©prop stylist: Marina Malchin
Fondue (No. 1)
Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese; add salt, pepper and nutmeg. Serve hot with apples and bread.
Fried-Chickpea Hummus (No. 5)
Deviled Dip (No. 8)
Slow-Cooker Spinach Dip (No. 22)
Blue Cheese Dip (No. 30)
Roasted Garlic-Bacon Dip
Aioli (No. 36)
Olive Aioli (No. 37)
Orange-Saffron Aioli (No. 38)
Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add orange juice, salt and pepper to taste; thin with water as needed. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli. Serve with crudites.
Tomatillo Salsa (No. 39)
Guacamole (No. 43)
Mash 3 avocados with 1/2 cup minced red onion and 1 to 2 minced jalapenos. Stir in 1 diced tomato, 1 bunch chopped cilantro and a splash of lime juice. Season with salt.
Pizza Dip (No. 50)
Simmer 2 cups tomato sauce in a small skillet. Add 1 cup ricotta in dollops and warm through. Garnish with basil and drizzle with olive oil. Top with diced mozzarella and pepperoni, then bake at 350 degrees until bubbling.
See the full list: 50 Game Day Dips