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Chefs Game-Plan With the Perfect Dips For Your Super Bowl Party

Yes the game is what matters, but everyone knows the dip is what makes a Super Bowl party memorable.

Food and Drink By

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When it comes to Super Bowl parties, a great dip is unrivaled. Satisfying. Shareable. And perhaps most important of all: dead-easy to make.

So with the biggest game day of the year fast approaching, we asked six of our favorite chefs to send us their ultimate Super Bowl dip recipe. But before you get to mixing, a word of caution:

Do not underestimate the art of dip-making. Simple it may appear, but what separates a delicious dip from an offensive one can be a matter of a tablespoon. In other words: make no shortcuts. Do, however, make all the recipes below. Your party will thank you.

Smoked Oyster Dip

dip recipes
Tiffany Norton and Mark Kosmicki, Chefs/Owners of Party Downtown – Eugene, OR

1/2 cup chopped charred onion
8 oz cream cheese
3 oz can smoked oyster, minced
1T apple cider vinegar
1t sherry vinegar
2T sour cream
2T mayo
Salt to taste

To char the onion: slice into slabs about ½ inch thick, toss in oil and broil, don’t burn. Mix all ingredients well. Eat with your favorite potato chips.

Chipotle Crab and Artichoke Dip

dip recipes
Bahr Rapaport, Chef/Owner of Seabird — New York, NY

2 T flour
4 T butter
3 cups milk
1/2 cup shredded Swiss cheese
3 t chipotle
2 cans jumbo lump crab (4 oz.)
1 cup marinated artichokes, sliced
1 lemon
1 bunch cilantro
Salt and pepper

Make a mornay sauce by melting the butter in a sauce pan. Once melted, add the flour. Once roux browns a little, whisk in the milk on low heat until you get a thick bechamel. Add the Swiss cheese and chipotle to create a spiced mornay. Add the crab, artichokes, squeeze some lemon juice, salt and pepper to taste. Garnish with chopped cilantro.


dip recipes
Andy Lee, Executive Chef at Fundamental LA Catering and Events — Los Angeles, CA

6ea bell pepper, roasted
1/2 cup panko breadcrumbs
2 ea thyme sprigs, picked
1 ea garlic
1/2 cup walnuts
1/2 cup extra virgin olive oil
2 T pomegranate molasses
1 ea lemon juice and zest
1 bunch scallion, roasted
1 T smoked paprika
2 T cumin, ground
2 T coriander, ground
2 t salt

Toast the walnuts and panko in oven at 200°F for 10 minutes. Add all the ingredients except for olive oil to blender. Slowly add the olive oil and blend until fully incorporated. Serve cold with pita, bread and veggies.

Read the rest of the recipes at InsideHook.

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