‘The Pioneer Woman’: Ree Drummond’s 3 Quick Dip Recipes Are Perfect for Your Super Bowl Party

Ree Drummond is dominating the snack game with some unique appetizer ideas, including her maple bacon dip recipe that has a sweet and savory spin. The Pioneer Woman star also makes a crab rangoon dip and puts a fresh spin on classic guacamole. Best of all, the dips are perfect for your Super Bowl party.

'The Pioneer Woman' star Ree Drummond wears a bright top and smiles on the set of the 'Today' show
‘The Pioneer Woman’ star Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank

Ree Drummond makes an easy maple bacon dip recipe

Drummond demonstrated how to make her maple bacon dip recipe on an episode of The Pioneer Woman. “We’re going to dip slices of apples in it,” she explained. “It is going to be delicious.”

She fried bacon in a skillet until it was “not too crispy but not chewy” and placed it on a plate lined with paper towels.

For the dip’s base, Drummond combined unsweetened Greek yogurt, brown sugar, maple syrup, vanilla, and maple extract. “I find when I mix maple syrup with other ingredients, it never is quite mapley enough, so I’m going to add a tiny dash of maple extract,” The Food Network host explained.

She chopped the bacon into fine pieces, then added most of it to the base ingredients. After Drummond folded in the bacon, she put the dip in a bowl and sprinkled the remaining meat over the top. She served the dip with apple slices.

The full recipe is available on the Food Network website.

‘The Pioneer Woman’ star puts a Greek spin on guacamole

Drummond also made easy guacamole on the episode with a Greek twist. She mashed avocado in a bowl with a fork, then added fresh lemon juice, diced tomatoes, diced red onion, chopped kalamata olives, feta cheese, salt, cumin, fresh parsley, dill, diced roasted red peppers, and grated fresh garlic.

The Pioneer Woman star said a friend introduced her to this spin on the usual Tex-Mex version. “It’s just a nice little change,” she explained. “Every now and then I’ll throw a curveball and make the Greek stuff.”

She stirred the ingredients together to thoroughly combine the guacamole and served it with cucumber slices and chips.

You can find the full recipe on the Food Network website.

Drummond makes a unique deconstructed crab rangoon

Drummond also pulled together an easy crab rangoon dip. “It’s a hot dip baked in the oven,” she explained. She cut wonton wrappers in half to make triangles and fried them in vegetable oil. Then she moved them to a paper towel-lined plate to drain and sprinkled the triangles with salt. “Wonton wrappers make amazing chips if you fry them,” she explained.

For the dip, Drummond combined softened cream cheese, milk, brown sugar, soy sauce, and siracha. She blended everything together with an electric mixture until it was smooth.

“This dip is modeled after crab rangoon, which are little wonton wrappers filled with a cream cheese mixture and fried,” Drummond explained. “This is a little bit of a deconstructed version. So delicious.” She said her daughters “absolutely go crazy for it.”

Drummond folded in crab meat and Monterey jack cheese, and green onions, then poured the dip into a small skillet, topped it with cheese, and baked it in a 350 oven for 20 minutes. She sprinkled paprika and sliced green onions over the top before serving.

The recipe is available on the Food Network site.

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