Decadent Dips Make the Super Bowl Super


I have to be honest about sports. I’m there for the good times: World Series, Olympics and of course the Super Bowl and even then, for me it’s all about their food. Sure I’ll be there front and center on Sunday, cheering for the Broncos (sue me), breathlessly waiting for the next commercial while enjoying some decadent party food.

Today I want to share with you my most favorite, best ever party dips. No one would consider any of these healthy food and for that I do not apologize. After all, we don’t do this every day. So let’s lighten up and get ready to party!


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Slow Cooker Buffalo Chicken Dip
  • 2 10-ounce cans chunk chicken, drained
  • 2 8-ounce packages cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup pepper sauce (like Frank’s Red Hot or Tabasco)
  • 1 1/2 cups shredded Cheddar cheese
  1. Heat chicken and hot sauce in a skillet over medium heat, until heated through.
  2. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
  3. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top.
  4. Cover and cook on Low until hot and bubbly.
  5. Lower setting to Warm. Serve with celery sticks, crackers, chips and or just dig in with a spoon.


Roasted Garlic Dip
  • 3 heads garlic, unpeeled
  • 1 tablespoon olive oil
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 green onion, chopped
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 3 teaspoons ground black pepper
  1. Preheat oven to 300F. Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil. Then, wrap them loosely in a piece of aluminum foil. Bake until the cloves are tender and nicely browned, about 1 hour.
  2. Remove garlic from the oven and allow to cool to room temperature. Once cool, squeeze the garlic cloves out of their skins into a mixing bowl. Mash well with a wire whisk. Add the sour cream, mayonnaise, green onion, vinegar, salt and pepper. Whisk until evenly blended. Refrigerate 2 to 4 hours to allow the flavors to blend. Serve with chips, crudités or pieces of toasted baguette.


Hot Corn Dip
  • 2 tablespoons butter
  • 3 1/2 cups corn kernels (fresh or frozen)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup finely chopped white onion
  • 1/2 cup finely chopped red bell peppers (find this in a jar)
  • 1/4 cup chopped scallions
  • 1 jalapeno, seeded and minced
  • 2 teaspoons minced garlic
  • 1/2 cup mayonnaise
  • 4 ounces Monterey jack, shredded
  • 4 ounces sharp Cheddar, shredded
  • 1/4 teaspoon cayenne
  • Tortilla chips or Fritos Scoops for dipping
  1. Preheat the oven to 350 degrees F.
  2. Melt 1 tablespoon of the butter in large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally for about 5 minutes. Transfer to a bowl.
  3. Melt the remaining tablespoon of butter in the skillet. Add the chopped white onions and bell peppers and cook, stirring often, for about 2 minutes. Add the green onions, jalapeno, and garlic. Cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
  4. Add mayonnaise, cayenne pepper, half of the Monterrey jack and half of the Cheddar and mix well.
  5. Pour into an 8-inch square baking dish, or equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with chips.


Taco Dip
  • 2 8-ounce packages cream cheese, softened
  • 1 8-ounce container sour cream
  • 1 dash hot pepper sauce
  • 1 dash soy sauce
  • 2 teaspoons lemon juice
  • 1 16-ounce jar salsa
  • 1 bunch green onions, chopped
  • 1 2-ounce can sliced black olives
  • 1/2 head iceberg lettuce rinsed, dried, and shredded
  • 8 ounces finely shredded cheddar cheese
  • 2 tomatoes, seeded and chopped
  1. Cream together cream cheese, sour cream, hot sauce, soy sauce, and lemon juice. Spread this mixture into a 9×13-inch glass dish. Layer salsa, green onions, black olives, lettuce, cheddar cheese and tomatoes over the cream cheese mixture.
  2. Cover with plastic wrap and gently press the ingredients down to tighten the layers. Chill before serving. Serve with tortilla chips.


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6 replies
    • DianaB
      DianaB says:

      So, unfortunately the Broncos lost (got pounded rather badly would be a better way of putting it). However, I made the buffalo chicken dip–actually I doubled it because it sounded so good–and used a rotisserie chicken. Other than that, I didn’t change anything except add more hot sauce because it was rather bland, mixed bleu cheese dressing and ranch. I was sorely disappointed, as were the other folks in my house. I now have a huge batch of rather tasteless glop that I am hoping to resurrect into something else. I have frozen the balance of it in smaller portions and hope maybe to use it as a pasta sauce or even put it on homemade pizza.

    • DianaB
      DianaB says:

      Just one of those little “automatic” typos that appear occasionally when you are speeding along on the keyboard and your fingers are working faster than your brain.


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