Readers share game-day favorite dips, appetizers for Super Bowl


Although New Englanders' hopes were dashed when their Patriots lost a close play-off game to the Denver Broncos on Sunday, most fans will still gather to watch Super Bowl 50, or at least the million-dollar commercials. And let's not forget that when two or more football fans get together to watch a game, there is usually plenty of food and drink — and dips seem to especially rule the day.

Seth Shepard, varsity football coach at Drury High School in North Adams, Mass., said it just wouldn't be a football game party without buffalo chicken dip, preferably served with blue corn nacho chips.

Denise Remillard and her co-workers at Williamstown Physical Therapy agreed buffalo chicken dip was the way to go, but admitted when they get together to watch a game, they usually order in mushroom, sausage and pepper pizzas.

"We've done it so often, it's now known as the WPT pizza," she said.

They have no plans for a Super Bowl party. "There's not many Patriot fans at WPT," Remillard explained. "The Patriots and New York Giants game was the big one for us."

Kelly Bevan McIlquham of Dalton, Mass., and her family and friends gather for Super Bowl and Wing Flings, to which she brings a hot taco dip.

"My son has a kick-arse sweet-and-spicy soy-ginger wing recipe he hopes to win with," she said.

"If the Patriots aren't in the Super Bowl, I don't care much about the outcome. The Pats game Sunday was a tough one to watch and, despite the Gronk pass interference complaints, the Broncos were the better team. But, as a friend posted on Facebook, whether it was the Broncos or Pats going to the Super Bowl, the winning outcome would probably end up the same — the [Carolina] Panthers are just that good this year."

A hot artichoke dip will warm up a Super Bowl party hosted by Debbi Veazie Criswell of Fairbanks, Alaska, formerly of North Adams, Mass.

"My kids (adults) and I will be here enjoying the recipe. We are Seattle Seahawk fans (closest team to Alaska!), but will be rooting for Denver," she explained in an email. "We want to see Manning win one more time."

A dip was also on the Patriot play-off game menu Jean King of North Adams, Mass., a self-confessed die-hard New York Giants fan.

She has no plans for a Super Bowl party as family members have to work in the morning, but "I will be rooting for Eli's brother, Peyton and the Broncos in the Super Bowl," she said. "The Manning boys have a way of taking down the No. 1 seeds!"

Buffalo chicken dip

Courtesy of Seth Shepard


Boil 1 to 1 ½ pounds boneless chicken breasts. Let meat cool and shred.

Combine a whole bottle of Frank's Red Hot Wing Sauce (or to taste), 2 to 2 ½ packages of cream cheese, a small bottle of ranch dressing and a container of good crumbled blue cheese. The mixture should have a light reddish-orange color.

Put in a baking dish and bake at 350 to 400 degrees for 10 to 15 minutes. Stir and bake for another 5 to 10 minutes. Stir again and cover the top with mozzarella cheese. Bake for another 10 minutes.

Serve with blue corn nacho chips.

WPT Buffalo chicken dip

Courtesy Williamstown Physical Therapy


One rotisserie chicken cut up

2 blocks of cream cheese

1 cup of chopped celery

1 cup of ranch (or bleu cheese if preferred) dressing

1 cup (or more to taste) of buffalo hot sauce


Combine all ingredients and place in a crock pot on low for 2 hours.

Hot artichoke dip

Courtesy Debbi Veazie Criswell of Fairbanks Alaska, formerly of North Adams, Mass.


8 oz. cream cheese

½ cup mayonnaise

14 oz. can artichoke hearts, drained and chopped

¼ cup chopped sweet red pepper

16 slices jalapenos, chopped

½ cup parmesan cheese

1 cup Italian blend cheese

Panko bread crumbs


Heat oven to 400 degrees. Mix cream cheese and mayonnaise. Add artichokes, peppers, jalapenos. Add the cheese, reserving 1 tablespoon of each. Spread mixture evenly in a baking dish, top with Panko and the remaining cheese.

Bake 20 minutes or until golden.

Dip with crackers.

Hot taco dip

Courtesy Kelly Bevan McIlquham of Dalton


Velveeta cheese (half a block)

Can of Hormel chili without beans

Jalapeño peppers (as hot and spicy as you want the dip to be)


Heat in microwave stirring occasionally until everything is melted and blended together. Grab your nachos and dip away.

Crab dip

Courtesy Jean King of North Adams, Mass.


1 can of crab meat

1/2 cup grated parmesan cheese

1 lb container of sour cream

1/2 teaspoon lemon pepper

Couple of shakes of Lawrey's seasoned salt

A few shakes of your favorite hot sauce or tabasco sauce.


Mix crab and parmesan together. Stir in sour cream. Season with lemon pepper, seasoned salt and hot sauce to taste. Serve with chips or Triscuit crackers. It also tastes great on baked potatoes.

Barbecue chicken nachos

Courtesy Jean King of North Adams, Mass.


Buy a supermarket deli roasted chicken. Take meat off the bone and mix with your favorite barbecue sauce (I use Sweet Baby Ray's Original flavor).

Pour 1 large bag of tortilla chips into a large, rimmed baking sheet. Scatter the chicken mixture on chips. Cover with your favorite nacho ingredients. (I use chopped green onions, halved grape tomatoes, chopped spinach. You can add jalopenos and whatever you like.) Cover ingredients with grated cheddar and mozzarella. Bake at 350 degrees for 20 minutes until melted and bubbly. Serve with sour cream.

Antipasto squares

Courtesy Peter Tomyl of Adams, Mass., president Mohawk Trail Association – Regional Tourism Council


1 large jar (or 3 to 4 fresh-roasted) roasted red peppers, drained and sliced into mid-size julienne strips

2 packages crescent rolls, refrigerated

1/4 lb. Provolone cheese, sliced thin

1/4 lb. Genoa salami, sliced thin

1/4 lb. Swiss cheese, sliced thin

1/4 lb. pepperoni, sliced thin, from the large size at the deli

1/4 lb. proscuitto ham

1/4 lb. Swiss cheese

3 eggs, beaten with a little pepper and a 1/4 to 1/2 teaspoon garlic

8 to 10 tablespoons Parmesan cheese

Can also add:

Hearts of Artichoke, Italian sausage, mushrooms, anchovies, olives, capers, thin-sliced plum tomatoes and shallots or scallion.


Open one of the packages of crescent rolls and spread the entire roll with fingers over the bottom of a 9 x 13 pan.

Layer the meat and cheese in the order as written above. Top with peppers.

Pour most of the egg mixture over this layer (reserve some for brushing top).

Sprinkle the parmesan cheese over evenly

Top with second package of rolls that have been stretched out as much as possible over the meat/cheese/pepper/egg layer (except there to be some gaps or holes which will fill in as it cooks). Brush with rest of egg mixture

Cover with foil

Bake at 350 degrees for 25 minutes. Remove foil and place back in the oven for another 10 minutes longer or until set in center and brown on top.

Let cool a few minutes, then cut into squares. Serve at room temperature or warm.

Caramelized chili shrimp

Courtesy Peter Tomyl of Adams, Mass., president Mohawk Trail Association – Regional Tourism Council


1/2 cup sugar

1 tablespoon all-purpose flour

1 teaspoon kosher (coarse) salt

1 teaspoon chili powder

1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)

1 clove garlic, finely chopped

1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined

1/4 medium fresh lime


Heat oven to 500 degrees F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.

In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.

Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately. Serve with toothpicks.

Orange-maple glazed wings

Courtesy Peter Tomyl of Adams, Mass., president Mohawk Trail Association – Regional Tourism Council


1 ½ cups buttermilk

1/3 cups maple syrup

2 oranges, seeded, peeled and sectioned

1 teaspoon cinnamon

20 chicken wings


Process first four ingredients to make a coarse puree. Put wings and puree in a gallon-sized plastic bag and refrigerate for at least 2 hours, turning occasionally.

Grill and baste with the puree until done or bake in the oven at 425 for 45 minutes until done

Party crabmeat spread

Courtesy Peter Tomyl of Adams, Mass., president Mohawk Trail Association – Regional Tourism Council


2 (8 oz.) pkg. cream cheese

1 tbsp. Lawrey's Seasoned Salt

1 tbsp. parsley

Dash of garlic powder

Black pepper

2 tbsp. mayonnaise

1 can or pkg. crabmeat


Soften cream cheese. Stir in remaining ingredients. Heat in oven 10 to 15 minutes (optional). Serve with party rye or Triscuits.

Party salmon spread

Courtesy Peter Tomyl of Adams, Mass., president Mohawk Trail Association – Regional Tourism Council


1 large can salmon

1 large package cream cheese

2 tsp. grated onion

2 tsp. horseradish

1/4 tsp. salt

2 tsp. lemon juice

1 tsp. liquid smoke


Rub aluminum foil with butter. Mix ingredients. Roll out like a log. Top with parsley and nuts. Do not cook. Serve with a variety of crackers or party rye bread.


If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.

Powered by Creative Circle Media Solutions