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, 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.

If using uncooked potatoes: Place potatoes in a pot and cover with one inch of water. Bring water to a boil and cook for 15 minutes until fork tender.

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

5 mins
30 mins


  • Air Fryer
  • Bowl
  • Food processor
  • Sauce pan


  • Make the Potatoes:

    Combine all ingredients in bowl until potatoes are evenly coated.

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

    Place potatoes in Air Fryer and cook for 25 to 30 minutes at 425 °F, stirring halfway.

  • To Make the Beer Mustard Dip:

  • Step 4

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

  • Step 5

    In a saucepan, combine remaining 1/4 cup 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

    Let mustard sit in the fridge for a few hours and enjoy!

  • To Make the Beet Dip:

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

  • To Make Avocado Dip:

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

  • Step 9

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

  • Step 10

    Add remaining ingredients and blend until very smooth. If too thick, add cold water one tablespoon at a time until desired consistency is reached.

  • Step 11

    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, using a spoon to break into pieces, and onion is translucent. Add garlic and cook for one more minute.

  • Step 13

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

  • To Make Spicy Hummus:

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

  • Step 15

  • To Make Queso Dip:

    Remove from heat and garnish with cilantro.

  • To Make Homemade Ranch:

    In a bowl, combine all ingredients and mix well.

  • Step 18

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

  • Step 19

    Combine all ingredients in a bowl and mix well.

  • Step 20

    Let mixture cook, stirring often until thickened.

  • Step 21

  • Step 22

  • To Make Peanut Sauce:

  • To Make Spicy Korean Ketchup: