Crispy air fryer Little Duos™ are already a win, but pair them with a spread of homemade dips and you’ve got a snack board everyone will hover around. Don’t let the ingredient list scare you. It looks like a million ingredients long because we’ve included nine dip variations: Beer Mustard, White Bean, Beet, Avocado, Spicy Hummus, Queso, Homemade Ranch, Peanut Sauce, and Spicy Korean Ketchup. Some come together by simply mixing everything in a bowl, while others take a little extra time.

Each dip takes about five minutes of prep, so choose one or make a few and let everyone find their favorite. It’s a choose-your-own-adventure appetizer that works for game day, movie night, or an afternoon of grazing.

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

On-the-Go Tip

This is a party contribution dream. Air fry the potatoes at home, pack them in a lidded container, and bring two or three dips in small jars for an instant crowd-pleasing appetizer station. Most of the dips keep well in the fridge for several days, with the Homemade Ranch lasting up to two weeks and the Beer Mustard for months, so make them ahead and dinner sides and snack boxes all week get an instant upgrade.

Kid-Friendly Tip

Dips turn any food into an adventure for kids, and this recipe is built for it. Let them pick which dips to make, then put them in charge of the dump-and-mix ones like Homemade Ranch, Peanut Sauce, and Spicy Korean Ketchup, adjusting the sriracha and Gochujang down for younger taste buds. Set up a taste test with scorecards and let the family crown a winning dip. It’s a fun, low-pressure way to get kids trying new flavors like beet, hummus, and white bean.

Prep
5 mins (plus about 5 minutes per dip)
Cook
30 mins
Serves
8
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Equipment

  • Large mixing bowl
  • Small bowls
  • Food processor
  • Sauce pan

Ingredients

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Potatoes:

  • 1.5 lbs Little Potatoes, halved (this recipe uses Little Duos™, but you can use any variety you like!)
  • 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
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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, blend the white beans, lemon juice, salt, cumin, poached garlic, and about half of the reserved garlic oil until smooth. Transfer to a serving bowl.

  • Step 24

    Rinse the food processor, then combine the parsley, chili flakes, and remaining garlic oil. Blend to your desired consistency.

  • Step 25

    Serve dip topped with garlic herb oil.