Recipes to spice up any Super Bowl party

By Greg Doering

Football, commercials and food are as important to Super Bowl Sunday as crab cakes or rain are to New England and Seattle.

The Patriots and Seahawks have football covered. And marketing people with budgets far too large will take care of the commercials. As for food no, party is complete without the perfect dip, or five in this case.

Mercury staff selected the following recipes based on prep time, taste and general unhealthiness.

All the major dip bases — cream cheese, Velveeta, sour cream — are covered, with a dessert dip as a bonus.

These versatile dips work as appetizers, side dishes or even the main course, depending on the number of people present who are still sticking to their new year’s resolutions.

Chips are the primary delivery method for these creations, though bread, animal crackers and even celery are also acceptable.

Buffalo Chicken Dip


1 package (8 ounces) cream cheese, softened 1 can (10 ounces) chunk white chicken, drained 1/2 cup buffalo wing sauce 1/2 cup ranch salad dressing 2 cups (8 ounces) shredded Colby- Monterey Jack cheese French bread baguette slices, celery ribs or tortilla chips, optional


Preheat oven to 350. Spread cream cheese into an ungreased shallow one-quart baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese. Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices.

Cheesy Corn and Bacon Dip


1 12-ounce bag frozen corn 1 4-ounce can chopped green chilies 1 cup sharp cheddar cheese, gratedcup chopped bacon or real bacon bitscup green onions, choppedcup sour cream 2 tablespoons mayonnaise Salt and pepper to taste


Prepare corn as directed on package. Allow to cool. In bowl, mix all ingredients until well combined. Chill for at least 30 minutes.

Garnish with additional bacon bits and green onions. Serve with potato chips or tortilla chips.

Raspberry Chipotle Black Bean Dip


1 15-ounce can black beans, loosely rinsed and drained sea salt and black pepper 1 tsp cumin 1/2 red or white onion, diced (~2/3 cup) 1 clove garlic, minced 1 2.5 ounce jar raspberry chipotle sauce (Bronco Bob’s – found at World Market) 1 8-ounce container vegan cream cheese 1/3 cup dairy-free shredded jack cheese (or sub regular cheese if not vegan/dairy free) Cilantro for topping and chips or crackers for serving


Preheat oven to 400 degrees. In a small saucepan, heat the beans along with a healthy pinch each salt, pepper, and 1 tsp cumin. Once warmed through, taste and adjust seasonings. Set aside. Add 2 Tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently – about 5 minutes. Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir. Removed from the stove top, add the cream cheese-onion mixture back to the cast iron skillet. Place it in the center and make a well (or just spread it in an even layer on the bottom for more even distribution). Add the black beans on top around the outside of the cream cheese, and pour the raspberry chipotle sauce in the center. Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted. Remove from oven and top with a bit of additional cheese and fresh cilantro (optional). Serve immediately. You can either swirl everything around first to combine flavors, or let people scoop into it with chips and get a little bite of each ingredient. Leftovers will keep covered in the fridge for several days. Just reheat in the microwave or the oven.

Cheesy Sausage Dip


1 pound sausage 1 pound Velveeta cheese 1 can Rotel 1 can refried beans


Cut cheese into 1/2-inch cubes while browning sausage in a skillet. Drain sausage. Combine all ingredients in a slow cooker. Cook on high and stir occasionally until cheese is completely melted. Serve warm with tortilla chips.

Funfetti Cake Dip


1 (18.9 oz) box Funfetti cake mix 2 cups fat-free plain yogurt 1 cup lite Cool Whip Fat-free animal crackers


In a large bowl, mix together cake mix, plain yogurt and Cool Whip until completely combined and you see no more lumps. Cover with plastic wrap and allow to chill for about 4 hours. Garnish with additional sprinkles if desired and serve with animal crackers.

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