5-Ingredient Dips For Lunch, Dinner, and Anytime in Between

These particular dips are made with just five ingredients each (not including oil, salt, and pepper), and are easy enough for absolutely anyone to make. There’s something here for everyone, from a warm, creamy spinach dip to a salsa-like shrimp dip. Get ready to dig in.

The broth: Each recipe calls for either a half carton or full carton of broth. If you have extra, put it to use in these cozy chicken casseroles and one-pot pastas. 

The method: To account for the high water content of broth, each of these dips employs a thickener to make them scoop-able. These range from cream cheese to cornstarch to sour cream, and are all easy to incorporate.

Pantry staples: Olive oil, salt, and pepper are not included in the five-ingredient recipe count. 

Bring 1 (32-ounce) box vegetable or chicken broth and 2 (10-ounce) cans diced tomatoes with green chiles (such as Ro-Tel) to a boil in a large pot over medium-high heat. Reduce heat to maintain a simmer and cook until the tomatoes have softened and liquid has almost evaporated, 30 to 40 minutes. Stir 1/4 cup water and 1 tablespoon cornstarch together in a small bowl until cornstarch is dissolved. Add cornstarch mixture and 1 pound peeled, cleaned, raw large shrimp (cut into bite-sized pieces) to the tomato mixture and cook until shrimp are just cooked through, about 5 minutes. Transfer mixture to an 8×8-inch baking dish. Crumble 2 ounces feta cheese on top and broil until feta is browned, 5 to 7 minutes.

Heat oven to 400ºF. Heat 2 tablespoons olive oil in large saucepan over medium-high heat until shimmering. Add 10 ounces chopped fresh spinach and cook until wilted and the moisture it releases is evaporated. Add 2 cups vegetable broth, 8 ounces cream cheese, 1 1/2 tablespoons Dijon mustard, and 6 ounces shredded cheddar cheese (about 1 1/2 cups). Stir to combine and melt the cheeses; season to taste with kosher salt. Transfer to a 9×13-inch baking dish; sprinkle with 2 ounces shredded cheddar cheese (about 1/2 cup). Bake until cheese browns, 20 to 25 minutes. Let cool 10 to 15 minutes before serving.

Place 3 pounds thinly-sliced yellow onions, 1 (32-ounce) box vegetable or chicken broth, and 1 bunch fresh parsley tied up with string in a large pot and cook over high heat until the broth is nearly evaporated, 15 to 20 minutes. Remove and discard parsley. Add 2 tablespoons granulated sugar and cook until onions are golden-brown, 5 to 10 minutes. Transfer to a bowl and stir in 1 (16-ounce) container sour cream.

Get the recipe: Caramelized Onion Dip

Place 1 (32-ounce) box vegetable or chicken broth and 1 peeled and cubed butternut squash in a large pot over medium-high heat and cook until liquid is nearly evaporated and squash is very tender and breaks apart easily, about 30 minutes. Use a spoon to crush any larger squash pieces. Remove from heat and stir in 2 tablespoons tahini, the juice from 1 lemon, and the leaves from 1 bunch cilantro. Taste and season with kosher salt and black pepper as needed.

Melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Add 6 tablespoons all-purpose flour and cook, stirring constantly, until a smooth paste forms, 1 to 2 minutes. Remove from heat. Place 1 pound chopped white or brown mushrooms and  1 1/2 cups vegetable or chicken broth in a large skillet and cook on high heat until the mushrooms have softened but still hold their shape, and almost all liquid is evaporated. Add 1/2 cup more broth. Once boiling, stir in the flour paste and cook until thick enough to coat the back of a spoon. Remove from heat and let cool 15 minutes. Add 8 ounces sour cream (about 1 cup) and stir to combine. Taste and season with kosher salt and black pepper as needed.

Get the recipe: Creamy Mushroom Dip

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.