Jamaican-style dips at a glance
Jamaican cooking is best known for jerk, scotch bonnet heat and tropical fruit, and all three translate well into party dips. Some dips below are traditional-leaning, like ackee dip, while others, such as jerk cream cheese dip, are modern adaptations that borrow Jamaican flavours. Each is easy to make ahead and works with plantain chips, crackers or raw vegetables.
| Dip | Style | Effort | Notes |
|---|---|---|---|
| Creamy jerk dip | Cold, no-cook | Very low | Sour cream and mayo base |
| Baked jerk chicken dip | Hot, baked | Medium | Uses shredded cooked chicken |
| Ackee dip | Cold, blended | Low | Dairy-free |
| Pineapple or mango salsa | Fresh | Low | Cooling for spicy food |
Creamy jerk dip
This is the fastest option and a good starting point. Stir together sour cream and mayonnaise with jerk seasoning, lime juice and chopped fresh cilantro. A commonly published version uses about 2 cups sour cream, 1 1/2 cups mayonnaise, 1 1/2 teaspoons jerk seasoning, 2 tablespoons lime juice and 1/4 cup cilantro, with a little bouillon dissolved in hot lime juice for savoury depth.
How to make it
- If using bouillon, dissolve it in warm lime juice first so it blends smoothly.
- Mix with the sour cream, mayonnaise, jerk seasoning and cilantro.
- Taste, then add more jerk seasoning in small amounts, since blends vary in saltiness and heat.
- Chill for at least 30 minutes so the flavours meld.
Serve with tortilla chips, plantain chips, or celery and carrot sticks.
Baked jerk chicken dip
A hot, scoopable dip works well for game days and holidays. The usual structure is cream cheese softened and mixed with shredded jerk chicken, caramelised onion, a little jalapeño, crushed pineapple for sweetness and shredded cheese, then baked until bubbling.
Tips
- Use leftover jerk chicken to save time, and shred it finely so it spreads evenly.
- Drain canned pineapple well to avoid a watery dip.
- Adjust the jalapeño or scotch bonnet carefully. Seed and mince peppers, and wash your hands after handling them.
- Bake in an oven-safe dish until hot and bubbling at the edges, then let it rest briefly before serving.
Variations include swapping chicken for pulled pork, adding black beans, or topping with crushed plantain chips and chopped scallions.
Ackee dip
Ackee is Jamaica’s national fruit, usually cooked and eaten with saltfish. In a dip, canned ackee is drained and blended with garlic, scallions (escallion), a little oil and scotch bonnet or pepper sauce to make a smooth, bright yellow spread. One popular home recipe uses roughly 2 cups of drained canned ackee, a few scallions, a clove of garlic, a tablespoon of olive oil, salt and 1 to 2 teaspoons of hot pepper sauce, and takes about 10 minutes.
It is naturally dairy-free and vegan, and it tastes mildly savoury, so it suits plantain chips well. Use only canned ackee or fully ripened, properly prepared fruit, since unripe ackee is toxic. Canned ackee from reputable producers is the safer choice for home cooks.
Pineapple or mango salsa
A fresh salsa gives a cooling contrast to rich, spicy food. Combine diced pineapple or mango, red onion, lime juice, cilantro, and a small amount of minced scotch bonnet or jalapeño. Salt lightly and chill. It also works as a topping for grilled fish, chicken and the sandwiches in our Jamaican sandwich recipes.
Dips and sauces for jerk wings
If you are asking what goes with jerk wings, think cooling and creamy, or fruity and sweet:
- Lime-cilantro sour cream: sour cream, lime juice, a little garlic, chopped cilantro.
- Creamy jerk dip: a mild version of the dip above, which softens the heat.
- Pineapple salsa: sweet and acidic.
- Mango or pepper sauce: offered in small bowls so each guest controls the heat.
- Ranch or blue cheese: not Jamaican, but widely used and reliable.
Popular Jamaican sauces more broadly include scotch bonnet pepper sauce, jerk sauce, escovitch pickled pepper and onion, and barbecue-style sauces with allspice and brown sugar.
What to serve with Jamaican dips
- Plantain chips (the classic pairing; for other plantain dishes across the region, see Latin American vegetarian food recipes)
- Cassava or tortilla chips
- Bammy strips, toasted
- Pita, crackers or sliced baguette
- Cucumber, carrot, celery and bell pepper sticks
- Fried or baked festival bites
Make-ahead, heat and storage tips
- Cold dips improve after a few hours in the fridge. Keep them chilled until serving and discard anything left out for a long time at room temperature.
- Hot dips can be assembled the day before and baked when guests arrive.
- Start with less pepper and offer hot sauce on the side. Heat intensifies as dips sit.
- Leftover dips containing dairy or chicken should be refrigerated promptly and eaten within a few days.
Easy Jamaican appetizers beyond dips
If you want a fuller spread, add shrimp skewers or coconut shrimp from our Jamaican prawn recipes, mini patties, or small sandwiches. These dips also suit festive tables, so see our guides to Jamaican holiday food and Jamaican wedding food for menu ideas.
Frequently asked questions
What are some easy Jamaican appetizers?
Jerk chicken dip, ackee dip, pineapple salsa with plantain chips, jerk shrimp skewers and mini patties are all easy.
What is a good dip for jerk wings?
A cooling lime-cilantro sour cream or pineapple salsa balances the heat well.
Is ackee dip safe?
Canned ackee from reputable brands is already prepared for eating. Never eat unripe ackee.
Can I make these dips less spicy?
Yes. Use less jerk seasoning, remove pepper seeds and membranes, or skip scotch bonnet and serve pepper sauce on the side.