On Super Bowl Sunday last year, I made for the first time this spicy cashew dip, a creamy — no-cream! — purée that can double as a dressing depending on how much water you add. I spent the entire game dipping pickled crudité into it, relishing this new, addictive discovery.
Below you’ll find twelve of my favorite dips for Super Bowl Sunday and beyond 🏈🏈🏈🏈🏈
This spinach-artichoke dip is a new favorite, and it’s especially fun to serve in a bread bowl. If you’ve made my mother’s peasant bread recipe, then you can make a bread bowl 🍞🍞 Simply removed the bread “innards”, fill the cavity with dip, and roast everything together drizzled with olive oil for roughly 10 minutes at 450ºF. More details in this post.
Spicy Cashew Dip with Pickled Crudité
This spicy cashew dip recipe, found in this charred broccoli chopped salad post, is addictive. There’s a small amount of fish sauce in it, which gives it a funk, evoking Caesar, but the flavor is more complex: there’s spice from the hefty amount of crushed red pepper flakes, a sharpness from the high ratio of rice vinegar to oil, and a nice bite from a clove of garlic. The cashews make it silky smooth.
I love serving it with this pickled crudité:
2 Favorite Beet Dips
A Few More Favorites
Real Sour Cream and Onion Dip
Break out the Ruffles! Making real sour cream-and-onion dip is astonishingly easy: caramelize onions; then stir them into sour cream with some chives or scallions, a little fresh lemon, and salt and pepper to taste.
This homemade ranch dip has became a favorite, not only as an appetizer but as a side dish, too, a condiment really, something that moved so fluidly from the first course to the dinner table, something that complements so many dishes, from cauliflower steaks to spatchcocked roast chicken to garlicky chickpeas. If you’ve yet to give this one a go, I can’t recommend it enough.
Blue Cheese Dip (or Dressing)
This recipe for blue cheese dressing, made with buttermilk and reduced-fat (or not) sour cream, is surprisingly light, a hefty splash of vinegar giving it the perfect bite. It’s wonderful drizzled over crisp, fresh lettuce, but it can double as a dip, too, by simply cutting back the buttermilk. With wings, celery, pizza, or whatever “buffalo” creation you concoct, it’s heaven! Recipe below.
Adapted from Sally Schneider’s A New Way To Cook
The original recipe calls for reduced-fat sour cream. I always use full-fat sour cream, and I don’t find it to be too rich. Use what you like.
- 4 ounces blue cheese, such as Roquefort, Maytag Blue, Saga Blue — whatever you like
- 2/3 cup buttermilk
- 1/2 cup sour cream, see notes above
- 2 teaspoons vinegar, such as white balsamic, apple cider, or sherry
- freshly ground black pepper
- Sea salt to taste
- Combine all ingredients in a blender — if making a dip start with 1/3 cup buttermilk. Blend until smooth. Taste. Add more salt and pepper if desired. Adjust with more vinegar if desired. Thin with more buttermilk to get the desired consistency.
- Category: Dip
- Method: Blender
- Cuisine: American
Keywords: blue, cheese, dressing, dip, buttermilk, sour cream