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Food

Game Day Chips and Dips

January 28, 2012

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.Ingalls Photography

black bean nacho recipe, game day recipes, football recipes, bar food — This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.Farideh Sadeghin

french onion dip recipe, homemade onion dip — Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.Todd Coleman

Cucumber Yogurt Dip (Tzatziki) — Grated cucumber marries with chopped herbs and aromatics in this iconic Greek yogurt condiment.André Baranowski

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.Todd Coleman

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) »Penny De Los Santos

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.Todd Coleman

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.Helen Rosner

Ohio Nachos — In this recipe from Columbus, Ohio's Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives.Todd Coleman

Grilled Corn and Ricotta Dip — Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs. Get the recipe for Grilled Corn and Ricotta Dip »Matt Taylor-Gross

kale chips, kale chips recipe, easy kale recipe — 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.Laura Sant

Hummus with Tahini — This velvety dip is a classic—we like it garnished with pickles and served with plenty of toasted pita chips.Penny De Los Santos

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.Laurie Smith

Hummus with Hen of the Woods Mushrooms — A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.Todd Coleman

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.Matt Taylor-Gross

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 »Matt Taylor-Gross

Chile con Queso — This classic Tex-Mex dip comes from Lisa Fain (a.k.a. The Homesick Texan). 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.Matt Taylor-Gross

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.Anna Stockwell

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.Matt Taylor-Gross

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.Farideh Sadeghin

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.Helen Rosner

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