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Super Bowl LII is a great excuse to eat some great food. Whether you’re hosting a party or acting as a good guest, these dip recipes will put some major points on your board.

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Buffalo Wing Dip
Ingredients:
3 large cans chunk chicken, drained
2 8-ounce packages cream cheese
1 small bottle ranch dressing
1 container crumbled blue cheese
¾ cup wing sauce (you pick the hotness)
1 ½ shredded cheddar cheese
Method:
Place chicken in a 13-by-9-inch baking dish. Heat cream cheese, ranch dressing, blue cheese, wing sauce and 3/4 cup cheddar cheese until melted. Pour over chicken and mix well. Sprinkle top with remaining cheddar cheese. Bake for 30 minutes. Serve with celery sticks, Fritos and chicken-flavored crackers.

Chipotle Pepper Dip
Ingredients:
1 teaspoon chipotle pepper sauce
2 8-ounce containers low-fat plain yogurt
½ cup thick and chunky salsa
2 tablespoons cilantro, chopped
¼ cup cheddar cheese, shredded
Assorted cut vegetables or corn chips
Method:
Combine all ingredients in medium bowl; mix until blended and refrigerate. Add shredded cheese. Serve with assorted cut vegetables or corn chips. Makes five servings.

Hot Pizza Dip
Ingredients:
6 ounces light cream cheese
½ cup light sour cream
1 teaspoon oregano
½ cup pizza sauce
1 cup low-moisture, part-skim mozzarella cheese, shredded
¼ cup diced red peppers
¼ cup sliced green onions
½ cup Parmesan cheese, grated
Whole wheat bread sticks or crackers
Method:
Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, shredded cheese, peppers and onions. Bake at 350 degrees for 10 minutes, or until cheese is melted. Serve with whole wheat breadsticks or crackers. Makes ten servings.

Lynn’s Cheesy Salsa Dip
Ingredients:
1 pound of regular pork sausage
1 pound ground meat
1 (8-ounce) container sour cream
1 (8-ounce) container cream cheese
1 small jar of mild, medium or hot salsa to taste
1 1/8 to 2 pounds Velveeta cheese, cubed
Nacho chips
Method:
At least an hour before serving dip, brown sausage and ground meat in a skillet; drain fat. Place meat mixture in a 4-quart crock pot. Add sour cream, cream cheese, salsa and Velveeta. Cook on high, stirring frequently, until cheese melts, then turn crock pot to low for the duration of the gathering. The dip may be made the night before and reheated.

Crab Dip
Ingredients:
3 pounds cream cheese
1 cup ranch dressing
3 tablespoons Old Bay seasoning
16 ounces of half and half
2 tablespoons lemon juice
¼ cup white wine
2 pounds crab meat
Method:
Combine all ingredients except for crab meat in a pot. Heat on stove and blend until smooth. Take mixture away from heat and fold into crab meat. It’s suggested to serve the dip with toasted or grilled pita bread cut into small triangles. Yields 16 to 18 portions.

Salsa
Ingredients:
5 green peppers, finely diced
5 red peppers, finely diced
2 onions, finely diced
1 red onion, finely diced
1 ounce cilantro, finely diced
8 tomatoes, diced
1 cup lime juice
1 tablespoon cumin
1 tablespoon red pepper flakes
1 tablespoon Kosher salt
1 tablespoon black pepper
1 14-ounce bottle of ketchup
30 ounces of Frank’s Redhot
1 ounce of diced jalapeno peppers
Method:
Mix all ingredients well and use immersion blender to slightly emulsify the salsa. Store in cooler and allow to sit for 24 hours before use.

Spinach Artichoke Dip
Ingredients:
2 10-ounce packages of fresh spinach (can also use frozen and defrosted spinach if drained thoroughly)
4 tablespoons butter
1 cup onions, chopped
1 tablespoon garlic, minced
¼ teaspoon cayenne
¼ cup flour
1 cup milk
1 cup heavy cream
2 teaspoons lemon juice
2 cups of grated cheese (pick your favorite kind)
6 ½ artichoke hearts
¼ cup grated parmesan cheese
Method:
Heat the oven to 350 degrees and grease a 9-inch casserole dish. Bring a medium size pot of water to a boil. Wilt the spinach and dry thoroughly. Melt butter in sauté pan. Add onions, garlic and cayenne and sauté lightly. Add flour to water and cook for two minutes to make a light roux. Add milk and cream in a steady stream, whisking continuously. Continue stirring until thick. Add sautéed items, spinach, lemon juice, 2 cups of cheese and artichokes to the mixture. Place in casserole dish, top with parmesan cheese and bake for about 25 minutes. Serve with assorted crackers.

Cheesecake Fruit Dip
This fruit dip pairs well with strawberries, grapes, honeydew melon, kiwi and sliced peaches.
Ingredients:
5 ounces (10 tablespoons) reduced-fat cream cheese, softened
2 containers (5.3 ounces each) low-fat Greek lemon yogurt
1 box (3.4 ounces) instant cheesecake-flavored pudding
3/4 cup skim milk
1/4 teaspoon vanilla extract
Method:
In a large bowl, using an electric mixer, cream together cream cheese and yogurt. Gradually add pudding mix, alternating with milk. Cream until smooth. Add vanilla extract and combine. Serve with fruit.

Guacamole
Guacamole should be rich in fresh flavors with a chunky texture. Look for the dark bumpy skinned "Haas" avocados at their peak of ripeness.
Avoid mushy avocados with seeds that rattle when shaken as they are past their prime and will be less than delicious. Toma-toes are optional depending on their quality. If they are overly watery they will dilute the nutty richness of the guacamole but can always be served in slices on the side.

Ingredients:
3 ripe avocados, medium sized
1-2 jalapeños, seeded, stemmed and finely chopped
1/2 medium white onion, diced
Juice of 1 lime, freshly squeezed
1/2 tsp. salt
1/2 tsp. garlic powder
1 medium, ripe tomato, cored and seeded, diced (optional)
 Method:
Cut the avocados in quarters, discard the seeds and peel.
Place in a mixing bowl and mash minimally with a potato masher, spoon or your fork. Add diced jalapeño, onion, garlic, lime juice, salt and diced tomatoes if desired.
Mix just until combined and chunks of avocado are still visible. Serve in pottery bowl or on a plate lined with a lettuce leaf.
If not served immediately, guacamole is best kept in the refrigerator with the avocado pit immersed in it and tightly covered with plastic wrap.

Clam Dip
Ingredients:
1 green pepper, diced
1 onion, diced
1 stick butter
1 teaspoon lemon
Tabasco sauce to taste
3 cans minced clams
1 cup bread crumbs
1/2 teaspoon oregano
1/2 teaspoon parsley
Shredded cheddar cheese
Method:
Saute green pepper, onion, butter, lemon and Tabasco. In separate pan, saute minced clams with juice for 10 minutes, then combine together in 9-by-9 pan. Add bread crumbs, oregano and parsley and mix. Sprinkle with cheddar and bake at 350 degrees for 20 minutes. Serve with crackers, chips, or bread.

Aunt Verna’s Mexican Dip
Ingredients:
1 pound hamburger, browned, finely crumbled
1 pound Velveeta
1 can Ro-Tel
1 can Manwich sauce
1 can refried beans
Method:
Warm on low until cheese is melted, stir thoroughly. Best with tortilla chips, ridged potato chips or bagel chips.

Dump Dip
Ingredients:
1 envelope Lipton Beefy Onion Soup Mix
16-ounce container of sour cream
1 pound of bacon, fried and crumbled
1 medium tomato, diced
Method:
Combine first three ingredients in a bowl. Top with tomato. Serve chilled.
Serve with raw veggies or pieces of crusty bread that have been toasted with butter. In a pinch, Ruffles also work.

Enjoy!

 

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