Everyone loves a good dip on the Big Gameday… here are tons of options for you and your party to try!
1. Check out some of these quick ideas from Tasty:
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2. Loaded Potato Chip Dip
- Ingredients: for 4 servings
- 8 oz sour cream
- 8 oz cream cheese
- 1 packet ranch seasoning
- 1 cup shredded cheddar cheese, plus extra for topping
- ½ cup bacon, crumbled, plus extra for topping
- ¼ cup green onion, chopped, plus extra for topping
- Preparation
- Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth.
- Add in the cheddar cheese and stir until well-blended.
- Lastly, add in the crumbled bacon and the green onions and stir.
- Top off with extra green onions, bacon, and cheese, and serve with potato chips, potato wedges, or fries!
3. Queso and Chips
- Ingredients: 6–8 SERVINGS
- 1 small onion
- 3 garlic cloves
- 1 tsp. (or more) kosher salt
- ⅓ cup pickled jalapeños, plus 1 Tbsp. pickle juice
- 8 oz. American cheese
- 8 oz. Monterey Jack cheese
- 2 Tbsp. unsalted butter
- 2 tsp. ground cumin
- ½ tsp. cayenne pepper
- 2 cups milk
- 1 Tbsp. cornstarch
- Chips (for serving)
- Steps
- Time to do a little knifework: Peel and finely chop 1 small onion. Peel 3 garlic cloves. Finely chop ⅓ cup pickled jalapeños.
- Using a box grater, coarsely grate 8 oz. American cheese (or tear if using singles) and 8 oz. Monterey Jack cheese (you should have about 4 packed cups). Set aside separately.
- Heat 2 Tbsp. unsalted butter in a medium saucepan over medium until foamy, about 1 minute. Reduce heat to medium-low and add onions. Using a Microplane, finely grate garlic into the pot; season with 1 tsp. salt. Cook, stirring occasionally until onions are tender but haven’t developed any color, about 3 minutes. Add 2 tsp. ground cumin and ½ tsp. cayenne pepper and cook, stirring frequently, until aromatic, about 30 seconds. Stir in 1¾ cups milk and bring to a bare simmer.
- Meanwhile, whisk 1 Tbsp. cornstarch and remaining ¼ cup milk in a small bowl until smooth. By mixing the cornstarch with a portion of the milk before adding it into the pot, you greatly reduce your chance of lumps. (You can also shake milk and cornstarch together in a small lidded jar.)
- Add cornstarch mixture to the pot and bring to a simmer over medium heat. Cook, stirring constantly until mixture is thickened (it should coat the back of your spatula) and cornstarch is hydrated—it should simmer for 1 full minute. This is important: If your cornstarch isn’t fully hydrated, your queso will be grainy and floury rather than thick and creamy.
- Reduce heat to medium-low and add American cheese. Stir vigorously with a spatula, taking care not to let the mixture bubble, until cheese is fully melted, about 3 minutes.
- Add Monterey Jack cheese one handful at a time, stirring vigorously to incorporate fully before adding the next and adjusting heat as needed so the mixture doesn’t bubble, about 30 seconds between additions and 4 minutes total. After adding all the cheese, stir vigorously to ensure that all cheese is melted, about 1 minute (it will look thick and stringy).
- Remove from heat and stir in 1 Tbsp. pickling liquid and half of the jalapeños. Taste and add more salt if needed. Garnish with remaining jalapeños.
- Arrange chips on a platter or baking sheet. Serve queso right out of the pot so it stays warm and can be easily reheated over medium-low heat if needed. If you’re feeling really extra, set the pot over another pot or large bowl filled with hot water so it stays gooey for longer.
4. Bob Armstrong Chile con Queso
- Ingredients: 8 SERVINGS
- PICADILLO
- 1 tablespoon vegetable oil
- 1 pound ground beef chuck (20% fat)
- ½ medium onion, chopped
- ½ green bell pepper, chopped
- 2 garlic cloves, grated
- Kosher salt, freshly ground pepper
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 cup chicken stock or low-sodium chicken broth
- QUESO AND ASSEMBLY
- 3 tablespoons unsalted butter
- ½ medium onion, finely chopped
- 1 large poblano chile, chopped
- 3 jalapeños, finely chopped
- 2 garlic cloves, grated
- 2 medium tomatoes, chopped
- Kosher salt
- 2 tablespoons all-purpose flour
- 1½ cups (or more) milk
- ½ pound Monterey Jack cheese, grated
- ½ pound young medium or sharp cheddar cheese, grated
- 3 tablespoons unsalted butter
- Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips (for serving)
- PICADILLO
- Preparation
- PICADILLO
- Step 1: Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in the pan as possible.
- Step 2: Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to the pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8–10 minutes; season with salt and pepper. Transfer to a medium bowl, cover, let sit until ready to use.
- Step 3: Do Ahead: Picadillo can be made 1 day ahead. Cover and chill. Reheat before assembling.
- QUESO AND ASSEMBLY
- Step 4: Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated for about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until the mixture comes to a boil and thickens about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.
- Step 5: Spread warm picadillo in a 2-qt. baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with chives and cilantro. Serve hot dip with chips.
- Step 6: Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
- PICADILLO
5. Slow-Roasted Onion Dip
- Ingredients: 4 SERVINGS
-
1½ lb. mixed onions (such as sweet, yellow, and/or red)
-
4 garlic cloves, unpeeled
-
¼ cup extra-virgin olive oil
-
Kosher salt
-
1½ cups plain whole-milk Greek yogurt
-
2 tsp. fresh lemon juice
-
Freshly ground black pepper
-
1 bunch radishes
-
Potato chips and cayenne pepper (for serving)
-
- Steps
- Preheat oven to 400º. Peel and trim the ends off 1½ lb. mixed onions. Cut in half lengthwise. Place halves cut side down on cutting board, then thinly slice.
- Line a rimmed baking sheet with parchment paper. Toss onion and 4 garlic cloves with ¼ cup oil and 2 Tbsp. water until evenly coated. Season with salt and toss again until well coated. Mound onions and garlic in the center of the sheet pan rather than spreading them out; this allows them to steam and soften without browning too quickly.
- Bake, tossing and stirring onions every 10 minutes until all onions are golden brown and softened, 40–50 minutes total (some onions will brown more than others but that’s okay!). Let cool.
- Transfer onions and garlic to a cutting board and squeeze out garlic cloves from the peel.
- Using the flat side of a chef’s knife, smash garlic cloves to a paste. Transfer to a medium bowl.
- Finely chop caramelized onions and transfer to bowl with garlic.
- Add 1½ cups yogurt and 2 tsp. lemon juice; season with salt and a lot of pepper. Stir to combine.
- Cut 1 bunch of radishes in half and arrange on a platter. Sprinkle dip with cayenne pepper. Serve radishes and chips alongside.