The Super Bowl is one of the biggest sporting events of the year and it’s a great opportunity to host a party for your friends and family.
In order to make sure everyone has a good time, you need to be sure you have the right food to serve.
When it comes to Superbowl parties, it is always a good idea to have some dips and chips on hand. They are easy to make, versatile, and delicious. In this article, I will provide you with the best recipes for some of my favorite dips and chips.
Hot Jalapeno Cheese Dip
- 1/2 pound Shredded Cheddar Cheese
- 1/2 pound Shredded American Cheese
- 1 Large Tomato – Peeled and Chopped
- 1 Clove Garlic – Minced
- 1 pound Bacon – Cooked, Crisp and Crumbled
- 2 to 3 Jalapeno Peppers – Stems and Seeds Removed, Minced
- Combine all ingredients in a baking dish
- Cover and bake until cheese is melted and dip is hot
- Serve from chafing dish or crock-pot
You can also make this Jalapeño Cheese Dip ahead of time with a crock pot.
Assemble the dip the night before in a crock-pot. Cover and refrigerate everything (removable crock insert).
When you’re ready to eat, take it out. Cook on high, stirring occasionally, for about 2 hours. Turn to low and serve straight from the crock-pot.
Here’s another great cheese dip with beef.
Beef Chili and Cheese Dip
- 1 pound Lean Ground Beef
- 1/2 cup Chopped Green Onion
- 1/2 cup Chopped Green Bell Pepper
- 1/4 cup Chopped Red Bell Pepper or Roasted Red Bell Pepper
- 2 to 5 Jalapeños – Seeded, Stemmed and Diced
- 1 can Tomato Sauce (8 ounces)
- 1 can Chopped, Mild Green Chilies (4 ounces)
- 1 tablespoon Worcestershire Sauce
- 1 pound Processed Cheese Spread (Kraft Velveeta), Cubed
- 1/2 to 1 teaspoon Cayenne Pepper
- 1/2 teaspoon Teaspoon Paprika
- Brown beef and drain well.
- In slow cooker, combine beef, onion, pepper, and tomato sauce. Cover and cook on low for 2 to 3 hours.
- An hour before serving, add cheese, cayenne, and paprika. Stir occasionally.
- Serve with corn chips.
- Brown beef and drain well.
- Add onion, peppers, tomato sauce, chilies, Worcestershire sauce, cheese, cayenne, and paprika.
- Simmer for 1/2 hour, stirring occasionally.
- Serve warm with corn chips.
Here’s another great dip with a Mexican flair to it.
Game Time Mexican Dip
- 1 tablespoon Butter
- 1 Small Red Bell Pepper – Chopped (1/2 cup)
- 1 Medium onion – Chopped (1/2 cup)
- 2 cans Black Beans – Rinsed, Drained (15-ounce)
- 1 to 2 teaspoons Fresh Chopped Jalapeño Chilies
- 1/2 teaspoon Ground Cumin
- 1 cup Salsa
- 1/2 pound Shredded Deli Cheddar or Co-Jack® Cheese (2 cups)
- 1 1/2 cups Refrigerated Guacamole – 1 container (12-ounce)
- 2 cups Shredded Lettuce
- 1/2 cup Sour Cream
- Melt butter in 10-inch skillet until sizzling.
- Add red pepper and onion.
- Cook over medium heat, stirring occasionally, until onion is softened (3 to 5 minutes).
- Stir in beans, jalapeno chilies and cumin. Continue cooking until heated through (2 to 3 minutes).
- Transfer 1 cup bean mixture to food processor bowl fitted with metal blade or 5-cup blender container.
- Cover food processor and turn on High speed until smooth (30 seconds to 1 minute).
- Return blended mixture to remaining bean mixture; stir to combine.
- Spread bean mixture into 11×8-inch (2-quart) baking dish.
- If not eating soon – Cover and refrigerate 2 hours or overnight.
- When ready to eat – Just before serving, evenly layer salsa, cheese, guacamole and shredded lettuce over bean mixture.
- Spoon sour cream into a resealable plastic food bag. Snip off a corner of the bag for pouring.
- Squeeze the bag and use the corner to pour sour cream over the lettuce to resemble yard lines on football field.
- Serve with tortillas chips.
Check out some other popular recipes: