You may not make a single snack all season for football, slogging through bags of Bugles and Pirate Booty, but you’re probably going to make a dip for the Super Bowl. You may order pizza every week, go to Taco Bell and buy box of Dos Locos Mocos Frocos Supreme Tacos, but you will probably make a dip next weekend. You may only eat microgreens salads and lemon vinaigrette every day of the week to stay healthy, but if you see a dip at a party and your 49ers are down a field goal, you are going to inhale an entire platter of Creamy Hot Hoagie Dip to calm your nerves.
It’s one of the best foods for football watching and tailgating. You better start planning now.
This year’s Dip Spectacular! — the exclamation point is mandatory — is a mix of new recipes and ones from the archives that are proven hits. Some of the old ones have been tweaked here and there, tastes and techniques that have been improved with time and repeated experimentation, a couple I always get requests for from readers, and ones that are frankly my own personal favorites.
As always, feel free to leave your own tips and questions in the comments, but I’d also like to see what dips you guys are making this Super Bowl season. If you have a recipe to share, please post it or link to it for the rest of us. Just because there are a couple dozen recipes in this post doesn’t mean there isn’t room for more.
To the recipes!
Queso Fundido
If possible, try to use Mexican quesadilla cheese with this dip. It melts without becoming stringy and greasy, unlike many other cheeses. Queso fundido goes especially well with warm soft tortillas.
You will need:
6-7 ounces chorizo, casings removed
1/2 onion, diced
1 poblano pepper, diced or (1) 4 ounce can fire roasted chiles
2 serrano peppers, seeds removed, diced
1 ounce tequila
1/4 teaspoon cumin
1 medium tomato, seeds removed, diced
10-12 ounces Mexican quesadilla cheese or monterey jack cheese, shredded
Cilantro, chopped for garnish
Preheat oven to 350º.
In an oven-proof skillet, brown the chorizo over medium heat, breaking up the sausage as it cooks. Once cooked, remove from the pan and drain on paper towels. Using the same pan (there should still be a little fat left in the pan from the chorizo), saute the diced onion and peppers until soft. Deglaze the bottom of the pan with the tequila and cook until the liquid has burned off. Remove from heat and stir in the chorizo, tomatoes and cumin.
Top with shredded quesadilla cheese and bake for 15-20 minutes, until all the cheese has melted and become bubbly.
Garnish with cilantro and serve with warm tortillas or tortilla chips.
If you don’t have an oven-proof skillet, cook the chorizo, peppers and onions in the skillet and then transfer to a baking dish before adding the tomatoes and cheese.
Serves 4-6 as a snack.
Spicy Avocado Hummus
Sometimes you want to mix it up from the usual guacamole, or maybe the avocados in your market are a little on the small side this time of year. This is a good way to stretch those green goddess globes and have a good dip. Spicy pepper and cool avocado always go well together.
You will need:
2 small avocados
(1) 15 ounce can chickpeas, drained, liquid reserved
2 cloves garlic
2 tablespoons tahini
1 teaspoon red pepper flakes, plus more for garnish
1 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
2 tablespoons fresh lemon juice
1 tablespoon good quality olive oil
Peel and pit the avocados. In either a food processor, bowl with a stick blender, or a traditional blender; chop together the avocados, chickpeas, garlic, tahini, red pepper flakes, kosher salt, and cayenne. While blending, slowly add in the lemon juice and olive oil. You should have the proper consistency once done blending, but if it’s still a little thick, thin with a small amount of the reserved water from the canned chickpeas while blending.
Serve with pita chips.
Over the years, this has proven to be one of the most popular recipes I’ve ever posted. Warm chipotle, black beans; it’s hummus for people who say they don’t like hummus. (And remember, you can correct anyone who says hummus needs chickpeas. No, it pretty much just needs tahini to be hummus.)
Large Batch: (Half for a smaller batch of hummus.)
(2) 16 oz cans of black beans, drained (If possible, reserve the fluid from one of cans for thinning the hummus while blending.)
2 gloves garlic (Do not be tempted to use more than two gloves of garlic. The longer the hummus sits, the more the garlic will open up and excess garlic will overpower the rest of the flavors in your hummus.)
2 chipotle peppers packed in adobe sauce
3 tablespoons of tahini
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 teaspoon of cumin
1 teaspoon of paprika
Salt and ground pepper to taste (About 1/2 teaspoon each should be more than enough.)
In either a food processor, bowl with a stick blender, or a traditional blender; chop together the garlic and chipotle peppers. Then add the drained black beans, the olive oil, lemon juice, tahini, cumin, paprika, salt and pepper and blend until smooth. The hummus will be very thick, so using either the reserved water from the can or plain water, slowly add a tablespoon of liquid at a time while blending to thin to desired consistency.
Serve with fresh pita, pita chips, rice crackers or chopped vegetables for dipping.
A more traditional hummus that never disappoints.
Large Batch: (Half for a smaller batch of hummus.)
2 16 oz cans of chickpeas, drained (If possible, reserve the fluid from one of cans for thinning the hummus while blending.)
3-4 gloves of garlic, sliced in half
2-3 tablespoons of tahini or tahini sauce*
2 tablespoons of lemon juice
2 tablespoons of olive oil, plus 1-2 tablespoons more for topping finished hummus
1-2 teaspoons of smoked paprika
Salt and ground pepper to taste, (About 1/2 teaspoon each should be more than enough.)
*Some people don’t like the taste of tahini. You can use a tahini sauce, sold in stores like Trader Joe’s or Whole Foods, for a milder hummus. Just only use this substitution when making a more traditional hummus, as tahini sauce would not stand up to the stronger flavors of chipotle or jalapeno.
Even chickpeas in the can have this little shells on them. To remove these easily, soak the chickpeas in bowl of water (not the water from the can), for an hour and then swish them around to remove these casings.
Now, you don’t have to do have to remove these shells, but it makes for a smoother hummus if you do. Up to you.
In a 375º oven — the same heat for your pita chips! — roast 3-4 cloves of garlic chopped in half, wrapped in foil with a light drizzle of olive oil and a pinch of salt until cooked thoroughly, about 20-30 minutes.
You can use more garlic in this recipe than the raw garlic in Chipotle Black Bean Hummus because roasting the cloves will take the pungent edge off of the garlic.
In either a food processor, bowl with a stick blender, or a traditional blender; chop the roasted garlic. Then add the drained chickpeas, the olive oil, lemon juice, tahini, salt and pepper and blend until smooth. The hummus will be very thick, so using either the reserved water from the can or plain water, slowly add a tablespoon of liquid at a time while blending to thin to desired consistency.
Serve, topping with a drizzle of olive oil — Do not skip this step! It’s where the magic happens! — and sprinkle with paprika.
Pita chips:
4-5 pieces of pita bread, split open and cut into wedges
2-3 tablespoons of olive oil
1 tablespoon of dried oregano
Kosher salt or sea salt
Preheat the oven to 375º and line a cookie sheet with either parchment paper or foil. Brush the pita chips with olive oil, (or put in a giant plastic bag with the oil and shake until coated), then place on the baking sheet. Sprinkle with dried oregano and salt, then bake until golden brown, approximately 4-6 minutes.
You can also use lemon zest, sage or pepper to season the chips.
Personally, this is one of my favorite things I’ve ever posted. Inspired by a similar dip served at Sushi Roku in Santa Monica (Michael Bay sighting heaven), I find myself craving it constantly. It’s also not as heavy on the stomach as many other dips, so I especially love it on game days when there is a lot of other food around.
Edamame and toasted sesame seeds go together like two very different plant seeds or brother from another tree mother in a pod. The brightness of the edamame is enriched with the smokiness of the sesame, then made a touch sharper with the lemon and the salt. If you want to add a little heat with some cayenne or add some cumin you can, but you run the risk of overpowering the earthiness of the soybeans and the complexity of the sesame.
Sure, you could argue that toasting sesame seeds and then blending them into your dip is just about the same as using tahini (which is ground sesame seeds), but the taste profile in this dip more nuanced and layered than if you you were to just throw a tablespoon of tahini in the mix.
You will need:
Dip:
16 ounces shelled edamame, cooked and cooled
2 tablespoons sesame seeds, plus pinch more for garnish
1 clove garlic, peeled
1-2 teaspoons sea salt
1/2 teaspoon ground pepper
juice from 1/2 a medium lemon (about 1 1/2 tablespoons)
1 tablespoon sesame oil, plus a dash more for topping
Chips:
6 ounces wonton wrappers (1/2 12 ounce package is usually enough chips)
Cooking spray or vegetable oil
Ingredient notes:
I usually buy frozen shelled edamame, cook the beans in boiling water with a pinch of salt for about five to six minutes, drain, and then immediately run under cold water to cool so they do not become over-cooked and mushy.
When shopping for sesame oil, I’ve found that grocery stores tend stock it in both the olive oil section and ethnic food aisles. Large, expensive bottles of sesame oil are always next to the olive oil where the $9 -$12 price point doesn’t seem out of line, but if you walk over a few aisles to the other side of the store and look in Asian food section, you can usually find much smaller bottles that are cheaper per ounce.
One clove of garlic is enough. Resist the urge we all have to make “50 Cloves of Garlic and By The Way There Is Also Some Edamame In Here Too” dip.
Preheat the oven to 325º.
Cook the shelled edamame according to package directions (which will vary if you bought frozen or fresh), cool immediately in cold water and then drain.
While preparing the edamame, while the wonton wrappers are still in their “block”, chop them in half and then separate into individual slices. Place on a lined cookie sheet and very lightly brush with oil or just lightly spray with cooking oil. Bake in a 325º oven until golden brown, about 7-10 minutes. Set aside for serving.
Toast the sesame seeds in dry skillet over medium heat, tossing in the pan every few minutes. Eventually you’ll hear a light cracking sound and the seeds will become fragrant while taking on a golden brown hue. Remove from heat once toasted. Set a aside a pinch of the seeds to use as a garnish.
You can buy toasted sesame seeds, but they’re never as fresh tasting and you need to use much more of them get the right amount of impact sesame in your dip. Avoid them if possible and toast them yourself.
In either a food processor, chopper, a traditional blender, using a stick blender in a bowl, or if you have the strength and the patience, a hand pastry cutter, combine the cooled edamame, toasted sesame seeds, a clove of garlic, ground pepper and 1 teaspoon of sea salt. Blend until combined and the beans have taken on a paste-like thickness. Drizzle in the sesame oil and the lemon juice and blend again until the dip has reached a nice, thick consistency.
Taste for seasoning, adding more salt if needed and blend again. (Disclosure: I always add the second teaspoon of sea salt.) If you would like a thinner dip, blend with a tablespoon or so of cold water.
Top with a light drizzle of sesame oil and the remaining toasted sesame seeds. Serve with the wonton chips.
If you don’t feel like bothering with the wontons, this dip is also excellent with endive leaves, rice crackers or even unsalted pretzels. This dip can be made a few days ahead of time and refrigerated and is find served either cold or at room temperature.
Garam Masala Dip
I came up with this dip early last summer when I was looking for a way to get the essence of a chicken tikki masala dip or wrap, but without all the mucking about cooking. Not so surprisingly, you get a very bright, tart dip of tomatoes, yogurt, garam masala and warm ginger and cayenne. Just lovely with pita or naan chips.
You will need:
(1) 14.5 ounce can diced tomatoes, preferably no salt added, drained (should be about one cup after being well-drained) chopped
2 cups (16 ounces) plain Greek yogurt
2 tablespoons finely minced shallots (about 1/2 a shallot)
2 teaspoons garam masala
1/4 teaspoon garlic powder
1/8 teaspoon ground ginger
1/8-1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Scallions for garnish (optional)
Blend well, refrigerate for at least one hour before serving.
Serves 8-10.
Spicy and salty, this is an easy dip you can make ahead of time without any effort. The crunch of the pickle really picks up this particular dip.
You will need:
Generous 1 cup of sour cream
4 ounces of cream cheese, softened
3/4-1 cup of chopped pickles, preferably a spicy or garlic variety (About 4-5 whole pickles depending on size.)
3 tablespoons of pickle brine from the jar
1-2 teaspoons of crushed red peppers
1 teaspoon garlic powder
1-2 tablespoons of fresh dill, chopped (optional, but highly recommended)
Many pickle dip recipes call for a mixture of sour cream and mayonnaise. While that combination works for many taco dips and the like, I’ve found that cream cheese provides better consistency for the dip, especially when you need to add pickle juice to the mix.
I’m a big fan of Rick’s Picks NYC The People’s Pickle in this recipe or Kruergermann who brought their pickle recipes over from Germany. Both their garlic pickles and their Hungarian spicy uborka pickles work great in this recipe.
Don’t have access to specialty pickles or don’t live in an area with a large Eastern European population? Add a little more garlic and crushed pepper to the recipe.
Chop up a few whole pickles. Decide you want even more pickles in your dip, so chop up another one. Mix everything in a medium bowl. Cover and let rest in the refrigerator for at least a couple of hours. This gives the dip a chance to firm back up, absorb the pickle brine and let garlic, dill and pepper flakes open up and permeate the cheese and sour cream.
Garnish with a little more dill and serve with potato chips.
Roasted Pepper Artichoke Dip
A spin on the classic spinach and artichoke dip, roasted red peppers bring a fiery tang while fresh mozzarella makes this dip especially creamy and rich.
You will need:
12-16 ounces roasted peppers, well-drained and patted dry, diced
14 ounces canned artichokes, drained and chopped
8 ounces cream cheese, softened
8 ounces fresh mozzarella cheese, diced
2 cloves garlic, minced
1 shallot, minced (about 2 tablespoons)
Pinch of kosher salt and cracked pepper
Preheat oven to 350º.
In casserole or baking dish, combine all of the ingredients. Bake uncovered for 45 minutes, until thickened and bubbly.
Serve with crostini or crackers.
or
You will need:
3/4 a pound of good quality deli pastrami, chopped
1-2 cups of sauerkraut, depending on taste. (Half a 16 oz jar or bag is usually 1 cup.)
8 oz and 4 oz of provolone cheese, separated and chopped. (Or you can use Swiss. I think it’s better with provolone.)
8 oz of cream cheese, softened to room temperature
8 oz (1 cup) sour cream
1/2 medium sized onion
3 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon celery seeds. (Or if you don’t have celery seeds, celery salt and omit the other salt. And if you don’t have either, you might want to re-examine how you’re making your Bloody Mary’s for football brunching.)
1/2 teaspoon salt, kosher preferred
1/2 teaspoon ground pepper
1 heaping tablespoon of mustard, to taste
If you’re like me and not a big fan of sauerkraut, this step is crucial. If you hate runny dip, and I think we can all agree no one likes a runny dip, this is also an important step. Drain and squeeze all the liquid out of the sauerkraut. Squeeze, squeeze, squeeze like it’s a stress ball and you’re a Texans fan. Set aside to rest and drain some more.
Finely dice 1/2 medium onion and blend together with Worcestershire sauce, celery seeds, ketchup, salt and pepper. You can even put the whole thing in the food processor if you like. Then mix together with the cream cheese and sour cream.
Pour into a bowl to rest if you are doing this step ahead of time, (I do this so I can assemble during commercials and bake at the half, or the night before), or pour directly into an oven proof dish for the baking if you are making it right away.
Swirl in a heaping tablespoon of mustard into the dressing.You don’t have to add mustard if you don’t want to, but it adds a nice little bit of depth to the other flavors in the dip.
Fold in your pastrami and about 8 ounces of cheese. Top with the desired amount of sauerkraut and the remaining 4 ounces or so of cheese.
Bake at 350º until bubbly, about 25-35 minutes.
Serve with cocktail rye or pumpernickel bread, rye crackers and pretzel thins.
Now, I bake this dip. I know other people put their Hot Reuben Dips in Crock-pots to let heat for a few hours. That’s up to you, but if you decide to make it in a slow cooker, be sure to fold in ALL the cheese and the sauerkraut and not let them sit on the top. Also, keep a small amount of extra sour cream on hand or maybe some of the drained sauerkraut water to add back in later, because I have found that dips made in slow cookers tend to dry out after a while once everyone starts leaving the lid off all of the time for serving.
Salsa Verde
Personally, I like a good salsa verde over the usual tomato, onion and jalapeño routine. Roasting tomatillos creates such a beautiful smell in the kitchen and it’s a nice treat if you’re used to just pulling out a jar of whatever salsa happened to be on sale that week at your tailgate.
You will need:
1-1 1/2 pounds tomatillos
1 teaspoon vegetable oil (optional, depending on how well your cast iron skillet is seasoned)
1/2 white onion, roughly chopped (about 1 cup)
Small bunch of cilantro
1-2 serrano peppers, seeds removed
Juice of half a lime, about a tablespoon or so
1 teaspoon kosher salt
Peel the paper husks off the tomatillos and rinse clean. In large skillet, pack together the tomatillos whole in the pan, using a small amount of oil in the pan if it is not well-seasoned.
Over medium heat, roast the tomatillos until soft on one side and then flip to roast the other half. Don’t worry if they char and burn, that’s a great part of the flavor right there.
Once your tomatillos are completely roasted, remove from heat and allow to cool for a few minutes. Toss in a food processor or blender and chop until you reach salsa status.
If tomato salsas are more your thing, my pal Josh showed me his family recipe a couple of years ago.
Blueberry Goat Cheese Dip
This dip isn’t for everyone, just us sexy people. It’s tart with just a hint of sweet and spice, best matched with fresh fruit and cookies, this fruit and cheese dip a great palate cleanser on a day full of heavy football foods.
You will need:
1 pint blueberries, rinsed
5 ounces goat cheese
7-8 ounces plain Greek yogurt
1 teaspoon lemon zest (about 1/4 of a lemon)
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
Combine in a food processor or blender and then transfer to a bowl to serve.
Blueberries also make for one of my favorite fruit salsas. Again, a nice break from the stuff in the jar, this sweet and hot salsa has always been a hit when I’ve brought it out on game days.
You will need:
12 ounces of blueberries, roughly chopped
1 shallot, finely minced (Or 1/4 cup of red onion)
1 jalapeno, seeds removed and finely minced
1-2 tablespoons of cilantro, stems removed and finely chopped
1 tablespoon of lime or lemon juice
1-2 teaspoons of kosher salt
Mix all the above ingredients and refrigerate for at least six hours and up to two days ahead of time to let the flavor develop.
Another one of the baked dips, I created this one a few years ago after being tired of seeing hoagie dip recipes that were cold. Hoagies are meant to be baked! A cold hoagie is just a sandwich and no one wants just a sandwich dip. Lame.
I’m including this recipe from my archives for two reasons; commenter Sill Bimmons requested the re-posting because it’s disappeared from his party very quickly and secondly because long time Football Foodie reader BULLET! BULLET! BULLET! has be bugging me to try this recipe again “Pittsburgh Style”, i.e. it should have a layer of fries added to the top which he says is perfect. I still haven’t had a chance do to this, but if any of you hearty souls wants to give it a whirl with fries, you should.
EDIT – B!B!B! reminds me that Pittsburgh Style of this dip is “Fries AND Cole Slaw instead of lettuce! You forgot the cole slaw! But I still love you.”
You will need:
1/4 pound capicola
1/4 pound salami
1/4 pound mortadella
1/4 pound pepperoni (preferably deli sandwich style)
1/4 pound ham
8 ounces of cream cheese, softened
8 ounces of provolone, diced
8-12 ounces of shredded mozzarella
1/2 cup of mayonnaise
2 teaspoons of oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon celery seeds
1/2 teaspoon of ground pepper
1/2 white or yellow onion, roughly chopped
4-6 ounces of pepperoncini
2-3 Roma tomatoes, seeds removed and roughly chopped
1/2 a head of iceberg lettuce, shredded
1 large baguette and olive oil for crostini
Preheat the oven to 350º.
Chop up all of your deli meat and set aside.
In a small bowl, combine the oregano, garlic powder, onion powder, celery seeds and ground pepper with the mayonnaise, much like if you were making a creamy Italian dressing. If you want to just use a packet of Italian dressing mix, that’s fine, but most dressing mixes are loaded with salt and when you consider the amount of cured, salted meat — more than a pound! — you’re about to chop up, I’d advise against it. You’re watching football; not running a Shenanigans. Make the dressing fresh if you can.
Mix together your chopped up deli meats with the soften cream cheese (if you need to, put it in the microwave for a minute), about 3/4-1 cup of the shredded mozzarella cheese, the chopped provolone and your dressing.
Spread your hoagie mix into a large 9×13 glass pan or the largest casserole dish you have so you can make the thinnest layer possible. This helps everything bake evenly and for easier dip-scooping later.
Top with just a little more mozzarella cheese, say about a 1/4 cup.
Bake until it’s bubbly all the way through to the middle, not just the edges. About 20-25 minutes should do it.
Once baked all the way through, remove from the oven to cool for a minute to set and so you don’t burn yourself putting on the rest of the toppings. You’re almost at hoagie heaven.
Top with chopped onions and then pepperoncini. If you’re not a big fan of raw onions, have no fear. By putting the onions on the bottom layer of vegetables just above the hot meat and cheeses, you’ll get a wonderfully steamed cooked onion while also avoiding making the dip too watery by baking the onions in with the rest of the hot layers.
(Add fries and cole slaw here if doing so.)
Top with the lettuce and tomatoes — Roma because they are the least watery – and serve with crostini.
Smoky Chipotle Bacon Pimento Cheese
I’m going to go ahead and tell you to make a double batch of this recipe from the archives. One batch is never enough. Last year when I brought it to my friend’s place for Conference Championship game day, I actually had to hide a small amount of it in the back of the fridge just to make sure I would get some, it was gone so quickly.
The original version of this recipe called for more mayonnaise, but I found that it made it much too thin. (I also discovered that since I first adapted this recipe a couple of years ago a few chefs in the South have started a rivalry over whose version is better. I’ve now tried a few different ones and this still comes out on top.)
You will need:
8 ounces (1/2 pound) smoked cheddar, grated
8 ounces (1/2 pound) bacon
4 ounces cream cheese, softened
8 ounces mayonnaise, preferably Dukes
2 chipotle peppers in adobo, chopped
1-2 scallions, chopped, optional (highly encouraged)
Salt and pepper if desired
Chop and gently cook bacon until crispy. Drain and cool.
While the bacon is cooking, grate the cheese and combine with the softened cream cheese and mayonnaise.
Once the bacon has cooled, fold in the bacon and then chopped chipotle peppers. Add salt or pepper if desired.
Top with the chopped scallions and serve with crostini topped with smoked paprika, vegetables or even as a filling in a sandwich or burgers.
Wildcat play! Mr. Chris Mottram has advised me this pimento cheese dip is fantastic baked, so if you want to pop it in the oven for about 15-20 minutes at about 350º until it reaches magical bubbly dip status, go for it.
This one goes very deep into the archives and I pretty much repost it every season. Why? Because it is my favorite Super Bowl food. I’ve been making this dip for nearly fifteen years now, usually only once a year and almost always just for the Super Bowl. It damn near feeds an army of people and you still might have some leftovers which GOOD it means you can have some wrapped in a tortilla with some scrambled eggs the next morning while I sort through the flotsam and jetsam of postgame coverage.
A layer dip is everything football represents; it’s excessive, large, soft in the middle and ultimately you cannot believe you consumed so much of it. Just perfect.
You will need:
(3-4) 15 ounce cans of no-fat refried beans (See the bacon down there? You don’t need the refried beans with fat, you are adding your own fresh fat.)
1/2 to 1 pound bacon
8 ounces sour cream (I usually double this, as you will see.)
2/3 cup mayonnaise (Again, usually doubled.)
1 – 2 packets of taco seasoning, or your own taco season mix of chili powder, paprika, cumin, pepper, garlic powder, onion powder and red pepper flakes, about 3-4 teaspoons worth
4-5 avocados (Use your best judgment here. If they are really small avocados, use 5-6.)
(2) 4 oz cans of green chilies
1-2 jalapeños, seeds removed and diced (optional)
2 tablespoons lemon juice
1 teaspoon garlic powder
8-12 ounces shredded cheddar cheese
2 cups green onions (About a bunch of scallions should do you, including lower white section)
2 cups chopped tomatoes, seeds removed
6 oz – 12 oz sliced black olives
Mix together mayo, sour cream, and taco seasoning in a bowl. Really to taste, but remember the longer this sits, the more the spices will open up on the cream so do not over do it. You can also make your own taco seasoning by mixing together chili powder, paprika, cumin, garlic powder and onion powder and such if you happen to have all the above on hand.
Chop green onions and tomatoes and put into separate bowls. Put all three bowls into the fridge to chill while you make the next few layers.
Fry 1/2 pound bacon until very crispy. If you want to use more, I will not judge. Once cooked, remove the bacon from the pan. Drain off all the grease from both the bacon and the pan.
In the same skillet, heat refried beans so they absorb the trace amounts of bacon fat from the pan and crumble in the fried bacon. Cook for a few minutes and then remove from heat. Spread into large, deep serving platter or lasagna dish. Set aside to cool.
Mash together garlic powder, lemon, and avocados. Use more garlic powder to taste, and lemon juice as needed. Do not over mix or over season though, as you want to keep as much as the avocado flavor as you can. Layer on top of your bacon and beans base.
Drain water from green chiles, and add on top of the avocado layer. If you think your crew can handle the heat, add some diced jalapeños to this layer.
Pour on your seasoned sour cream layer and spread out evenly over the bottom layers.
Then layer on the green onions, tomatoes, black olives and finally the shredded cheese.
Either serve immediately or refrigerate until ready to serve. If making a day or two ahead of time, assemble all the layers except for the green onions, tomatoes, black olives and cheese. Add those layers when you’re an hour away from kick-off, which sounds like a great excuse to be in the kitchen and not have listen to Train during the pre-game ceremonies.
So you don’t want to hassle making a dip from scratch. You want something simple like just buying something and mixing it into something else. I understand. Even I buy mixes from time to time.
The one I’m in love with these days is a super spicy green chili mix from the Women’s Bean Project. It’s meant for a salsa, but you can also mix it with sour cream or plain Greek yogurt for a real treat. The type of heat that makes you say, “Oh, woo. No. So hot. Need a sip of something. Okay, give me another chip, I’m going back in.” You can order it online or find it in specialty stores.
(And no, this is not a paid ad, nor am I plugging anything that was given to me. I stumbled across this not long ago and have bought three more packets since then and ordered a Groupon for their site. Just great.)
What other dips should you make? You should make my friend Clare’s Blue Cheese and Caramelized Shallot and Dip Gus’ Bacon & Horseradish Dip. White Bean Spread with Sage. God is it is good and almost healthy. This Baked Fontina is easy but tastes amazing. The Hot Bean and Chimichurri Dip I posted here on KSK earlier this season. Really, any dip recipe I’ve ever published over the years, Pizza Dip, healthy veggie dips, I love them all.
Oh! And let’s not forget last year’s Super Bowl Guacamole Extravaganza, ten legit awesome guacamole recipes can be found there.
And as always, a special aside for the Every Day Should Be Saturday commenters: Thanks for linking to my Buffalo Chicken Dip every so often in the comments over the past how many years after Holly Anderson first posted it in the Digital Viking (RIP). I’m always flattered to see it come up from time to time. I’d repost it here but I almost feel like it needs to stay special between us, you crazy college football wackamoles.
What about the KSK Kommenters? What dips do you love for football and look forward to for the Super Bowl?
The post Super Bowl Recipe Month: Dip Spectacular! appeared first on Kissing Suzy Kolber.