Get ready for game day with these make-ahead dip ideas that are ready to eat straight out of the cooler at your next tailgate party. Just add your favorite chips, bread, or veggies for dipping and you’ll score big points with your fellow football fans.

Loaded Baked Potato Dip

Prep Time: 20 Minutes
Chill Time: 1-24 Hours

Ingredients

• 1 (2.1-oz.) package fully cooked bacon slices
• 1 (16-oz.) container sour cream
• 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
• 1/3 cup sliced fresh chives
• 2 teaspoons hot sauce
• Garnishes:  cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
• Serve with: waffle fries

Preparation

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Southern Living
JANUARY 2011

 Smoky Ranch Dip

Prep Time: 5 Minutes
Chill Time: 30 Minutes

Ingredients

• 1(1-oz.) envelope Ranch dressing mix
• 1 1/2 cups light sour cream
• 2 teaspoons finely chopped chipotle peppers in adobo sauce
• 1 teaspoon adobo sauce from can
• Potato chips or assorted raw vegetables

Preparation

Whisk together first 4 ingredients. Cover and chill 30 minutes. Serve with chips or assorted raw vegetables.

Variations:

Barbecue Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 2 Tbsp. barbecue sauce. Serve with roasted red new potatoes.

Lime-Cilantro Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lime juice and 1 Tbsp. chopped cilantro. Serve with quesadillas, tacos, or chili.

Lemon-Parsley Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lemon juice and 1 Tbsp. chopped fresh parsley. Serve with steamed asparagus.

Horseradish Ranch Spread: Omit chipotle peppers and adobo sauce. Stir in 2 tsp. prepared horseradish. Spread on dinner rolls, and top with thinly sliced deli roast beef. 

Matt Caine, Helena, Alabama, Southern Living
SEPTEMBER 2006

 

Beer & Cheese Dip

Prep Time: 5 Minutes
Chill Time: 2 hours

Ingredients

• 3 (5 oz.) jars sharp cheese spread, such as Kraft Old English Cheese, at room temperature
• 16 ounces cream cheese, softened
• 1 1/4 ounces blue cheese, crumbled
• 2 cloves garlic, minced
• 2 drops hot sauce
• 1 small onion, minced
• 2 tablespoons salted butter, softened
• 1/4 cup dark beer, heated and cooled, plus extra if needed
• 1 loaf mini pumpernickel bread slices, optional
• Assorted crudités, optional

Preparation

Blend cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion and butter in a food processor. Mix in 1/4 cup beer. Add more beer if necessary, a few tablespoons at a time, until dip reaches dip consistency. Pour into a bowl, cover and refrigerate for at least 2 hours. Serve with bread slices and crudités for dipping.

All You
NOVEMBER 2007

 

Spinach Dip

Prep Time: 15 Minutes
Chill Time: Overnight

Ingredients

• 1 cup mayonnaise
• 1 (16 ounce) container sour cream
• 1 (1.8 ounce) package dry leek soup mix
• 1 (4 ounce) can water chestnuts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach (thawed and drained)
• 1 (1pound) loaf round sour dough bread

Preparation

In a medium bowl, mix together mayonnaise, sour cream, soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

To serve, remove top and interior of sourdough bread to create a bowl. Fill with dip mixture. Tear removed bread chunks into pieces for dipping.

 

Mexican Layer Dip

Prep Time: 15 Minutes
Chill Time: Overnight

Ingredients

• 1 can refried beans
• 3/4 cup grated sharp cheddar
• ¾ cup grated Monterey Jack Cheese3/4 grated Monterey Jack cheese
• 1 cup pico de gallo (or you can use fresh chopped tomatoes)
• 1 cup guacamole
• 1 cup sour cream
• 1can dices chilies
• Tabasco (or other hot sauce)
• Cumin
• 1 can sliced black olives
• Chopped jalapeño (optional)

Preparation

In a small pan over medium-low heat, add refried beans and several dashes of hot sauce. Next, add chopped green chilies and stir to mix well. Sprinkle on cumin to taste. Remove from heat and spread them in a single layer on your serving platter. Sprinkle on sharp cheddar. Next, dollop sour cream and spread into a single layer being careful not to disturb the cheese underneath. Layer on the guacamole next followed by the Monterey Jack cheese. Generously sprinkle on the chopped black olives. Next comes a generous helping of pico de gallo. Lastly, if you can handle the heat, sprinkle on chopped jalapeno peppers. Serve with tortilla chips.

The Pioneer Woman
January 2009