The seven-layer dip had a good run. This year the chip bowl holds something richer: crab rangoon dip pulled hot from the oven, a bowl of cowboy caviar that stays crisp through the second quarter, queso that tastes like it spent an hour in actual smoke.
Some of these come together on the stove in fifteen minutes. Others want a slow caramelize or an overnight chill, and both kinds earn a place on the table: a party runs better with one dip warming in a crock pot and another sitting cold and ready the moment the door opens.
Dairy, gluten and egg turn up across most of these, and the crab rangoon dip brings shellfish into the mix, so check labels if anyone at the table is managing an allergy. The beer in the beer cheese cooks down to almost nothing, but pour something non-alcoholic alongside for anyone who would rather skip it.
Pair the spread with Super Bowl Party Food Ideas for a Crowd That Came Hungry for the mains, and keep the room busy between plays with Super Bowl Party Games With Free Printables for People Who Came for the Food. For the rest of the room, there is Super Bowl Party Ideas for a Game Day Everyone Remembers.
This post contains affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.
Table of Contents
- Crab Rangoon Dip
- Whipped Feta With Hot Honey
- Dill Pickle Dip
- Smoked Queso
- Mexican Street Corn Dip
- Beer Cheese Dip
- High-Protein Buffalo Dip With Cottage Cheese
- Pizza Dip
- Bacon Jalapeño Popper Dip
- French Onion Dip
- Spinach Artichoke Dip
- Reuben Dip
- Loaded Baked Potato Dip
- Chili Cheese Dip
- Cowboy Caviar
- Garlic Parmesan Wing Dip
- Everything Bagel Dip
- Birria Dip
- Frequently Asked Questions
Crab Rangoon Dip
Takeout crab rangoon costs real money for four dumplings that are mostly fried wonton skin. This dip keeps the actual filling, the sweet cream cheese and lump crab with scallion running through it, and skips the deep fryer entirely.
The top turns spotted gold at the edges while the center stays soft enough to pull apart with a chip, and that contrast is the whole point. Imitation crab works fine if the real thing costs more than the party budget allows this week.
Serve it straight from the baking dish, still warm, with a short stack of wonton chips leaning into one side for the first wave of guests to grab.
Crab Rangoon Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup lump crab meat drained
- 2 green onions thinly sliced
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella
- wonton chips for serving
Instructions
- Preheat the oven to 375 degrees F and have an 8-inch baking dish ready.
- Beat the softened cream cheese, mayonnaise, sour cream, soy sauce, rice vinegar and garlic powder in a bowl until completely smooth, about 1 minute.
- Fold in the lump crab meat and half of the sliced green onions, keeping the crab in small chunks rather than mashing it.
- Spread the mixture evenly into the baking dish and scatter 3/4 cup of the shredded mozzarella over the top.
- Bake for 20 to 25 minutes, until the edges are bubbling and the cheese on top is golden in spots.
- Rest the dip for 5 minutes before touching it, the center will still be loose and that is correct.
- Scatter the remaining green onions over the top and serve warm with wonton chips.
Good to Know
🛍 Shopping guide
Whipped Feta With Hot Honey
A block of feta straight from the tub can taste like a punch of salt and not much else. Whipped with cream cheese, olive oil and a little lemon, it turns soft and almost fluffy, the kind of texture that holds a swipe of pita without crumbling off the side.
The warm honey poured over cold whipped cheese is the actual draw here, sweet against salty against a slow building heat. No hot honey in the pantry: warm plain honey for fifteen seconds and stir in a pinch more red pepper flakes.
Serve it in a shallow bowl so the honey pools rather than sinks, with warm pita wedges fanned around the edge for scooping.
Whipped Feta With Hot Honey
Ingredients
- 8 oz block feta drained
- 4 oz cream cheese softened
- 2 tablespoons olive oil plus more for drizzling
- 1 tablespoon fresh lemon juice
- 1 small garlic clove
- 1/4 cup hot honey
- 1/4 teaspoon red pepper flakes
- flaky salt
- pita bread warmed and cut into wedges
Instructions
- Combine the feta, cream cheese, olive oil, lemon juice and garlic in a food processor.
- Blend for 2 to 3 minutes, scraping down the sides once, until the mixture is completely smooth and lightened in color.
- Spread the whipped cheese into a shallow bowl and swirl the top with the back of a spoon so it holds pockets for the honey.
- Warm the hot honey in the microwave for 15 seconds, just until it pours easily off a spoon.
- Drizzle the warm honey over the whipped cheese and sprinkle with red pepper flakes and flaky salt.
- Let the dip sit at room temperature for 10 minutes so the honey settles into the swirls before serving.
- Serve with warm pita wedges.
Good to Know
Dill Pickle Dip
Dill pickle dip sounds like a joke until the bowl actually empties first. Cold cream cheese and sour cream carry real chopped dill pickle and fresh dill, so every bite has actual crunch instead of just a vague tang.
The right texture falls slowly off a spoon rather than sliding straight off, so add the pickle juice a tablespoon at a time and stop as soon as it gets there. Thinner is fine for a cracker, thicker holds up better once a pretzel crisp goes in at an angle.
Chill it properly before the party starts, the flavor needs that half hour to settle, and serve with pretzel crisps or a few pickle spears propped around the edge.
Dill Pickle Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 3/4 cup chopped dill pickles well drained
- 1 to 2 tablespoons pickle juice
- 2 tablespoons fresh dill chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- pretzel crisps for serving
Instructions
- Beat the cream cheese and sour cream together in a bowl until completely smooth, with no visible lumps.
- Stir in the chopped pickles, dill, garlic powder, onion powder and black pepper until evenly distributed.
- Add pickle juice 1 tablespoon at a time, stirring after each addition, until the dip falls slowly off a spoon rather than sliding straight off.
- Cover and chill for at least 30 minutes, which lets the dill and garlic flavor move through the whole bowl.
- Stir once more before serving, since the dip firms up slightly in the fridge.
- Serve cold with pretzel crisps.
Good to Know
Smoked Queso
Jarred queso is fine at eleven at night, but the smoked version tastes like real work went into it, and most of that work is just waiting. A disposable foil pan goes straight onto the smoker, so the cheese never touches a pot that needs scrubbing after.
No smoker on the balcony: a 350 degree oven gets the cheese just as melted, just without the smoky edge, so lean on an extra half teaspoon of smoked paprika to fake it. Stir the whole pan hard around the halfway point, the cheese on the bottom melts faster than the cubes on top.
It is done once everything stirs into one smooth, pourable pool with no dry cheese chunks left. Serve straight from the pan with tortilla chips and a few cocktail smokies on the side.
Smoked Queso
Ingredients
- 16 oz Velveeta cubed
- 8 oz pepper jack shredded
- 8 oz sharp cheddar shredded
- 1 pound breakfast sausage browned and drained
- 1 can 10 oz diced tomatoes with green chilies, drained
- 1/2 cup diced onion
- 1 jalapeno sliced, plus more for topping
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/4 cup chopped cilantro
- tortilla chips for serving
Instructions
- Heat a smoker to 225 degrees F, or preheat an oven to 350 degrees F as a substitute.
- Layer the Velveeta cubes, shredded pepper jack, shredded cheddar, cooked sausage, diced tomatoes, onion and sliced jalapeno in a disposable foil pan.
- Sprinkle the smoked paprika and cumin evenly over the top.
- Smoke for 1 hour, or bake for 35 to 40 minutes, stirring hard halfway through so the bottom layer melts evenly with the top.
- The queso is ready once everything stirs into one smooth pool with no unmelted cheese cubes left.
- Top with chopped cilantro and extra jalapeno slices.
- Keep warm over low heat or in a slow cooker and serve with tortilla chips.
Good to Know
🛍 Shopping guide
Mexican Street Corn Dip
Elote off the cob is a party foul in white jeans, all drip and no dignity. This version keeps the char and the lime and the cotija, just scooped with a chip instead of gnawed off a stick.
Char the corn hard in a hot skillet until it actually pops and spots brown, that sound and smell is the whole flavor of the dip, not a step to rush. Frozen corn works year round straight from frozen, no thawing needed, and chars just as well as fresh kernels off a summer cob.
Fold the charred corn into the cold dressing while it is still slightly warm so the cheese softens a little, then serve with tortilla chips or thick grilled bread.
Mexican Street Corn Dip
Ingredients
- 4 cups corn kernels fresh or frozen
- 1 tablespoon butter
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled cotija cheese plus more for topping
- 1/2 cup shredded pepper jack
- 1 jalapeno diced
- 1/4 cup chopped cilantro plus more for topping
- zest and juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
Instructions
- Melt the butter in a large skillet over medium-high heat and add the corn in a single layer.
- Cook for 6 to 8 minutes without stirring too often, until the kernels pop and turn spotted brown in places.
- Remove from heat and let the corn cool for 5 minutes.
- Whisk together the mayonnaise, sour cream, cotija, pepper jack, jalapeno, cilantro, lime zest, lime juice, chili powder and garlic powder in a large bowl.
- Fold in the charred corn while it is still slightly warm.
- Transfer to a serving bowl and top with extra cotija, cilantro and a lime wedge.
- Serve with tortilla chips.
Good to Know
Beer Cheese Dip
Bar beer cheese sometimes breaks into a greasy puddle by the time it reaches the table. A proper roux underneath keeps this one smooth and thick enough to hold on a pretzel instead of running straight off.
The base is ready for cheese once it coats the back of a spoon in a solid layer, not a thin film. Add the cheese slowly, a handful at a time, whisking each addition in before the next, or the whole pot turns grainy instead of silky.
No interest in the beer: swap it for the same amount of chicken broth plus a teaspoon of apple cider vinegar, and nobody will flag the difference. Serve warm with soft pretzel bites.
Beer Cheese Dip
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beer a lager works well
- 1 cup whole milk
- 8 oz sharp cheddar shredded
- 4 oz Gruyere shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- soft pretzel bites for serving
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly, until the raw flour smell disappears.
- Slowly pour in the beer and milk, whisking the whole time to keep the mixture smooth.
- Simmer for 3 to 4 minutes, stirring often, until the mixture coats the back of a spoon in a solid layer.
- Reduce the heat to low and add the shredded cheese a handful at a time, whisking each addition in fully before adding more.
- Stir in the Dijon mustard, garlic powder and cayenne once all the cheese has melted in.
- The dip is ready when it is thick enough to hold on a pretzel without sliding off.
- Transfer to a serving bowl and serve warm with soft pretzel bites.
Good to Know
High-Protein Buffalo Dip With Cottage Cheese
Classic buffalo dip is basically a brick of cream cheese wearing a hot sauce costume. Blended cottage cheese stands in for most of it here, keeping the tang and the creaminess while cutting a serious amount of that weight, and nobody at the table will clock the swap once it bakes.
Blend the cottage cheese properly, a full 60 to 90 seconds, until there is not a single curd left and it looks like smooth yogurt. Any texture left behind will be obvious once it is baked and someone is scraping a chip through it.
A rotisserie chicken from the grocery store shreds into exactly the right amount here and saves real time on game day. Bake until the edges bubble, then serve warm with celery sticks.
High-Protein Buffalo Dip With Cottage Cheese
Ingredients
- 2 cups cottage cheese 4%, small curd
- 1/2 cup plain Greek yogurt
- 2 cups shredded cooked chicken breast
- 3/4 cup buffalo sauce plus more for drizzling
- 1 ounce packet ranch seasoning
- 1/2 cup shredded cheddar
- celery sticks for serving
Instructions
- Preheat the oven to 375 degrees F and have an 8-inch baking dish ready.
- Blend the cottage cheese and Greek yogurt in a food processor or blender for 60 to 90 seconds, until completely smooth with no visible curds.
- Stir in the shredded chicken, buffalo sauce and ranch seasoning by hand.
- Spread the mixture into the baking dish and scatter the shredded cheddar evenly over the top.
- Bake for 15 to 18 minutes, until the edges bubble and the cheese on top melts fully.
- Rest for 5 minutes, then drizzle with a little extra buffalo sauce.
- Serve warm with celery sticks.
Good to Know
Pizza Dip
Ordering an actual pizza mid game means fighting a delivery window nobody controls. This version sits on the snack table from kickoff on, three layers deep, and the only timing that matters is the oven’s.
Layer it in order, the cream cheese base first, then sauce, then cheese, so it bakes into clean stripes instead of one muddy color. A minute or two under the broiler at the end gets spotted brown cheese on top, but watch it the whole time, that stage moves from golden to burnt in seconds.
Mini pepperoni cups curl up and crisp at the edges, and a small bag costs almost nothing next to a whole pizza. Serve hot with breadsticks or garlic knots.
Pizza Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup ricotta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 cup pizza sauce
- 1 cup shredded mozzarella
- 1/4 cup mini pepperoni
- 2 tablespoons grated Parmesan
- fresh basil torn, for topping
- breadsticks for serving
Instructions
- Preheat the oven to 375 degrees F.
- Beat the cream cheese, ricotta, Italian seasoning and garlic powder together until smooth.
- Spread the mixture evenly into the bottom of a 9-inch baking dish.
- Spoon the pizza sauce evenly over the cream cheese layer, leaving a small border uncovered.
- Scatter the mozzarella, mini pepperoni and Parmesan evenly over the sauce.
- Bake for 20 to 22 minutes, until the cheese is fully melted and bubbling at the edges.
- Broil for 1 to 2 minutes for a spotted brown top, watching closely so it does not burn.
- Scatter torn basil over the top and serve hot with breadsticks.
Good to Know
🛍 Shopping guide
Bacon Jalapeño Popper Dip
Actual stuffed jalapeños mean stuffing and frying dozens of tiny peppers one at a time, which is a lot to ask on a Sunday. This dip gets the same bacon and pepper payoff from one dish and one oven.
The panko topping is what makes it feel like a popper instead of plain queso, so toss it properly with melted butter before it goes on, every crumb coated. It is done once that topping turns deep golden and the dip bubbles visibly at the edges.
Turkey bacon works here in a pinch, though it loses some of the smoky fat that keeps the dip from tasting flat. Serve warm with kettle chips or sturdy crackers.
Bacon Jalapeño Popper Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 cup shredded cheddar divided
- 4 jalapenos seeded and diced, a few slices reserved for topping
- 6 slices bacon cooked crisp and crumbled, divided
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F.
- Beat the cream cheese and sour cream together until smooth.
- Stir in 3/4 cup of the cheddar, the diced jalapenos and most of the bacon, reserving a little of each for the top.
- Spread the mixture into a baking dish.
- Toss the panko with the melted butter and garlic powder, then scatter evenly over the dip.
- Bake for 20 to 25 minutes, until the panko topping is deep golden and the dip bubbles at the edges.
- In the last 5 minutes of baking, add the remaining cheddar, bacon and jalapeno slices on top.
- Rest for 5 minutes, then serve warm with kettle chips.
Good to Know
French Onion Dip
The packet-mix version tastes mostly like onion powder and salt, nothing like an actual onion. Real caramelized onions take half an hour, but almost none of that time is hands-on, just an occasional stir while doing something else nearby.
Keep the heat low and let the onions go slowly, 30 to 35 minutes, until they turn deep golden and jammy rather than just soft. Rushing this part with high heat gets brown edges on raw centers, not the sweet flavor the dip actually needs.
Caramelize the onions up to three days ahead and keep them in the fridge, then stir into the sour cream base the day of. Chill the finished dip for a full hour before serving cold with ridged kettle chips.
French Onion Dip
Ingredients
- 2 tablespoons butter
- 2 large yellow onions thinly sliced
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- black pepper
- chives chopped, for topping
- kettle chips for serving
Instructions
- Melt the butter in a large skillet over medium-low heat.
- Add the sliced onions and salt and cook, stirring occasionally, for 30 to 35 minutes, until deep golden brown and jammy.
- Lower the heat if the onions start browning faster than they soften.
- Remove from heat and let the onions cool completely, about 15 minutes, then chop finely.
- Stir the cooled onions into the sour cream, mayonnaise, Worcestershire sauce, garlic powder and black pepper.
- Cover and chill for at least 1 hour, which lets the dip firm up and the flavors settle.
- Top with chopped chives and serve cold with kettle chips.
Good to Know
Spinach Artichoke Dip
Restaurant spinach artichoke dip is sometimes more cream sauce than actual spinach or artichoke. This version keeps both visible, real green flecks and real chunks of artichoke heart through every scoop.
Squeeze the thawed spinach hard, by hand or wrung out in a clean towel, until almost no water drips out. Skip that step and the whole dip turns watery underneath the baked cheese, no matter how long it bakes.
It is ready once the center jiggles only slightly when the dish is shaken and the top has gone golden in spots. Serve warm with toasted baguette slices or pita chips.
Spinach Artichoke Dip
Ingredients
- 10 oz frozen chopped spinach thawed and squeezed dry
- 14 oz canned artichoke hearts drained and chopped
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella divided
- 1/2 cup grated Parmesan
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- baguette sliced and toasted, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Beat the cream cheese, sour cream and mayonnaise together until smooth.
- Stir in the squeezed spinach, chopped artichokes, 3/4 cup of the mozzarella, Parmesan, garlic and red pepper flakes.
- Spread the mixture into a baking dish and top with the remaining mozzarella.
- Bake for 22 to 25 minutes, until the top is golden in spots and the center only jiggles slightly when the dish is shaken.
- Rest for 5 minutes before serving.
- Serve warm with toasted baguette slices.
Good to Know
Reuben Dip
A full Reuben sandwich needs both hands and a plate balanced somewhere, which does not work during a close fourth quarter. This dip gets the same corned beef, sauerkraut and Swiss combination without giving up a free hand.
Squeeze the sauerkraut dry before it goes in, the same rule as the spinach dip, or the whole thing turns soupy under the melted cheese. It is ready once the cheese on top has melted all the way through and the edges just start to turn light golden.
Deli corned beef from the counter works as well as homemade, sliced thick and chopped by hand rather than shredded. Serve warm with dark rye crackers or pumpernickel toasts.
Reuben Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/3 cup Thousand Island dressing
- 1 cup chopped cooked corned beef
- 1 cup sauerkraut drained and squeezed dry
- 1 1/2 cups shredded Swiss cheese divided
- 1/4 teaspoon caraway seeds
- rye crackers for serving
Instructions
- Preheat the oven to 375 degrees F.
- Beat the cream cheese, sour cream and Thousand Island dressing together until smooth.
- Fold in the corned beef, sauerkraut, 1 cup of the Swiss cheese and the caraway seeds.
- Spread the mixture into a baking dish and top with the remaining Swiss cheese.
- Bake for 20 to 22 minutes, until the cheese melts fully and the edges turn light golden.
- Rest for 5 minutes before serving.
- Serve warm with rye crackers.
Good to Know
Loaded Baked Potato Dip
A loaded baked potato only really feeds one person at a time, all that cheese and bacon piled onto a single skin. This dip spreads the exact same toppings, sour cream, sharp cheddar, crisp bacon, across one bowl for the whole table.
Chill it properly before serving, the cream cheese base needs that time to firm up enough to actually hold a chip upright instead of sagging around it. Thirty minutes is the minimum, longer only helps.
This one only gets better overnight, so make it a full day ahead if the schedule allows. Serve cold with ridged kettle chips or waffle fries.
Loaded Baked Potato Dip
Ingredients
- 8 oz cream cheese softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded sharp cheddar
- 6 slices bacon cooked crisp and crumbled, divided
- 1/4 cup chives thinly sliced, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- black pepper
- kettle chips for serving
Instructions
- Beat the cream cheese, sour cream and mayonnaise together until smooth.
- Stir in the cheddar, most of the bacon, most of the chives, garlic powder, onion powder and black pepper.
- Spread into a serving bowl and top with the remaining bacon and chives.
- Cover and chill for at least 30 minutes, until firm enough to hold a chip upright without sagging.
- Serve cold with kettle chips.
Good to Know
Chili Cheese Dip
Chili cheese fries taste like exactly what a game day wants, but they fall apart the second a plate tips in anyone’s lap. This dip keeps the same chili and melted cheese combination contained in one dish, scooped instead of forked.
Spread the cream cheese in an even layer first, it acts as the base that keeps the chili from turning the whole thing into soup once it is warm. Broil the top briefly at the end and watch it closely, cheese goes from browned to burnt in under a minute.
Leftover homemade chili works beautifully here instead of canned, as long as it is thick rather than soupy before it goes in. Serve hot with corn chips.
Chili Cheese Dip
Ingredients
- 1 can 15 oz chili, with or without beans
- 8 oz cream cheese softened
- 1 cup shredded cheddar divided
- 1/2 cup diced onion
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- sliced jalapenos for topping
- corn chips for serving
Instructions
- Preheat the oven to 375 degrees F.
- Spread the softened cream cheese evenly in the bottom of a baking dish.
- Pour the chili over the cream cheese layer, spreading it to the edges.
- Sprinkle the diced onion, cumin and chili powder over the chili.
- Top with 3/4 cup of the cheddar.
- Bake for 20 to 25 minutes, until the cheese is fully melted and the dip bubbles around the edges.
- Top with the remaining cheddar and jalapeno slices, then broil for 1 to 2 minutes, watching closely, until the cheese browns in spots.
- Rest for 5 minutes and serve hot with corn chips.
Good to Know
Cowboy Caviar
This is the dip for the one guest who claims not to really be a dip person. No melted cheese, no cream cheese base, just black beans, corn and tomato tossed bright and crunchy in a lime dressing.
Whisk the dressing until it stops looking separated and oily on top, a full minute usually does it. Fold the avocado in last and gently, stirring it hard turns the whole bowl a muddy green instead of leaving clean chunks.
Everything except the avocado keeps well dressed and chilled for up to two days, so hold that part back until right before the party starts. Serve cold with sturdy scoop-style tortilla chips.
Cowboy Caviar
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz black-eyed peas, drained and rinsed
- 1 1/2 cups corn kernels
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1 avocado diced
- 1/2 cup diced bell pepper
- 1/4 cup chopped cilantro
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- salt to taste
- scoop-style tortilla chips for serving
Instructions
- Combine the black beans, black-eyed peas, corn, tomatoes, onion, bell pepper and cilantro in a large bowl.
- Whisk together the olive oil, lime juice, red wine vinegar, cumin, chili powder and a generous pinch of salt in a small bowl until it no longer looks separated.
- Pour the dressing over the bean mixture and toss gently to coat everything evenly.
- Fold in the diced avocado last and gently, so it stays in clean chunks rather than mashing into the dressing.
- Chill for at least 20 minutes to let the flavors meld.
- Serve cold with scoop-style tortilla chips.
Good to Know
Garlic Parmesan Wing Dip
Garlic parmesan wings are a favorite right up until someone ends up with sauce to the elbow. This dip keeps that same buttery garlic and Parmesan flavor off the fingers entirely, just a spoon and a chip doing the work.
Cook the garlic gently in butter over low heat, about a minute, just until it smells fragrant rather than sharp. Letting it brown even slightly turns bitter fast and takes the whole dip down with it.
A rotisserie chicken shreds into exactly the right amount here, or swap in well-drained canned chicken breast for a pantry-only version. Bake until golden and bubbling, then serve warm with celery sticks.
Garlic Parmesan Wing Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 cups shredded cooked chicken
- 1/2 cup grated Parmesan divided
- 4 cloves garlic minced
- 2 tablespoons butter
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 cup shredded mozzarella
- celery sticks for serving
Instructions
- Preheat the oven to 375 degrees F.
- Melt the butter in a small pan over low heat, add the garlic and cook for about 1 minute, until fragrant but not browned.
- Beat the cream cheese, sour cream and mayonnaise together until smooth.
- Stir in the garlic butter, shredded chicken, 1/4 cup of the Parmesan, Italian seasoning and red pepper flakes.
- Spread into a baking dish and top with the mozzarella and remaining Parmesan.
- Bake for 18 to 20 minutes, until the top is golden and bubbling.
- Rest for 5 minutes and serve warm with celery sticks.
Good to Know
Everything Bagel Dip
An everything bagel with cream cheese is really a breakfast for one. This dip takes the same seasoning, the seeds, dried onion and garlic, and spreads it across a whole bowl built to feed the table instead.
Beat the cream cheese, sour cream and mayonnaise until it is genuinely smooth, no lumps left anywhere, since this one stays cold and any texture problems will not bake away later. Coat the top generously with extra seasoning right before it goes out, that first visible layer is half the appeal.
It only improves with a day or two in the fridge, so make it well ahead if the schedule allows. Serve cold with bagel chips or thin cucumber rounds.
Everything Bagel Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons everything bagel seasoning plus more for topping
- 2 green onions thinly sliced
- 1 teaspoon lemon juice
- bagel chips for serving
Instructions
- Beat the cream cheese, sour cream, mayonnaise and lemon juice together until completely smooth with no lumps.
- Stir in the everything bagel seasoning and green onions.
- Spread into a shallow bowl, smoothing the top with the back of a spoon.
- Sprinkle a generous extra layer of everything bagel seasoning over the top.
- Cover and chill for at least 20 minutes to let the flavors settle.
- Serve cold with bagel chips.
Good to Know
Birria Dip
A proper birria taco setup means a hot skillet and a cup of consomme going at the same time, more than most party tables can manage at once. This dip keeps the same melted cheese and rich braised beef, with the consomme served right alongside for dunking.
Warm the consomme gently on the stove while the dip bakes, it should be steaming, not boiling, by the time the dip comes out. The dip itself is ready once the cheese on top has melted all the way through and pulls into long strings when a tortilla cuts through it.
No homemade birria on hand: a container from a local taqueria works perfectly, just ask for extra consomme to go with it. Serve hot with warm corn tortillas and the consomme in a small cup on the side.
Birria Dip
Ingredients
- 2 cups shredded birria meat
- 1 cup birria consomme braising liquid
- 8 oz cream cheese softened
- 1 cup shredded Oaxaca cheese or mozzarella divided
- 1/2 cup shredded cheddar
- 1/4 cup chopped onion plus more for topping
- 2 tablespoons chopped cilantro plus more for topping
- warm corn tortillas for serving
Instructions
- Preheat the oven to 375 degrees F.
- Warm the consomme in a small saucepan over low heat until steaming, then set aside.
- Beat the cream cheese until smooth, then stir in the shredded birria meat, 1/2 cup of the Oaxaca cheese, the cheddar and chopped onion.
- Spread into a baking dish and top with the remaining Oaxaca cheese.
- Bake for 15 to 18 minutes, until the cheese melts fully through and pulls into strings when cut.
- Top with cilantro and extra chopped onion.
- Serve hot with warm corn tortillas and the warm consomme alongside in a small cup for dunking.
Good to Know
🛍 Shopping guide
Frequently Asked Questions
How many dips do I need for a Super Bowl party?
For six to ten people, three to five dips is plenty, and for twelve to twenty people, five to seven dips works well if dips are the main snack.
How long can dips sit out safely during the game?
Perishable dips should not sit out for more than two hours, since bacteria multiply fast once food sits in the forty to one hundred forty degree danger zone.
What’s the best way to keep a hot dip warm for the whole game?
A slow cooker on low keeps a hot dip right through the game, and for a bigger crowd, splitting it into a few small ramekins and reheating one at a time keeps every bowl properly hot.
Can Super Bowl dips be made ahead of time?
Most can: cold dips hold well a day ahead in the fridge, and baked dips can be assembled the night before and baked fresh so the party itself needs far less kitchen time.
What’s the quickest dip to put together if there is no time to cook?
Stir-together dips like dill pickle, cowboy caviar or everything bagel dip need no stove or oven at all, just mixing and a short chill, so they come together in well under fifteen minutes.
10 egg roll recipes baked or air fried for a game day spread, from classic pork to cheeseburger and
Last summer I showed up to a picnic with a caprese salad. It looked great in my kitchen. By the time
12 cream cheese dip recipes, six hot and baked, six cold and spread: taco, corn, pizza, jalapeno, cr
Leave a Reply