Chicago Home and Lifestyles – Delicious Homemade Dips For The Big Game

Homemade dips are the easiest appetizers for any party and especially this coming Sunday. Many dips are easy to make and are so much better than store bought!

French onion dip is one of my favorites and can be made the day before for even better flavor. Slice a large, sweet onion and drizzle with EVOO and salt and pepper. Grill on a grill pan on the stove till tender and charred, along with a large, unpeeled garlic clove. Peel the garlic and place in a food processor along with the cooled onion. Add 4oz. softened cream cheese, ½ cup full fat sour cream, ¼ cup mayonnaise, two tablespoons of lemon juice and two teaspoons of Worcestershire sauce. Pulse until all the ingredients are combined (but leave it a little chunky). This is great with crudité as well as chips!

Queso is another dip so delicious made at home. Simply mix Velveeta with your favorite salsa. There are endless possibilities with the large array of salsas available. You can go hot or mild, smokey, chunky, or smooth. Heat in the microwave till melted, stirring frequently. 

Everyone loves guacamole! The basic recipe is fairly simple. Mash ripe avocado and add chopped red onion, jalapeno, and seeded plum tomato. I add garlic powder, salt, and pepper. Complete the dip with a generous squeeze of fresh lime juice and of course, hot pepper sauce. Here, too, there’s so much room for adjusting for your taste! A popular addition to the dip is fresh cilantro; I’m part of the population that really doesn’t like it, but if that’s your thing, add a good handful, chopped. It’s also good to leave the guacamole a little chunky but again, many people enjoy a smooth dip. Always make guacamole just before serving. 

Buffalo dip is great for those who like a little heat in their dip. Combine ½ cup sour cream, ½ cup hot pepper sauce, two tablespoons of whole milk and one 1-pound brick of room temperature cream cheese. Use a hand mixer. Add one cup of cooked, chopped chicken. Spread evenly in a glass pie plate or small casserole. Bake in a 400-degree oven for 25 minutes. Top with sliced scallions. You can drizzle a little bleu cheese dressing on the top if you like too!

All these dips are great with authentic tortilla chips. These are available everywhere now. I recommend salt free, as the salted kind can be overpowering. Pita chips are great too. You can make your own pita and tortilla chips if you are ambitious!

Kathleen Weaver-Zech and Dean’s Team Chicago