Big Dipper Contest Winners

We received hundreds of recipes for our Big Dipper Contest, and after much cooking, testing and tasting (with help from guest judge Tiki Barber), we found our three winners. Try their creative, inventive and downright tasty recipes for your Super Bowl party this Sunday.

And the winning recipes are...
Pizza Dip
Cheesy Italian Guacamole
Reuben Dip

Best Transformation of Food Into Dip Form: Pizza Dip
Created by Sarah Wilson from Granville, OH

6 ounces light cream cheese
1/2 cup light sour cream
1/2 cup pizza sauce
1 cup shredded skim mozzarella
1/2 cup grated Parmesan
1/4 cup sliced green onion
1/4 cup diced red pepper
1/4 cup black olives
1/4 cup chopped pepperoni (from a stick, not sliced)
1 teaspoon oregano, or to taste

Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, shredded cheese, peppers, olives, pepperoni and onions. Bake at 350 degrees F for 10 minutes, or until cheese is melted. Goes great with Triscuits.

Best Twist on a Classic Dip: Cheesy Italian Guacamole
Created by Deborah Biggs from Omaha, NE

2 teaspoons fresh lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt, or to taste
1 teaspoon minced garlic
3 medium avocados, peeled, pitted and mashed
1/4 cup sun-dried tomatoes in oil, drained and chopped
3 tablespoons minced fresh basil
1/3 cup crumbled feta cheese
1 Roma tomato, seeded and chopped
1/3 cup chopped red onion

In a medium bowl, combine the lemon juice, balsamic vinegar, salt and garlic. Add the mashed avocado, sun-dried tomatoes, basil, feta, tomato and onion. Mix well, cover, and refrigerate for 30 minutes so flavors can blend. Serve with toasted pita chips. Makes 4 to 5 servings.

Most Innovative Dip: Reuben Dip
Created by April Grimm from Little Cedar, IA

4 tablespoons butter
1 large onion, finely diced
1/2 pound corned beef, sliced and shredded
1 8-ounce package cream cheese
1 1/2 cups sauerkraut, drained and chopped fine
2 tablespoons sweet pickle relish
2 tablespoons dill pickle relish
1/2 cup ketchup
1/2 cup mayonnaise
2 cups grated Swiss cheese

1. Melt butter in heavy 4-quart saucepan. Add onion and brown.
2. Add corned beef; cook three minutes, stirring often over medium heat. Drain excess fat.
3. Add cream cheese in chunks, stirring after each addition.
4. Add sauerkraut and pickle relish. Add ketchup, mayonnaise and Swiss cheese.
5. Stir until well blended and melted. Serve in fondue pot or chafing dish with toasted mini rye triangles.

See all our Super Bowl recipes and ideas.
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