Mankind has been swiping foodstuffs through dips for millennia. The Greeks gave us hummus and tzatziki. The Spanish concocted tapenades. Mexicans brought guacamole to the table. And throughout the recent culinary history of Asia there have been various forms of wasabi.

Dips are often the glue of the party buffet, causing people to reach for nearly any dippable substance long after the chips, crackers and celery are gone. They also provide creative outlets to party hosts who can’t cook for squat, or solace to those needing to compensate at the last minute for their embarrassing cooking mistakes. If those puff pastry appetizers you made deflate before they hit the buffet table, simply move a few homemade dips to the forefront.

Versatile and irresistible, dips inject informality to a party when needed, picking up in character where cheese boards and fruit trays leave off. Add an unusual, colorful serving bowl, along with a closed-circuit camera to monitor your guests as they graze, and behold how quickly your savory dips disappear.

Below are a few dip recipes that few can resist.

Perfect Anchovy Dip

(Makes just more than one cup)

2 oz. can anchovies in olive oil,

(drained)

7 oz. cream cheese

1 medium onion, chopped

1-2 garlic cloves, crushed

1 tbsp. fresh lemon juice

1 tbsp. fresh chives, chopped

Pinch of ground black pepper

Place the anchovies, cream cheese, onion, garlic and lemon juice in a blender and process for about 30 seconds until smooth. Transfer mixture into a serving bowl, add black pepper, cover and chill. Serve with assorted olives, halved fresh mushrooms or heart bread.

Savory Cheese and Green Olive Dip

(Makes about two cups)

1 jar of green olives with pimentos

1 cup of cream cheese

1/2 cup of low-moisture ricotta

cheese

1 clove of garlic

fresh black pepper to taste

Add ingredients to a food processor and pulse for 30 seconds before processing on medium speed until smooth. Serve with chilled celery, carrots or crackers.

Ham and Gruyere Dip

(Makes about 1 1/2 cups)

7 oz. sour cream

1/2 tsp. Dijon mustard

3 oz. cooked lean ham, finely diced

3 oz. Gruyere cheese, finely grated

1 tbsp. fresh parsley, chopped

1/2 tsp. ground black pepper

Thoroughly mix the sour cream and mustard in a bowl. Add the ham and cheese and combine well. Stir in the parsley and black pepper. Cover and chill for at least one hour. Serve with small crusty bread rolls, sliced cucumber or carrot strips.

Holiday Pumpkin Dip

(Makes about 2 1/2 cups)

1 (8-ounce) package cream cheese,

(softened)

2 cups powdered sugar

1 (15-ounce) can pumpkin pie filling

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2-4 cinnamon sticks for garnish

Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, cinnamon and ginger and beat well. Cover and chill for eight hours. Serve with gingersnaps and apple or pear slices.