These Are the Five Most Delicious Dips You Can Make on Super Bowl Sunday

Ingredients:
1/2 cup chopped charred onion
8 oz cream cheese
3 oz can smoked oyster, minced
1T apple cider vinegar
1t sherry vinegar
2T sour cream
2T mayo
Salt to taste

Directions:
To char the onion: slice into slabs about ½ inch thick, toss in oil and broil, don’t burn. Mix all ingredients well. Eat with your favorite potato chips.

Ingredients:
2 ea avocado, diced
6 oz zucchini, diced
2 oz feta
2 oz pomegranate seeds
1T oregano, chopped
1 ea lime, juiced

Directions:
Sautée zucchini so it takes on color, allowing the outside to cook quickly without overcooking the inside. Let cool. Fold together the remaining ingredients. Season with salt and pepper and serve with tortilla chips or flatbread.

Ingredients:
2.5 pounds chorizo
2 pounds grated cheddar
1 pound black beans
3 ea roasted red pepper, peeled and deseeded
1/2 cup flour
32 oz heavy cream
Salt to taste

For topping:
Diced red onion
Diced pickle
Diced avocado
Diced jalapeño

Directions:
In a large sauce pot on medium heat, render chorizo until a significant amount of fat is released.  Add flour and cream and simmer until thick. Chop and add peppers and black beans. Blend until smooth. Return to the sauce pot, add cheese and mix until fully melted. Garnish with toppings. Serve warm with original Pringles, Ritz Crackers, saltines and Fritos

Ingredients:
2 T flour
4 T butter
3 cups milk
1/2 cup shredded Swiss cheese
3 t chipotle
2 cans jumbo lump crab (4 oz.)
1 cup marinated artichokes, sliced
1 lemon
1 bunch cilantro
Salt and pepper

Directions:
Make a mornay sauce by melting the butter in a sauce pan. Once melted, add the flour. Once roux browns a little, whisk in the milk on low heat until you get a thick bechamel. Add the Swiss cheese and chipotle to create a spiced mornay. Add the crab, artichokes, squeeze some lemon juice, salt and pepper to taste. Garnish with chopped cilantro.

Ingredients:
6ea bell pepper, roasted
1/2 cup panko breadcrumbs
2 ea thyme sprigs, picked
1 ea garlic
1/2 cup walnuts
1/2 cup extra virgin olive oil
2 T pomegranate molasses
1 ea lemon juice and zest
1 bunch scallion, roasted
1 T smoked paprika
2 T cumin, ground
2 T coriander, ground
2 t salt

Directions:
Toast the walnuts and panko in oven at 200°F for 10 minutes. Add all the ingredients except for olive oil to blender. Slowly add the olive oil and blend until fully incorporated. Serve cold with pita, bread and veggies.