3 Ways to Do Up Dips for Your Tailgate

Transform your tailgate menu with these easy dips from The Kitchen’s co-hosts.

Jeff Mauro's Windy City Deli Dip, as seen on Food Network's The Kitchen, Season 7.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

It's Sunday afternoon and the scene is set for a tailgate of touchdown proportions: The TV is turned to the game, your team of choice is (hopefully) racking up point after point, the refrigerator is stocked with plenty of beers, and a spread of what else but rich, saucy fixings lines your kitchen table. When it comes to those game-day eats, it's likely the dips that take the cake, from creamy classics like French onion and hummus to tangy favorites like garlicky salsa. While those are indeed crowd-pleasing picks, this fall, dress up your usual football-watching menu with a new trio of dips. On this morning's all-new episode of The Kitchen, the co-hosts shared their takes on winning dip recipes, each a bold dish that's a cinch to tackle.

True to his Windy City roots, Chicago native Jeff Mauro brings the best flavors of a classic Italian hero to a meaty dip. He combines deli-counter staples like mortadella, pancetta and provolone cheese with fresh cherry tomatoes and cool iceberg lettuce to create the filling for his 10-minute dip. To continue with the sandwich theme, he hollows out an Italian loaf and fills it with the meat-and-cheese mixture. Hot giardiniera rounds out the flavors in this big-batch recipe, while a side of sliced bread makes for easy dipping.

Marcela Valladolid's Poblano Artichoke Dip, as seen on Food Network's The Kitchen, Season 7.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

Forget about the ordinary spinach-artichoke dip, because Marcela Valladolid's quick-fix recipe swaps in charred poblanos for the spinach to lend a smoky flavor to this cheesy recipe. For a bit of subtle tang to the dip, Marcela opts for a scoop of sour cream, which she mixes with the mayonnaise-cheese mixture before working in buttery onions and the poblanos. When it comes to serving, the choice is yours: Go for either crispy chicharrones or pita chips.

Sunny Anderson's BBQ Chicken and Pepperoni Dip, as seen on Food Network's The Kitchen, Season 7.

Photo by: Jason DeCrow ©2015, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, 2015, Television Food Network, G.P. All Rights Reserved

If you've ever wished that you could enjoy the beloved flavor of barbecue chicken wings without the sticky, saucy mess, then Sunny Anderson's easy dip is for you. Her homemade barbecue sauce featuring soda, ketchup and Worcestershire sauce for tang forms the base of her recipe, which comes together with the help of a welcome shortcut: ready-to-go rotisserie chicken. Crispy pepperoni takes the dip to the next decadent level, while a duo of cheeses promises ooey-gooey results.

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