Recipe: Dips We Love For The Big Game! | Stamford Moms

When it comes to Super Bowl snacks, nothing is better than a delicious dip! Check out my personal favorite Buffalo Chicken Dip here!

We have a list of a few of our favorites from our Local Moms Network sister sites!

French Onion Dip

From Beach Cities Moms


  • 2 Tablespoons extra-virgin olive oil or avocado oil
  • 1 medium leek, white and light green part only, diced
  • 1 cup (8 oz) full-fat sour cream
  • 1 cup (8 oz) full-fat plain Greek Yogurt
  • ¾ teaspoon onion powder (or granulated onion)
  • ¾ teaspoon sea salt
  • serving suggestions: potato chips, pretzels, veggies


  1. Heat the oil in a medium skillet over medium heat. Add the leeks and sauté.  Once they start to develop a little color, turn the stove down to medium-low.  Continue stirring until the develop even more color, then turn the stove down to low.  Continue cooking a low for a few more minutes until golden brown.  The whole process should take about 10 minutes.
  2. Meanwhile, combine the remaining ingredients in a bowl. Add caramelized leeks and stir to combine.  Refrigerate until ready to serve.


  • I highly prefer leeks in this recipe because they are a bit milder than an onion and seem to melt into the dip once caramelized.  However, if you can’t find leeks or don’t have any on hand, you can substitute a small diced onion in its place.  You still want to caramelize the same way; it will just take longer than the leek.
  • To dice the leek, make 4-6 lengthwise cuts down the leek, leaving the root end intact.  Then make cuts crosswise down to the root end and you should end up with a dice.
  • This dip can be made 3 days in advance and is even more delicious if it can sit in the fridge overnight before serving.

Artichoke Dip

Credit: Unsplash
From Greenwich Moms


  • 1 8 oz can of artichokes
  • 1 cup of mayo
  • 1 cup of grated parmesan cheese
  • 2TB dried onions/oregano/garlic powder/pepper


  1. Drain artichokes and cut into small pieces.
  2. Place in casserole dish.
  3. Bake 30 minutes until crust forms.
  4. Serve with crostini or dry wafers. Enjoy!

Broccomole Dip

From celebrity nutritionist Joy Bauer’s Yummy Yoga book

Makes about 2 cups


  • 1 to 2 cups broccoli florets
  • 2 ripe avocados, peeled and chopped
  • ½ cup chopped tomatoes
  • 2 to 4 tablespoons finely chopped red onion
  • 2 tablespoons lime juice
  • ½ teaspoon kosher salt
  • 2 tablespoons chopped cilantro (optional)
  • 1 garlic clove, finely chopped (optional)
  • Black pepper (optional)


  1. Steam, microwave, or boil the broccoli in a small amount of water until it’s very soft. Drain off all water.
  2. Place the broccoli and avocados in a mixing bowl and mash with a fork until smooth.
  3. Add the chopped tomatoes, onion, lime juice, and salt. Add the cilantro and garlic to the bowl if you wish. Mix until well combined. Season with a bit of additional salt and a sprinkle of pepper to taste.
  4. Serve with raw broccoli florets, baby carrots, bell pepper sticks, or whole-grain crackers, and start dipping!

Find out more about this recipe here!

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