chicken cut into strips, cheese curds, corn, olives, bacon and tomato. A party on one big platter. Set it in the middle of the table and watch it disappear.

Mexican salsa with diced tomatoes, onion, bell pepper, cilantro, lime and cumin. Stir by hand before pulsing so every piece keeps its texture and the salsa stays chunky. It’s even better after a few hours in the fridge.

Cream cheese, pizza sauce, pepperoni and mozzarella in layers, baked until bubbling. A little oil rises to the top, which is normal and a good sign. The queen of holiday parties and game nights.

A smooth, silky hummus with tahini, lemon, garlic and cumin, all in the blender. Ice water poured in a thin stream makes it light. Buy the big jar of tahini, you’ll be going back for more.

A whole camembert covered in tarragon, oregano, thyme and chive butter, baked until the center turns molten. Serve it with bread croutons. Simple, and it always makes an impression.

Slowly caramelized onions folded into sour cream and mayo, with lemon zest and chives. Time in the fridge does the rest. With chips and raw veggies, it’s always the bowl that ends up empty.

A cheddar sauce made on the stovetop with evaporated milk and smoked paprika, poured over chips with soy-seasoned beef. A nacho that tastes like a Philly cheese steak sandwich, finished under the broiler.

Greek yogurt, well-squeezed cucumber, garlic, dill and fresh mint. The step that matters most is pressing the cucumber hard so no water is left behind. It’s even better the next day, so make it ahead.

Thick slabs of feta roasted with cherry tomatoes, garlic and thyme, drenched in olive oil. A turn under the broiler browns the cheese and the tomatoes. Mash it all together and devour it with a baguette.

A creamy feta dip with red peppers and artichoke hearts well browned in the pan. Take the time to color the vegetables, because that caramelization keeps the dip from tasting flat. Ideal for weekend entertaining.

A whole wheel of cheese split in half and loaded with crispy prosciutto, apple, a splash of beer and honey, baked until it runs. You dunk a crouton in it. The kind of dish that stops the conversation.

Pita bread brushed with olive oil, seasoned with Italian herbs and smoked paprika, baked until golden and crisp. Spread them in a single layer or they won’t crisp. With tzatziki or hummus, it’s the perfect team.

Onions cooked slowly in butter, crispy pancetta, beer and thyme, with gruyère and a second cheese melting together. The onions shouldn’t brown, so lower the heat if they do. The oven finishes the job.

Eggplant slices grilled on the barbecue, then blended with tahini, lemon and smoked paprika. Cut them thick enough so they don’t dry out on the grill. A smoky, creamy dip that makes a change from hummus.

My cheese and charcuterie board, with nothing to cook. Take everything out of the fridge well before serving, because cold food has no flavor. And build it as a snake, never a pile. That’s what separates an okay board from a beautiful one.

Tortilla chips, salsa and hot beef and kidney bean chili, poured mostly in the middle so the edges stay crunchy. Olives, mozzarella and cheddar broiled on top. Serve with more salsa and sour cream.

Feta, pistachios, fresh mint, garlic and olive oil, blended in the food processor. Use regular block feta, never the low-fat version, which makes a pasty dip. A Mediterranean appetizer that surprises people.