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.
Best dip recipes and party snacks for summer
Pea and smoked trout vol-au-vents with salmon roe
Bar Totti’s chicken wings with honey, lemon and rosemary
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Pugliese broad bean purée with boiled chicory (fave e cicoria)
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Carrot and chilli fritters with eggplant pickle and yoghurt
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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
(Credits: Mark Roper)Cutler & Co’s savoury doughnuts with sour cream and salmon roe
You’ll never be stumped again.
(Credits: Ben Dearnley)Potato gaufrettes with summer-vegetable tartare
Nakano Darling’s guide to making gyoza
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
Bar Rochford’s duck liver pâté with rhubarb compote and fennel salad
Taramasalata
(Credits: William Meppem)Jonathan Barthelmess’s taramasalata
Andrew McConnell’s spring crudités with house-made curd
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San Telmo’s beef and chorizo empanadas with chimichurri
(Credits: Chris Chen)San Telmo’s beef and chorizo empanadas with chimichurri
Crab, coconut and pomelo betel leaves
Jonathan Barthelmess’s tzatziki with fresh pita
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Pea and mint dip with labne and radishes
(Credits: Ben Dearnley)Pea and mint dip with labne and radishes
Shane Delia’s semolina crumpets with caviar and saffron egg mayonnaise
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 with pita bread
Prawn tostadas with corn relish and chipotle crème fraîche
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
(Credits: William Meppem)Spiced chicken wings with roast garlic and chipotle salsa
Fried chicken wings with coriander and green chilli
(Credits: Ben Dearnley)Fried chicken wings with coriander and green chilli
Gorgonzola croquettes and quince ketchup
Bar Rochford’s salt and vinegar potato galette with tomato spices
Crostini with smoked trout, dill crème fraîche and cucumber
Crab crostini by Leonardo’s Pizza Palace
Ben Dearnley
(Credits: Ben Dearnley)Toum with quick za’atar flatbread and haloumi
Roasted cauliflower and tahini dip with crudités and flatbread
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