3 Dip Recipes for the Big Game

It’s almost time for the big game and while your team may not be playing for the championship, that doesn’t mean you can’t throw a party (even if it is just for your family) and feed them well with a few appetizers, maybe even one of these dip recipes.

Here are three dip recipes that are sure to please everyone at your party.

Pizza Dip

Ingredients

• 1/2 c. mini pepperoni
• 2 8-oz. blocks of cream cheese, softened
• 1 1/2 c. grated parmesan, divided
• 1 tbsp. dried Italian seasoning
• 1 c. marinara sauce, divided
• 2 c. grated mozzarella, divided
• 1/4 each of any of your favorite pizza toppings (i.e. sliced black olives, diced bell pepper, diced red onion)
• Toasted baguette, to serve

Directions

1. 1. Preheat the oven to 375°.
   2. Place the pepperoni on a paper towel-lined plate. Microwave on high for 45 seconds. Blot the tops of the pepperoni with a paper towel to remove excess oil. Set aside.
   3. Stir to combine the cream cheese, 1/2 cup parmesan, and Italian seasoning in a medium mixing bowl. Spread the mixture in an even layer in a 9-inch deep dish pie plate.
   4. Add 1/2 cup marinara and spread evenly over the cheese mixture. Sprinkle with 1 cup mozzarella, 1/2 cup parmesan, 2 tablespoons each of pepperoni, and other pizza toppings you’ve diced. Repeat with the remaining marinara, mozzarella, parmesan, pepperoni, and toppings.
   5. Bake until the cheese is bubbling and beginning to brown about 30 minutes.
   6. Increase the oven to broil and bake for 2 minutes more.
   7. Let cool and serve with toasted baguette slices.

Greek Green Goddess Dip

Ingredients

• • ½ cup packed fresh dill
  • ½ cup packed fresh mint
  • ½ cup packed fresh parsley
  • ⅓ cup packed fresh basil
  • 2 garlic cloves, chopped
  • 2 scallions, white and green parts, sliced
  • 1½ tablespoons freshly squeezed lemon juice
  • Pinch kosher salt, more to taste
  • ¼ cup extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise, optional
  • Chopped vegetables or pita chips, for serving

Directions

1. Place dill, mint, parsley, basil, garlic, scallions, lemon juice, and salt in a food processor and process until finely chopped.
2. With the motor running, drizzle in the olive oil until incorporated. Add feta and process until smooth; pulse in yogurt. Taste dip and add more salt, if desired. If you like a creamier, richer dip, add mayonnaise and pulse to combine.
3. Chill dip for half an hour and set out with vegetables or pita chips

Jalapeno Popper Dip

Ingredients

• 8 strips of bacon, chopped
• 2 cloves garlic
• 2 fresh jalapenos, chopped, plus more for garnish
• 2 8 oz. blocks of cream cheese, softened
• 1/3 c. mayonnaise
• 1/3 c. sour cream
• 2 tsp. Worcestershire sauce
• 1/2 tsp. ground black pepper
• 8 oz. shredded sharp cheddar cheese
• 1 c. crushed thick yellow corn tortilla chips, plus more chips for serving
• Sliced, toasted baguette, for serving

Directions

1. Cook bacon in a skillet until crispy. Save 2 tablespoons of the grease and wipe down the skillet (do not wash)
2. Return the skillet to medium heat. Add the garlic and jalapeno. Cook 2 minutes until slightly softened. Remove from the heat. Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, and black pepper. Stir or whisk until smooth. Stir in about two-thirds of the bacon.
3. Sprinkle the cheddar cheese all over the top of the dip, followed by the crushed chips. Bake for 12-14 minutes, until the edges are bubbly and the cheese is melted all over. Top with the remaining cooked bacon and extra slices of jalapeno. Serve with more tortilla chips and a toasted baguette.

Do you have any favorite dip recipes you like to make for the big game? Let us know in the comments below!