Super Delicious Dips for the Big Game

By Lisa LaFontaine Bynum

There are three types of people who watch the Super Bowl: the ones who are invested in the game, the ones who are only in it for the commercials and the ones who come for the food. Regardless of which camp you fall in, be sure to leave some room on your plate for these three hearty and delicious dip recipes. Pass the chips, please!

Mississippi Sin Dip

Serves 6

• 1 ½ cups sour cream

• 2 ½ cups shredded cheddar cheese, divided

• 1/3 cup chopped green onions

• 1 (8 oz.) package cream cheese, softened

• 1/2 cup chopped ham

• 1/3 cup chopped green chiles

• 2-3 dashes Worcestershire sauce

• 1 loaf crusty bread

1. Mix the sour cream, two cups of shredded cheese, green onions, cream cheese, chopped ham, green chiles and Worcestershire sauce in a large mixing bowl. Beat until everything is evenly combined.

2. Slice the top third off of the bread loaf. Set aside. Using a spoon or clean hands, carve out the interior of the loaf of bread, leaving a one-inch border. Reserve the bread you spooned out for dipping.

3. Spread the dip into the hollowed-out bread. Top the dip with the remaining shredded cheddar cheese. Wrap the bread bowl completely in foil.

4. Bake for one hour.

5. Serve as a dip with the hollowed-out bread, crackers or chips.

Cowboy Caviar

Serves 6

• 1 bunch fresh cilantro

• 5 Roma tomatoes

• 1 medium yellow onion, peeled and roughly chopped

• 1/2 red onion, peeled and roughly chopped

• 2 cloves garlic minced

• 1 whole medium jalapeno pepper, seeded

• 1 (15-oz.) can black beans, drained

• 1 (15-oz.) can black-eyed peas, drained

• 1 (15-oz.) can whole kernel corn, drained

• 1/2 cup chopped green onions

• 4 tablespoons olive oil

• 3 tablespoons red wine vinegar

• Salt and pepper to taste

1. Wash cilantro and remove stems.

2. Roughly chop tomatoes, onions, garlic and jalapeno. Place it in the bowl of a food processor with the cilantro and process until slightly chunky and ingredients are well incorporated. If you don't have a food processor, chop everything by hand.

3. Transfer mixture to a large bowl. Stir in beans, black-eyed peas, corn, green onions, olive oil and red wine vinegar.

4. Cover and refrigerate for six hours, stirring occasionally.

5. Season with salt and pepper to taste just before serving.

Baked Artichoke Dip with Broccoli

Serves 6

• 1/2 cup Parmesan cheese

• 1 clove garlic minced

• 1 (10 ounces) package frozen chopped broccoli, thawed and drained

• 1 (14 ounces) can artichoke hearts, drained

• 1 (8 ounces) container soft garlic-chive cream cheese

• 2 large eggs

• 1-1/2 cups shredded mozzarella cheese divided

• 1/4 teaspoon red pepper flakes, to taste

1. Preheat oven to 375 degrees.

2. Mix the first five ingredients in the bowl of a food processor. Pulse until broccoli and artichoke hearts are coarsely chopped and evenly mixed with the cheese.

3. Add eggs and continue to mix until eggs are well incorporated.

4. Transfer mixture to a medium mixing bowl. Mix in 1 cup of the mozzarella and red pepper flakes, if desired.

5. Transfer mixture to an 8 x 8 x 2-inch baking dish or a nine-inch round pie plate. Sprinkle remaining mozzarella cheese over the top.

6. Bake for 20-25 minutes until the dip is hot and bubbly and the top starts to turn golden brown.