7 Party Dip Recipes Football Fans Will Devour

Dips are a snappy snack that will quickly spice up any game-day party. They’re easy to prepare, can often be made ahead of time, and pair perfectly with chips, ensuring you’ve got a tasty combo to serve your family and friends. Whether you’re in the mood for a sweet spin on guacamole or a bread bowl that’s bursting with cheese, we’re certain you’ll find the dip of your dreams. Here are 7 gratifying game-day dip recipes to prepare for your football party.

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1. Garlic and White Bean Dip

Eating Well’s garlic-infused recipe is a satisfying snack to have on hand while you cheer on your favorite football team. It pairs perfectly with tortilla chips, or you can go the extra mile and prepare this Food Network crudite platter to serve alongside it.


Poached Garlic and Garlic Oil

  • 4 cups water
  • 4 heads garlic, cloves separate but unpeeled
  • 1½ cups canola oil
  • ½ cup extra-virgin olive oil

Bean Dip

  • 1½ cups chopped onion
  • ½ teaspoon salt
  • 1 (15 ounce) can cannellini beans, rinsed
  • 1 teaspoon lemon juice

Directions: To prepare poached garlic and garlic oil, bring water to a boil in a medium saucepan. Remove from the heat, add garlic cloves, and stir to submerge. Let stand until the garlic skins are softened and cool enough to handle, about 50 minutes. Strain the garlic, remove the skins, and cut off the hard nub where the clove was attached to the head.

Place the garlic, canola oil, and olive oil in a medium saucepan; bring to a gentle simmer over medium-low heat. Reduce the heat to low and maintain a very gentle simmer. Simmer until the cloves are golden and very soft when pressed with a fork, 40-50 minutes. Let cool for 30 minutes. Transfer the cooled garlic to a sieve to drain, reserving the oil. Transfer the garlic to a food processor and purée until smooth, scraping down the sides occasionally.

To prepare the bean dip, combine ½ cup of the reserved garlic oil, onion, and salt in a large skillet. Cook over medium heat until the onion is softened but not browned, 6-9 minutes. Stir in beans and cook until heated through, about 2 minutes. Transfer to the food processor, add lemon juice, and puree with ½ cup garlic purée until smooth. Serve warm or cold.

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2. Queso Fundido

This oh-so-creamy dip is a must have for any football party. Cooking Channel’s queso fundido is packed with fantastic flavors, including cheese, spinach, butter, mushrooms, and garlic. It yields 4 servings.


  • 1½ cups Monterey Jack cheese, shredded
  • ½ cup queso fresco, crumbled (note: you can also use feta cheese)
  • 1 cup sliced mushrooms
  • 1 clove garlic, minced
  • 1 cup spinach, chopped rough and packed tight
  • 3 tablespoons butter and ½ teaspoon for buttering the dish
  • Salt and pepper, to taste
  • Tortillas or chips, to serve

Directions: Heat oven to 350 degrees Fahrenheit. Put cheeses in a mixing bowl and set aside. In a skillet over medium-high heat, melt butter and sauté the mushrooms until cooked, 2-3 minutes. Add minced garlic and chopped spinach and cook until spinach is wilted and garlic is fragrant, about 2 minutes. Season with salt and pepper. Remove from heat. Pour over cheese, toss to mix. Place cheese mixture into lightly buttered, oven-safe baking dish, low bowl, or cazuela. Sprinkle with salt and pepper. Place in heated oven and bake until bubbling and lightly browned on top, 10-12 minutes.

Source: iStock

3. Bread Bowl Dip

Your friends and family will be amazed when you set out this delicious dip-filled bread bowl. Mr. Food Test Kitchen’s recipe calls for sour cream, mayo, dillweed, parsley flakes, minced onion, dried beef, and pumpernickel bread. With only 5 minutes of prep time, this hearty snack will quickly become your game-day go-to.


  • 1 pint (16 ounces) sour cream
  • 3⅔ cups mayonnaise
  • 2 tablespoons dried dillweed
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons dried minced onions
  • 1 (2.25 ounces) jar sliced dried beef, chopped (about ¾ cup)
  • 2 (1 pound each) round pumpernickel breads

Directions: In a medium-sized bowl, mix all ingredients together except bread. Cover and refrigerate at least 1 hour. Slice top off 1 bread and hollow out bread shell. Pour dip mixture into hollowed-out shell. Cut second bread and top of first one into 1-inch chunks and use for dipping.

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4. Caramelized Onion Dip

Combining garlic, sugar, onions, zesty seasonings, cream cheese, sour cream, and mayo creates a creamy dip that is sensationally sweet. Kailley’s Kitchen dish, which was adapted from an Ina Garten recipe, will last up to 4 days in the fridge, so feel free to make it a day or two before your party.


  • 2 large yellow onions
  • 4 tablespoons (½ stick) butter
  • ¼ cup canola oil
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ½ teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • ⅛ teaspoon onion powder
  • 4 ounces (½ brick) cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • Chips for dipping

Directions: Cut onions in half and then slice them into ⅛-inch thick quarter-rounds. Heat butter and oil in a large pan over medium heat. Add onions, cayenne, salt, sugar, pepper, garlic, and onion powder, sauté for 10 minutes, stirring occasionally. Reduce heat to medium-low and sauté for 20 minute minutes, stirring occasionally.

Drain the majority of the oil and butter out of the pan. Allow onions to cool to room temperature, about 30 minutes. While onions are cooling, add the cream cheese, sour cream, and mayonnaise to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the onions and mix well. Serve at room temperature with potato chips of choice.

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5. Restaurant-Style Salsa

Recreate a restaurant-worthy salsa to show off at your next football party. The Pioneer Woman uses whole canned tomatoes, chilies, onion, fresh jalapeño, salt, sugar, garlic, and cilantro in this appetizing recipe, which only requires 10 minutes of prep time and yields 12 servings. If you want a crisp and crunchy side to serve alongside it, follow Simply Recipes instructions for homemade tortilla chips.


  • 1 can (28 ounces) whole tomatoes with juice
  • 2 cans (10 ounces) rotel (diced tomatoes and green chilies)
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 whole jalapeño, quartered and sliced thin
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ½ cup cilantro (more to taste)
  • ½ whole lime juice

Directions: Combine whole tomatoes, rotel, onion, jalapeño, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Source: iStock

6. Pineapple-Black Bean Guacamole

If you’ve been searching for a way to add a fruity element to your guacamole, you’ll love this Better Homes and Gardens recipe. Pineapple, beans, and avocado create a creamy dip that manages to be both sweet and salty. It yields 18 servings.


  • 2 medium avocados, halved, seeded, and peeled
  • ¼ cup bottled green salsa
  • 1 tablespoon sour cream
  • ½ cup finely chopped fresh pineapple or canned crushed pineapple, drained
  • ½ cup canned black beans, rinsed and drained
  • 1 fresh jalapeño chile pepper, seeded and minced
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin
  • ¼ cup shredded Monterey Jack cheese
  • Fresh cilantro (optional)
  • Tortilla Chips

Directions: In a large bowl, mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeño, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

Source: iStock

7. Last-Minute Spinach Dip

If you’re looking for a dip that will get you in and out of the kitchen quickly, Real Simple’s recipe is a great go-to. It only takes 5 minutes to prepare and yields 6 servings.


  • 4 pitas
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • 1 (10 ounce) box frozen spinach, thawed
  • 1 ½ cups store-bought hummus
Directions: Heat oven to 350 degrees Fahrenheit. Brush both sides of each pita with some of the oil and sprinkle with the salt. Cut each pita into 6 triangles and transfer to a baking sheet. Bake until golden, about 10 minutes. Meanwhile, squeeze the spinach to remove any excess water. In a food processor or blender, purée the spinach and hummus. Spoon into a dish and serve with the pita chips.
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