Pop some Little Potatoes in the Air Fryer and serve them up with one or more of these delicious dips. This recipe looks like it’s a million ingredients long, but it’s because we’ve included several dip variations: Beer Mustard, White Bean, Beet, Avocado, Spicy Hummus, Queso, Homemade Ranch, Peanut Sauce, and Spicy Korean Ketchup. Some are as simple as tossing everything in a bowl and mixing together, and some take a little extra time. Choose your own adventure and get dipping! Each dip takes about five minutes of prep time.

For the Beer Mustard Dip: This dip requires the mustard seeds, vinegar, and beer to soak in the fridge overnight. See recipe instructions.

Prep
5 mins
Cook
30 mins
Serves
8

Equipment

  • Air Fryer
  • Bowl
  • Food processor
  • Sauce pan

Ingredients

Potatoes:

  • 1.5 lbs Little Potatoes
  • 1 Tbsp olive oil
  • (To taste) salt and pepper

Avocado Dip:

  • 2 very ripe avocados, sliced
  • 1/4 cup cilantro leaves
  • 1/2 cup Greek yogurt
  • 2 limes, juiced
  • 1 tsp salt
  • 1/2 tsp garlic powder

Beer Mustard Dip:

  • 1/2 cup yellow mustard seeds
  • 3/4 cup malt vinegar
  • 1 cup dark beer, divided
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 cup dry mustard

Beet Dip:

  • 6 to 7 small precooked beets
  • 3 garlic cloves, minced
  • 2 red Thai chilies, chopped
  • 1 cup Greek yogurt
  • 1/4 cup olive oil
  • 2 Tbsp maple syrup
  • 1/2 tsp salt
  • (For garnish) goat cheese, crumbled
  • (For garnish) green onions, sliced

Homemade Ranch:

  • 1/4 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 Tbsp dill, chopped
  • 1 Tbsp parsley, chopped
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 lemon, juiced

Peanut Sauce:

  • 1/2 cup creamy peanut butter
  • 3 Tbsp brown sugar
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp sriracha
  • 1 garlic clove, minced
  • 2 Tbsp water

Queso Dip:

  • 1 1/2 cups shredded cheddar
  • 2 Tbsp cornstarch
  • 2 Tbsp canola oil
  • 1 bunch green onions, chopped
  • 1 jalapeño, minced
  • 1 chorizo sausage, casing removed
  • 2 garlic cloves, minced
  • 1 large tomato, diced
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 can evaporated milk
  • (For garnish) cilantro, chopped

Spicy Hummus:

  • 1/3 cup tahini
  • 3 Tbsp lemon juice
  • 3 garlic cloves, chopped
  • 1 (19 oz) can chickpeas
  • 2 Tbsp olive oil
  • 1 Tbsp water
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp ground cayenne pepper

Spicy Korean Ketchup:

  • 1/2 cup ketchup
  • 3 Tbsp Gochujang paste
  • 1 Tbsp tamari or soy sauce
  • 1 Tbsp honey
  • 1/2 tsp ground ginger
  • 1/2 tsp sesame oil
  • 1 garlic clove

White Bean Dip:

  • 6 garlic cloves, chopped
  • 6 to 8 sprigs thyme
  • 1 cup olive oil
  • 1 (19 oz) can white beans
  • 2 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1 cup Italian parsley leaves
  • 1 tsp chili flakes

Instructions

  • Make the Potatoes:

    Toss potatoes in a large bowl with olive oil, salt, and pepper.

  • Step 2

    Air Fry at 370 °F for 25 minutes, shaking the basket halfway through.

  • To Make the Avocado Dip:

    In a food processor or blender, combine all ingredients until smooth. Serve.

  • To Make the Beer Mustard Dip:

    Combine mustard seeds, vinegar, and 3/4 cups of beer in a bowl. Cover and place in the fridge overnight.

  • Step 5

    After soaking overnight: In a saucepan, combine remaining 1/4 of beer, honey, sugar, salt, and turmeric. Bring to a boil, whisking often. Once it reaches a boil let simmer for 2 to 3 minutes, then remove from heat.

  • Step 6

    Once cooled: Combine mixture with mustard seeds, vinegar, and beer in a blender. Add mustard powder and blend until well combined.

  • Step 7

    Let mustard sit in the fridge for a few hours then enjoy! You can store the mustard in a sealed container for up to a few months.

  • To Make the Beet Dip:

    In a blender or food processor, combine all ingredients until smooth. Serve with garnish.

  • To Make the Homemade Ranch:

    In a bowl, combine all ingredients and mix well. Will last up to two weeks in the fridge.

  • To Make Peanut Sauce:

    In a bowl, combine all ingredients and mix well. If too thick, slowly stir in more water until desired consistency is reached.

  • To Make Queso Dip:

    In a bowl, toss cheddar with cornstarch until coated. Set aside.

  • Step 12

    In a sauce pot, heat oil over medium heat. Add green onions, jalapeño, and chorizo. Sauté until sausage is cooked and onions are translucent, using a spoon to break the chorizo into pieces. Add garlic and cook for one more minute.

  • Step 13

    Add tomatoes, salt, and cumin. Combine and let cook for one minute.

  • Step 14

    Add evaporated milk and reduce heat. Once hot, stir in the cheddar and cornstarch mixture until melted.

  • Step 15

    Let mixture cook, stirring often until thickened.

  • Step 16

    Remove from heat and garnish with cilantro. Store in an airtight container for 3 to 4 days in the fridge.

  • To Make Spicy Hummus:

    Combine tahini, lemon juice, and garlic in a food processor and blend until smooth and thick, about 20 to 30 seconds.

  • Step 18

    Add remaining ingredients and blend until very smooth.

  • Step 19

    If too thick add cold water one tablespoon at a time until desired consistency is reached.

  • To Make Spicy Korean Ketchup:

    Combine all ingredients in a bowl and mix well.

  • To Make White Bean Dip:

    In a small saucepan over low heat add garlic, thyme sprigs, and olive oil. Let garlic and thyme poach in the oil for 20 to 30 minutes or until the garlic has a nice golden brown color.

  • Step 22

    Discard thyme sprigs and remove garlic from oil. Reserve the garlic oil.

  • Step 23

    In a food processor combine parsley, chili flakes, and remaining garlic oil. Blend or process until desired consistency.

  • Step 24

    Serve dip topped with garlic herb oil.