10 Ina Garten Game Day Dips Every Fan Will Love

A great game day spread is really about the dips: warm, cheesy, scoopable and impossible to stop eating. These recipes are inspired by Ina Garten’s easy, crowd-pleasing approach to entertaining, taking the classics fans love and making them better with real cheese, fresh herbs and a few simple upgrades.

You’ll find bubbling baked dips, cool and creamy favorites and a few fresh options for balance. Most can be assembled a day ahead, so all that’s left on game day is sliding them into the oven and setting out a big pile of chips and vegetables.

1. Buffalo Chicken Dip

Shredded chicken in a creamy, tangy hot sauce base with cheddar and a little blue cheese tastes just like your favorite wings, with none of the mess. It’s usually the first dip to disappear at a game day party.

Servings: 10

Total time: 35 minutes

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2/3 cup cayenne pepper hot sauce, plus more for drizzling
• 3 cups shredded cooked chicken
• 1 1/2 cups grated sharp cheddar, divided
• 1/2 cup crumbled blue cheese, divided
• 2 scallions, thinly sliced, divided
• 1/2 teaspoon garlic powder
• Celery sticks and tortilla chips, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the cream cheese, sour cream, mayonnaise and hot sauce until smooth. Stir in the chicken, 1 cup of the cheddar, half the blue cheese, half the scallions and the garlic powder.
3. Spread in a 10-inch cast-iron skillet or 2-quart baking dish and top with the remaining cheddar and blue cheese. The dip can be covered and refrigerated for up to 1 day; add about 10 minutes to the baking time.
4. Bake for 20 to 25 minutes, until bubbling and the center registers 165°F (74°C) on a food thermometer.
5. Drizzle with a little more hot sauce, sprinkle with the remaining scallions and serve hot with celery sticks and tortilla chips.

2. Creamy Queso Dip with Green Chiles

Real cheddar and Monterey Jack melted into a silky, spiced sauce with green chiles make a queso that’s smooth, rich and completely addictive. A little cornstarch keeps it creamy, even as it sits.

Servings: 8

Total time: 20 minutes

Ingredients

• 8 ounces sharp cheddar, grated
• 8 ounces Monterey Jack, grated
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter
• 1/2 small yellow onion, finely diced
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• 1 (12-ounce) can evaporated milk
• 1 (4-ounce) can diced green chiles, drained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/2 cup seeded and diced tomatoes
• 2 tablespoons fresh cilantro, chopped
• Tortilla chips, for serving

Instructions

1. Toss the grated cheeses with the cornstarch in a bowl.
2. Melt the butter in a medium saucepan over medium heat. Cook the onion and jalapeño for 4 to 5 minutes, until soft, then add the garlic and cook for 30 seconds.
3. Add the evaporated milk and bring to a gentle simmer.
4. Reduce the heat to low and add the cheese a handful at a time, whisking until each addition melts and the queso is smooth.
5. Stir in the green chiles, cumin and chili powder. Transfer to a warm serving dish or a small slow cooker on the warm setting, top with the tomatoes and cilantro and serve with tortilla chips. Thin with a splash of milk if it thickens as it sits.

3. Hot Spinach and Artichoke Dip

Tender spinach, chopped artichoke hearts and garlic in a creamy, cheesy base bake into a golden, bubbling dip that never goes out of style. It can be assembled a day ahead and baked right before kickoff.

Servings: 10

Total time: 40 minutes

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
• 1 (14-ounce) can artichoke hearts in water, drained and chopped
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup freshly grated parmesan, divided
• 1 cup grated mozzarella
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Toasted baguette slices and pita chips, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the cream cheese, sour cream and mayonnaise until smooth. Stir in the spinach, artichokes, 3/4 cup of the parmesan, the mozzarella, garlic, red pepper flakes, salt and pepper.
3. Spread in a 1 1/2-quart baking dish and sprinkle with the remaining 1/4 cup parmesan. The dip can be covered and refrigerated for up to 1 day; add about 10 minutes to the baking time.
4. Bake for 25 to 30 minutes, until bubbling and golden on top.
5. Serve hot with toasted baguette slices and pita chips.

4. Seven-Layer Bean Dip

Seasoned refried beans, sour cream, guacamole, salsa, cheddar and fresh toppings stack up into a colorful, crowd-pleasing dip that needs no oven at all. Build it in a clear dish so everyone can see the layers.

Servings: 12

Total time: 25 minutes

Ingredients

• 1 (16-ounce) can refried beans
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup sour cream
• 2 tablespoons fresh lime juice, divided
• 2 ripe avocados
• 1/2 teaspoon kosher salt
• 1 cup thick tomato salsa, drained
• 1 1/2 cups grated sharp cheddar
• 1 cup cherry tomatoes, diced
• 1/2 cup sliced black olives
• 3 scallions, thinly sliced
• Tortilla chips, for serving

Instructions

1. Stir the refried beans with the chili powder and cumin and spread in an even layer in the bottom of a 2-quart glass dish.
2. Stir together the sour cream and 1 tablespoon of the lime juice and spread it over the beans.
3. Mash the avocados with the remaining 1 tablespoon lime juice and the salt and spread over the sour cream.
4. Spoon the salsa over the guacamole layer, then sprinkle with the cheddar.
5. Top with the tomatoes, olives and scallions. Serve right away with tortilla chips, or cover tightly and refrigerate for up to 4 hours.

5. Caramelized Onion Dip

Deeply caramelized onions folded into a creamy base of sour cream, cream cheese and mayonnaise make an onion dip that’s miles better than the packet kind. Pile it next to a big bowl of ridged potato chips and watch it vanish.

Servings: 8

Total time: 1 hour, plus chilling

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large yellow onions, halved and thinly sliced (about 4 cups)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chives, minced
• Ridged potato chips, for serving

Instructions

1. Heat the butter and olive oil in a large skillet over medium heat. Add the onions, cayenne, salt and pepper and stir to coat.
2. Reduce the heat to medium-low and cook, stirring every few minutes, for 35 to 40 minutes, until the onions are very soft and deep golden brown. If they start to stick, add a tablespoon of water and scrape up the browned bits. Cool completely.
3. In a medium bowl, beat the cream cheese until smooth, then mix in the sour cream, mayonnaise and lemon juice until creamy.
4. Finely chop the cooled onions, reserving a few strands for garnish, and fold them into the dip. Taste and adjust the seasoning.
5. Cover and refrigerate for at least 1 hour or up to 3 days. Top with the reserved onions and chives and serve with potato chips.

6. Chunky Guacamole

Ripe avocados mashed with lime, red onion, jalapeño, tomato and cilantro make a fresh, bright guacamole that balances all the warm, cheesy dips on the table. Make it just before guests arrive so it stays vibrant and green.

Servings: 8

Total time: 15 minutes

Ingredients

• 4 ripe Hass avocados
• 3 tablespoons fresh lime juice
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1 garlic clove, minced
• 1 small tomato, seeded and diced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• Pinch of cayenne pepper
• Lime wedges and tortilla chips, for serving

Instructions

1. Halve and pit the avocados and scoop the flesh into a large bowl. Immediately add the lime juice and toss to coat.
2. Mash with a fork or potato masher, leaving plenty of chunky pieces.
3. Fold in the red onion, jalapeño, garlic, tomato, cilantro, salt, cumin and cayenne. Taste and add more salt or lime juice if needed.
4. Serve right away with lime wedges and tortilla chips. If making up to 2 hours ahead, press plastic wrap directly onto the surface and refrigerate.

7. Hot Crab Dip

Sweet lump crab in a creamy, lightly spiced base with sharp cheddar and lemon bakes into a rich, bubbly dip that feels a little bit fancy for game day. Serve it with buttery crackers and celery for scooping.

Servings: 8

Total time: 35 minutes

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 garlic clove, grated
• 1/2 teaspoon smoked paprika, plus more for sprinkling
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 cup grated sharp white cheddar, divided
• 2 scallions, thinly sliced
• 1 tablespoon fresh chives, minced, plus more for garnish
• 1 pound lump crabmeat, picked over for shells
• Crackers and celery sticks, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Mix the cream cheese, sour cream, mayonnaise, lemon juice, lemon zest, garlic, smoked paprika, cayenne and salt until smooth. Stir in 3/4 cup of the cheddar, the scallions and chives, then gently fold in the crab.
3. Spread in a shallow 1 1/2-quart baking dish and sprinkle with the remaining cheddar and a pinch of smoked paprika. The dip can be covered and refrigerated for up to 1 day; add about 10 minutes to the baking time.
4. Bake for 20 to 25 minutes, until bubbling and golden and the center registers 165°F (74°C) on a food thermometer.
5. Sprinkle with chives and serve hot with crackers and celery sticks.

8. Jalapeño Popper Dip

All the flavors of a stuffed jalapeño popper in an easy-to-share dip, with a creamy, cheesy center and a crunchy golden panko topping. Adjust the heat by leaving in some of the jalapeño seeds.

Servings: 10

Total time: 35 minutes

Ingredients

• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 4 jalapeños, seeded and finely diced, plus 1 thinly sliced for topping
• 1 (4-ounce) can diced green chiles
• 1 1/2 cups grated sharp cheddar, divided
• 1/2 cup grated Monterey Jack
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 3/4 cup panko breadcrumbs
• 1/4 cup freshly grated parmesan
• 3 tablespoons unsalted butter, melted
• Tortilla chips, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Mix the cream cheese, sour cream and mayonnaise until smooth. Stir in the diced jalapeños, green chiles, 1 cup of the cheddar, the Monterey Jack, garlic powder and salt.
3. Spread in a 1 1/2-quart baking dish and sprinkle with the remaining cheddar.
4. Toss the panko with the parmesan and melted butter, scatter it over the dip and arrange the sliced jalapeño on top. The dip can be refrigerated for up to 1 day; add the panko topping just before baking.
5. Bake for 20 to 25 minutes, until the topping is golden and the dip is bubbling.
6. Serve hot with tortilla chips.

9. Cheeseburger Dip

Seasoned ground beef and onions folded into a creamy cheddar base, then topped with tomatoes, pickles and shredded lettuce, taste exactly like a loaded cheeseburger. It’s hearty, fun and a reliable hit with a hungry crowd.

Servings: 10

Total time: 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (85% lean)
• 1 small yellow onion, finely diced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 8 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 2 cups grated sharp cheddar, divided
• 1/2 cup diced tomatoes
• 1/4 cup chopped dill pickles
• 1/2 cup shredded iceberg lettuce
• Tortilla chips or toasted slider buns, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onion, salt, pepper and garlic powder and cook, breaking up the meat, for 8 to 10 minutes, until browned and it registers 160°F (71°C) on a food thermometer. Drain off the fat and transfer the beef to a bowl.
3. Mix the cream cheese, sour cream, ketchup and mustard until smooth, then stir in the beef mixture and 1 1/2 cups of the cheddar.
4. Spread the mixture back in the skillet and top with the remaining cheddar.
5. Bake for 15 to 20 minutes, until bubbling and the cheese is melted.
6. Top with the tomatoes, pickles and lettuce and serve hot with tortilla chips or toasted slider buns.

10. Hot Pimento Cheese Dip

Sharp cheddar, sweet pimentos and a kick of cayenne baked until bubbly and golden turn the classic Southern spread into a warm, gooey dip. It’s simple to make and pairs perfectly with crackers, celery and pretzels.

Servings: 8

Total time: 30 minutes

Ingredients

• 4 ounces cream cheese, at room temperature
• 1/2 cup mayonnaise
• 8 ounces extra-sharp cheddar, grated
• 4 ounces Monterey Jack, grated
• 1 (4-ounce) jar diced pimentos, drained
• 2 scallions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• Crackers, celery sticks and pretzels, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. Mix the cream cheese and mayonnaise until smooth. Stir in the cheddar, Monterey Jack, pimentos, scallions, garlic powder, cayenne and black pepper.
3. Spread in a 1-quart baking dish. The dip can be covered and refrigerated for up to 2 days.
4. Bake for 20 to 25 minutes, until bubbling and golden brown on top.
5. Let stand for 5 minutes and serve warm with crackers, celery sticks and pretzels.