17+ Warm Thanksgiving Dips for a Cozy Start

Dips are excellent for getting everyone gathered around the table before the main meal. I like serving warm Thanksgiving dips when guests are settling in because they’re cozy, comforting, and easy to share. A bubbling dish of cheesy or creamy dip paired with something crunchy makes a tempting appetizer for grazing while dinner finishes cooking. Check out the recipes below for plenty of delicious options to serve at your Thanksgiving gathering.

1. Baked Feta and Cranberries Bring the Holiday Magic

Talk about a Thanksgiving showstopper! This baked feta with cranberries brings sweet, tangy, savory, and slightly spicy flavors together in one gorgeous appetizer. Fresh or frozen cranberries roast with honey, orange juice, orange zest, rosemary, chili flakes, and olive oil while a block of feta sits right in the middle. Use a microplane to zest the orange directly over the baking dish so none of that fragrant citrus goes to waste. Give the feta a quick broil at the end for golden edges, then mash it with the roasted cranberries and cream cheese for a scoopable dip. Serve with buttery crackers or toasted baguette slices.

Ingredients

For the cranberry base

• 1.5 cups cranberries, (fresh or frozen)
• 1/4 cup orange juice
• zest of 1/2 an orange
• 2 springs rosemary, (finely chopped)
• 3 tbsp honey, (divided)

For the feta and seasoning

• 7 oz full fat feta cheese
• 1 tbsp olive oil
• 1/8 tsp black pepper
• 1/4 tsp chili flakes

For the creamy dip option – 3 tbsp cream cheese

Instructions

1. Heat and prep – Preheat the oven to 400F. Lightly oil all sides of a 9×6″ baking dish.
2. Toss cranberries – In the dish, combine the cranberries, 2 tbsp honey, orange juice, orange zest, and half of the rosemary. Toss to coat.
3. Add the feta – Nestle the block of feta in the center of the cranberries. Drizzle with olive oil, coating all sides. Top with the remaining 1 tbsp honey and sprinkle on the black pepper, chili flakes, and the rest of the rosemary.
4. Bake and broil – Bake for 20 minutes. Before removing it from the oven, broil for 5 minutes to lightly brown the cheese.
5. Slice and serve – For a sliced feta cranberry option, drain any excess liquid from the cranberries, slice the feta, and serve as is with crackers of choice.
6. Make it creamy – For a creamy cranberry feta dip, after removing the feta and cranberries from the oven, mix in the cream cheese, gently mashing the feta and cranberries.

2. Creamy Spinach and Artichoke Dip for Thanksgiving

You really can’t go wrong with a bubbling spinach and artichoke dip at Thanksgiving. Cream cheese and mayonnaise give the base plenty of richness, while wilted spinach, chopped artichokes, garlic, mozzarella, Gruyère, and Parmesan bring all the savory goodness. Squeeze as much moisture as possible from the spinach before chopping it so the dip stays thick and creamy instead of watery. Mix everything right in a large bowl, then transfer it to a baking dish or oven-safe skillet and cover the top with the remaining cheese. Bake until hot and gooey, then grab those tortilla chips and dig in.

Ingredients

• 8 ounces softened cream cheese
• 4 tablespoons mayonnaise
• 1 minced garlic clove
• 8 ounces baby spinach, wilted, squeezed and chopped
• 8 ounces jarred artichoke hearts, drained and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 ounces shredded mozzarella cheese, divided
• 2 1/2 ounces shredded gruyere cheese, divided
• 2 ounces grated Parmesan cheese, divided

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, stir the cream cheese and mayonnaise until the cream cheese is broken up and smooth.
3. Add the spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper. Mix until evenly combined.
4. Spread into a 2 quart baking dish or 8-inch skillet and smooth the top. Top with the remaining cheese and bake for 15 minutes.

3. The Warm Pumpkin Dip that Goes Savory

If you’ve had your fill of pumpkin pies and other pumpkin desserts, try serving pumpkin as a dip instead. This baked pumpkin honey goat cheese dip turns pumpkin into a creamy, savory appetizer, pairing it with tangy goat cheese, crème fraîche, Parmesan, honey, and a hint of pumpkin spice. Use a food processor to blend everything until smooth, then bake until the dip is hot and bubbling with a golden top. A quick broil adds more color, but keep the oven light on and watch it closely. Serve warm with seeded crackers, toasted bread, or crisp apple slices for dipping.

Ingredients

• 1 cup goat cheese
• 1/3 cup creme fraiche
• 1/3 cup pumpkin puree
• 2 tbsp honey
• 1/4 cup parmesan cheese, grated
• 1 tsp salt
• 1/2 tsp pumpkin pie spice or cinnamon
• Honey, for drizzling on top

Instructions

1. Heat oven to 375°F.
2. In a food processor, combine goat cheese, creme fraiche, pumpkin puree, honey, parmesan, pumpkin pie spice or cinnamon, and salt. Pulse until smooth and creamy, then scrape into an oven-safe bowl or dish.
3. Bake 20 minutes. Broil 2–3 minutes, watching closely, until golden on top. Serve immediately.

4. The Ultimate Roasted Garlic Bread Dip

Garlic lovers, this one is for you! Three whole heads of garlic are roasted until soft, tender, and lightly sweet, then the roasted cloves are mixed with cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, fresh herbs, Italian seasoning, red pepper flakes, and lemon zest. The result is an ultra-creamy dip with plenty of rich garlic flavor. Roast the garlic ahead of time to save a step on Thanksgiving day, then transfer the mixture to a baking dish and bake until hot and bubbly. Serve it warm with toasted bread, crackers, or garlic thins for an especially cozy addition to the Thanksgiving table.

Related: 21+ Thanksgiving Salad Ideas That Balance a Rich Menu

5. Sweet Potato White Bean Dip with a Little Kick

Sweet potatoes aren’t just for casseroles and side dishes. Here, they become the base of a smooth dip alongside roasted garlic, white beans, fresh ginger, olive oil, and warm spices. A blender turns the roasted mixture into a creamy spread that’s easy to scoop and share. Top it with crispy fried sage, juicy pomegranate arils, olive oil, and a final sprinkle of spice for a festive finish. Add pita or toasted flatbread to the table, and you’ve got one of the warm Thanksgiving dips guests will be curious to try.

6. A Creamy Mushroom Dip with Golden Parmesan

If stuffed mushrooms are usually the first appetizer to disappear at your Thanksgiving table, skip the individual filling-and-stuffing routine and make this dip instead. Baby bella mushrooms cook directly in a cast-iron skillet with garlic and thyme until tender and fragrant, then get folded into a creamy mixture of softened cream cheese, Greek yogurt, and Parmesan. Keep the whole thing in that same skillet, top it with another layer of Parmesan, and let the broiler work its magic until the cheese turns browned and bubbly. Bring out toasted baguette slices, crackers, or crisp veggies and watch everyone happily dig in.

Ingredients

• 8 oz softened cream cheese
• 2 tbsp avocado oil
• 4 cloves of garlic, minced
• 1 tsp fresh thyme or 1/4 tsp dried thyme
• 8 oz baby bella mushrooms, stems removed, sliced
• 1/2 tsp salt
• 1/2 cup full fat Greek yogurt
• 1 cup shredded parmesan cheese, divided

Instructions

1. Set the cream cheese out to soften. Preheat the oven to 350F.
2. Prep the produce: remove the mushroom stems and slice the caps; mince the garlic.
3. In a cast iron skillet over medium-low heat, add the oil, garlic, and thyme. Cook until soft and fragrant, about 3 minutes.
4. Add the mushrooms and cook, tossing frequently, until slightly soft, about 7 minutes. Season with the salt, then remove from the heat and let the skillet cool slightly.
5. In a bowl, mix the softened cream cheese, Greek yogurt, and 1/2 cup parmesan. Stir this mixture into the cooked mushrooms in the skillet, then top with the remaining 1/2 cup parmesan.
6. Bake 15 minutes. Switch to broil and cook 5 minutes, or until the parmesan is browned and bubbling. Serve with toasted baguette, crackers, or veggies.

7. Cream Cheese Warm Crack Dip for Grazing This Thanksgiving

The name says “crack” for a reason. This dip combines cream cheese, sour cream, mayonnaise, cheddar, bacon, green onions, parsley, hot sauce, and savory seasonings for a rich, cheesy appetizer that’s seriously hard to stop eating. Mix everything in a wide bowl, spread it into a pie dish, and bake until hot, bubbling, and golden on top. Freshly grated cheddar melts more smoothly than pre-shredded cheese, so use a box grater for the best texture. Finish with extra scallions and crispy bacon, then serve right away with crackers, chips, or crunchy vegetables.

Ingredients

• 1 package (8 oz) cream cheese, softened at room temperature
• 16 oz sour cream
• 1 cup mayonnaise
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons hot sauce
• 5-8 bacon strips, cooked crisp and crumbled
• 1/4 cup green onions
• 1/4 cup parsley
• 2 cups cheddar cheese, grated fresh

Instructions

1. Heat oven – Preheat the oven to 375°F.
2. Mix the dip – In a wide bowl, mix the cream cheese, sour cream, mayonnaise, garlic powder, onion powder, hot sauce, bacon, green onions, parsley, and cheddar cheese, reserving half of the cheddar for topping.
3. Assemble – Spread the mixture in a pie dish or casserole. Sprinkle the reserved cheddar on top. You can also set aside a little extra cheddar to add after baking.
4. Bake – Bake at 375°F for 20 to 25 minutes, until the cheese is melted and bubbly. Remove from the oven.
5. Garnish and serve – Garnish with a little more cheddar cheese and green onions. Serve hot with crackers, vegetables, or chips.

8. Baked Brie with All the Best Holiday Flavors

Need an appetizer that looks impressive without making you work for it? This baked Brie is the one. The recipe takes a whole wheel of Brie and surrounds it with a glossy cranberry topping, then adds maple syrup, orange zest, and fresh herbs for a festive sweet-tart finish. Let the Brie sit at room temperature for a bit before baking, so the center melts more evenly. A small baking dish keeps the cranberry mixture close to the cheese, which means every scoop gets plenty of that delicious topping. This warm dip pairs perfectly with sliced sourdough, seeded crackers, and toasted baguette.

9. The Brussels Sprouts Dip for Veggie Lovers

Here’s a fun way to get Brussels sprouts skeptics reaching for another scoop! Roasting the sprouts first gives them those caramelized, crispy edges that add loads of flavor to the creamy mixture of Greek yogurt, cream cheese, mozzarella, Parmesan, garlic, lemon zest, and red pepper flakes. For the best browning, spread the sliced sprouts across two sheet pans instead of crowding them onto one. Save a handful for the topping, then bake the assembled dip until the edges bubble and turn golden. With crackers, chips, and crunchy vegetables lined up beside it, this is one of those warm Thanksgiving dips that feels hearty enough to steal the spotlight from the other appetizers.

Ingredients

• 1 1/2 tbsp olive oil, plus more for pan
• 1 pound brussels sprouts, stem end trimmed and sliced
• Kosher salt
• 1/2 tsp crushed red pepper, plus a pinch for roasting
• 1.5 oz parmesan cheese, grated on small holes, divided
• 4 oz whole milk mozzarella cheese, grated on large holes
• zest of one lemon
• 1 garlic clove, grated
• 8 oz full fat greek yogurt
• 8 oz full fat whipped cream cheese or full fat regular cream cheese

Instructions

1. Heat oven and pan – Preheat the oven to 425°F. Grease a 9×9-inch baking dish with olive oil.
2. Roast the sprouts – Toss the sliced brussels sprouts with 1 1/2 tbsp olive oil, a pinch of salt, and a pinch of crushed red pepper. Spread on two sheet pans. Roast about 10 minutes, then rotate the pans (top to bottom) and stir any pieces browning on the bottom. Roast about 5 minutes more, until nicely caramelized.
3. Grate the cheeses – While the sprouts roast, grate the parmesan on the small holes of a box grater and the mozzarella on the large holes.
4. Make the dip base – In a large bowl, stir together the greek yogurt and cream cheese. Add the lemon zest, grated garlic, half of the parmesan, all of the mozzarella, a pinch of salt, and the crushed red pepper. Mix until evenly combined.
5. Add sprouts – Set aside one handful of roasted sprouts. Fold the remaining sprouts into the dip mixture until evenly distributed.
6. Assemble and bake – Spread the mixture in the prepared baking dish, pressing into the corners. Top with the reserved sprouts and remaining parmesan. Bake 18–22 minutes, until the center starts to bubble and the edges are golden brown.

10. A Spicy Crab Dip with Plenty of Cheesy Goodness

Bring out this crab dip when you want the Thanksgiving appetizer table to feel a little more indulgent. Two blocks of cream cheese create a rich, creamy base, while lump crab meat, cheddar, Parmesan, green onions, garlic, Dijon, Worcestershire sauce, lemon juice, and spicy mayonnaise bring plenty of savory flavor and a little heat. For the best texture, fold in the lump crab gently at the end so the pieces stay intact instead of breaking apart. Bake until hot and bubbly, then serve with sturdy crackers or toasted bread. Finish with extra green onion for a fresh pop of color.

Ingredients

• 2 blocks (8 oz each) cream cheese, softened
• 1/2 cup Truff mayo
• 1 tbsp. dijon mustard
• 2 tsp. Worcestershire sauce
• 1 tbsp. Truff hot sauce
• Juice of 1/2 lemon
• 2 cloves garlic, minced
• 1 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cups shredded cheddar, divided
• 1/2 cup freshly grated Parmesan, divided
• 1 lb. lump crab meat
• 2 green onions, thinly sliced, plus more for garnish

Instructions

1. Heat the oven – Preheat the oven to 375°F. Grease an oven-safe baking dish.
2. Make the base – In a large bowl, beat the cream cheese until smooth. Mix in the Truff mayo, dijon, Worcestershire, Truff hot sauce, lemon juice, garlic, paprika, a pinch of salt, and a few grinds of black pepper until well combined.
3. Add cheese and crab – Stir in half of the cheddar and half of the Parmesan. Gently fold in the lump crab meat and the 2 sliced green onions.
4. Assemble – Spread the mixture into the prepared dish. Top with the remaining cheddar and Parmesan.
5. Bake and finish – Bake at 375°F until the dip is hot and bubbling at the edges and the top is melted and lightly browned. Garnish with more sliced green onions and serve hot.

11. The Caramelized Onion Dip Everyone Will Crowd Around

Thanksgiving appetizers don’t get much more crowd-pleasing than bacon, caramelized onions, and melted cheese. The onions and shallots cook slowly with thick-cut bacon until deeply golden, then get a flavor boost from garlic, thyme, balsamic vinegar, and brown sugar. Cream cheese, sour cream, mayonnaise, cheddar, and mozzarella turn the mixture into a rich, scoopable dip. Transfer everything to a baking dish and let the oven work its magic until the dip is hot and bubbling. Finish with crispy fried onions, and put out plenty of crackers or toasted bread because this one tends to disappear before dinner even begins.

Related: 17+ No-Cook Thanksgiving Appetizers for Effortless Hosting

12. This White Chicken Chili Dip is Seriously Scoopable

Think of this as your favorite white chicken chili transformed into an irresistibly scoopable dip. Poblano peppers, onion, garlic, cumin, smoked paprika, and chili powder create a flavorful base, while cream cheese, sour cream, fresh corn, white beans, salsa verde, and shredded chicken make it rich and hearty. A generous layer of cheddar and pepper Jack melts over the top, adding plenty of gooey, cheesy goodness. An oven-safe skillet keeps things easy since you can sauté, mix, bake, and serve everything in the same pan. Finish with cilantro, green onions, avocado, and a squeeze of lime, then set out plenty of tortilla chips for dipping.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 poblano peppers, seeded and chopped
• 4 cloves garlic, chopped
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• kosher salt and black pepper
• 8 ounces cream cheese, at room temperature
• 1 cup sour cream
• 1/2 cup salsa verde
• 3 cups fresh corn
• 1 can white beans, drained
• 1-2 cups cooked shredded chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded pepper jack
• 1/2 cup chopped cilantro, green onions, avocado, and lime, for serving

Instructions

1. Preheat and sauté – Heat the oven to 400°F. Warm the olive oil in an oven-safe skillet over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, chili powder, cumin, smoked paprika, and a pinch each of salt and pepper; cook 5 minutes more, until very fragrant.
2. Mix and top – Take the skillet off the heat. Mix in the cream cheese, sour cream, corn, beans, salsa verde, and chicken until combined. Scatter the cheddar and pepper jack over the top.
3. Bake – Bake 15–20 minutes, until the cheese melts and bubbles.
4. Finish and serve – Top as desired with yogurt or sour cream, cilantro, green onions, jalapeño, avocado, and lime. Serve with tortilla chips.

13. Butternut Squash and Ricotta Make One Cozy Dip

This dip turns roasted squash and spiced sage butter into a seriously cozy appetizer. First, roast the squash and whole garlic cloves until the edges caramelize and the squash becomes tender enough to blend. Meanwhile, whip the ricotta in a food processor with a little cream before adding Parmesan and the roasted squash. Once warmed through, spoon nutty brown butter, crisp sage leaves, smoked paprika, cumin, and cinnamon right over the top. Finish with jewel-like pomegranate arils for a pop of color and freshness. Put out plenty of crackers because that spiced sage butter deserves to be scooped up with every bite.

Ingredients

For the dip

• 3 cups peeled and cubed butternut squash
• 3 garlic cloves, peeled and left whole
• 1 tablespoon olive oil
• Salt and pepper
• 1 (15-oz) container whole milk ricotta
• 3 tablespoons heavy cream
• 1/2 cup grated parmesan cheese
• Pomegranate arils, for serving
• Crackers, for serving

For the spiced sage butter

• 1/2 stick unsalted butter
• 1/2 cup fresh sage leaves
• Pinch of smoked paprika
• Pinch of cumin
• Pinch of cinnamon
• Salt and pepper

Instructions

1. Roast the squash – Heat the oven to 425°F. Line a baking sheet with parchment. Spread the squash and whole garlic on the sheet, drizzle with olive oil, season with salt and pepper, and toss. Roast 20 minutes, until very tender and caramelized in spots. Lower the oven to 375°F.
2. Whip the ricotta – In a food processor, pulse the ricotta and heavy cream until smooth and fluffy. Add the parmesan and pulse again.
3. Blend in squash – Add the roasted squash and garlic to the processor and run until the mixture is smooth, creamy, and fluffy.
4. Warm the dip – Transfer to an 8 x 8-inch baking dish and bake at 375°F for 10 minutes, or until warmed through.
5. Make spiced sage butter – In a light-colored skillet or saucepan, melt the butter over medium heat. Reduce heat to low and cook, swirling the pan almost constantly, until it starts to turn golden brown. Add the sage, smoked paprika, cumin, cinnamon, and salt and pepper; continue swirling until the sage is crisp and the butter is deep golden brown. Remove from heat.
6. Finish and serve – Drizzle the spiced sage butter over the warm dip. Garnish with pomegranate arils and the crispy sage leaves. Serve warm with crackers or other desired dippers.

14. A Creamy Baked Ricotta Dip with Lemon and Herbs

Need a break from all the ultra-cheesy dips? This baked ricotta number brings a lighter, fluffy texture while still delivering plenty of creamy goodness. Ricotta and Parmesan form the base, with olive oil, lemon zest, fresh thyme, parsley, and red pepper flakes adding brightness and a gentle kick. Mix everything until smooth, then spread it into a small baking dish or skillet so you get plenty of golden surface area. A quick blast under the broiler gives the top an extra bit of color, but watch closely because that last minute moves fast. Serve it warm with crisp crostini.

Ingredients

• 2 cups whole milk ricotta
• 1 large egg, room temperature
• 1 cup grated parmesan
• 2 tablespoons extra virgin olive oil
• Zest of 1 lemon
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh parsley
• 1-2 pinches red pepper flakes

Instructions

1. Preheat the oven to 375°F. Spray a small baking dish or skillet with pan spray.
2. In a large bowl, stir together the ricotta, egg, parmesan, olive oil, lemon zest, thyme, parsley, and red pepper flakes until fully combined.
3. Transfer to the prepared dish and bake 15–20 minutes, until the top is lightly browned. For more color, broil on high for about 1 minute. Serve immediately.

15. A Baked Camembert Made for Holiday Entertaining

There’s something extra indulgent about putting a whole wheel of Camembert on the Thanksgiving table and letting everyone dig into the gooey center. Sweet figs, salty prosciutto, crunchy pistachios, golden baguette slices, and a generous drizzle of honey round out the dish. Use a small paring knife to score the top of the cheese before baking, which helps the heat reach the center and encourages it to melt evenly. Everything roasts together until the Camembert is gooey and the baguette slices are crisp, so the same dish gives you both the dip and something to scoop it up with. Finish with fresh parsley and serve while the cheese is still warm and melty.

Ingredients

• 2 Camembert cheese, scored
• 3 figs, cut into pieces
• 8 slices baguette
• 50 g pistachios
• Pepper
• Salt
• 2 tbsp honey
• 3 tbsp olive oil
• Fresh parsley

Instructions

1. Heat the oven to 350°F (180°C).
2. Score the tops of the Camemberts and set them in a small oven-safe dish.
3. Cut the figs into pieces and add them to the dish with the baguette slices.
4. Sprinkle the cheeses with pistachios, season with pepper and salt, pour the honey over the cheese, then drizzle the olive oil over everything.
5. Bake for about 25 minutes, until the cheese is melted and lightly golden and the bread is golden brown. Serve with fresh parsley.

Related: 21+ Best Thanksgiving Casserole Recipes to Try This Season

16. The Roasted Veggie Dip that Might Surprise You

This roasted cauliflower and feta dip proves that a humble vegetable can absolutely steal the spotlight at a Thanksgiving gathering. Roasting gives the cauliflower a deep, nutty flavor, while feta brings tang and creaminess once everything gets blended together. Lemon and olive oil brighten the mixture, and the final topping of olives, herbs, and red pepper flakes adds a lovely mix of color and texture. For the best flavor, let the cauliflower get properly browned rather than pulling it from the oven as soon as it turns tender. Serve the dip warm with crisp crostini or toasted sourdough.

Ingredients

• 1 large cauliflower, cut into florets
• 2 garlic cloves, minced
• 4 oz feta, crumbled
• 1/2 cup Greek yogurt
• Olives, olive oil, freshly squeezed lemon, chopped fresh parsley, and chili pepper flakes for garnish
• Salt and pepper to taste

Instructions

1. Roast the cauliflower – Heat the oven to 425°F. Spread the cauliflower florets on a baking sheet. Roast for 25–30 minutes, stirring halfway, until tender and browned at the edges. Let cool slightly.
2. Blend the dip – Add the roasted cauliflower, garlic, feta, and Greek yogurt to a food processor. Blend until creamy, scraping down the sides as needed. Season with salt and pepper.
3. Serve – Transfer to a bowl, top with olives, chopped fresh parsley, and chili pepper flakes, and serve warm or at room temperature.

Final Thoughts

Warm Thanksgiving dips are perfect when you need an appetizer that keeps guests happily snacking while they wait for dinner. A bubbling dish of dip can make your spread extra special, especially when you surround it with plenty of dippers. Serve them with crackers, crostini, toasted baguette slices, pita chips, or crunchy vegetables for an easy appetizer everyone can enjoy.