If there were an official food of football season, it could very well be the dip. Whether you’re cheering for your team at home or watching the game at a tailgate, chances are good that you’ll be passing around a bowl of something zesty or creamy. And it’s easy to see why—dips have a lot of advantages when it comes to game time; they’re delicious, crowd-friendly, and easy enough to eat without taking your eyes off the action. Plus, they’re great for stress munching when the stakes get high.
In honor of this ubiquitous appetizer, we’ve got two, easy-to-make dip recipes that are sure to satisfy any fan. Even better, they’re versatile enough to pair with anything from crudités to pretzel rods. It’s the dip that makes the chip, after all.
Broccoli Salad Dip
1/2 pound fresh broccoli
6 ounces cream cheese, softened
2/3 cup low-fat Greek yogurt
1/4 cup apple cider vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
4 thick bacon slices, cooked and chopped
1/2 cup coarsely chopped cashews
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/3 cup minced red onion
1. Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems; coarsely chop florets.
2. Process cream cheese and next 4 ingredients in a food processor until smooth. Add broccoli; pulse 12 to 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Serve immediately, or chill up to 3 days.
Hot Brown Fondue
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
3/4 teaspoon paprika
1/4 teaspoon table salt
2 cups chopped white American cheese (8 oz.)
2 cups (8 oz.) shredded Swiss cheese
1 (4-oz.) jar diced pimiento, drained
1 pound deli-roasted turkey, minced
6 bacon slices, cooked and crumbled
3 green onions, coarsely chopped
1. Melt butter in a medium saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; bring to a boil, whisking constantly.
2. Reduce heat to low; whisk in paprika and salt. Gradually add cheeses, whisking until smooth after each addition. Remove from heat; whisk in pimiento and next 3 ingredients. Transfer to a fondue pot or slow cooker on WARM. Serve with toast points.
Note: To make ahead, refrigerate fondue in an airtight container up to 3 days. Reheat in a saucepan, slow cooker, or fondue pot.
Now it’s your turn! Tweet your favorite game-day dip @Southern_Living on Twitter with the hashtag #PublixTailgate for your chance to be one of 5 lucky winners to receive a $200 Publix gift card. Official rules here.