I have to be honest about sports. I’m here for the good times: the World Series, the Olympics and, of course, the Super Bowl. Even then, for me, it’s all about food. I’m right there, front and center, on Super Bowl Sunday, cheering on the underdog, gasping for the next commercial while enjoying decadent party food.
Today I want to share with you my most favorite and best party dips ever. No one would consider any of these healthy food choices, and I make no apologies for that. After all, we don’t do this every day. So let’s relax and get ready to party!
Slow Cooker Buffalo Chicken Dip
1 tablespoon vegetable oil
2 cans of 10 ounce chicken pieces, drained
2 8-ounce packages cream cheese, softened
1 cup ranch dressing
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3/4 cup pepper sauce (like Frank’s RedHot or Tabasco)
1 1/2 cup grated cheddar cheese
Heat the oil in a skillet over medium heat. Add the chicken, breaking up the large pieces with a fork. Add hot sauce, stirring until hot. Stir in cream cheese and ranch dressing. Continue to stir until well blended and hot.
Stir in half the grated cheese, then transfer the mixture to a slow cooker. Sprinkle the remaining cheese on top.
Cover and cook over low heat until hot and bubbly, or two to three hours.
Lower the setting to reheat. Serve with celery sticks, crackers and fries, or just dig in with a spoon.
3 heads of garlic, unpeeled
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup mayonnaise
1 green onion, chopped
1 tablespoon of red wine vinegar
1/2 teaspoon of salt
3 teaspoons ground black pepper
Preheat oven to 300 degrees F. Cut off the top of each head of garlic, about 1/4 inch, to expose the cloves. Brush the cut cloves with a little olive oil. Then wrap the buds loosely in a piece of aluminum foil. Bake until tender and golden brown, about an hour.
Remove the garlic from the oven and let it cool to room temperature. Once cooled, squeeze the cloves out of their skins into a mixing bowl. Crush well with a metal whisk. Add sour cream, mayonnaise, green onion, vinegar, salt and pepper. Whisk until blended. Refrigerate for two to four hours to allow flavors to blend. Serve with fries, raw vegetables or grilled slices of baguette. Yum!
2 tablespoons butter, divided
3 1/2 cups corn kernels, fresh or frozen
1/2 teaspoon of salt
1/8 teaspoon freshly ground black pepper
1 cup white onion, finely chopped
1/2 cup jarred red bell pepper, finely chopped
1/4 cup green onions, chopped
1 jalapeno, seeded and chopped
2 teaspoons garlic, minced
1/2 cup mayonnaise
4 ounces Monterey jack, grated
4 ounces sharp cheddar, grated
1/4 teaspoon cayenne pepper
Tortilla chips or Fritos Scoops for dipping
Preheat oven to 350 degrees F. Melt 1 tablespoon butter in a large heavy skillet over medium-high heat. Add corn, salt and black pepper. Stir occasionally for about five minutes. Transfer the mixture to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add the white onions and chopped peppers and cook, stirring often, for about two minutes. Add green onions, jalapeño and garlic. Stir for two minutes or until vegetables are softened. Transfer the mixture to the bowl with the corn.
Add the mayonnaise, cayenne pepper, half the Monterrey jackfruit and half the cheddar, and mix well.
Pour into an 8-inch square baking dish or equivalent, and sprinkle the remaining cheese on top. Bake until bubbly and golden, 10 to 12 minutes. Serve hot with fries.