We scoured the internet & took a survey to bring you the…

Top 7 Super Bowl Worthy Dips of

ALL-Time! 

 We’ll be giving it to you two ways:

Original and slightly lighter not so drastic changes to the original recipe to save a few calories without losing the flavor. 

HOT PIZZA DIP…Say What?

This is “THE” Dip of the Super Bowl.  Everyone is talking about it and I’m dying to try it…the low-fat version anyway!

INGREDIENTS:

• 1 (8 ounce) package cream cheese, softened,  use Low Fat or Fat Free Cream Cheese as a substitute
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1 cup shredded mozzarella cheese, use low fat or fat free mozzarella as a substitute
• 1 cup grated Parmesan cheese
• 1 cup pizza sauce
• 2 tablespoons chopped green bell pepper
• 2 oz chopped pepperoni sausage; try mushrooms for a vegetarian options & turkey or chicken sausage for a low fat meat sub.
• 2 tablespoons sliced black olives

INSTRUCTIONS:

1. In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
3. Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don’t end up with a greasy mess on top of your pizza dip.
4. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes or bake in a 350 degree oven for 15-20 minutes. Serve hot with baguette slices, tortilla chips, or Fritos scoops.

UM UM UM…HOT BUFFALO CHICKEN DIP

FRANK’S® REDHOT® BUFFALO CHICKEN DIP…tried and true and tested by yours truely, thank you Elena Cruchley for sharing your “secret” recipe with us!

INGREDIENTS:

• 8 oz. pkg.cream cheese, softened
• 1/2 cupblue cheese or ranch salad dressing
• 1/2 cupFRANK’S® REDHOT® Original Cayenne Pepper Sauce or FRANK’S® REDHOT® Buffalo Wing Sauce
• 1/2 cupcrumbled blue cheese or shredded mozzarella cheese
• 2 cans (12.5 oz. each)SWANSON® White Premium Chunk Chicken Breast in Water, drained

INSTRUCTIONS:

• HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
• MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.
• BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

TIPS:

• Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.
• Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
• Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
• Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
• Tip: You may substitute 2 cups shredded cooked chicken.

HOAGIE DIP or SUB DIP (as we call it here in North Delaware)

This recipe is a fabrication of  the Food Network recipe and one that was submitted by one of our readers; Kristin Sunden.

INGREDIENTS:

• 4 pickled pepperoncini peppers drained and diced
• 1/2 head iceberg lettuce chopped about the size of nickels
• 1 large tomato, halved, seeded, and diced
• 1/2 pound deli-sliced Genoa salami, sliced and diced
• 1/2 pound deli-sliced ham, sliced and diced
• 1/2 pound deli-sliced prosciutto, sliced and diced
• 1/2 pound deli-sliced provolone cheese, sliced and diced
• 1-2 cups of Miracle Whip
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon red wine vinegar
• 1 Tablespoon pepperoncini juice
• 1 Tsp. dried oregano
• 1/4 Tsp. red pepper flakes
• 1 10-to-12-inch round loaf of choice, hollowed out
• 8 hoagie rolls, cut into pieces or halves for spreading dip on

INSTRUCTIONS:

• Combine the chopped vegetables, meats and cheese in a large bowl.
• In a small bowl mix the mayonnaise, olive oil, vinegar, pepperoncini juice, oregano, and red pepper flakes and stir until everything is all mixed up.

TIPS:

• If you are going to serve within an hour, pour the dressing over the meat/veggie mixture and toss until combined. Refrigerate until ready to serve.
• If you are NOT eating it soon, keep all ingredients refrigerated until about an hour before then toss together so that the lettuce does not get soggy.
• Carve out the center of the bread loaf to make a bowl and cut the top piece taken out into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.
• Spread dip over bread and enjoy!
• Try skipping the Miracle Whip & add extra oil and vinegar, use light cheese & healthy choice deli meats.

JALAPENO POPPER DIP

Thank you Rachel Ray for this cheesy…spicy goodness.

INGREDIENTS:

• 8 jalapeños, halved and seeded
• 1 tablespoon extra-virgin olive oil (EVOO)
• 2 8-ounce blocks cream cheese or Neufchatel cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1 cup crushed tortilla chips
• Assorted dippers – veggis, chips, pretzels, whatever you like

INSTRUCTIONS:

• Preheat a broiler or grill to medium-high.
• Toss the jalapeño halves with the EVOO and roast under the broiler or char on the grill until softened and blackened, about 3 minutes per side.
• Turn the oven to 400ºF. Let the peppers cool enough to handle them, then chop them up.
• In a large mixing bowl, combine the cream cheese, sour cream, half of the cheddar and all of the chopped roasted peppers. Transfer the mixture to a baking dish and top with the remaining shredded cheese and crushed chips. Bake the dip until golden brown and bubbly, 15-18 minutes.
• Serve with assorted dippers alongside

TIPS:

Yup…you guessed it…substitute cheese ingredients for LF cheese options.

JOHN WAYNE DIP

This was always my go-to dip when I had limited time and one has been around for years and probably has 10 different names.  It requires the least amount of time and ingredients.

INGREDIENTS:

• 1 8oz package of cream cheese
• 1 Can of Hormel Chili, no beans
• 1 jar of Salsa
• 1 Package of shredded cheese

INSTRUCTIONS:

Layer the ingredients in order listed and heat @ 350 degrees for 30 minutes.  Serve with your favorite tortilla chips.

EASY CORN DIP

Admittedly, this doesn’t sound like the most appetizing of dips~ take it from me it’s addictive!

INGREDIENTS:

• 1 12oz can white shoepeg corn
• 1 8oz block cream cheese
•  1/2 tsp garlic powder( to taste)
•  1/2 tsp crushed red pepper(optional)

INSTRUCTIONS: 

Mix all ingredients together. Best if chilled for 1-2 hours or longer. Serve in small bowl with Scoops chips. You can easily double the recipe. A hit every time!

HOT CRAB DIP

This is an all time favorite shared with many…grabbed originally in 2002 from the AOL Kraft Recipes site and has morphed into my own. I’m one of those that can’t really follow a recipe verbatim rather add my own touches otherwise it’s no fun. Hope you enjoy it!

INGREDIENTS:

•  1 8 0z package of cream cheese softened
•  1/2 cup minimum of parmesan cheese – grated or fresh
•  1 sweet onion, chopped(optional)
•  1/4 cup of mayo or miracle whip(MW is slightly sweeter)
•  1/4 cup of white wine or apple juice(I cook with wine…sometimes I even add it to the recipe)
•  2 tspns of sugar(lighter if you use miracle whip instead of mayo)
•  1 tspn of ground mustard(don’t have ground ok to add regular mustard – but go light!)
•  1 tspn of garlic, chopped(don’t have chopped than use garlic powder)
•  1 8 oz can of fresh lump crabmeat(or more you can never have enough crab!)
•  1/4 cup sliced almonds(optional)
•  1 can of artichoke hearts(optional)

 INSTRUCTIONS:

Heat oven to 375. Mix all ingredients except crabmeat and almonds in medium bowl until well blended. Then stir in crabmeat. Spread mixture into ungreased pie plate 9 x 14 or shallow 1 quart casserole dish. Sprinkle/top with almonds. Bake uncovered 15-20 mins or until hot and bubbly. Serve with crackers – Enjoy