Everybody's All-American Dip Collection

Originally published by Gameday.Style in football season 2011. External links and products featured may not still be available.

Americans have such strong affections toward dips..french onion dip; ranch dip; Ro-Tel dip (the one with Velveeta and sausage) and the classic three ingredient Artichoke Dip (mayonnaise, artichokes and Parmesan).  

Speaking of ingredients, the first item to look for when judging a dip's crowd pleasing potential is
cream cheese.  Cream cheese is the Homecoming Queen.  Infinitely likable in lots of different situations and around a lot of different people.  If a dip doesn't have cream cheese, sour cream and mayonnaise are the 1st and 2nd runner-ups in the contest.

No gameday is complete without a couple of dips at the ready.   Here is a collection of recipes that are sure to become timeless on your gameday. 

BAKED CORN DIP  

Baked Corn Dip becomes a favorite in everyone's home that tries it.  The recipe was shared with Gameday Style by an amazing Houston area mother of three grown boys, all whom have played football post high school.  She is a Houston Cougar by schooling and by marriage to a former Houston football player.  She organizes the parents' tailgates at the University of Missouri where her youngest son is currently playing linebacker.   This recipe was passed on to her by a Texas A&M fan who found it originally in the Houston Chronicle right here. You really should double this recipe.   

1 can corn (15 ounces), drained

8 ounces cream cheese
4 ounces canned chopped green chiles
4 ounces chopped pickled jalapeños
1 cup grated cheddar (divided use) 

Preheat oven to 350 degrees.  In a large bowl combine all ingredients except for 1/2 cup grated cheddar cheese.  Coat baking dish with nonstick spray, then pour dip into the baking dish. Top with the remaining cheese.  Bake 20-25 minutes or until bubbly. Serve with Fritos Scoops or other chips.

 SAUSAGE DIP  

This dip is famous for contributing to amazing catches at one Big XII school.  Its maker is the wide receivers/tight ends coach's wife and those boys love it! She stocks up on cream cheese to make this dip and during football season she goes for the 3 pound box of cream cheese at the big wholesale store.

2-8 ounce packages cream cheese   

1 pound sage sausage

1 can Ro-Tel                                                                              

Brown sausage and drain.  Add cream cheese and Ro-tel and heat until cheese is melted and heated through.  Serve with corn chips.

After perusing Plain Chicken's "Dip" collection and some trials, these two qualify as Dip classics:

hi there, mississippi sin!

MISSISSIPPI SIN

16 ounces sour cream

8 ounces cream cheese, softened

2 cups cheddar cheese, shredded

1/2 cup chopped ham

1 green onion, chopped

1/4 teaspoon hot sauce

1 teaspoon Worcestershire sauce

salt, pepper

French bread loaf

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.  Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.   Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.

CHEDDAR BACON DIP

16 ounces sour cream
1 packet Ranch dressing mix
3 ounces bacon bits (bag, not jar)
1 cup cheddar cheese, shredded

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Ahhh....and Chicken Wing Dip.  It uses rotisserie chicken, offering it more complex flavor than plain old white meat breasts or chicken from a can.  You know how recipes get passed around like gossip?  Well, this one comes straight from the hairdresser, Jeff, of Meredith who is the wife of Jon, who was a quarterback in their high school (wink!).  Yum!

JEFF'S FAMOUS CHICKEN WING DIP   

1 rotisserie chicken, meat pulled from bones and chopped
8 ounces cream cheese, softened
2 cups cheddar/monterey jack cheese, shredded
1 bottle Frank's Hot Wing Sauce
1 cup ranch dressing 

 Heat oven to 350 degrees. 

Combine chicken and Frank's Wing Sauce in a medium bowl. (Jeff says he likes to let it marinate for a while to let the sauce sink in) Spread cream cheese evenly in a 12x9 casserole dish. Top with chicken mixture. Drizzle ranch dressing over chicken layer. Top with shredded cheese. Bake at 350 degrees for about 30 minutes or until cheese is melted and bubbly. Enjoy with tortilla chips, Triscuit, or celery.

SLAP YA MAMA HOT BACON DIP


Here is another favorite contributed to Gameday Style.  It was shared in a post about football recipes over at Experimental Mommy, a blog that reviews lots of products. She happens to be a big Saints fan. We have seen the same recipe used and calling it "crack dip".  If you need a large quantity, triple it and made it in a big pan instead of a bread bowl.  

8 ounces sour cream
8 ounces cream cheese
2+ cups cheddar cheese, shredded
3 stalks green onion

hot bacon dip, before it's oven trip

1 bag real bacon bits (take a chance on the measurements and buy the large bag)
 1 bread bowl


Preheat over to 350 degrees.  Cut off top of bread bowl and hollow out carefully.  Mix cream cheese, sour cream and 2 cups of shredded cheddar cheese.  Add bacon and chopped green onion.  Place mixture in bread bowl and bake at 350 degrees for 30 minutes.  Top with a little extra shredded cheddar and return to over until melted.  Serve with crackers.

 She Loves College led us to teamsnacks.com.  Team Snacks are college branded tortilla chips in school colors.  These special chips make for more spirited dipping...and will make you "stand up and holler"!

Do you have any perfect dips to share? Share them with Gameday Style by emailing, posting on our Facebook page, Instagram page or commenting below.  Happy dipping!