Super dips for the Big Game
As one of the most viewed single-day sporting events in the world, the Super Bowl is a day when Americans gather to watch a great game, but also to enjoy junk food and beer. Super Bowl culture, especially online, has turned into a competition of who can make the most drool-worthy snacks.
When it comes to snacks for the big game, I like to turn to the more classic options. There is something comforting about revisiting your favorite recipes each year for this momentous occasion.
For me, snacks during the Super Bowl always revolve around a dip and something that is easy to throw together but also impressive. My go-to recipes, created years ago, are my takes on the classic queso dip and the always-popular Buffalo chicken dip.
Nothing is easier than cracking open a can of Rotel and mixing that with piping hot liquid cheese. Additionally, nothing is more nostalgic than a solid block of bright yellow Velveeta cheese, melted until velvety smooth. I upped the stakes on this dip a few years back by adding Mexican chorizo. This addition has solidified my queso as a definite crowd-pleaser.
Enough about queso; let's talk about my other beloved dip — Buffalo chicken.
I am a Buffalo gal and will eat Buffalo-flavored everything any chance I get. My version of this zesty, spicy, cheesy and creamy dip is something I could consume gallons of and never get sick of it.
Pair it with your favorite chips, veggie sticks or other snacks, and this dip will be the hit of the party! If you want to get really fancy, make the dip, throw it into a tortilla and make Buffalo chicken quesadillas for the day.
• Grace Goudie can be found making composed but not complicated recipes on her website gracegoudie.com or @chefgracegoudie on Instagram and TikTok. You can try Chef Grace’s dishes at Scratchboard Kitchen in Arlington Heights.
Classic & Easy Queso
1 can Rotel
32 ounces Velveeta
12 ounces Mexican chorizo
1 red onion
½ cup salsa verde
Prep the ingredients: Start by small dicing the onion and cutting the Velveeta cheese into medium sized cubes.
Cooking the dip: Heat up a medium sized pot; once hot, add the chorizo to the pot. Let the chorizo get crispy, and allow the fat to render out. Once the fat starts weeping out, add the onions. The onions will cook in the chorizo fat for tons of flavor. Sauté these together until both the chorizo and onion are fully cooked.
Add the Rotel to the pot and cook until the Rotel liquid drys out. Add the salsa verde and completely incorporate. Finally, add the Velveeta, until it is fully melted.
Serve hot with your favorite tortilla chips.
SERVES: 10
— Grace Goudie
•••
Best Buffalo Chicken Dip
2 pounds chicken breast (boneless and skinless)
3 cups Frank’s RedHot
2 cups shredded cheddar cheese
1 cup cream cheese
1 packet Hidden Valley Ranch Powder
2 cups creamy blue cheese dressing
Simmer the chicken in the Buffalo sauce at a low heat for about 1 hour. The chicken should be easy to shred with a fork when it is done.
Once the chicken is done cooking, shred it in the sauce.
Next, add the cream cheese, cheddar cheese and ranch powder to the pot. Cook until the cheeses are completely melted.
Fold in the blue cheese dressing and serve the dip hot.
Serves 10.
Note: This recipe can also be done in a slow cooker. I find that it is quicker to cook everything in a pot and then hold the finished dip in the slow cooker.
— Grace Goudie