We recently read a survey listing simply “dips” as one of the most popular foods served at a Superbowl party. They’re hot (sometimes), they’re filing, and they serve as a great buffer for a stomach lining about to be punished by quart upon quart of cheap beer.

Before we get to the recipes, can we talk about how irritating it is when you hear sound bites referring not to “The Superbowl,” but instead to, “the Big Game?” I am assuming that the NFL takes their trademark pretty seriously, which means I should be hearing from their team of ninja lawyers any moment now. Onto the meltiness!

Photo: RacingGrey

Buffalo Chicken Dip

Ingredients

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank’s Red Hot®)
• 1 1/2 cups shredded Cheddar cheese
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box chicken-flavored crackers

Method

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Hot Bacon-Blue Cheese Dip
Adapted from The Bacon Cookbook by James Villas

Ingredients

• 6 thick slices lean smoked bacon
• 1 small onion, minced
• 2 tablespoons all-purpose flour
• 1/2 cup whole milk
• 1/2 cup lager beer
• 1 teaspoon Worcestershire sauce
• Cayenne pepper to taste
• 1/2 pound blue cheese, crumbled
• Your favorite breadsticks

Method

In a large skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the onion, and stir 3 minutes. Add the flour and stir 3 minutes longer. Whisking, add the milk and beer, then add the Worcestershire and cayenne. Bring the mixture to a low boil, whisking, cook for 2 minutes, and remove from the heat. Add the bacon and blue cheese and stir till the cheese is melted. Transfer the dip to a small bowl and serve with bread sticks.

Ultimate Guacamole

Ingredients

• 4 ripe avocados
• 3 limes, juiced
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly
• 1 big handful fresh cilantro, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Method

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn’t brown and refrigerate 1 hour before serving.

Chipotle Bean Dip

Ingredients

For the Beans:

• 1 cup dried pinto beans, soaked overnight and drained
• 1/2 onion, whole or coarsely chopped
• 2 cloves of garlic, coarsely chopped
• 2 slices bacon, coarsely chopped
• 1/2 teaspoon whole cumin seeds
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon oregano
• 1 bay leaf
• Water to cover

For the Chipotle Bean Dip:

• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cups pinto beans with 1/2 cup reserved cooking liquid (see above)
• 1/4 teaspoon coarsely ground black pepper
• 2-4 canned chipotles in adobo
• 1/4 cup sour cream
• 1 teaspoon Kosher salt, plus more to taste
• 1/3 cup cheddar or jack cheese, grated
• 1 tablespoons chopped cilantro (optional)
• Tortilla chips for serving

Method

Click here to read how to put it all together over at Food.People.Want.

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