Labor Day marks the unofficial end of summer, and there’s no better way to celebrate than gathering with friends, firing up the grill, and serving food that keeps everyone coming back for more. And what’s the ultimate party starter? Dips. From creamy classics to bold, unexpected flavors, the right lineup can turn any spread into something special—and we’ve tapped four incredible chefs to share their go-to recipes.
These chef-crafted dip recipes are crowd-pleasing, easy to make, and designed to impress. Whether you’re hosting a backyard barbecue, heading to the beach, or simply enjoying a long weekend with family, these dips are packed with flavor and guaranteed to elevate your Labor Day celebration.
Smoked Fish Dip
Peter Klein | Head Chef, Holiday on 7th (Austin, TX)
A creamy, smoky, bright dip made with trout, mascarpone, and capers.
What You’ll Need:
- 225 grams (8 ounces) smoked trout
- 140 grams (½ cup) mayo
- 43.5 grams (about 3 tablespoons) capers
- 25 grams (about 2 tablespoons) shallot
- 7.5 grams (about 1 tablespoon) fresh dill
- ½ lemon, zested
- 225 grams (8 ounces) mascarpone
- Lemon juice, to taste
- Salt, to taste
- Garnish: scallions, dill, everything bagel seasoning, trout roe, and lemon cheek coated in everything bagel seasoning
How to Assemble:
- Pick through smoked trout, removing skin and pinbones. Flake into a mixing bowl.
- In a food processor, combine trout, mayo, capers, shallot, and dill. Blend until finely chopped (or chop by hand).
- Transfer mixture to a stand mixer with paddle attachment. Add mascarpone and lemon juice; mix until smooth and fluffy. Taste and adjust seasoning.
- Garnish with scallions, dill, bagel seasoning, trout roe, and a lemon cheek coated in bagel seasoning.
Serve with: Fried saltines. Heat vegetable oil in a medium Stainless Clad Saucepan to 350F, fry store-bought saltines 2 minutes until golden, season lightly with cracked black pepper.
Burnt Onion and Leek Ranch
Eric Adjepong | Chef and Owner, Elmina (Washington, DC)
A tangy ranch with charred leeks, onions, and fresh dill—complex, creamy, and addictive.
What You’ll Need:
- ½ medium onion (about 50 grams)
- 3 leek tops (about 200 grams)
- 400 grams (about 1 ¾ cups) neutral oil, heated to 70C/158F
- 40 grams (about 3 tablespoons) egg yolks
- 20 grams (about 1 ½ tablespoons) white vinegar
- 20 grams (about 1 ½ tablespoons) Dijon mustard
- 5 grams (about 1 teaspoon) salt
- 20 grams (about 1 ½ tablespoons) lemon juice
- 125 grams (about ½ cup) white vinegar
- 150 grams (about ⅔ cup) sour cream
- 100 grams (about ½ cup) buttermilk
- 2.5 grams (about ½ teaspoon) garlic powder
- 1 gram (about ¼ teaspoon) MSG
- 1 gram (about ¼ teaspoon) salt
- Garnish: finely chopped dill
How to Assemble:
- Make the burnt leek & onion oil: Roughly chop leeks and onions. Char under a broiler or with a torch. Blend with warm oil until smooth; strain and cool.
- Make the mayo base: In a blender, combine egg yolks, Dijon, vinegar, lemon juice, and salt. Blend 45 seconds, then slowly stream in the leek oil until emulsified.
- Finish the ranch: In a bowl, fold the mayo into sour cream and buttermilk. Season with garlic powder, vinegar, dill, and salt.
- Garnish with chopped dill.
Serve with: Crispy okra fries, chips, pita bread, or pizza.
Turkish Hummus
Chris deJesus | Executive Chef, Butcher & Bee (Nashville, TN)
A silky, butter-enriched hummus that’s velvety smooth and deeply satisfying.
What You’ll Need:
- 350 grams (about 2 cups) chickpeas, soaked overnight
- 2.5 grams (about ½ teaspoon) baking soda
- 7.5 grams (about 1 ½ teaspoons) kosher salt
- 20 grams (about 4 teaspoons) roasted garlic
- 57.5 grams (about 4 tablespoons or half a stick) European unsalted butter
- 27.5 grams (about 2 Tablespoons) fresh lemon juice
- 71.5 grams (about ⅓ cup) filtered water, room temperature
- Garnish: smoked paprika, extra-virgin olive oil, red harissa, and fresh herbs
How to Assemble:
- In a Stainless Clad Stockpot or large Saucier, simmer soaked chickpeas with baking soda until very soft. Strain and keep warm.
- Melt butter in a Stainless Clad Butter Warmer or small Saucepan.
- While still warm, blend the chickpeas, lemon juice, salt, and roasted garlic on high until velvety smooth. Gradually add water, a little at a time, until you reach the desired consistency—it's easier to add more later than to fix an overly thin hummus.
- Stream in the melted butter and continue blending until fully incorporated.
- Taste for seasoning, adding more salt or lemon juice as needed.
- Garnish with smoked paprika, olive oil, red harissa, and fresh herbs.
Serve with: Toasted pita chips. Cut pita into triangles, toss with olive oil and salt, and bake at 375F for 8–10 minutes.
Miso Caramelized Onion Dip
Chef Sarah Thompson | Executive Chef, Casa Playa, Wynn and Encore Las Vegas (Las Vegas, NV)
A rich, savory dip layered with sweet caramelized onions, umami-packed miso, and vibrant crème fraîche.
What You’ll Need:
- 75 grams (about 5 ½ tablespoons) olive oil
- 300 grams (about 3 medium) white onions, sliced
- 7.5 grams (about 1 ½ teaspoons) kosher salt
- 25 grams (about 1 ½ tablespoons) garlic confit
- 37.5 grams (about 2 ½ tablespoons) white miso
- 25 grams (about 1 ½ tablespoons) chardonnay vinegar
- 150 grams (about ½ cup) Kewpie mayo
- 150 grams (about ⅔ cup) crème fraîche
- Garnish: chopped chives
How to Assemble:
- Slice onions about ⅛ inch thick so they retain texture as they cook down.
- In a Stainless Clad Rondeau over medium heat, sweat the onions until deeply caramelized, about 20–30 minutes. Stir often to prevent burning. Season with salt.
- Stir in the garlic confit, white miso, and chardonnay vinegar. Cook 2 minutes more, then remove from heat and let cool.
- In a food processor, pulse the onion mixture until just broken up (do not puree until smooth).
- Fold in the Kewpie mayo and crème fraîche. Adjust seasoning as needed.
- Garnish with chopped chives.
Serve with: Fries or potato chips
Ready to Cook?
Whether you’re hosting a backyard party or keeping it simple with a few friends, these dips are the perfect way to elevate your spread. Try one or make all four—each recipe is packed with bold flavors designed to impress.
