10 Super Game Day Dips

These hearty dips will have you fighting for your team-and the chips!

Avocado-Black Bean DipAvocado-Black Bean Dip
Avocado-Black Bean Dip
Ingredients
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen whole-kernel corn, thawed, or fresh corn kernels (1 ear)
1 (14.4-ounce) can fire-roasted diced tomatoes, with juice
2 garlic cloves, minced
1/4 cup packed fresh cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons avocado oil or light olive oil
1 teaspoon ground cumin
1 teaspoon minced canned chipotles in adobo sauce
1/2 teaspoon salt
2 avocados, diced
Tortilla chips
Preparation
Combine first 10 ingredients, stirring until well blended. Fold in avocado, and serve with tortilla chips.

Chorizo-and-White Bean DipChorizo-and-White Bean Dip
Chorizo-and-White Bean Dip
Ingredients
7 tablespoons olive oil, divided
1 (4-ounce) link spicy chorizo, casing removed and crumbled or chopped
2 (15.5-ounce cans) cannellini beans, rinsed and drained
4 tablespoons fresh lemon juice
4 garlic cloves, coarsely chopped
1/2 cup lightly packed fresh parsley leaves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Sliced fresh vegetables
Flatbread crackers
Preparation
Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add chorizo, and sauté 3 minutes or until golden brown and crisp. Set aside to drain on paper towels.
Place remaining 1/4 cup olive oil and remaining ingredients in a food processor; pulse until mixture is coarsely chopped. Transfer to a serving bowl, and sprinkle with chorizo. Serve with sliced vegetables or crackers.

Crab, Mango, and Cashew DipCrab, Mango, and Cashew Dip
Crab, Mango, and Cashew Dip
Ingredients
1/2 cup chopped orange bell pepper
2 teaspoons vegetable oil
4 cups chopped ripe mangoes, divided (about 3 large)
1/4 cup chopped green onions
1/4 cup ricotta cheese
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 pound lump crabmeat, flaked
1/3 cup chopped roasted cashew nuts
Pinch of cayenne pepper
Preparation
Saut
é bell pepper in hot oil 2 to 3 minutes or until crisp-tender
Process saut
éed bell pepper, 2 cups chopped mango, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides
Combine pureed mango mixture, green onions, remaining diced mango, and crab. Sprinkle with cashews and cayenne pepper.

Cruisin' Crab DipCruisin' Crab Dip
Cruisin' Crab Dip
Ingredients
2 (8-ounce) packages cream cheese, softened
1 (4.5-ounce) can shopped green chiles, drained
1 cup seeded and chopped tomato
1 small clove garlic, minced
1/4 to 1/2 cup whipping cream
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh jumbo lump crabmeat, drained
Garnish: chopped fresh parsley
Preparation
Combine first 11 ingredients in a large nonstick skillet; place over low heat, and cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl, and garnish, if desired. Serve with French bread slices toasted with Casino butter.

Fresh GuacamoleFresh Guacamole
Fresh Guacamole
Ingredients
3 ripe avocados, pitted and peeled
1 small onion, finely chopped
1 medium tomato, seeded and chopped
1 serrano chile, seeded and minced
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 tablespoon fresh pomegranate seeds (optional)
Tortilla chips
Preparation
Place avocados in a medium bowl, and mash well with a fork. Add onion and next 5 ingredients; stir well to combine. Cover and chill until ready to serve.
Sprinkle with pomegranate seeds, if desired, and serve with tortilla chips.

Hot Caramelized Onion Dip with Bacon and GruyèreHot Caramelized Onion Dip with Bacon and Gruyère
Hot Caramelized Onion Dip with Bacon and Gruyère
Ingredients
2 teaspoons butter
1 teaspoon vegetable oil
2 Spanish onions (about 1 pound), halved and thinly sliced
1/4 teaspoon sugar
1/4 teaspoon sea salt
1 tablespoon sherry vinegar
1/2 teaspoon minced fresh thyme
3 applewood-smoked bacon strips
3/4 cup (3 ounces) shredded
Gruyère cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 teaspoon freshly ground black pepper
Preparation
Preheat oven to 400
°. Melt butter with oil in a large skilled over medium-high heat. Add onions, sugar, and salt; cook, stirring occasionally, 8 minutes or until onions soften and just begin to turn golden. Reduce heat to medium, and cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in vinegar, scraping bottom of skillet to deglaze pan. Cook, stirring often, until vinegar is reduced by half. Stir in thyme.
Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Drain on paper towels; finely crumble.
Combine cheese and next 3 ingredients in a medium bowl. Stir in onions and bacon. Transfer to a 2-cup baking dish.
Bake 20 minutes or until mixture bubbles and top is lightly golden.

Roasted Garlic-and-Sundried Tomato Cheese Spread (Ossabaw Dip)Roasted Garlic-and-Sundried Tomato Cheese Spread (Ossabaw Dip)
Roasted Garlic-and-Sundried Tomato Cheese Spread (Ossabaw Dip)
Ingredients
5 garlic cloves
2 teaspoons olive oil
3/4 cup sun-dried tomatoes
1/2 cup dry white wine
1 1/2 (8-ounce) packages cream cheese, softened
1/3 cup finely chopped green onions
1 cup freshly grated Parmesan cheese
Preparation
Place garlic on a piece of aluminum foil; drizzle with oil. Fold foil to seal. bake at 425° for 25 minutes; let cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl.
Combine tomatoes and wine in a small saucepan; bring to a boil. Reduce heat to low, and simmer 20 minutes or until wine evaporates and tomatoes are soft. Process tomatoes and garlic in a food processor until smooth. Add cream cheese, and process until smooth, stopping to scrap down sides as needed.
Spoon mixture in a small bowl; stir in green onions and Parmesan. Serve warm with crackers.

Scallop-Spinach SpreadScallop-Spinach Spread
Scallop-Spinach Spread
Ingredients
12 ounces bay or sea scallops
1 1/2 teaspoons seafood seasoning, divided
2 teaspoons butter
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup shredded Swiss or white Cheddar cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Seafood seasoning (optional)
Preparation
Sprinkle scallops with 3/4 teaspoon seafood seasoning. Melt butter in a large nonstick skillet over medium-high heat; sauté scallops 3 minutes or until opaque. Remove scallops with a slotted spoon. Finely chop when cool enough to handle.
Beat cream cheese and sour cream at medium speed with an electric mixer until creamy. Add cheese, remaining 3/4 teaspoon seafood seasoning, and spinach. Beat at low speed just until blended. Stir in scallops.
Spoon mixture into a lightly greased 4-cup baking dish. Sprinkle with seafood seasoning, if desired. Bake at 375° for 20 minutes or until bubbly.

Smoked Salmon DipSmoked Salmon Dip
Smoked Salmon Dip
Ingredients
8 ounces cream cheese or Neufchâtel, softened
1/2 cup sour cream
1 tablespoon fresh lemon juice
2 tablespoons capers
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh dill
4 ounces smoked salmon, coarsely chopped
Raw vegetables, breadsticks, or flatbread crackers
Preparation
Combine first 6 ingredients in a food processor, and pulse until blended. Stir in salmon. Serve with vegetables, breadsticks, or crackers.

Taramasalata with Pita ChipsTaramasalata with Pita Chips
Taramasalata with Pita Chips
Ingredients
3 (1-ounce) slices white bread, crusts removed
1/4 cup whole milk
1/4 cup tarama, carp roe, or caviar
2 tablespoons fresh lemon juice
4 teaspoons finely chopped shallot
3/4 teaspoon minced garlic
1/8 teaspoon sweet or smoked sweet paprika
1/8 teaspoon freshly ground black peper
1/2 cup olive oil
Additional tarama, carp roe, or caviar
Pita Chips
Preparation
Tear bread into pieces, and place in a small bowl. Drizzle milk over bread, tossing to moisten.
Combine soaked bread, tarama, and next 5 ingredients in a food processor; process until smooth. With processor running, slowly add olive oil through food chute, processing until mixture is mousse-like and fluffy. If too thick, add 2 tablespoons water to thin slightly. Spoon into a bowl; cover and chill at least 1 hour. Top with additional tarama. Serve with pita chips.

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