Boursin and Gruyère Spinach and Artichoke Gratin Dip
Tons of spinach and artichoke hearts are baked in a gratin with white wine, cream cheese, Gruyère, and ever-flavorful garlic and herbs Boursin. This is a crowd-pleasing French take on the all-American spinach and artichoke dip.
Creamy, Three-Cheese Artichoke Dip
A mix of cream cheese, sour cream and a small amount of mayo lends the best consistency to this artichoke dip. And when three cheeses—Parmesan, Romano and a liberal sprinkle of mozzarella on top—come into play, you've got yourself a wonderfully creamy and flavorful addition to your Super Bowl spread.
Spicy Crab Dip
In the Grand Hierarchy of Dips (if there were such a thing), crab dip perhaps lies near the bottom of the totem pole—well below the likes of salsa, guacamole, onion dip, spinach dip, and even ranch. But as anyone from Maryland can perhaps attest, crab dip is a tastier and more interesting options with which to anoint that crudité platter or bag of chips. This crab dip is a spicy-creamy concoction of tangy cream cheese and sweet crab meat. It's a combination of flavors that will surely benefit any carrot stick, cracker, or chip.
Tyrokafteri (Hot Pepper and Cheese Dip)
A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice, this tyrokafteri recipe provides amazing layers of flavors in each bite.
Hot Salsa Verde
This is an incredibly simple salsa verde, whose uncomplicated flavors are mainly fruity chilies mixed with a little sour cream. When the immensely heat of the chiles are paired with a hefty tang from sour cream, lime, and tomatillo, the result is a salsa that starts off nice and cool, but still ends with an excellent heat.
Ranch seems to be the answer to everything. A mellower blend than most ranch dressings, this recipe yields a dip that strikes a perfect balance between the creamy, rich buttermilk and tangy sour cream, mayonnaise, and lemon juice with the hints of fresh parsley, chives, and dill.
Do we really need a spread that's primarily cheese and mayonnaise? In the case of pimento cheese, the answer is yes. A mixture of grated sharp cheddar, mayo, pimentos, cayenne, and hot sauce, it's a delicious addition to cracker, chip, or slice of white bread. Or just eat it with a spoon.
Roasted Tomato Salsa
What would a Super Bowl party be without salsa? Well, really, what would chips be without salsa? Take a step up from the store-bought jars with this roasted tomato version.
French Onion Dip
Making your own French onion dip is a simple process, and the results are infinitely better than any jarred versions, but the process of caramelizing the onions is a major pain. Luckily for you, we've managed to whittle down a 45-minute long procedure to not much more than 15 or 20 minutes. The result is a deep, sweet base to add to the creamy blend of sour cream, mayonnaise, and a splash of lemon juice.
Cheeseburger dip is a real thing, everybody. Get on board.
If you need a somewhat dignified way to eat bacon and blue cheese by the spoonful, serving up this dip during the Super Bowl might be your best option.
Buffalo Chicken Dip
Satisfy your intense wings craving that surface every Super Bowl season with this Buffalo chicken dip. It combines all the concepts that make wings so great—tender chicken, spicy, buttery sauce, and blue cheese—into a warm dip to spread over crackers or tortilla chips.
The Best Basic Guacamole
When it comes to this classic dip, simpler is better.
All-From-Scratch 7 Layer Dip
7 Layer dip is a finger-food party staple, and this made-from-scratch recipe makes an undeniably delicious addition to any Super Bowl spread. But, boy, is it labor-intensive. We would advise preparing it in stages a few days ahead of time.
Classic From-a-Can 7 Layer Dip
Melitzanosalata (Greek Roasted Eggplant Dip)
Most recipes for melitzanosalata have you roast the eggplant in the oven for 30 minutes, but we'd argue it's grill or nothing for this dip. There are very few ingredients in this dip—roasted eggplant, lemon juice, garlic olive oil, parsley, salt, and pepper. The grill adds a smokiness that you can definitely taste. The chilled end product has a nice cooling effect, with creamy smokiness balancing the fresh lemon and parsley.
Rosemary Lemon White Bean Dip
This recipe couldn't be any easier—just throw everything into a processor and then stir in rosemary and lemon zest. The lightly flavored cannellini beans provide a creamy base for the lemon and rosemary to shine, giving an herbal, zesty, and fresh flavor that your guests will gobble up.
Green Goddess Dressing
Amid the sea of chips, cheese and chicken wings, there lies a lonely vegetable platter. Don't let it go forgotten this Super Bowl season! Upgrade your vegetables by pairing them with this mayonnaise and herb-based dip flavored with anchovies.
Moroccan-Style Spicy Carrot Dip
The product of accidentally over-cooked carrots, the sweet flavor of the caramel-glazed carrots is combined with harissa, garlic, capers, olives, and toasted pine nuts for an added savory crunch. This Moroccan-inspired dip is spicy, sweet, and pungent, and pairs wonderfully with an ice cold beer.
It can be hard to make a homemade hummus that's up to snuff with the likes of Sabra. But we had a revelation in hummus making: homemade tahini. This yields a hummus that delivers a nuttiness that's hard to match and an added texture that distinguishes it from its pre-packaged brethren. A food processor makes quick work of chopping the chickpeas and garlic, then getting a fairly smooth dip when the tahini, lemon juice, olive oil, and salt are added.