Food Network Magazine's United States of Dips
These are the most popular Super Bowl dips in every state, according to Instacart.
Stephanie Carter
If you're looking for a quick and easy dish absolutely everyone at your Super Bowl party will enjoy, dip is the way to go! The effortless snack is a staple for any sized gathering and can be easily customized to fit absolutely any occasion, sports team or flavor profile. Don't believe us? Just check out the map pictured above that illustrator Stephanie Carter put together for Food Network Magazine's latest issue. Based off of a recent Instacart survey, it showcases the six most popular dips in all 50 states! Whether you agree with what's listed above or you like another states' dip of choice best of all, there's no wrong way to take your own dipping game to the next level this Super Bowl Sunday and beyond. Here's how to whip up a big bowl of your favorite.
Karl Juengel
Smoky Spinach-Artichoke Dip: Combine 1 cup grated smoked mozzarella, 1⁄2 cup grated Parmesan, 8 ounces cream cheese, 1 grated garlic clove, one 10-ounce box chopped frozen spinach (thawed) and a 10- to 12-ounce jar chopped artichoke hearts (drained) in a small slow cooker; season with salt and pepper. Cover and cook on high, 2 hours. If desired, transfer to a broiler-proof dish, top with mozzarella and broil until melted.
Levi Brown
Blue Cheese Dip: Mix together 1 1/2 cups sour cream, 3/4 cup mayonnaise and
1/2 pound crumbled blue cheese. Add 1 tablespoon chopped chives; season with Worcestershire sauce, celery salt and pepper.
Ralph Smith
Fresh Salsa: Soak 1/2 cup finely chopped white onion in cold water, 15 minutes; drain. Toss with 3 diced tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Stir in a squeeze of lime juice and season with salt.
Kang Kim
Buttermilk Ranch Dip: Whisk together 1/3 cup buttermilk, 1/2 cup mayonnaise, 1/4 cup each sour cream and minced red onion, 1 tablespoon each chopped chives, dill and parsley and 1 minced garlic clove. Season with salt.
Ryan Dausch
Hot Cheese Dip: Heat 1 tablespoon vegetable oil in a 9-inch cast-iron skillet over medium heat. Add 1 chopped shallot, 1 chopped garlic clove and 1/2 teaspoon each ground cumin and kosher salt; cook until softened, about 3 minutes. Carefully add 1/4 cup tequila or water; cook until almost dry. Off the heat, stir in 6 ounces each grated cheddar and pepper jack cheese. Broil until bubbling, 2 to 3 minutes. Top with sliced pickled jalapenos and chopped cilantro.
Ralph Smith
Chunky Guacamole: Pile 1/4 cup chopped white onion, 1 chopped serrano chile, 3/4 cup fresh cilantro and a big pinch of kosher salt on a cutting board. Chop, then mash into a paste with the flat side of the knife. Transfer to a bowl and mash with 3 diced avocados. Stir in 1 diced tomato and season with salt.
Story Credits:
Recipes by Food Network Kitchen.
Story Introduction written by Michelle Baricevic for FoodNetwork.com.
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