Sundried Tomato Dip - © 2023 - Food and Wine

Different, Daring, Delightful Thanksgiving Dips

Just thought I’d drop a few (hopefully) fresh ideas your way, to spice up your Thanksgiving menu. I love to try new forms and flavours now and then to keep my Festive Feasts fresh and interesting. Here are a few of my recent discoveries…

Baked Brie - © Recipe Tin EatsBaked Brie Dip: The easiest, and maybe the best dip in creation!

No, I mean really different

C’mon folks! I hear you saying, “Here we go with another resurrection of the Cheese Ball. Another ‘Six new ways to use French’s Dried Onion Crisps’. And a rehash of the ‘Everything’s better with Cheese Sauce’ mantra.” Nothing could be further from the truth.

Okay… I’ll admit I’ve got a cheese dip in there. But it’s genuinely different. And I make no apologies!

My current faves

Although I am solidly in the camp that says you shouldn’t fill up your guests with ‘starters’ before a Festive Feast, I do believe you need to give them something to nibble on while you’re putting the finishing touches on dinner.

I like to offer a bowl of Naan ”Dippers’ – small Naans I get from my go-to bakery counter with a few carefully selected dips. The little Naans are about 3.5 cm wide and 5 or 6 cm long. And they’re perfect for scooping a generous lick of creamy, savoury dip without getting your hands sticky. I cut then in half lengthwise to form perfect little ‘spoons’.

Of course, you can cut appropriate-sized pieces from large, standard Naans. But that’s not as much fun as the little guys! And feel free to plate up whatever other dippers you like – as well, or instead.

And… Never forget, you can make up a quick tray of crudités. They go with with all of the following dips!

Sundried Tomato Dip

I’ll admit it: I’m in the throes of a love affair with sundried tomatoes. I’ve been trying them in all kinds of dishes. They’re like a little hit of tart, chewy sunshine! (See photo, top of page.)

My Sundried Tomato Dip could hardly be easier. Toss the following ingredients in a blender or food processor:

  • 8 oz. / 225 g Sundried Tomatoes in oil (drained but not wiped down)
  • 8 oz. / 225 g Cream Cheese (room temp; or whipped, right from the fridge)
  • 1 cup / 250 g Sour Cream
  • 1-2 cloves Garlic, peeled (optional)
  • Hot Sauce to taste (Tabasco, Sriracha or your fave. A little goes a long way!)
  • 1 tsp. Salt

Whizz it up to your desired consistency. That’s al there is to it. Just add the Hot Sauce in stages to ensure you don’t go over the top…

Garlic Artichoke Dip

Here’s one of my all-time faves. It’s an artichoke dip, yes. But it’s not a collaboration with spinach as so many such dips are. And it’s not baked or cooked. Easy peasy!

In  a blender, purée:

  • 4 oz. / 125 g Pickled Artichoke Hearts (Jarred, or from the Olive Bar at your fave deli or supermarket deli department.)


  • 8 oz. / 225 g Cream Cheese (room temp; or whipped, right from the fridge)
  • 1/3 cup / 85 g grated Parmesan or Romano cheese
  • 2 tsp of Lemon Juice (half of a lemon or 2 small squirts from a juice bottle)
  • 2-3 Garlic Cloves (peeled; or more to taste)
  • Salt and Pepper to taste

Whizz it all together to a small-chunk consistency. Taste for garlic and seasonings.

Baked Brie Dip

I love this! And it provides a welcome sweet contrast to the foregoing savoury dips. If you thought the Sundried Tomato and Artichoke Garlic dips were easy… Wait until you try this one!

You’ll need a small Brie wheel. (Camembert works just fine, too!) The kind you get at the deli or specialty cheese counter. It will probably weigh about 7 oz. / 200 g and cost anywhere from $5 to $8 depending on the brand and whether it’s imported or domestic. This is actually a great way to dress up an inexpensive domestic Brie. Baking it turns any Brie into something very special!

Just unwrap the cheese, and place it in the centre of an oven-safe dish deep enough to contain any melted cheese that tries to ‘run’ away. Microwave for 2 minutes. Or go classic and place in a preheated 350 F oven for 15 minutes.

Serve on the same plate you heated it on. (Be sure to warn your guests the plate is HOT!) Drizzle the top with liquid honey or maple syrup. Let some run own onto the plate to ensure that your guests get a taste of sweet with every bite of cheese.

This dip calls for something sturdier than the previous two. I suggest thin-sliced Crostini or your fave party crackers. I would opt for something like Triscuits or Wheat Thins. But it’s entirely up to you.

Tip: The Brie will start to firm up again after about 15 minutes. Just give it another few seconds in the microwave to regenerate that beautiful, creamy, ultimate cheese-pull consistency!

Hint: You’ll find this stuff disappears pretty quickly. You want want to have two little Brie wheels on hand so you can make more, if needed…

Make your beast Thanksgiving even better…

… With any or all of these scrumptious, easy dips!

~ Maggie J.