Be the star of any game day tailgate with these delicious dip recipes.
For one of the most beloved crowd favorites, "GMA" enlisted the help of four celebrity chefs from across the country to cook their best dunk-able side dishes.
Richard Blais, chef and host of the podcast "Starving For Attention," chef Jamika Pessoa, City Harvest chef Michael White and Blue Smoke executive chef Jean-Paul Bourgeois all shared their favorite game day recipes.
Jamika Pessoa's Low Country Crab Dip
2 tablespoons butter
1/2 pound smoked sausage, diced
1 cup onion, small, diced
1 cup fresh corn
3 cloves garlic, minced
8-ounces cream cheese, softened
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella
1/2 cup shredded parmesan cheese
2 teaspoons Cajun seasoning
8-ounces canned lump crabmeat
2 lbs. small red potatoes, washed, skin on, halved
2-3 tablespoons olive oil
2 teaspoons Cajun seasoning
bamboo skewers (6 inches long)
1 stalk green onions, sliced for garnish
Heat the oven to 400 degrees. Heat butter in a skillet over medium heat. Cook the sausage for three to four minutes until browned. Stir in the onions and cook two to three minutes until onions are soft. Add corn and garlic to the pan. Cook an additional two minutes. Remove from the heat to cool.
In a bowl, combine cream cheese, mayonnaise, the additional cheeses and the seasonings. Stir in cooked sausage and corn mixture. Mix well to combine. Gently fold in crabmeat. Spray a baking dish with cooking spray. Spoon the crabmeat mixture into a prepared dish.
Spread the potatoes evenly on a sheet pan. Drizzle them with oil and sprinkle with Cajun seasoning.
Place the crab dip and potatoes in the oven. Bake for 20-25 minutes until the dip is bubbly and golden brown and the potatoes are tender. Arrange the potatoes on skewers and serve with the hot dip. Garnish with sliced green onions.
Use frozen corn if you do not have fresh on hand, is one of Jamika's tips. Also, smoked sausage is quick way to develop flavor instead of using bacon. This dip can be made a day in advance and baked at gametime
Chef Richard Blais' Austin Style Queso
3 tablespoons unsalted butter
1/2 medium onion, finely chopped
1 large poblano chile, roasted black, peeled and diced
4 tablespoons pickled jalapeño, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
2 cups Velveeta ( White Velveeta preferred)
1 1/2 cups milk
1/4 pound Monterey Jack cheese, grated
1/4 pound young cheddar cheese, grated
1/2 tablespoon cumin
1 tablespoon chile powder
Sweat the onions, cumin, chile powder and garlic in butter, add the tomatoes, poblanos and jalapeños. Next, add the milk and whisk in the remaining cheeses.
Serve with recently fried tortilla chips. Top with pico de gallo, chopped barbecued brisket and cilantro. Richard's tips for this recipe: You want to burn the chilies, don’t be afraid of the char and you want to carefully melt the cheese. Also, mix in all of the chopped brisket and fat for the most flavor.
Jean-Paul’s Cheesy Fried Chicken and Waffle Dip
8-ounces cream cheese (room temperature)
1/2 cup shredded Gouda cheese
1/2 cup scallion, thinly sliced
1/2 roasted red pepper, diced
1/2 cup mayonnaise
1 teaspoon ground black pepper
3 dashes of hot sauce
2 tablespoon maple syrup
1 pound of fried chicken meat roughy chopped (set skin and fried crispy bits aside)
3 tablespoons thinly sliced chives
Maple syrup for drizzle
Waffle ice cream cones
In a mixing bowl combine all ingredients by folding them together until fully mixed. Chop the chicken skins and crunchy bits until they are about the size of chopped Bacon Bits.
Place the mixture into the waffle cone with an ice cream scoop so that it resembles ice cream. Sprinkle with the chopped skin and bits, chives and a drizzle of maple syrup (add extra hot sauce at your own discretion).
You can also enjoy by breaking off waffle cone pieces to dip into your fried chicken dip. Jean-Paul says this recipe is best made a day ahead with leftover fried chicken. He also says to use the crispy chicken bits, chives, hot sauce, and maple syrup as toppings right before serving. Use pepper jack cheese instead of Gouda for even more spice.
Michael White's Pizza Bianca Dip
For the pizza dough:
1538 grams flour
154 grams semolina
1015 grams water
22 grams yeast
34 grams salt
31 grams sugar
51 grams evoo
Combine all dry ingredients in a stand mixers mixing bowl. Pour wet ingredients into the bowl. Mix with a dough hook attachment until all ingredients are incorporated, approximately four to five minutes.
Remove dough and roll into a ball. Lightly brush with oil and cover with plastic.
Let rest in the refrigerator for three days, or one hour in a warm spot on the counter.
2 cups Parmigiano cheese
1 cup heavy cream
1/8 teaspoon ground nutmeg
Heat cream in a pot until warm to touch. Do not boil.
Whisk in parm cheese until melted and creamy. Season with nutmeg and transfer to bowl.
Chill in refrigerator until solidified.
Make “gelato” scoops by using ice cream scooper. Garnish with aged balsamic.