Super Bowl party dips: Skillet pepperoni pizza dip and cheddar cheese fondue recipes
When you dip, I dip, we dip!
With dips being the ultimate Super Bowl party all-star, you've got to have at least one specialty dip at your Super Bowl party.
This skillet pepperoni pizza dip from chef George Duran and cheddar cheese fondue from chef Gina Neely check off all the boxes. The chefs shared the recipes on "Good Morning America" today and you can get the recipes in full below.
George Duran's Skillet Pepperoni Pizza Dip
Serves 8-10
Ingredients:
2 cups of your favorite pasta sauce
1 teaspoon pizza seasoning
1 teaspoon dried oregano plus more for topping
8 oz. cream cheese, softened and cubed
1/2 cup Grated Jarlsberg or Swiss cheese, divided
1/2 cup Grated Mozzarella cheese, divided
1 cup mini pepperoni, divided (you can also chop regular sized pepperoni)
Breadsticks or bread for dipping
Directions:
In an oven-proof skillet or cast iron pan add first three ingredients and bring to a light simmer.
Whisk in cream cheese until fully melted then add half of each the Jarlsberg, mozzarella and pepperoni.
Pre-heat your broiler.
Once sauce begins to simmer remove from heat and top with the other half of the cheeses and the remainder of pepperoni.
Sprinkle some oregano and place under broiler until cheese is browned and bubbly. (Note: handle will be hot!)
Serve immediately with breadsticks or bread.
More ways to serve:
You can choose the toppings of your choice by replacing or adding to the pepperoni.
Make this in a bread bowl by adding tomato mix in a hollowed out bread loaf, topping with cheeses and pepperoni and broiling until browned.
Make recipe in advance and cover with aluminum foil. When guests come place in a 400 degree oven until bubbly and cheese is browned.
Gina Neely's Fun Cheddar Cheese Fondue
Ingredients:
1/4 cup butter
1/4 cup flour
1 dash of cayenne
1/2 teaspoon sea salt
1/4 teaspoon dry mustard
1 12 oz. can of beer
1 and 1/2 teaspoons of Worcestershire sauce
2 cups (1/2 lb) shredded sharp cheddar cheese
Frozen tater tots (plain and sweet potato)
1 bunch of broccoli
1/2 cup of Cajun seasoning
1 bag of skewers
Directions:
Melt butter in a saucepan and blend in flour, cayenne, sea salt and dry mustard
Slowly add beer and Worcestershire.
Cook, stirring constantly, until mixture thickens and comes to a boil.
Add cheese; cook, stirring constantly until melted.
Keep warm in a fondue dish.
Cook frozen tater tots as directed on package. Remove 2-3 mins prior before completely cooked for firmness and place on skewers.
Rinse broccoli and rough chop.
Stick with skewers, add Cajun seasoning on some.
Dip and enjoy!
Watch "GMA" all week for more game day recipes and even more party ideas for your Super Bowl Sunday here.
