Game day calls for two things, an ice-cold drink and snacks to accompany. This trio of dips is an easy and crowd-pleasing selection to have in your repertoire for any gathering.
For any get-together to be considered a tasteful success, there has to be a spread of crave-worthy snacks. Hosting can be intimidating, especially with high-stakes game days, but dips are easy crowd-pleasers. That’s why I’ve put together three simple recipes to have in your cooking arsenal.
The classic french onion dip gets a facelift with caramelized red onions and thyme, giving it more depth (and color). I’ve swapped spinach for kale in the classic cheesy artichoke dip. The kale adds more substance and texture, and you can say you added a superfood (but who are we kidding). Last, but not least, is an easy queso fundido. It’s traditionally made with Oaxaca cheese, which has great stretchiness and chew, but Monterey Jack will work fine if you can’t find the traditional Mexican cheese. You’ll top your queso with a quick and easy pico de gallo for extra texture and freshness.
This is a lineup that will always win, no matter who you’re rooting for this season. While dips are a no-brainer for game day, these will work at any gathering: a date night at home, a classy apero hour with friends, or as a dinner substitute (the elite dinner, if you ask me).
Dips
Caramelized Red Onion Dip
Ingredients
- ¼ cup neutral oil (grapeseed, avocado, etc)
- 1 large red onion, thinly sliced
- 4 garlic cloves, minced
- 6 thyme branches, stripped
- ¼ cup vegetable stock (or water)
- ½ cup greek yogurt
- ½ cup sour cream
- ½ lemon, juiced
- Salt, to taste
- Pepper, to taste
- Chives, for garnish
- Wavy potato chips, for serving
- Celery sticks, for serving
Directions
Heat neutral oil over medium heat and add sliced red onions. Cook, stirring often, adding a few tablespoons of water (or stock) if the onions stick to the pan. The onions should be dark, caramelized, and a little jammy. Once finished, add garlic cloves and thyme leaves. Cook for 2-3 minutes. Deglaze with vegetable stock, using your spoon to pick up those brown bits. Stock should mostly evaporate after a few minutes. Set aside to cool.
Mix onion mixture with greek yogurt, sour cream, and lemon juice. Add salt and pepper to taste. Transfer to a serving bowl and add thinly sliced chives for garnish. Serve with your choice of dippers—I like the wavy potato chips and cold, crispy celery sticks.
Kale & Artichoke Dip
Ingredients
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 bunch kale, chopped into bite size pieces
- 4 garlic cloves, minced
- 1 (14-oz) can artichoke hearts
- ½ tsp crushed red pepper
- Salt, to taste
- 1 8 oz package cream cheese
- ¾ cup mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup milk
- 1 lemon, zested
- Pita chips, for serving
- Carrot sticks, for serving
- DIRECTIONS
Heat butter and olive oil in a large skillet over medium heat. Add kale and allow to wilt down, about 5–7 minutes. Once kale is deep green in color and has shrunk in size, add garlic cloves. Cook for 2–3 more minutes. Add artichoke hearts, crushed red pepper, and salt to taste. Turn heat to low and add cream cheese, mozzarella, grated Parmesan, milk, and lemon zest. Check seasoning and add more salt or lemon if you wish. Transfer to a serving dish and serve with pita chips and crunchy carrots.
Queso Fundido with Pico de Gallo
Ingredients
- ½ lb chorizo, casings removed
- 12 oz Oaxaca cheese or Monterey Jack cheese, shredded
- Pico de gallo, recipe below
Directions
Heat a small cast iron skillet over medium high heat, add chorizo, and use a wooden spoon to break up into bite sized chunks. Allow chorizo to get brown and crisp, about 6–8 minutes. Add shredded cheese and let melt, about 3-5 minutes over low heat. Serve hot with pico de gallo and tortilla chips.
Pico de gallo
Ingredients
2 Roma tomatoes, chopped
¼ white onion. chopped
1 small jalapeño, seeds removed if you want less spice, chopped
½ bunch cilantro, chopped
1 lime, juiced
Salt, to taste
Directions
Combine all ingredients together in a bowl. Garnish spoonfuls on top of the queso fundido.
