Ever make your own tahini? I use white, hulled sesame seeds (which I toast in a SS pan)… then toss in the blender with some California Olive Ranch EVOO.
My fav brand of tahini is Joyva, but it’s rarely in stock at the local Safeway so learned to do it this way (which is way better IMHO).
This was going to be my suggestion 
Taking a page from @shrinkrap and “parking” these Julia Turshen recipes I’ve had bookmarked forever:
White Bean Pimenton dip, Red Lentil Dip:
https://www.besthealthmag.ca/list/julia-turshen-simply-julia-excerpt
Roasted Scallion + Chive Dip:
http://witandvinegar.com/2016/11/julia-turshens-roasted-scallion-chive-dip.html
A different version with cream cheese and a different proportion of scallions: Roasted Green Onion Dip:
Try it on Belgian endive leaves as an easy appetizer. It is also great on cold steamed potatoes on a picnic.
Muhammara is my all time favorite. I follow the NY Times recipe, except (very important) that I don’t use a food processor. I use a mortar and pestle and it comes out chunky, vastly superior to anything I’ve had from a professional kitchen.
This looks/sounds amazing. I will make this gorgonzola dip.
Thanks for sharing.
Lately I’ve been making a whipped feta dip thats just feta (8oz), plain greek yogurt (6 oz) lots of pepper, and maybe a splash of lemon juice (depends on the feta), sometimes I add other herbs, or smoked paprika but its good plain with cucumber slices, pita chips, etc.
Also, Lee Brother’s pimento cheese recipe.
And White beans and mustard green - blend the greens with some olive oil and garlic until pretty smooth (chopping first helps, add white beans and pulse to your desired consistency (I tend to like it less smooth.
This thread’s been going on for a while now - and in case anyone’s interested, I finally figured out how to get that glorious packet dip flavor at home - MSG! Stuff like ranch and onion dip (and basically all salad dressings) are powered almost entirely by it. I basically never leave it out of my dips now.
LOL! That’s great! The key to artificiality: MSG
I’ve an old friend who introduced me to his favorite dip: Scoop.
As I recall, it’s:
As he said, “So good you want to eat it by the scoop!”
Clam Dip
This is a favorite, now down to the 5th generation in my family. It’s always there at Christmas, Thanksgiving and Superbowl Sunday, (or any other family get together, it’s demanded! ) We usually quadruple the recipe. Serve with dipper potato chips.
1 Clove Garlic minced
2 packages of 3 oz. cream cheese, softened
1 tsp lemon juice
1 tsp worcestershire sauce
1/2 tsp salt
1/2 Cup of minced Snows Clams
Add 2 or more Tblsp. of broth from the clams and mix until desired consistency.
1 can white beans, partly drained
1 clove garlic, minced
2 tbsp. olive oil
3 tbsp. pistachios
Salt & pepper
Splash red wine vinegar
Dried rosemary
Pinch red pepper flake
Puree until smooth. Top with olive oil and Aleppo/Urfa and serve.
That sounds fantastic!
