Food
January 31, 2024
by
Mimi Council
The Big Game has transcended beyond just a football game; it’s an annual celebration of football, gathering and of course snacking! At the heart of this celebration lies one of the most important menu items: dips. Homemade dips are the snacks that transform the game day spread into a feast of flavors!
Elevate your game-day snacking experience with five easy homemade dips! If you want to impress your guests, make one dip for each quarter, plus one for the halftime show. These simple dip recipes can be made ahead of time so you can enjoy the game and easily run to the fridge to grab the next one!
I use a mix of Organic Valley Sour Cream and Organic Valley Cream Cheese in these simple homemade dips. These easy dips can all be made the day before, so you can prep ahead for your football party.
Pull out Garlic Lemon Dill Dip for the first quarter, Taco Bean Dip for the second quarter, warm up the Spinach Artichoke Dip for halftime, start the second half with Bacon Jalapeño Cream Cheese Dip and round out the game with spicy Buffalo Ranch Dip! Let’s dip into how to make all five game day snacks!
This Garlic Lemon Dill Dip can easily be made ahead of time. Make this the day before and store in an airtight container in the fridge until you’re ready to serve.
Garlic Lemon Dill Dip
Makes: 1 cup
Prep Time: 10 minutes
2/3 cup Organic Valley Sour Cream
1/3 cup organic mayo
1 teaspoon organic dried dill weed
1 teaspoon organic garlic powder
1 organic lemon
Salt and pepper to taste
In a medium bowl, add the sour cream, mayo, dill, minced garlic and garlic powder. Add the juice and zest of the lemon and mix together. Add salt and pepper to taste. Serve with veggies or chips. Store in an airtight container in the fridge for up to one week.
This Easy Taco Bean Dip uses Organic Valley Three Cheese Mexican shreds along with Organic Valley Sour Cream to create a six-layer dip that will be a huge hit at your super party! If you don’t feel like making the pico, then just use your favorite salsa instead!
Easy Taco Bean Dip
Makes: 6 to 8 servings
Prep Time: 15 minutes
1 cup organic diced tomatoes
1 cup organic chopped cilantro
1/3 cup organic diced white onion
1/4 cup organic chopped jalapeños
1 teaspoon organic minced garlic
8 ounces organic refried beans
1 cup Organic Valley Sour Cream
1 1/2 teaspoons organic taco seasoning
1 organic avocado, diced
1/4 cup Organic Valley Shredded Three Cheese Mexican shreds
1/4 cup organic black olives, chopped
In a small bowl, make the pico by mixing together the tomatoes, cilantro, onion and jalapeños.
In a serving dish, add the beans and spread into an even layer. In a small bowl, mix together the sour cream and taco seasoning. Add the sour cream on top of the beans and spread evenly. Top with the pico, avocado, shredded cheese (as much as you’d like) and black olives. Serve with tortilla chips. Store in an airtight container in the fridge for up to three days.
Easily prep the Spinach Artichoke Dip the day before by making the entire recipe, but not heating it. Cover it and refrigerate until game day. During the second quarter, you can easily preheat the oven and then pop in the Spinach Artichoke Dip so you have a warm and cozy dip for the halftime show! I love serving this with a simple French baguette; you can serve it warm or even toast the bread if you want. Blue corn tortilla chips are also a great dipping option!
Spinach Artichoke Dip
Makes: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
8 ounces Organic Valley Cream Cheese, room temperature
1/4 cup Organic Valley Sour Cream
1 cup Organic Valley Parmesan
1/2 cup Organic Valley Shredded Mozzarella
1 can (14 ounce) organic artichoke hearts, drained
3 cups fresh organic spinach leaves, chopped
2 teaspoons organic minced garlic
1 teaspoon organic white pepper
1/4 teaspoon organic onion powder
Preheat the oven to 350 F. In a large bowl, add the cream cheese, sour cream, mozzarella, parmesan, garlic, white pepper and onion powder and mix together. Fold in the artichoke hearts and spinach. Transfer to a baking dish and spread evenly. Bake for 25 to 30 minutes or until the cheese is melty and lightly golden brown. Serve with slices of warm baguette.
Start off the second half with Bacon Jalapeño Cream Cheese Spread. This spicy dip is best served with sturdy crackers or bagel chips. The best thing about this recipe is you can use leftovers (if there are any) on your bagel the next morning! If you have a large crowd, you may want to make a double batch as this is a smaller serving.
Bacon Jalapeño Cream Cheese Dip
Makes: 8 ounces
Prep Time: 5 minutes
Cook time: 10 minutes
1 package Organic Prairie Bacon
8 ounces Organic Valley Cream Cheese
1/4 cup organic jalapeños
1 tablespoon organic jalapeño water (from the jar)
1 teaspoon organic fresh chopped chives
Cook the bacon to your liking. I prefer to bake at 400 F for 10 to 12 minutes or until crispy. Chop the bacon into small pieces, set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, jalapeños, jalapeño water, chives and bacon pieces. Mix on low to combine and then increase speed to high and whip until combined completely. Serve with bagel chips or butter crackers or use as a spread on bagels or toast. Store in an airtight container in the fridge for up to seven days.
Round out the game with this crowd-pleasing Buffalo Ranch Dip! Serve this simple dip with your favorite veggies and classic potato chips.If you don’t like a lot of spice, half the amount of cayenne and leave out red pepper flakes.
Buffalo Ranch Dip
Makes: 1 cup
Prep Time: 10 minutes
1 cup Organic Valley Sour Cream
1 tablespoon organic ranch seasoning (here is an organic ranch seasoning recipe if you prefer to DIY)
1 teaspoon organic cayenne
1/2 teaspoon organic paprika
1/4 teaspoon organic red pepper flakes
Salt and pepper to taste
In a medium bowl, add the sour cream, ranch seasoning, cayenne, paprika and red pepper flakes. Mix together and add salt and pepper to taste. Serve with potato chips, carrots or celery. Store in an airtight container in the fridge for up to one week.
______________________________________________________________________
Mimi Councilis an organic and sustainability advocate. She founded the first organic bakery, and now she focuses on helping you cook, bake and eat with organic ingredients on her blogMimi’s Organic Eats. Council is a recipe developer, food photographer and three-time cookbook author. She is known for making simple, organic recipes that can be made no matter where you live, by providing one simple adjustment for high altitude! Follow her on Instagram @mimibakescookies @mimisorganiceats.
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