Forget the Tip-off, Here’s a Delicious Dip-Off
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The big game is right around the corner so it’s time to get game day ready -- with lots of yummy dips, that is! We love a good “tip-off,” so instead, this time we’re doing a “dip-off” between chefs Josh Capon and Ariane Duarte! Get their amazing recipes below.
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Spinach Artichoke Dip
This classic dip is rich and creamy with tender artichoke hearts, salty Parmesan cheese and a combination of heavy and sour creams. Be sure to drain the spinach well so the dip doesn’t come out watery.
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French Onion Dip
Ditch the seasoning packet in favor of sweet, soft caramelized onions mixed with sour cream, Worcestershire sauce and crispy bacon. Stay classic with potato chips and crudites for dippers or go rogue with more crunchy bacon slices to dip.
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Kale-Basil Pesto, Roasted Tomato and Goat Cheese Dip
If you think kale has no place at the game day party table, you’ve got another thing coming. This kale gets the garlicky, cheesy pesto treatment and results in a super savory dip that is delicious on baguette. Stir leftovers into pasta for dinner the next night (yeah, right, like there will be any leftovers).
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Warm White Bean Dip with Crumbled Chorizo, Roasted Poblanos and Red Onion
Carnivores won’t be able to keep away from this warm, savory dip filled with garlicky chorizo, smoky poblanos and garlic. It’s hummus-gone-southwestern and don’t shy away from using chicken or even vegetarian chorizo if you don’t eat pork.
Rachael Ray Show
Peanut Butter Chocolate Mousse
You say peanut butter, we say, “give it to us, stat!” It’s at its sweetest, creamiest best in this dessert dip filled with chocolate chips and just a touch of sea salt to bring out all the nutty nuance. Dip fruit, pretzels or even hunks of dark chocolate into this decadent dessert dip.
Rachael Ray Show
Fresh Whipped Ricotta with Pomegranates, Fried Rosemary, Chili flakes and Honey
This dip is simple enough to serve at any football feast, but elegant enough to make for your next dinner party. It’s creamy, sweet and has a bit of heat. It’s ideal with crostini, sliced French bread or (quite possibly), just a spoon and your mouth.
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