Fridays at the Tavern: Sheet Pan Dips for the Win
You know we’re big fans of all the little extras that make game day at yours even more epic. It’s why we started the world’s original RPG loot crate so many years ago. It’s also why, on select Fridays, we post a new recipe for free that’s a tried and true favorite around our own game table.
Today we tip our hat to another big game happening over the weekend by offering you a crowd pleasing combo of four classic “football” party dips in a fun sheet pan style.
Here’s our riff on buffalo chicken, cheddar bacon, spinach artichoke, and cheesy corn & black bean dips with handy built-in dipping vehicles. This recipe is easy, cheesy, and impressive.
All Ingredients Assemble!
3 (16 oz.) premade pizza dough balls
Cheeses
4 (8 oz.) packages of cream cheese (softened to room temp.)
3 cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
1 cup grated parmesan cheese
Blue cheese crumbles (optional)
Mains
Shredded rotisserie chicken (or use canned)
6 slices bacon, cooked crisp & crumbled
1 (6 oz.) jar marinated artichoke hearts, drained & chopped (reserve marinade)
1 (10 oz.) package frozen chopped spinach, thawed, drained & squeezed dry
1 can (15 oz) black beans, drained
1 can (15 oz) corn, drained
Mixers
Mayonnaise (we use Duke’s but you do you)
Sour cream
Your favorite hot sauce
Cayenne pepper (buffalo wing) sauce
Extras
Garlic cloves, minced
1 bunch green onions
2 fresh jalapenos, seeded and chopped (or pickled jalapenos)
Chili powder
Ground cumin
Garlic powder
Salt & pepper
Everything But the Bagel seasoning (optional)
All Recipe Actions:
Line your sheet pan with parchment paper or coat with non-stick spray. Let pizza dough come to room temp & roll into 1-inch balls. Arrange dough balls, just touching, along outside edges of the pan, then lengthwise through center, and crosswise through center, to create 4 even sections.
Preheat the oven to 375 degrees F. Brush tops of dough balls with melted butter and sprinkle with flaky salt or Everything But the Bagel seasoning. Mix dips individually and add 1 dip to each quadrant of the pan, spreading evenly.
Bake in the preheated oven until rolls are golden brown and dips are bubbly, about 30 minutes. Top with garnishes.
GM Tips: 1) Dips can be made one day ahead & chilled. 2) The dip recipes make more than you need to fill the quadrants. Each remaining dip can be spread evenly into a baking pan and baked in a 375-degree oven for 30 minutes. Or, add a few dollops of our favorite dip into eggs for a tasty scramble the next morning.
Dip Recipe Actions:
Buffalo Chicken Dip: Mix 8 oz. cream cheese, ½ cup sour cream, 1/2 cup (or more) buffalo wing sauce, 2 cups shredded chicken, ¼ cup chopped green onion, and optional 1/4 cup blue cheese crumbles. Top with 1/2 cup shredded cheddar cheese. After cooking, garnish with sliced green onion.
Bacon Cheddar Dip: Mix 8 oz. cream cheese, 1/2 cup sour cream, ¼ cup mayonnaise, and 1 teaspoon hot sauce until smooth. Mix in 6 (or more) slices cooked & crumbled bacon, 1 cup shredded cheddar cheese, 1/4 cup chopped green onion, optional minced jalapeno, 1 tsp. garlic powder, and salt & pepper to taste. Top with 1/4 cup shredded cheddar cheese. After cooking, garnish with additional green onions & (optional) minced jalapeno.
Spinach Artichoke Dip: Mix 8 oz. cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, ¾ cup parmesan cheese, and 1/2 cup mozzarella cheese until smooth. Add chopped artichokes, spinach, minced garlic, and 1 to 2 tablespoons reserved marinade to the cream cheese mixture. Salt & pepper to taste. Top with 1/4 cup parmesan cheese and (optional) crushed red pepper.
Creamy Corn & Black Bean Dip: Combine 8 oz. cream cheese, ½ cup sour cream, 1 tablespoon chili powder, 2 teaspoons cumin, 2 cloves minced garlic, ½ teaspoon salt, pepper to taste, 1 can black beans, 1 can of corn, 1 cup shredded cheddar cheese, ½ cup chopped green onion, and 2 tablespoons minced jalapeno. Garnish with sliced green onion & jalapeno.
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