5 Super Bowl Dip Recipes That Don't Involve Buffalo Chicken

This feels like the year to diversify our game day dip portfolio.

While I consider myself a Swiftie first and a football fan last in this life, my annual Super Bowl snack series is one of my greatest joys in the realm of recipe development.

It’s a time to be creative, but don’t get too many bright ideas. Much like Thanksgiving, guests have prior expectations about the types of foods that will be available at a Super Bowl party, and it’s important to work within that general framework but still push the boundaries.

With that in mind, here are five of my favorite dips that are not buffalo chicken dip…not only because it’s the most obvious of the dips, but also because—though my football knowledge is limited—I am culturally aware enough to know that the Buffalo Bills have recently suffered a heartbreak this playoff season (through no fault of Taylor Alison Swift, an innocent bystander whose greatest crime is perhaps an overindulgence in thigh-high boots.)

Full recipes below.

theshayspence

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Baked Feta Spinach Artichoke Dip

• 8 oz. feta cheese, crumbled

• 12 oz. cream cheese, cut into pieces

• 1 pint cherry tomatoes, chopped

• 1 cup chopped marinated artichoke hearts, plus 3 Tbsp. of the oil

• 3 garlic cloves, minced

• 1 tsp. dried oregano

• 1/2 tsp. red pepper flakes

• 2 cups chopped fresh spinach

• 1 1/2 cups grated Asiago or Parmesan cheese

• Pita chips and veggies, for serving
  
  Preheat oven to 375F. In a casserole dish, add feta, cream cheese, tomatoes, artichoke hearts with oil, garlic, oregano and red pepper flakes; stir to combine. Cover and bake for 20 minutes. Add in the spinach and stir until wilted into the dip. Top with cheese and bake, uncovered, for another 12-15 minutes, or until browned and bubbly. Serve with pita chips and veggies for dipping.

theshayspence

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Jalapeño Popper Beer Cheese Dip

• 8 oz. bacon, chopped

• 2 large jalapeños, chopped (plus more for garnish)

• 3 garlic cloves, minced (or 1 tsp. garlic powder)

• 1 Tbsp. flour

• 1 bottle or can of beer

• 8 oz. cream cheese

• 3/4 cup whole milk

• 16 oz. cheddar cheese, grated

• Seasoned salt or Cajun seasoning (or just salt and pepper)

• Tortilla chips or corn chips, for serving
  
  Preheat broiler to high. In a large oven-safe skillet over medium, add bacon and cook, stirring occasionally, until crispy and fat has rendered. Scoop some of the bacon onto a plate to save for garnish.
  
  Add jalapeños and garlic and cook for another minute, then stir in flour and cook for another two minutes. Slowly whisk in beer and bring to a boil; let reduce for 5 minutes. Reduce heat to low and add cream cheese and milk; stir until melted. Add 3/4 of the cheese and turn the heat off then stir to melt. Taste and season as you please.
  
  Let cool slightly then top with the rest of the cheese and broil until bubbly, about 5 minutes. Garnish with reserved bacon and jalapenos and serve with chips.

theshayspence

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Greek Salad Dip

• 1 cucumber

• 24 oz. greek yogurt

• 1/4 cup extra virgin olive oil, plus more for drizzling

• 3 garlic cloves, grated

• 1 lemon, zested and juiced

• Handful of fresh mint leaves, chopped, plus more for garnish

• 8 oz. feta cheese

• 1 shallot, minced

• Handful of kalamata olives, chopped

• 1/2 pint cherry tomatoes, quartered

• Salt and pepper, to taste
  
  Use a box grater to grate the cucumber into a clean kitchen towel; squeeze the water out and discard water (or use for a cocktail.) Add cucumber to a large bowl with yogurt, olive oil, garlic, lemon zest and juice, mint and feta. Whip or stir vigorously until fluffy. Stir in shallot, olives and tomatoes and season to taste with salt and pepper. For best results, chill at least one hour before serving.

theshayspence

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Hot Crab Dip

• 2 sleeves Saltine crackers

• 6 Tbsp. melted butter

• 3 tsp. Old Bay seasoning

• 5 slices thick-cut bacon, chopped and cooked (reserve 1 Tbsp. of the fat)

• 8 oz. lump crab meat

• 12 oz. whipped cream cheese

• 1/2 cup sour cream

• 1/2 cup shredded cheddar cheese

• 3 Tbsp. chopped pickled jalapeños, plus 1 Tbsp. of the juice

• 1/3 cup chopped fresh parsley

• 3 garlic cloves, grated or minced
  
  Preheat oven to 350F. Toss crackers with melted butter and transfer to foil lined baking sheets in even layers. Sprinkle each side with Old Bay (you will use about half of the old bay for this, and the other half in the actual dip.) Bake for 10-12 minutes until slightly darkened.
  
  In a large bowl, add all remaining ingredients including remaining 1 1/2 teaspoons Old Bay and reserved bacon fat. Stir to combine and transfer to a baking dish. Bake for 25-30 minutes, until hot and bubbling. Serve immediately with Old Bay crackers.

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Chicken Enchilada Dip

• 2 Tbsp. butter

• 1 onion, chopped

• 1 jalapeño, minced (seeds and ribs removed for less heat)

• 3 garlic cloves, minced

• 1 whole rotisserie chicken, shredded

• 1 (10-oz.) can red enchilada sauce

• 1 pint cherry tomatoes, quartered

• 1 tsp. chili powder

• 1 tsp. cumin

• 1 tsp. garlic powder

• 2 cups shredded pepper jack cheese

• 10 oz. Velveeta

• Chopped cilantro, for garnish

• Tortilla chips, for serving
  
  Preheat oven to 350F. In a medium skillet over medium heat, melt butter and add onion. Let cook for 5 minutes to slightly soften, then add jalapeño and garlic and cook for another 2 minutes.
  
  In a casserole dish, add chicken, enchilada sauce, most of the tomatoes (reserve some to sprinkle over the top at the end), spices and sautéed onion mixture. Stir to combine well then top with cheese and Velveeta. Cover and bake in preheated oven for about 35 minutes, or until everything is heated through and cheese is melted. Stir to combine, garnish with cilantro and chopped tomatoes and serve with tortilla chips.