Game Day Party Dips
The best part about staying home to watch the big game? Eating all the yummy chips and dips to your heart’s content! There’s no one to judge you for eating all the dips by yourself either. But, if your family wants some too… you can always make more!
Here are some awesome game day dips you can make at home:
Football Party Dip
Ingredients:
- 1 lb. Market Basket Hot Sausages
- 1 can (16 oz.) baked beans
- 1 cup Market Basket Barbecue Sauce
- 1 3/4 cup Market Basket diced tomatoes (drain excess liquid for thicker dip)
- 1 cup diced celery
- 1 cup diced onions
- 1 1/4 tsp garlic powder
- 3 to 4 dashes hot sauce to taste
- Salt and Pepper to taste
Topping Ingredient Options:
- 3/4 to 1 cup of Market Basket shredded cheddar cheese
- 1/3 cup Market Basket sour cream
- 1 large bag Market Basket Restaurant Tortilla chips
- 1/4 cup green diced onions
Directions:
1. Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned. Drain away the liquid, and reserve the sausage to continue cooking in the skillet.
2. Add celery and onions to the sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink.
3. Add baked beans and barbecue sauce, and mix well. Add tomatoes, garlic powder, hot sauce, salt, and pepper to the mixture.
4. Simmer for 5 to 10 minutes depending on desired consistency, and serve in a large bowl. Garnish with optional toppings such as cheddar cheese, sour cream, and diced green onions. Serve with tortilla chips.
Cheesy Bacon Spinach Dip
Ingredients:
- 10 slices Market Basket bacon
- 1 (8-oz) block Market Basket cream cheese, softened
- 1/3 cup Market Basket mayonnaise
- 1/3 cup Market Basket sour cream
- 1 tsp garlic powder
- 1 tsp paprika
- 1 lb. Market Basket frozen chopped spinach, thawed and squeezed of excess liquid
- 1 cup Market Basket freshly grated Parmesan cheese
- 1 cup Market Basket shredded mozzarella, reserve 1/4 cup for topping
- 1 baguette, sliced and toasted
Directions:
1. Pre-heat oven to 350°F.
2. In a large nonstick skillet over medium heat, cook bacon until crispy, for around 8 minutes.
3. Prepare a paper towel-lined plate. Transfer bacon to the plate to drain excess fat, then chop into small pieces.
4. In a large bowl, stir together the cream cheese, mayonnaise, sour cream, garlic powder, and paprika. Season with salt and pepper. Fold in the chopped spinach, bacon, Parmesan, and 3/4 cup of mozzarella.
5. Transfer dip to a baking dish and sprinkle with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, around 25 to 30 minutes.
6. Serve with sliced baguettes.
Loaded Baked Potato Dip
Ingredients:
- 1 or 2 (1-oz package) Market Basket pre-cooked bacon slices
- 16 oz Market Basket sour cream
- 2 cups Market Basket shredded cheddar cheese
- 1 tbsp ranch dressing mix (powder)
- 1 tsp garlic powder
- 1/3 cup sliced fresh chives
- 2 tsp hot sauce
Directions:
1. Microwave bacon according to package directions. Cool on paper towels then crumble.
2. In a medium bowl, stir together the bacon pieces and the remaining ingredients. Cover and chill for 1 to 24 hours before serving.
3. Serve with your favorite crackers or waffle fries. Store leftovers in the refrigerator for up to 7 days.
Pull-Apart Garlic Bread Pizza Dip
Ingredients:
- 3 cups Market Basket shredded mozzarella, reserve 1 cup for topping
- 2 (8-oz) blocks Market Basket cream cheese, softened
- 1 cup ricotta cheese
- 1/3 cup and 2 tbsp Market Basket freshly grated Parmesan, plus an additional 2 tbsp for topping
- 1 tbsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- Kosher salt
- 3/4 cup Market Basket pizza sauce
- 1 cup mini pepperoni
- 2 (16-oz) cans refrigerated biscuits (such as Pillsbury Grands)
- 1/4 cup Market Basket extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp freshly chopped parsley
Directions:
1. Pre-heat oven to 350°F.
2. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, 1/3 cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt.
3. Transfer mixture to a 9″x13″ baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni.
4. Halve biscuits and roll into balls, then place on top of the dip.
5. In a small bowl, whisk together extra-virgin olive oil, garlic, and parsley. Brush biscuits with the mixture and sprinkle the remaining 2 tablespoons Parmesan on top.
6. Bake until biscuits are golden and cheese is melted, for about 45 minutes.
7. Cover with aluminum foil and bake until biscuits are cooked through, for another 15 to 20 minutes.
8. Let cool 10 minutes before serving.
Sounds too good to resist? We agree! Stop by your nearest Market Basket to prep for the Game Day.