Whether you actually care about who’s playing or you’re just excited to watch the halftime show, the Super Bowl is always an opportunity to gather together and enjoy some good food. We’ve rounded up 10 recipes from the culture archives that are sure to be a hit at your Super Bowl (or Puppy Bowl!) party.
This smooth and smoky dip, created and photographed by Jackie Botto, is best accompanied with salty soft pretzels, grilled kielbasa, pickles and fresh cut vegetables.
This dip improves after a day or two, when the flavors have had a chance to meld—so make it ahead to shorten your to-do list on the day of the party.
This dip by Virginia Willis is decadence—pure, unadulterated, middle-American decadence. Just in case there’s not enough cheese in pimento cheese, some P-cheese recipes call for cream cheese. And, we all know cream cheese is the lodestar of hot cheesy dippy things.
Dead simple and delicious, this ooey-gooey dip by Molly Shuster is a crowd-pleaser come game day.
Photographed by Evi Abler | Styled by Laura Knoop
When sweet kernels are stripped from the cob and mixed with salty cotija and parmesan cheeses, lime zest and juice, and creamy Greek yogurt, the results are stunning. Created by chefs Katie and Richard Chudy, this dip can be served with corn chips, warm bread, or crudité.
Traditionally this dip, or fondue, is served with bread for dunking. In her recipe, Elaine Khosrova substituted chunks of roasted beets, sweet potato, and celery root to add more interesting flavors and healthfulness, but bread is just fine, too!
Photographed by Joe St. Pierre | Styled by Chantal Lambeth.
Cheesy and comforting, these party snacks are always a hit. Italian flavors abound in this version by Rebecca Haley-Park, from fruity asiago to fennel-flecked sausage, savory sun-dried tomatoes, and rich mascarpone cheese.
Cream cheese unites two of everyone’s favorite appetizers: onion dip and deviled eggs. To save time, make the filling a day ahead and store it in a covered container in the refrigerator—refrigerate the empty whites in the same manner. Simply fill the egg whites once it’s party time.
These mozzarella-stuffed meatballs by Emily Farris make a great appetizer, snack, or spaghetti topping with red sauce.
Photographed by Lauren Volo
These elegant twists, created by Molly Shuster, are easy to make and fun to serve—and they can be fully assembled and frozen raw for up to a month (wrap tightly and bake straight from the freezer).