Maybe it’s because I grew up in the Midwest or that my grandfather played for one of the big ten’s best teams, but football has always been in my blood. I’m not a crazy paint your face and chest kind of fan, but I’ve been known to yell at the TV, wear ridiculous t-shirts and enjoy a few too many beers cheering on my OSU bucks. As much as I love game-day and the adrenaline you get from watching your favourite team, my favourite part of football season is the food.



Which isn’t a surprise since I’m a food blogger. But there’s something so fun about football food. it’s primal, uncomplicated and fun. You don’t use plates or forks (and in some cases, napkins, but that’s besides the point). I love fancy food and meals with 15 ingredients, but my favorite things to make are usually the simpler dishes I grew up eating on game day, the creamy dips, sticky wings and salty chips.



Even though wings are a football staple, you can’t have a successful game day without some dips, am I right? And I’m not talking store bought queso or hummus found in a plastic container. I’m talking homemade, super creamy, slightly sophisticated dips made with all kinds of cheeses, veggies and herbs.


I’m taking dips like this lower fat artichoke; sun dried tomato and goat cheese and chunky spinach and parmesan. These heavy hitters stand up to any chip or baby carrot and are so good, you’ll probably want to lick the plate (or dive right in with a spoon).


The best part? They take less than 5 minutes to make and all you need is a KitchenAid® 11-Cup Food Processor.  Each dip has just one step, toss ingredients in and press pulse! This means one thing in my book, less time sweating in the kitchen and more time cheering on your team with a cold brew in hand!

Game Day Dips Three Ways

Game Day Dips Three Ways
For the creamy goat cheese and sun-dried tomato dip
Makes 8 servings

4 ounces of sun-dried tomatoes in oil
4 ounces of soft goat cheese
1 teaspoon crushed red pepper
1/2 cup low-fat Greek yogurt
1 tablespoon + 1 teaspoon chili pepper olive oil, divided
2 tablespoons water
1/2 teaspoon garlic salt
Cracked black pepper
Fresh parsley for garnish

For the creamy spinach ranch dip
Makes 2 cups
5 ounces frozen spinach, defrosted
3/4 cup sour cream
3/4 cup mayonnaise
0.75 ounces ranch seasoning packet
Cracked pepper and salt
For the cottage cheese and artichoke dip

Makes 1 1/2 cups
1 cup cottage cheese, pureed until smooth
3/4 cup artichoke hearts in a can, drained
1/4 cup grated parmesan
2 1/2 tablespoons shredded mozzarella
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon garlic salt
1 tablespoon chopped parsley
Cracked black pepper
Vegetables or bread for serving


For the creamy goat cheese and sun-dried tomato dip

Place the sun-dried tomatoes; goat cheese, crushed red pepper, Greek yogurt, chili pepper olive oil, water, garlic salt and cracked pepper in your KitchenAid® 11-Cup Food Processor. Pulse for about 5-6 minutes, or until smooth and fluffy (like a mousse).

Drizzle the remaining one-teaspoon of olive oil over the fluffy dip and garnish with fresh parsley.

For the creamy spinach ranch dip

Drain the spinach in a wire-mesh strainer.

Place into your KitchenAid® 11-Cup Food Processor along with the sour cream, mayo, ranch packet and cracked pepper and salt.

Pulse on high until smooth and creamy. Serve with fresh herbs and vegetables.

For the cottage cheese and artichoke dip

Place the cottage cheese, artichoke hearts, grated parmesan, mozzarella, lemon juice, lemon zest, garlic salt, parsley and cracked black pepper in a KitchenAid® 11-Cup Food Processor.

Pulse on high until smooth with fresh veggies or toast.



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