New recipes

Delightful Game-Day Dips

Delightful Game-Day Dips

Sweet and savory dips that are perfect for every party

New dips for game-day snacking.

As yet another football season descends upon us, you’re probably getting tired of all your classic game-day dips. Seriously, how many more times can you stomach seven-layer dip?

Click here to see Delightful Game-Day Dip Recipes (Slideshow)

Football games are the social scene of winter weekends, but tired dips need to be swapped out for something new, which makes them the perfect choice for this week’s SWAT (Sharing With A Theme).

We put the Culinary Content Network to the test to come up with a few of their favorite dip recipes, and here are some of the highlights:

  • Michelle of The Complete Savorist brings us a quick queso dip without the usual brick of cheese product.
  • Mary of Vindulge brings us a new use for leftover Thanksgiving turkey with a smoked buffalo turkey dip.
  • This week’s winner comes from Lisa of Creole Contessa. This extra cheesy cheeseburger dip is all of the fun of burgers with none of the bun.

All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

(Credit: Peter Block/Feed Your Soul Too)

Four ingredients are all it takes to make this easy slow-cooker buffalo cheese dip. Add in some shredded cooked chicken to bulk up the dip. Click here to see the recipe.

Lightened-Up Pimento Cheese Dip

(Credit: Lori Yates/Foxes Love Lemons)

Lighten up pimento cheese dip with Greek yogurt and light (Neufchatel) cream cheese. Spread this dip between two slices of bread or serve with vegetables, crackers, or chips for dipping. Click here to see the recipe.

Julie Ruggirello is the Recipe Editor at The Daily Meal. Follow her on Twitter @TDMRecipeEditor.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


Game-Day Dips

Rub a small pot with garlic add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese add salt, pepper and nutmeg. Serve hot with apples and bread.

Fried-Chickpea Hummus

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Slow-Cooker Spinach Dip

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Blue Cheese Dip

Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.

Roasted Garlic-Bacon Dip

Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Serve with crudites.

Olive Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.

Orange-Saffron Aioli

Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.

Tomatillo Salsa

Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

Guacamole

Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.

Pizza Dip

Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.


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