Photo: Mowie Kay/Ryland, Peters & Small
Dunking into a melty, gooey cheese dip or savoring a cool, flavorful dip with crisp veggies is a highlight of the game-day table. The ultimate food for sharing, dips are also great for movie night or game night in with a few friends. Top crackers, breadsticks, chips, or vegetables and you can’t go wrong. In these dip recipes by Hannah Miles from “Let’s Get Dipping!” a collection of easy recipes published by Ryland, Peters & Small, you’ll have some great ideas on hand to keep you well prepared for get-togethers by bringing the flavors of Buffalo chicken wings and Philly cheesesteak sandwiches to hot, melty dip form, as well as a cool dip that mixes the pop of flavorful blue cheese in a creamy creation perfect for dunking in veggies as well as topping crackers or bread.
Speaking of dippers, keep in mind what you plan to serve alongside your dips, and adjust the salt and pepper in your dip to taste accordingly. If breadsticks or crackers are sprinkled with salt or pepper, wait to adjust your dip seasoning and test it with your dipper. You might want to use a little less salt or pepper in your dip. Or, if you plan to serve it with plain, unseasoned crackers or bread, the amount used in the recipe could be just right. You can always add a little salt or pepper, but you can’t take it out. Plus, consider how an overly flavorful chip or cracker might compete with your delicious dip. And no matter who wins the game, you can enjoy some tasty snacks.
Hot Buffalo Chicken Wing Dip
Makes 6 to 8 Servings
This dip has the taste of hot Buffalo wings but without the bother of getting messy fingers eating actual wings. Hot sauces vary in strength, so add gradually and taste to ensure you don’t end up with a dip that is too hot. –H.M.
10½ ounces (11/3 cups) cream cheese
¾ cup ranch salad dressing
½ cup red hot sauce (such as Frank’s)
5½ ounces cheddar cheese, grated
7 ounces cooked chicken breast
Freshly ground black pepper, to taste
Tortilla chips, to serve
- Heat the oven to 350°F.
- Put the cream cheese, ranch dressing, and hot sauce in a bowl and whisk together until smooth. Stir in the grated cheese. Remove any skin from the chicken breasts and discard, then chop into small pieces and stir into the sauce. Season with ground black pepper and taste. You can add a little salt if you wish, but there should be sufficient salt from the dressing and hot sauce.
- Bake in the preheated oven for 25 to 30 minutes until the top of the dip starts to turn light golden brown. Remove from the oven and leave to cool for a short while, then serve warm with tortilla chips.
Variation: To make a version suitable for vegetarians to enjoy, simply use a vegetarian cheese and replace the cooked chicken breast with butter/lima beans or small florets of steamed or boiled cauliflower.
Photo: Mowie Kay/Ryland, Peters & Small
Blue Cheese and Walnut Dip
Makes 4 to 6 Servings
If you prefer a really strong blue cheese, replace the Gorgonzola Dolce with Stilton or another hard blue cheese and blitz in a blender with the sour cream until smooth before adding to the dip. –H.M.
3½ ounces walnut pieces or halves
1 teaspoon finely chopped fresh rosemary
½ teaspoon finely grated lemon zest
1 tablespoon olive oil
1 teaspoon granulated sugar
½ cup cream cheese
3 ounces Gorgonzola Dolce or other creamy blue cheese
¼ cup sour cream
Salt and freshly ground black pepper, to taste
Celery sticks, green apple wedges, or breadsticks, to serve
- Heat the oven to 350°F.
- Put the walnuts, rosemary, and lemon zest in a baking pan and drizzle with the olive oil. Sprinkle over the sugar and season with salt and pepper. Shake the pan so that all the nuts are coated in the oil and herbs. Bake in the preheated oven for about 5 minutes until the nuts are hot, taking care that they do not burn. Remove from the oven and leave to cool.
- Blitz three-quarters of the walnuts in a food processor or blender. Tip the ground nuts into a bowl with the cream cheese, blue cheese, and sour cream and whisk together until smooth and creamy with a slight nutty crunch. Season with salt and pepper to taste. Spoon the dip into a bowl and sprinkle over the remaining roasted nuts.
- Serve with celery sticks, apple wedges, or breadsticks.
Photo: Mowie Kay/Ryland, Peters & Small
Hot Philly Steak Dip
Makes 6 to 8 Servings
This recipe is inspired by the popular Philly cheesesteak—a steak sandwich made with thin slices of beef, topped with melting cheese. Dip in tortilla chips or crusty bread. –H.M.
1 green bell pepper
1 medium onion
1 tablespoon olive oil
1 teaspoon balsamic glaze or vinegar
1 teaspoon granulated sugar
6 slices roast beef
9 ounces (11/8 cups) cream cheese
½ cup ranch salad dressing
1 tablespoon creamed horseradish
3½ ounces provolone or cheddar cheese, grated
Salt and freshly ground black pepper
Tortilla chips or crusty bread, to serve
- Heat the oven to 350°F.
- Cut away the top of the green pepper and discard. Cut the pepper in half, remove all the seeds, then cut into small chunks about ¼ inch diameter. Peel and finely chop the onion. Put the peppers and onion in a large skillet with the olive oil and fry over a gentle heat until the onions and peppers are soft and the onion starts to caramelize. Drizzle with the balsamic, sprinkle over the granulated sugar, season with salt and pepper, and saute for a few more minutes.
- Cut the roast beef into small pieces and add to the pan. Cook for 1 minute or so, for the meat to absorb the flavors from the pan. Remove from the heat and leave to cool for a few minutes.
- In a mixing bowl, whisk together the cream cheese, ranch dressing, and horseradish. Fold the grated cheese into the mixture with the beef and vegetables.
- Bake in the preheated oven for 20 to 25 minutes until the cheese has melted and the top of the dip has started to turn light golden brown. Leave to cool for about 10 minutes before serving, as the dip should be served warm and not hot. Serve with tortilla chips or small slices of crusty bread for dipping. Delicious!
Variation: To make a spicy version, fold in some finely chopped jarred jalapeños with the beef before baking.
Recipes and photos from “Let’s Get Dipping! Over 80 Easy & Delicious Recipes to Whip Up at Home” ©2024 Ryland, Peters & Small used with permission.
