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Get ready to kick off a yummy Super Bowl Sunday with these delicious dips


What’s better than Joe Burrow’s swag or Aaron Donald’s pass rushing?

Well, maybe nothing.

But, hey, as we look forward to Super Bowl LVI between Burrow’s Cincinnati Bengals and Donald’s Los Angeles Rams Sunday, a good dip is always on our list of party food MVPs. And we have several that we believe you’re sure to rate as game-winners.

In honor of the two teams that have played their way into the big game, we’ve selected one dip that pays homage to Cincinnati’s iconic chili and another that celebrates the fact that the well-loved Cobb salad originated in Los Angeles.

Traditional Cincinnati chili is a curious but delicious concoction served over plain spaghetti and topped with a mound of cheddar cheese. The base is ground beef seasoned with a variety of Mediterranean spices, along with unsweetened chocolate, tomato sauce and a generous splash of Worcestershire sauce.

We found a yummy recipe that uses chicken and white beans instead.

Meanwhile, the Cobb salad is named for Robert Cobb, owner of the famed Hollywood Brown Derby Restaurant. The story goes that he was hungry after closing one night in the 1930s and mixed together whatever he could find in the refrigerator. The result was a favorite on many a restaurant menu from fancy to fast food.

CityView sales director Jennifer Hammond, who always seems to have something yummy cooking in her kitchen, shared her lighter version of Buffalo Chicken Dip, along with two other favorites.

May your favorite team win. But if not, we hope you at least enjoy the halftime show, the commercials and these delicious recipes.


Courtesy of iamhomesteader.com


  • 14.5 ounces can white beans, drained
  • 3 garlic cloves minced
  • 1 cup sour cream
  • 2 cups mozzarella cheese
  • 15 ounces can corn drained
  • 2 cups shredded chicken
  • 1/2 cup salsa verde
  • juice of 1 lime
  • diced jalapeno for garnish
  • cilantro for garnish
  • cherry tomatoes for garnish

 Add all ingredients (except garnish) to a bowl and stir by hand until blended. Add to a seasoned cast-iron skillet and bake for 20 minutes at 375 degrees. Remove from oven and add garnish, serve immediately with crackers or bread.


Courtesy of hiddenvalley.com


  • 1 packet Hidden Valley Original Ranch Dips Mix
  • 16 ounces sour cream
  • ¾ cup shredded cooked chicken
  • ½ cup crumbled bacon
  • ½ cup crumbled hard-boiled eggs
  • ½ cup crumbled blue cheese
  • ¾ cup diced avocado
  • ½ cup diced tomato

Mix contents of dip packet with sour cream. Add chicken, bacon, eggs, blue cheese, avocado and tomato. Stir well to combine. Spread into the bottom of a 9-inch pie plate. Refrigerate 1 hour to thicken. Top with lettuce, tomatoes, cheddar cheese, corn, bacon and blue cheese. Serve with tortilla chips, crackers or pretzels.


From Jennifer Hammond

This Buffalo Chicken Dip is a little on the lighter side, Hammond said, and doesn’t have any cream cheese, so the ingredients should be fairly easy to track down.

  • ½ rotisserie chicken, shredded or 12.5 ounce can cooked chicken
  • 1 cup plain Greek yogurt
  • ½ cup light sour cream
  • 1 cup part-skim shredded mozzarella cheese
  • ½ cup hot wing sauce
  • ½ ounce ranch seasoning mix or ¼ cup ranch dressing of your choice

Preheat oven to 350 degrees. Mix all ingredients together, reserving half the shredded mozzarella cheese. Transfer into a baking dish and top with mozzarella cheese. Bake 15-20 minutes, until bubbly and golden brown.

Serve with raw veggies, pretzels or tortilla chips.


From Jennifer Hammond

  • 1 pound ground sausage of your choice, (Hammond says her family likes mild Italian)
  • 8 ounces cream cheese
  • 1 can Rotel (do not drain!)
  • 1 teaspoon cumin
  • ¼ cup milk

Brown and drain sausage on the stovetop. Add cream cheese, Rotel, cumin and milk to the pan, and stir until melted and combined. Transfer to a serving dish. Serve warm with Fritos or Tostito Scoops. Alternatively, put cooked and drained sausage, along with all other ingredients, into a crockpot. Cook on low for 1-2 hours. Change the temperature to warm and serve.


From Jennifer Hammond

  • 4 slices bacon, diced
  • 1 large bag frozen whole kernel corn
  • 2 tablespoons butter
  • 2 jalapeno peppers, seeded and diced
  • ½ cup sour cream
  • 1 cup shredded Pepper Jack cheese
  • 8 ounces cream cheese, cubed

Heat a large skillet over medium heat and cook bacon until crispy. Transfer to a paper towel and drain skillet. Add butter to skillet and sauté corn and jalapenos until golden and tender. Transfer into a slow cooker. Add sour cream and cheese, and season with salt and pepper. Top with cream cheese, cover and cook on low for two hours. Uncover, add bacon (leaving some for garnish) and stir to combine. Serve with your favorite chips and veggies.

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