Peppery watercress and creamy avocado give this all-purpose dip its spring-green color.
This mellow spread gets a hit of bright color and citrusy flavor from ground sumac.
Blue cheese dips are yummy, but they’re not always the prettiest things to serve. Here, roasted and grated golden beets add a burst of color and texture. Serve with your favorite crudités
Sweet, crunchy, creamy, and spicy, this colorful salsa is practically an appetizer on its own.
Not all salsas have to be savory. Try this sweet concoction as a topping for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.
Play up the Asian flavors in this spread by serving it with rice crackers or sliced daikon radishes.
Serve this colorful hummus with raw vegetables, such as carrot or celery sticks, red bell pepper, cucumber, or broccoli.
Everybody loves hot dips on a holiday buffet table, so this subtly flavored fondue is a guaranteed crowd-pleaser. Look for green, purple, and orange cauliflower varieties to add color to the dipper selection. To make ahead: Cook cauliflower in advance, combine cheese and flour, and measure out milk and hot sauce into a jam jar. Stash these prepped items in the fridge so all you need to do is warm and season the fondue just before guests arrive.
A riff on the classic alpine favorite, this lightened-up fondue draws inspiration from southern France.
Goat cheese and cream cheese melt seamlessly into a decadent fondue base with extra flavor from Swiss-style cheese.
A combination of dark and milk chocolates yields a particularly luscious fondue. Vary the recipe by using amaretto, Kahlúa, or another after-dinner liqueur instead of cherry-flavored Kirsch.
Blending waxy or boiling potatoes with an immersion blender gives them a stretchy, stringy texture that mimics cheese and adheres to fondue dippers. Recipe by Aurelia d’Andrea.