Super Bowl Party Recipes: 5 New Dips You Have to Try
- Super Bowl 53 is finally here, and what better way to celebrate than by making some delicious dips for your party?
- Here are four unique recipes that I love, plus a twist on a trusty staple, Spinach and Artichoke Dip. Enjoy!
It’s finally break-your-New-Year’s-resolution Sunday!
Drink up, eat up, and get your bets in.
I can’t help you with your hangover and I can’t help you with your bets (that’s what everyone else on this site is for), BUT I can make sure your food is a bit better.
Everyone has the same things every year: buffalo dip, spinach artichoke dip, pigs in a blanket, guacamole, etc. And there’s nothing wrong with those staples, but I wanted to give you some other options. A few relatively easy recipes that are sure to pleasantly surprise any party guest (or just yourself!).
I only have three rules for Super Bowl foods. They must be:
1. One-handed friendly (need the other hand for drink-holding)
Here are four unique Super Bowl dip recipes that I fancy. (I also included my favorite spinach artichoke dip for those looking for a new twist on one of the staple dips.)
Jalapeno Popper Dip
- 5-10 slices of bacon (this is super up for debate, it’s honestly delicious vegetarian)
- 1 (8oz) block of cream cheese — softened (leave it out at room temp all day or just microwave till it looks like soft butter)
- 1/3 cup of mayo
- 1/3 cup of sour cream
- 1 (4oz) can diced green chilis
- 1 (4oz) can diced jalapenos
- 1 cup shredded cheddar
- 1 cup shredded Monterey jack
- Salt and pepper
- 1 cup breadcrumbs (I always use Panko, but any will do)
- 4 tablespoons butter – melted
- 1/4 cup shredded Parmesan cheese
- 1 tbsp fresh parsley – chopped (optional)
- Preheat oven to 350
- Fry the bacon in batches in a nonstick skillet over medium heat.
- With a mixer on medium, combine cream cheese, mayo, sour cream.
- Fold in (don’t whip) chilis, jalapenos, cheddar and jack.
- Crumble most of the bacon and fold that in as well.
- Spread into an 8×8 baking dish.
- In a small bowl, combine breadcrumbs, butter, and Parmesan.
- Sprinkle topping mixture over the dip.
- Cook for 15-20 minutes uncovered until breadcrumbs are nice and golden brown
- Top with fresh parsley and the rest of your bacon!
Serve with tortilla chips or ritz crackers!
Bourbon-Mustard Pigs in a Duvet
I know, I know, I already said everyone will have pigs in a blanket. But trust me and give this elevated version a read through.
- A little flour for your workspace
- 1 (8oz) tube of crescent rolls
- 1 (12oz) package of cocktail wieners
- 4 tbsp butter – melted
- 1 tbsp honey
- Everything bagel seasoning (however much you’re feeling)
- Mustard dip:
½ cup Dijon mustard (whole grain gives you a fun texture, but regular works just as well)
2 tsp bourbon (you won’t be cooking this, so not the worst bourbon, but not the best. I use maker’s)
- Preheat oven to 375.
- Sprinkle a small amount of flour on your work surface so your dough won’t stick.
- Unroll your crescent rolls, tear them apart, and cut each triangle into thirds.
- Place one wiener on the smaller end of the triangle and roll!
- Transfer them to a large baking sheet (oil your sheet by direction on the crescent roll package)
- Brush with melted butter, top with everything bagel spice and bake 12-15 minutes!
- While your piggies are cooking, mix up your mustard dip and prepare for deliciousness.
Felt like it wouldn’t be right if I didn’t turn a certain cheeseburger with a certain secret sauce into a dip for the special occasion. FYI, you will need a slow cooker for this one.
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small yellow onion – diced
- 1 (15oz) jar Cheez Whiz
- 1/3 cup half-and-half
- 3 tbsp ketchup
- ½ tsp garlic powder
- ½ cup mayo
- 1 tbsp yellow mustard
- 1 tsp white wine vinegar
- ¼ cup sweet pickle relish
- ½ tsp paprika
- ½ cup cheddar cheese
- salt and pepper
- Shredded iceberg lettuce
- Dill pickle chips
- White sesame seeds (optional)
- In a skillet over medium, heat the olive oil and add your ground beef.
- Crumble beef with a wooden spoon as it cooks.
- When the beef begins to brown (3ish minutes), add the onion and some salt and pepper to taste.
- Cook until the onions get soft and the beef is cooked through (probably another 8ish minutes), moving it around with your wooden spoon to help it crumble and cook evenly.
- Spoon your onions and beef into the bottom of your slow cooker and stir in the jar of cheese whiz and half-and-half.
- In a separate bowl make your special sauce: combine ketchup, garlic powder, mayo, yellow mustard, white wine vinegar, relish and paprika. Then whisk.
- Stir your sauce into the ground beef mixture inside the slow cooker. Sprinkle with cheedar cheese and cook on high for 1.5 hours. Just until the whole dip thickens up and the cheese is nice and melty on top. You’ll be able to smell this one when it’s done.
- Top with lettuce, crushed dill pickle chips, and a light sprinkling of sesame seeds. Serve with more dill pickle chips, ritz chips, or just tortilla chips
Spinach Artichoke Dip
As promised, here is my go-to spinach artichoke dip. You’ll need a slow cooker for this one, as well.
- 2 (14 oz) cans of artichoke hearts — chopped and drained
- 1 (10 oz) package of frozen spinach — thawed and squeezed dry via hands
- 8 oz. sour cream
- 1 small onion (white or yellow) chopped
- 1 tbsp minced garlic
- 3/4 cup grated parmesan
- 3/4 cup milk
- 1/2 cup crumbled feta
- 1/3 cup mayo
- 1 tbsp red wine vinegar
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1 (10 oz) can of diced red tomatoes
- 8 oz cream cheese (1 block) cubed
- Stir everything, except for cream cheese, to blend in crock-pot
- Put cream cheese cubes on top
- Cook on low for 2 hours
- Stir to combine cream cheese
- Cook on high for 15 more minutes
- Serve and enjoy
Banana Pudding Dip
Desserts have feelings, too! Just because you have no idea how to bake doesn’t mean you shouldn’t have something to satisfy your sweet tooth. Here’s a quickie/dip version of a southern favorite.
- 1 (3.4oz) instant vanilla pudding
- 1 ½ cup cold milk (whole, skim, whatever, you can even use almond milk just use less of it or it will be too runny). Start with ½ cup then add from there for consistency.
- 8 oz marscapone
- 1 (8oz) frozen whipped topping — thawed
- 3-4 bananas ripened and mashed*
- use a mixer, large blender, or large food processor to mix together the pudding mix and milk just until it looks incorporated but not totally thickened.
- Add the marscapone until its completely incorporated.
- Add your banana mush until it is incorporated (do this one on the low setting).
- Now with a rubber spatula fold in about 2/3 of your whipped topping.
- Pour into a serving dish, top with the rest of your whipped topping and crumble up some vanilla wafers on top.
- Refrigerate for at least 2 hours and serve with more vanilla wafers for dipping (graham crackers would also be delicious and totally okay, but people tend to gravitate towards the vanilla wafers as it holds the more traditional banana pudding flavor).
*Quickest way to ripen a banana: put the entire thing (peel included) into a 350 degree oven for 10-15 minutes (depends on initial ripeness). They will look scary and black, but they will turn into a delicious scoopable mush.
Tweet me @bigmakball any pics if you decide to try any of these, have any questions, or even holler at me with any improvements!
Viva La Under!