Create a great Charcuterie Spread for your Big Game day, for family or friends. You can make any assortment of these dips and use on your board, or make them all and follow the instructions at the end to create your board.
Beer Cheese Dip
This irresistible cheese dip is perfect with a warm soft pretzel, tortilla chips or even fresh veggies. Try making it using your go-to beer (or a nonalcoholic beer if preferred). It’s a delicious appetizer for your next get-together.
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 2 tsp. N’Orleans Spirit Herb Mix
- 1 cup milk
- 3⁄4 cup beer
- 1 cup cheddar cheese, shredded
- 3⁄4 cup mozzarella cheese, shredded
- 1⁄2 cup Gruyere cheese, shredded
In a medium saucepan over medium-low heat, add butter, flour, and N’Orleans Spirit. Whisk until smooth, then slowly stir in milk and beer. Continue cooking until thickened.
Reduce heat to low and add cheddar cheese, mozzarella cheese and Gruyere cheese. Stir until smooth. Serve and refrigerate leftovers.
Slow Cooker Queso
- 1 pound lean ground beef
- 8 ounces natural American cheese, cut into ½” pieces
- 1 bag (8 oz.) sharp cheddar cheese
- 1 package (8 oz.) cream cheese, softened
- 1 cup milk
- 1 can (14.5 oz.) diced tomatoes and green chilies
- 1 can (15 oz.) chili beans
- 1 Tbls. Fiesta Dip Mix
- Tortilla chips or potato wedges, for serving
In large skillet over medium heat, crumble beef. Cook until well browned. Drain excess juices. In slow cooker, combine cooked beef, American cheese, cheddar cheese, cream cheese, milk, diced tomatoes and green chilies, chili beans and Fiesta Dip Mix. Stir to combine. Cover and cook on low 1 to 2 hours, until cheese is melted. Serve with tortilla chips or potato wedges.
Jalapeno Popper Crockpot Dip
- 1 package (8 oz.) cream cheese, softened
- 4 jalapenos, diced
- 6 slices bacon, cooked and crumbled
- 2 cups mozzarella cheese, shredded
Place cream cheese, jalapenos, bacon and mozzarella cheese in a slow cooker. Cover and cook on low for 2 hours, stirring halfway through. Serve and refrigerate leftovers.
Wild and Crazy Salsa
- 1 jar sliced green olives
- 2 to 3 tomatoes, diced
- 1 peeled avocado
- 1 small white onion, diced
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 package Backyard Patch Salsa Mix or Hot Salsa Mix
Combine all ingredients and allow to meld 30 to 60 minutes before serving. Serve with baked chips or use as a topping on fish or chicken.
Pico de Gallo
- 1 lb tomatoes, (3-4 medium), diced
- 1/2 medium onion, (1 cup chopped)
- 1 jalapeno pepper, seeded and finely minced (optional)
- 1 Tbls Cilantro Spread Herb Mix
- 2 Tbsp lime juice, from 1 lime
- 1/2 tsp salt, or to taste
- 1/8 tsp black pepper
In a medium bowl, diced tomatoes, onion, jalapeno pepper and Cilantro Spread. Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.
Spinach Dip
- 1 (16 ounce) container sour cream
- 1 cup mayonnaise
- ½ (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1 package Butter N Cheese Herb Mix
Mix sour cream, mayonnaise, spinach, water chestnuts, and Butter N Cheese Herb Mix together in a medium bowl. Chill in the refrigerator 6 hours, or overnight.
To craft a Game Day Charcuterie you will need:
1⁄2 cup Pico de Gallo
1⁄2 cup Wild and Crazy Salsa
1⁄2 cup guacamole or Jalapeno Popper Dip
1⁄2 cup slow Cooker Queso, warmed
1⁄2 cup prepared Dill Dip
1⁄2 cup Spinach Dip, chilled or warmed
1⁄2 cup prepared BYP Ranch Dressing/Dip
11 oz. tortilla chips, mixed varieties such as bite size, scoops, restaurant style or blue corn
8 oz. potato chips, mixed varieties such as original, rippled or kettle
Place Pico de Gallo, Salsa, guacamole, queso, Dill dip, spinach dip and ranch dip in individual bowls. Place on a serving platter. Spread varieties of tortilla chips around dips. Spread varieties of potato chips around dips. Place a side of chicken wings on another platter. Serve.
