For football fans, the Super Bowl is all about the game.
For pop culture enthusiasts, the big draws are the crazy commercials and the halftime show, guaranteed to inspire Monday morning water-cooler conversations.
For the rest of us, the main point of the Super Bowl is the snacks. And one of the most popular Super Bowl Sunday snacks is scoop-able.
Super Bowl Sunday is sort of like Thanksgiving and Christmas. It feels like it’s not only OK, but in fact necessary to ingest with abandon chip-fuls of mayonnaise-based, cream cheese-laden, beany, cheesy, melty party dips.
It’s also a big day for guacamole consumption. Last year, the the Haas Avocado Board estimated that more than 100 million pounds of avocados would be consumed during Super Bowl weekend.
Here are four dips that are easy to assemble and will likely result in guests demanding the recipe.
Time Out Buffalo Ranch Dip is made with only five ingredients. Although it’s the opposite of diet friendly, you get chicken-wing flavor without all that messy chicken wing gnawing.
Another recipe is a tried-and-true guacamole that results in a chunky rather than creamy texture, which enhances the flavor of the fresh avocados. Want spicy guacamole? Let a few of the jalapeno seeds make it into the finished product. (Tip: To keep your leftover guacamole from turning brown, press plastic wrap firmly against the surface of the dip before putting it in the refrigerator. Leftovers are unlikely with this recipe, though.)
The other two are cool and creamy make-ahead dips that taste better if they sit overnight, and they use ingredients many people already have in the refrigerator, pantry and spice cabinets.
TIME OUT BUFFALO RANCH DIP
1 8-ounce package cream cheese, softened
2 large 10-ounce cans chunk chicken breast, drained (or two cups cooked fresh chicken)
1/2 cup Texas Pete or other hot wing sauce, such as Frank’s Red Hot
3/4 cup ranch dressing
1 cup shredded Mexican cheese blend
1 bag Fritos Scoops or tortilla chips
Spread cream cheese on bottom of a glass baking dish, either 8-by-8 or 11-by-7. In separate bowl, combine chicken, hot sauce and ranch dressing. Spread over cream cheese. Sprinkle with shredded cheese. Cover with foil and bake at 350 degrees for 30 minutes. Let sit for 10 minutes to cool. Serve with Fritos Scoops or tortilla chips.
4 ripe avocados (Haas preferred)
3 tablespoons freshly squeezed lime juice
8 dashes Tabasco
1/2 cup small-diced red onion
1/4 cup chopped cilantro
1 small jalapeno, seeded and chopped (optional)
1 teaspoon salt
1 teaspoon pepper
1 ripe tomato, chopped
Cut the avocados in half, remove the pits and use a spoon to scoop avocado into a bowl. Add lime juice, Tabasco, onion, cilantro, jalapeno, salt and pepper. Use two knives to slice through the avocados until finely diced, then stir in the tomatoes. Serve with tortilla chips.
BACON AND TOMATO TOUCHDOWN DIP
2 8-ounce packages cream cheese, softened
1 large, ripe tomato, diced
1 3-ounce package of real bacon bacon bits
3 green onions, both white and green parts, chopped
1 box Wheat Thins crackers
Allow cream cheese to soften. Add chopped tomato, bacon bits and chopped green onions. Stir together until well combined. Serve with Wheat Thins.
FIRST DOWN DILL DIP
2 cups sour cream
2 cups mayonnaise
2 tablespoons dried dill weed
1 tablespoon salt
Fresh vegetables for dipping
Wavy potato chips
Mix all ingredients together. Serve with baby carrots, celery, sliced peppers or wavy potato chips.