Looking for new dip recipes and ideas for this years Super Bowl party, look no further then this collection of veggie and chip dips that the fans of Snikiddy created. There is a range of ideas that everyone will enjoy. Not into football? Use these recipes all year long and try them with our Eat Your Vegetable chips. It is a great combination. Have dip ideas of your own? You should share them on our Facebook page.

1. www.Snikiddy.com
Super Bowl Dips
We asked the Snikiddy Fans to share with us dip recipes that they would serve along
side our Sea Salt Eat Your Vegetables™ chips for the Super Bowl this year. We
received some new and interesting recipes that we would like to share with you. If
you are looking for something different to serve for the big game or for any time of
year, check out the recipes below.
Thank you to all of our fans for such amazing ideas!!
Chicken, Corn, Black Beans, Salsa and Cheese
2 Shredded Chicken Breasts
1 cup frozen Corn
1 can Black Beans (drained)
1 16 oz. jar Salsa (mild, medium or hot)
1 ‐ 2 8 oz. packages 1/3 fat Cream Cheese (two is excellent!)
1 cup Shredded Cheddar Cheese
Green Onions
Cilantro (optional)
This is a wonderful recipe since you add more or less of ingredients you like! Mix
first 4 ingredients in a crock‐pot on low for about 2 hours to heat through. Stir in
remaining ingredients about 20 minutes before serving. Grab some Sea Salt
Snikiddy Snacks and dig in! (If you have more time, you can use fresh uncooked
chicken breasts (not shredded) ‐ just increase time in crock pot to 6‐7 hours on low.
Meat will be so tender, you just need to stir and break up pieces with a wooden
spoon before adding cream cheese!)
‐ Betsy K

2.
Super Spinach Dip
1 envelope vegetable soup mix
8oz sour cream
1 cup mayonnaise
1 package frozen chopped spinach (10 oz) thawed and squeezed dry In a medium
bowl
Combine all ingredients and chill for 2 hours.
‐ Sandy J
Artichoke Dip
1 can artichoke hearts, drained and chopped
1/2 c light or no fat mayonnaise
4 oz sharp cheddar cheese
4 oz Pecorino Romano
4 scallions, diced
1 tsp garlic powder
Chili powder
Mix the above ingredients until well blended and place in an oven safe dish (pyrex
pie plate works great). Sprinkle the top with chili powder. Bake at 350 degrees for
10‐20 minutes until bubbly. Serve with your favorite chip and enjoy!
‐ Susan M
Cream Cheese Dip
4 Tbsp light or fat free cream cheese
2 tsp brown sugar
2‐3 drops of lemon juice
Lemon zest
Warm the cream cheese in the microwave for a few seconds to soften it. Mix all of
the ingredients together. Chill for 10‐20 minutes and serve.
‐ Sarah M

3.
Creamy Hummus, Restaurant Style Ingredients (use vegan versions)
1/4 cup tahini
1/4 cup lemon juice
water, as needed, optional
4 or 5 cloves garlic, minced
1 (24 ounce) can chickpeas, drained and rinsed
salt, to taste
olive oil, for drizzle
parsley, to taste, for garnish
ground cumin, to taste, for garnish
Directions: 1. Put the tahini and lemon juice into a blender (I use an immersion
blender) and blend away until it's frothy, white, and creamy. You can substitute a
little water for lemon juice; experiment. This is your sesame cream! (If you added a
lot more water and blended well enough, you'd get sesame milk.) 2. Blend garlic into
the cream, and add some salt, to taste. This is a basic tahini cream sauce that's
actually really good on its own! Take a handful of chickpeas and blend it into the
sesame cream until smooth. 3. Continue to blend in chickpeas a little at a time until
the cream has thickened, but isn't too thick and is still pale (not the deep yellow of
the usual chickpea mash). Add salt, to taste. 4. You won't use all the chickpeas, much
less than in many hummus recipes. For the above, I usually use about 1/2 (24
ounce) can's worth. Scoop the hummus onto a plate, put a few whole chickpeas on
top, drizzle good olive oil over it, and sprinkle some parsley and/or cumin on top if
you like. That's it! It's best if served at room temperature or slightly warmer. The
secret to good hummus, and the difference between hummus and chickpea mash, is
to understand what is really going on with the tahini. What is milk? Milk is generally
an emulsion of protein and fat in a water‐based liquid. An emulsion is when you mix
one liquid into another that don't generally mix, like oil and water when you make
salad dressing. They're not dissolving into each other, but the little molecules of one
are suspended in the other. Tahini is sesame butter, and to make creamy hummus,
the secret is to first turn that into sesame cream! To do that, you need to emulsify
the tahini in a water‐based liquid first. This will not happen if you just put
everything into a food processor all at once!
‐ Jen V

4.
Bacon Cheeseburger Party Dip
1 lb cooked hamburger meat (Drained)
1 package cooked bacon chopped (Drained)
1 lb Velveeta cheese
1 package cream cheese
1 can cream of mushroom soup
Cayenne pepper (to taste)
Salt (to taste)
Pepper (to taste)
Milk
Mix everything in a crock‐pot until cheese is melted. Add milk to desired
consistency. Season to tasted. Keep on low heat while enjoying the party!
‐ Rita L
Healthy French Onion Dip
2 Cups Plain Yogurt (I use Organic)
1 Pkg of Onion Soup Mix (the kind with no MSG)
1 Teaspoon of Worschestire Sauce
Mix all together. Let it set for 1 Hour. Serve with Snikiddy Eat Your Vegetables.
‐ Carrie S
Crab Dip
1 container of fresh crab (we use Cozy Harbor's here in Maine)
1/4 cup of Mayo or ranch dressing
1 ripe avocado, diced
Salt & Pepper to taste
Combine crab and mayo/dressing, and add salt & pepper as desired. Chill until
ready to eat. Cut and add avocado just before serving so that it doesn't brown.
Enjoy!
‐ Chelsea C

5.
Cream cheese, Walnut and Olives
Low fat cream cheese
1 cup chopped walnuts
1 1/2 cup chopped olives green or kalamata olives or both
In a mixer, mix together cream cheese and olives. Dip hands in ice water and
carefully roll into a cheese ball form after forming a ball roll into walnuts. Let set in
the refrigerator for at least two hours and serve with
‐ Mariana S
Easy‐Peasy Guacamole (Makes a large batch)
2 Avocados
1 bag (10‐12 oz) frozen peas, thawed
2 Roma tomatoes
1/2 cup chopped red onion
Jalapenos to taste (I love 2!)
Fresh cilantro to taste
1/2 fat free green yogurt
Lime juice
Cumin to taste
Salt and Pepper
Cook peas as directed. Drain any water and let cool. In a food processor combine
avocado slices and yogurt. Blend until smooth. Add peas and blend, adding some
lime juice and cilantro (about a handful). On the side, chop tomatoes, onion and
jalapeno to make a quick pico. Pour guac mix into a container and fold in pico
ingredients. Season with salt and pepper, also more cumin to taste. Enjoy with the
yummy sea salt chips! You still get the great guac taste with a lot less guilt!
‐ Ashleigh H

6.
Winning Score Very Veggie Dip
16 ounce container of sour cream or plain yogurt
1/2 cup chopped and drained cucumber
1/2 cup chopped and drained tomatoes
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped green olives with pimento
1/4 cup chopped black olives
Sea salt to taste
Black pepper to taste
In a large bowl, combine sour cream or yogurt and all vegetables. Mix well and
season to taste with sea salt and black pepper. Cover bowl and chill for several
hours. Serve dip with Snikiddy Sea Salt Eat Your Vegetables chips and your team just
might win the Super Bowl!
‐ Nancy D
Peppery Cream Dip
8 oz non‐fat cream cheese, softened
8 oz jar pepper jelly
Mix well, delicious sweet/spicy dip!
‐ Kathy T
Cheesy Bean Dip
1‐1/2 cups (6 ounces) shredded reduced‐fat Mexican cheese blend
1‐1/2 cups (6 ounces) shredded reduced‐fat cheddar cheese
1 can (16 ounces) fat‐free refried beans
1 can (10 ounces) diced tomatoes and green chilies
1 package (8 ounces) reduced‐fat cream cheese, cubed
1/2 cup reduced‐fat sour cream
1 tablespoon taco seasoning
In a large bowl, combine cheeses; set aside 1 cup for topping. Add the beans,
tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheese.
Transfer to a 2‐qt. baking dish coated with cooking spray; sprinkle with reserved
cheese. Bake, uncovered, at 350¬∞ for 20‐25 minutes or until bubbly around the
edges. Serve warm with tortilla chips and vegetables. Yield: 4 cups
‐ Rebecca C

7.
Hot artichoke and Spinach Dip
1 8oz cream cheese softened
1/4 of mayonnaise
1/4 cup of grated Parmesan
1/4 cup of grated Romano
1 clove of garlic minced
Salt and pepper to taste
1 14oz can of artichoke hearts chopped fine and drained
1/2 cup of frozen chopped spinach thawed and squeezed
1/4 cup of mozzarella plus 4 tablespoons
Preheat oven to 350 degrees. Lightly grease a baking dish. In medium bowl, mix
cream cheese, mayo, parmesan, Romano, mozzarella, garlic, basil, garlic salt, salt and
pepper. Gently fold in spinach and chopped artichokes. Transfer to prepared baking
dish. Sprinkle with just a little extra mozzarella. Bake for 25 minutes until bubbly
and lightly browned. Can be made ahead and refrigerated and then just pop into
oven and bake
‐ Lola M
Bagel Dip
1 (16 ounce) container sour cream
2 cups mayonnaise
2 tablespoons Accent
2 tablespoons dried dill weed
2 tablespoons dried parsley
1 onion, chopped
2 packages dried beef, chopped (like Budding)
In a medium bowl, mix the sour cream, mayonnaise, Accent, dill, parsley, onion and
dried beef. Refrigerate overnight.
‐ Shari P

8.
Yummy Veggie Dip
1/4 cup sun‐dried tomatoes in oil, drained and chopped finely
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayo or miracle whip for a zing!
5 dashes Tabasco sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Combine all ingredients together and mix well. Transfer to serving bowl and ENJOY!
‐ Kimberly F
Green Goddess Dip
1 & half bottles of Seven Seas green goddess dressing
Grape tomatoes halved (as many as you like)
3 different colored peppers halved & chopped
1 bunch green onion, chopped
1 bag shredded cheddar (2 cups)
1 bag shredded mozzarella
Stir together, chill & serve
‐ Edward Y
Cheri's Cheese Ball
1 medium package sharp cheddar cheese
2‐3 green onions sliced with whites Mayonnaise to taste and bind
1 package real bacon bits (the soft kind, not Bacos)
Combine all ingredients and shape into a ball. Chill overnight for the flavors to
really marry. Serve with crackers, chips, or veggies.
‐ Andrea W

9.
Roasted Eggplant & Feta Dip
1 medium eggplant
2 tbs lemon juice
1/4 c extra‐virgin olive oil
1/2 c crumbled feta cheese, preferably Greek
1/2 c finely chopped red onion
1 small red bell pepper, finely chopped
1 small Chile pepper (I use jalapeno)
2 tbs chopped fresh basil
1 tbs finely chopped flat‐leaf parsley
1/4 tsp cayenne pepper
1/4 tsp salt
Sugar
Preheat broiler and place rack 6inches from heat source. Line baking sheet with foil.
Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and
a knife inserted into the flesh near the stem goes in easily, about 14 to 18 minutes.
Transfer to cutting board until cooled. Put lemon juice in a medium bowl. Cut the
eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the
lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is
absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chili pepper
(if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.
‐ Fawne R
Sweet Dip
1 8oz bar reduced fat cream cheese spread at room temperature
1/4 c marshmallow fluff
3 tbsp sugar free seedless preserves
Combine all ingredients. Blend thoroughly
‐ Debra F

10.
Basil Garlic Dip
1 8oz cream cheese
1 8oz sour cream
1 package of basil fresh for better taste
1 clove garlic
pinch of salt and pepper
Cut the basil into small pieces, mince the garlic. Add cream cheese, sour cream, basil,
garlic, salt and pepper and blender until all ingredients are incorporated. Then enjoy
with Sea Salt Enjoy Your Vegetables.
‐ Kristy H
Low Fat Onion Lovers Dip
One pint fat free sour cream
One pint no salt dry curd cottage cheese
1Tbsp snipped chives
1/3 cup chopped scallions
1/2 grated small onion.
Blend/pulse sour cream and cottage cheese for 5 sec. Add chives, chopped scallions
and onion. Pulse blend for an additional 5 sec. or till smooth and all ingredients are
blended.
‐ Grace L
Smoked Salmon Dip
8 ounces cream cheese softened
1/2 cup sour cream
1&1/2 tbsp fresh lemon juice
2 tsp horseradish
1 tbsp fresh dill
1/4 pound smoked salmon
salt & pepper to taste
In a bowl mix cream cheese at room temperature and sour cream mix until smooth
and creamy. Next mix in fresh lemon juice fresh dill horseradish and salt and
pepper. Cut salmon in to bite sized pieces and mix in dip. I prefer Norwegian.
Garnish with lemon zest and fresh dill. Put in refrigerator and let it rest for at least
an hour.:)
‐ Angela H

11.
Crabilicious Fully Loaded Dip
1 Pint Sour Cream
1/2 Cup Mayonnaise
1 Pkg. Dried Vegetable Soup Mix
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Dry Sherry
Salt, Pepper
1/2 Cup Frozen Spinach (Cooked & Drained)
8 oz. Jumbo Lump Crabmeat
2 Medium Tomatoes Chopped and Seeded
1/2 Cup Frozen Corn Kernels (cooked and drained)
Mix all above ingredients together and pour into buttered casserole dish TOPPING 4
Slices of Bacon (Cooked and Chopped) 8 oz. Cheddar Jack Cheese Add topping and
Bake at 350 for 30‐40 minutes Cool and Top with 2 Chopped Scallions
‐ Diane B
Veggie Yogurt Dip
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped bell pepper
1 tablespoon powered Italian salad dressing
8 oz plain
Greek yogurt Mix all the above‐ great flavor!
‐ Lisa S
Cucumber Dip
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Creole seasoning
Mix together in a bowl, chill and serve.
‐ Zoe H

12.
Chipped Beef Pecan Dip
1 (8 oz) pkg cream cheese
2 T. milk
1 pkg dried beef
2 T. minced onion flakes 1/2 tsp. garlic salt 1/4 tsp. black pepper 1/2 c. sour cream
1/2 c. chopped pecans 1 T. butter Cut dried beef into thin strips. Mix all ingredients
together except the butter and pecans. Melt butter and add pecans, sauté nuts over a
low flame. Sprinkle nuts over the mixture and bake 20 mins at 350 degrees. Serve
warm with "eat your vegetables".
Tami S
Jalapeno Garlic Hummus
1 cans chickpeas
1 tbs. garlic
1/2 c. jalapenos
1tsp. salt
2 tbs. salsa
1 tbs. mayo
Blend together in a food processor or blender.
‐ Ashley D
Rae's Chipotle Ranch Dip
1 clove (to 2 Cloves) Garlic
Salt To Taste
1/4 cup Italian Flat‐leaf Parsley or Fresh Cilantro
2 Tablespoons Fresh Chives
16 oz Sour Cream Buttermilk (as to thin dip if desired)
1/2 small can Chipotle Peppers, Chopped (add more to taste)
1/4 tsp Paprika (add more to taste)
1/4 tsp Cayenne Pepper (optional, To Taste)
2 ‚ 3 dashes of Tabasco (optional, To Taste)
Mince the garlic with a knife and then sprinkle about an 1/4 teaspoon of salt on it
and mash it into a paste with a fork. Can substitute a store bought garlic paste. Chop
the parsley or cilantro, chives and chipotle peppers very finely and add to the garlic
paste. In a bowl combine all ingredients, adding other optional ingredients as you
wish, tasting frequently and adjusting seasonings as needed for your taste buds.
Chill for a couple of hours before serving, thin with buttermilk if desired.
‐ Rachael F

13.
Cream cheese and Veggie Dip
8 oz cream cheese
1 egg, beaten
4 tsp sugar, or to taste
1 tbsp milk
1 tbsp vinegar
1/2 green pepper, diced
1/2 red pepper, diced
1/2 sweet onion, diced
Mix egg, sugar, milk, & vinegar & microwave until thickened. Let cool. Place cream
cheese in a food processor & process until smooth. Add egg mixture to cream
cheese & blend thoroughly. Put the cream cheese mixture in a bowl. Fold in diced
veggies gently. Refrigerate at least 1 hour. This can be made with fat free cheese &
egg substitute for a lower calorie version. It's also delicious with raw veggies.
‐ Anne H
Chicken Pecan Dip
1 lrg can white chunk chicken
1/4 cup or a little less of ground pecans
2 tblsp mayonnaise
2 tblsp ranch dressing
2 tblsp creamy Italian dressing
1 tblsp dill pickle juice
2 dashes of garlic powder
2 dashes of seasoned salt
1 dash ground pepper
Mix all ingredients together and dip with your favorite Snikiddy Vegetable crackers
‐ Gail T