Dig in: Dip recipes for Super Bowl, Mardi Gras and Valentine’s Day celebrations

March 20, 2024

Three very food-forward events occur one after another this coming week — the Super Bowl, Mardi Gras and Valentine’s Day.

Are you ready for this?

If you aren’t, not to worry. We have you covered. This Saturday’s section is packed with recipes to suit all three events, whether you are having a party with friends or just want to stay at home and watch TV.

Because dips are perfect for every occasion, and frankly, they are just plain fun, we want to start with a roundup of dip recipes that you could make for any of of these events.

And inside this section, find stories and recipes for gumbo, air fryer wings and homemade chocolates.

Now, that sounds like a party!

This is always a Super Bowl favorite, but there are heart-healthy benefits to the main ingredient — avocados. So it would an appropriate dip to share with those you love this Valentine’s Day, too.

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3 Hass avocados, halved, seeded and peeled

1 lime, juiced

½ teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon cayenne

¼ cup onion, finely diced

1 jalapeño pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

1. Make a paste of the salt and minced garlic using a pestle or the back of a spoon.

2. Remove pit from the avocados. Dice them in their skins and scoop out. Add to the bowl with the salt and garlic.

3. Fold in spices, cilantro, onion, minced pepper and tomatoes. Stir gently if you want big chunks of avocado to remain.

4. Stir in lime juice to prevent the guacamole from browning. Top with plastic wrap and chill for at least 30 minutes. Make sure wrap is touching the guacamole to prevent exposure to the air. 


This super creamy, cheesy corn dip will wow your party guests.

4 slices bacon, diced

3 15.25-ounce cans whole kernel corn, drained

2 jalapeños, seeded and diced

½ cup sour cream

1 cup shredded pepper jack cheese

¼ cup grated Parmesan cheese

Kosher salt and freshly ground black pepper, to taste

8 ounces cream cheese, cubed

2 tablespoons chopped chives

1. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

2. Place corn, jalapeños, sour cream, pepper jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well-combined. Top with cream cheese.

3. Cover and cook on low heat for 2 hours.

4. Uncover and stir until cream cheese is well-combined. Cover and cook on high heat for an additional 15 minutes.

5. Serve immediately, garnished with bacon and chives, if desired.

— adapted from


1 pint grape tomatoes, cut in half

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 blocks (12 ounces) cream cheese, softened

8 ounces mozzarella cheese, freshly grated

8 ounces provolone cheese, freshly grated

1/4 cup finely grated Parmesan cheese plus more for garnish

4 garlic cloves, minced or pressed

1/4 cup freshly chopped basil leaves

2 tablespoons freshly chopped thyme leaves

1/2 tablespoon freshly chopped oregano leaves

Crackers, bread or chips for serving

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.

2. While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then the Parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish, about a 6-inch round.

3. Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.


1 teaspoon olive oil

1/4 cup chopped white onion

1 clove garlic, minced

2 roasted Hatch chiles, chopped (skin, seeds and stems removed; if using canned, drain well)

4-6 tablespoons milk

8 ounces white American cheese, shredded

2 ounces Monterrey Jack cheese, shredded

Salt and pepper

1. Heat oil in small saucepan over medium heat.

2. Saute onion until translucent, 3-5 minutes.

3. Add minced garlic and cook for 1 minute more.

4. Add chiles and 4 tablespoons milk, stirring until heated.

5. Add grated cheese one handful at a time, occasionally stirring between additions to incorporate melted cheese with the milk.

6. Add additional milk by the tablespoon, if necessary.

7. Salt and pepper to taste, serve warm with chips.

8. It will get thicker as it cools but can easily be thinned in the microwave.


1 1/2 cups (about 6 ounces) grated Asiago cheese

1 package (8 ounces) cream cheese, softened

1/4 cup oil-packed, sun-dried tomatoes, drained and chopped

2 tablespoons chopped parsley

1/4 teaspoon ground pepper

1 (14-ounce) can artichoke hearts, drained and chopped

Toasted French bread rounds

1. Preheat the oven to 350 degrees.

2. In a small mixing bowl, combine the cheeses. Add the tomatoes, parsley and pepper; blend. Stir in the artichokes.

3. Place in a 1-quart casserole dish or ovenproof dish; bake for about 25 minutes or until bubbly. Serve with French bread rounds.

– adapted from Wisconsin Cheese


1/2 cup green olives, pitted

1/2 cup roasted red pepper

1/2 cup Giardiniera

2 green onions, finely diced

8 oz cream cheese softened

2 tsp minced garlic

8 ounces salami, diced

4 ounces provolone cheese (cubed)

1/3 cup mozzarella cheese, grated

1-2 tablespoons Parmesan, optional

Minced parsley for garnish

1. Preheat the oven to 400 degrees.

2. Place the olives, roasted red peppers, drained Giardiniera, minced garlic and juice from olives in a food processor until coarsely chopped. Place the olive mixture in a medium mixing bowl with the cream cheese, provolone cheese, and salami and mix until well combined.

3. Scoop the cheese mixture into an oven safe dish that has been coated with non-stick cooking spray. Cover with aluminum foil that has been sprayed with non-stick cooking spray.

4. Bake in preheated oven for 20 minutes.

5. Remove the dip from the oven, uncover, sprinkle with mozzarella cheese and then Parmesan if you choose and place back in the oven for an additional 10-15 minutes or until the top of the dip is golden. The dip should be bubbly and golden on the top. Serve warm with bagel chips, pita chips, crostini or other bread.


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