50 Dips for Watching a Sports Match

1. Fondue. Rub a small saucepan with garlic; add 1 cup white wine and bring to a gentle simmer. Whisk in 1 tablespoon cornstarch mixed with a little cognac, then 110 g each of Gruyère and Emmental cheeses; season with salt, pepper, and nutmeg. Serve hot with apples and bread.

2. Tahini dip. Puree 1/2 cup tahini (sesame paste), juice of 2 lemons, 2 teaspoons ground cumin, and 1 minced garlic clove. Add 1/2 cup hot water; puree until smooth.

3. Hummus. Make half a batch of Tahini Dip (No. 2); puree with 1 can chickpeas, 3 tablespoons olive oil, and 1/2 cup hot water.

4. Hummus with red pepper. Make half a batch of Tahini Dip (No. 2); puree with 1 can chickpeas, 3 tablespoons olive oil, 1/2 cup roasted red pepper, and 1/2 cup hot water.


5. Hummus with roasted chickpeas. Make tahini dip (No. 2); puree with 1/2 can of chickpeas. Microwave. Fry the remaining 1/2 can of chickpeas in olive oil; season with salt and pepper. Top the hummus with the roasted chickpeas, red pepper flakes, and chopped parsley.

6. Hummus with edamame beans. Make half a batch of tahini dip (No. 2). Puree with 1 1/4 lb package of thawed peeled edamame beans and 1/3 cup olive oil; add enough water to make a smooth mixture.

7. Roasted Tomato Salsa. Grill 2 tomatoes until charred, then cool and remove stems. Puree in a food processor with finely chopped jalapeño, 1 green onion, 1 clove garlic, and 1 tablespoon fresh mint. Season with salt.


8. Egg dip. Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 sliced ​​pickle, a splash of hot sauce, paprika, salt, and pepper to taste. Garnish with chives.

9. Cheese dip with pimento. Combine 8 ounces each of grated Cheddar and Pepper Jack cheese, 1/4 cup each of mayonnaise and sour cream, and 2 tablespoons of diced pimento peppers. Season with hot sauce, onion powder, and garlic powder.

10. Eggplant "caviar". Bake 1 eggplant at 200°C until soft for 45 minutes, then peel and chop. Mix with 2 tablespoons olive oil, 2 tablespoons parsley, the juice of 1 lemon, a chopped garlic clove, salt, and pepper.

11. Caponata. Make the eggplant dip (No. 10). Sauté 1/2 cup each chopped celery, red pepper, tomatoes, and red onion in olive oil, then stir in 2 tablespoons sherry vinegar and 2 teaspoons sugar; stir into the eggplant dip. Stir in 2 teaspoons capers.

12. Olive tapenade. In a food processor, pulse 1 cup black olives, 3 anchovies, 2 tablespoons each olive oil and capers, 1 tablespoon each lemon juice and parsley, 1 teaspoon fresh thyme and 1 clove garlic.

13. Tomato tapenade. Make tapenade (No. 12), replacing the olives with 2 cups of sun-dried tomatoes in oil. Use white wine vinegar instead of lemon juice and basil instead of thyme. Thin slightly with water.

14. Shellfish dip. Puree 2 cans of clams with 8 ounces of cream cheese, a handful of parsley, 1/2 cup each of cottage cheese and mayonnaise, 1/2 a chopped onion, 2 tablespoons of clam juice, and 1/2 teaspoon of celery salt. Add the zest and juice of 1 lemon, salt, and pepper.

15. Romesco dipping sauce. Puree 1/2 cup toasted almonds, 2 roasted red peppers, 2 chopped seeded tomatoes, 1 clove garlic, 1 slice toasted bread, and 1 teaspoon smoked paprika. Add 2 tablespoons sherry vinegar and 1/4 cup olive oil; puree.

16. Bean dip. Sauté 1/2 chopped onion, 2 chopped garlic cloves, and 2 teaspoons ground cumin in olive oil. Add 2 cans pinto beans and salt; mash, adding chicken broth, until creamy.

17. Tzatziki. Combine 1 grated peeled cucumber, 2 cups Greek yogurt, 1 small crushed garlic clove, 1 tablespoon each chopped mint, dill, and white wine vinegar.

18. Spicy raita. Make tzatziki (No. 17) without the dill and vinegar. Add 1 diced jalapeño, 1 diced tomato, 1/2 teaspoon ground cumin, and 1 tablespoon chopped cilantro.


19. Baked ricotta. Combine 1 cup ricotta, 1 teaspoon each chopped sage and lemon zest, salt and pepper. Bake in a greased ramekin for 20 minutes at 300°F (150°C).

20. Mayonnaise with herbs. Blanch 2 cups mixed fresh herbs in boiling water for 30 seconds. Puree with 1/4 cup mayonnaise, 1 tablespoon sour cream, 2 tablespoons mango chutney, and 1/2 teaspoon salt. Add a splash of lime juice.

21. Salsa Verde. Puree 1 cup each parsley and basil, 3 chopped green onions, 2 tablespoons capers, 1 tablespoon red wine vinegar, 2 anchovies, 2 cloves garlic, and 1/3 cup olive oil. Season with salt; thin with water if needed.


22. Spinach dip in a slow cooker. In a slow cooker, combine 1 cup shredded smoked mozzarella, 1/2 cup grated Parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 package thawed spinach, 1 can artichoke hearts, salt, and pepper. Cover and cook on high for 2 hours.

23. Pepper dip with rosemary. Saute 1 minced garlic clove in 1/4 cup olive oil. Puree 1/2 cup jarred piquillo peppers, 1 teaspoon chopped rosemary, 12 ounces goat cheese, half the garlic oil, salt, and pepper; top with more garlic oil.

24. Peanut dip. Spoon the cream from the can of coconut milk. Mix with 1 cup coconut milk, 1/3 cup peanut butter, 2 tablespoons red curry paste, 2 tablespoons brown sugar, 1 tablespoon soy sauce, and 1 tablespoon lemon juice.

25. Hot crab dip. In a baking dish, combine 8 oz. of crab meat, 8 oz. of cream cheese, 1/4 cup of heavy cream, 1/2 cup each of Parmesan and Muenster cheese, a squeeze of lemon juice, 1 minced garlic clove, and a pinch of pepper. Add 1/2 cup of assorted basil, parsley, and chives. Bake for 30 minutes at 375°F (190°C).

26. Green chutney. Puree 1 inch (2.5 cm) piece of ginger, 3 chopped green onions, 1 cup each mint and cilantro, 1/2 cup plain yogurt, 1 sliced ​​jalapeño, and a squeeze of lime juice. Season with salt; thin with water. Serve with naan bread.

27. "The Green Goddess". Puree 4 anchovies, a clove of garlic, and 2 tablespoons each of chopped basil, chives, tarragon, parsley, and dill. Mix with 1 tablespoon each of sour cream and mayonnaise. Add salt, pepper, and lemon juice to taste.

28. Spinach and nut dip. Puree 2 cups spinach and 1 clove garlic. Mix with 3/4 cup Greek yogurt and 1/4 cup finely chopped walnuts, adding 1 teaspoon each chopped tarragon, dill, and cilantro, 1/2 teaspoon red pepper flakes, and a pinch of salt.

29. Onion dip. Sauté the sliced ​​yellow and red onions in olive oil over low heat until caramelized, 30 minutes; let cool. Combine with 1 1/2 cups sour cream, 3/4 cup mayonnaise, chopped chives, and green onions. Add Worcestershire sauce, salt, and pepper.


30. Blue cheese dip. Puree 1.5 cups sour cream, 3/4 cup mayonnaise, and 8 ounces blue cheese. Add chopped chives, a splash of Worcestershire sauce, celery salt, and pepper to taste.

31. Wasabi dip. Combine 2 tablespoons of wasabi powder and 2 tablespoons of water, set aside for 20 minutes. Mash with 230 g of cream cheese and ricotta, adding 3 tablespoons each of mirin rice wine and rice vinegar.


32. Bacon and Roasted Garlic Dip. Trim the tops of 2 heads of garlic, drizzle with olive oil, wrap in foil, and bake at 200°C (400°F) until soft, 45 minutes. Make the onion dip (No. 29), substituting mashed roasted garlic for the fried onion. Add 6 slices of crispy bacon.

33. Tomato chutney. Fry 1 teaspoon each of coriander, fennel, and cumin seeds in vegetable oil. Add 900 g of chopped tomatoes, 2 tablespoons each of tomato paste and grated ginger, a pinch each of curry powder, cayenne pepper, sugar, and salt. Sauté until thickened. Serve with flatbreads.

34. Horseradish dip. Combine 1 pound of grated cheddar, 1 grated apple, 1/4 cup each mayonnaise, sour cream, horseradish, and beer. Add 1 teaspoon each Dijon mustard and Worcestershire sauce. Season with onion and garlic powder.

35. Bagna cauda. Melt 110g butter with 1/2 cup olive oil. Add 5 chopped garlic cloves and 8 chopped anchovies; mash. Serve warm with vegetable crudites.


36. Aioli. Whisk 2-3 crushed garlic cloves with 2 egg yolks. Gradually whisk in 1.5 cups of olive oil. Add lemon juice, salt, and pepper to taste; thin with water if needed. Serve with vegetable crudites.


37. Olive aioli. Make the aioli (No. 36). Stir in 3 tablespoons store-bought olive tapenade.


38. Aioli with orange and saffron. Make aioli (No. 36), substituting orange juice for the lemon juice. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then stir into the sauce.


39. Tomatillo salsa. Grill 20 peeled and washed Mexican tomatoes, 1 sliced ​​onion, and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle pepper in adobo sauce, 2 tablespoons cilantro, a pinch of sugar, and salt.

40. White bean dip. Sauté 10 sage leaves, 4 minced garlic cloves, and a pinch of red pepper flakes in 1/4 cup olive oil. Add a can of cannellini beans and 1/3 cup water; heat through, then puree. Add a squeeze of lemon juice and a pinch of salt.

41. Seven-layer dip. In a large baking dish, layer salsa, guacamole, refried beans, sour cream, shredded cheddar, crushed tortilla chips, and shredded lettuce.

42. Spicy Ranch Dip. Whisk 1/4 cup each sour cream and chopped red onion, 1/3 cup buttermilk, 1/2 cup mayonnaise, 1 minced garlic clove, 1 tablespoon each chopped chives, parsley, and chipotle peppers into adobo sauce; season with salt.


43. Guacamole. Mash 3 avocados with 1/2 cup chopped red onion and 1-2 chopped jalapeños. Stir in 1 diced tomato, 1 chopped bunch of cilantro, and a squeeze of lime juice. Season with salt.

44. Asian-style guacamole. Make guacamole (No. 43), replacing the red onion with a bunch of chopped green onions. Add 1 teaspoon grated ginger, 1 cup peeled and diced cucumber, a splash of sesame oil, and soy sauce.

45. Queso dip. Saute 3 tablespoons chopped onion in butter. Add 1 can green chilies, 2 tablespoons flour, 1/3 cup beer, 4 oz each grated Muenster and Cheddar cheese, and a handful of chopped cilantro; cook until the cheese is melted, then broil.

46. ​​Chorizo ​​dip. Make queso (No. 45); brown 4 ounces sliced ​​chorizo ​​with onions and replace the chili peppers with 1 diced jalapeño.

47. Classic salsa. Combine 4 diced tomatoes, 1 minced red onion, 1 minced garlic clove, 1-2 finely chopped jalapeños, and a handful of chopped cilantro. Season with salt.

48. Tropical salsa. Make salsa (No. 47); replace the tomatoes with 3 cups of chopped pineapple and mango, and replace the garlic with grated ginger. Add a splash of rum and a pinch of allspice.

49. Tomato dip with ricotta. Simmer 2 cups of tomato sauce in a small skillet. Add 1 cup of ricotta a little at a time and heat through. Sprinkle with basil and drizzle with olive oil.


50. Pizza Dip. Make Ricotta Dip (No. 49) in a small ovenproof skillet; top with diced mozzarella and pepperoni, then bake at 180°C (350°F) until bubbly.