Favorite Game Day Dips



2 tablespoons butter

½ red onion, diced

2 cloves garlic, minced

1 jar roasted red peppers, drained and diced

2 (4-ounce) cans chopped green chiles

8 ounces cream cheese, softened

½ cup mayonnaise

½ cup whole sour cream

2 cups shredded monterey jack cheese

2 cups shredded cheddar cheese

6 cups of frozen corn

Taco seasoning for sprinkling

Chopped green onions and crumbled bacon for garnish, optional

Melt butter in a skillet, and saute onion until tender. Stir in garlic, red peppers, and green chiles. Reduce heat to low. Stir in cream cheese, mayonnaise, and sour cream until combined. Stir in cheeses and corn. Season with salt and pepper. Spread in a baking dish, sprinkle top with taco seasoning, cumin or chili powder, and bake uncovered for 20-25 minutes until bubbly and melted. Remove from heat and garnish with chopped green onions and crumbled bacon


1 28oz can whole peeled plum tomatoes, rinsed and drained

2 10oz cans Rotel diced tomatoes with green chiles, drained about half

1 4oz can chopped green chiles with juice

½ yellow onion, chopped

3 small cloves garlic, chopped

A handful of cilantro

Juice of one lime

1 teaspoon white vinegar

1 teaspoon sugar

1 teaspoon salt

1 teaspoon cumin

In a blender, combine all ingredients. Blend until smooth, or pulse for a chunkier salsa. Allow to chill for at least an hour before serving. Store in an airtight jar for up to a week.


1 large shallot, minced (or yellow onion)

2 cups whole milk

Juice of one can Rotel tomatoes with green chiles (juice only)

1-2 cloves grated garlic

1lb queso blanco Velveeta, cubed

3 Tablespoons jarred chopped jalapenos with juice

(or 4oz can chopped jalapenos)

Dashes of Tabasco or more jalapenos for heat, optional

In a heavy-bottomed saute pan with a lid (I use my Le Creuset 3.75qt braiser), saute the shallot over medium-low heat in a little olive oil. Saute until just tender. Pour in whole milk and the juice from the Rotel tomatoes, and stir in garlic paste. Allow to come just to a simmer, then add the cubes of queso blanco cheese. Cover with lid and allow to melt into the warm milk. Keep heat below medium and allow time to melt. Stir occasionally. Stir in chopped jalapenos with their juice. Taste for seasoning and adjust. Allow to rest for several minutes to thicken a little as it cools.

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