Game Day Chips and Dips

Published Jan 28, 2012 10:00 AM

black bean nacho recipe, game day recipes, football recipes, bar food
Black Bean Nachos Farideh Sadeghin

Elevate your game day snack spread with homemade versions of everyone’s favorite chips and dips, from smokey barbecue chips to a classic French onion dip.

Dungeness Crab and Shrimp Cheese Dip

Ocean Bleu @ Gino’s in Newport, Oregon, uses Dungeness crab for this indulgent cheese dip, but snow or jumbo lump crabmeat works just as well.

Black Bean Nachos with Red Chile Beef

Black Bean Nachos

Homemade French Onion Dip

Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.

Cucumber Yogurt Dip (Tzatziki)

Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment. Get the recipe for Cucumber Yogurt Dip (Tzatziki) »

Barbecue Potato Chips

Barbecue chips’ smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper. The beauty of making barbecue chips yourself is that you can alter the amount of heat, spice, or saltiness depending on your preferences.

Eggplant and Parsley Dip (Melintzanosalata)

Bring a taste of the Mediterranean to your party with this smoky and spicy eggplant dip from Kea, Greece. See the recipe for Eggplant and Parsley Dip (Melintzanosalata) »

Pan-Fried Salt Cod Chips (Fritas de Bacalhau)

A thin batter of salt cod, garlic, and onions is shallow-fried to make fine, crisp chips.

Roasted Carrot and White Bean Dip

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.

Ohio Nachos

In this recipe from Columbus, Ohio’s Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives.

Grilled Corn and Ricotta Dip

In this summery take on cheese dip, chef Sara Hauman of Huxley in San Fransisco tosses grilled sweet corn into a pool of milky ricotta, aromatics, and herbs, then bakes the mixture until it’s bubbling and brown. Get the recipe for Grilled Corn and Ricotta Dip »

Kale Chips

Kale takes on a crispy, addictive texture when drizzled with olive oil and baked. Try these chips tossed into salads, crushed and sprinkled on popcorn, or used to garnish finished dishes—if you can keep from eating them all immediately. Get the recipe for Kale Chips

Hummus with Tahini

This velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips.

Sour Cream Nachos

Refried beans are covered with an indulgent load of swiss, provolone, and sour cream in this take on nachos from San Antonio.

Hummus with Hen of the Woods Mushrooms

A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.

Sautéed Onion and Yogurt Dip

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Get the recipe for Sautéed Onion and Yogurt Dip »

Classic Guacamole

Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »

Chile con Queso

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top. Get the recipe for Chile con Queso »

Hot Crab Dip with Pita Chips

The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.

Potato Chips

This recipe makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. Get the recipe for Potato Chips »

Cadillac Nachos

A dead-simple, three-ingredient queso sauce is the secret to these nachos, which strike the perfect balance between rich, crunchy, spicy, and bright. Get the recipe for Cadillac Nachos »

Nachos

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »

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