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    5 Easy Game-Day Dips

    Every great football party needs two things: great atmosphere and great food. Some people prefer chicken wings, some prefer hotdogs, but here at Lady Luck Casino® Vicksburg, we know a great game isn’t complete without the dip. Dips make the perfect game day food because they’re easy to make and super satisfying. Fair warning, you probably won’t be able to attend another game day party without someone asking you to bring dip. If you’re ready for the responsibility of being King or Queen Dip-Maker, then read on for five easy game day dip recipes.


    We can already hear your moans, but hear us out. There’s nothing wrong with healthy dip, as long as it’s made right. And trust us, this dip is definitely made right. It’s the perfect all around dip because it caters to all types of foodies. You can swap out Greek yogurt for sour cream, or black beans for refried ones. For dairy free options, use soy or vegan cheese shreds. Your guests will never be the wiser. Who’s It For: Health Conscious, Vegan, Vegetarian.

    2 cups chopped romaine lettuce
    2 avocados, mashed well
    1 cup nonfat Greek yogurt
    2/3 cup black beans
    1/2 cup diced tomatoes
    1/2 cup shredded cheddar cheese
    Sliced black olives and scallions, to garnish

    Lay chopped romaine lettuce at the bottom of a large bowl.
    Add avocado layer on top. Use a spoon to even the height.
    Put Greek yogurt layer over top of avocado layer.
    Add black beans, then diced tomatoes on top.
    Drizzle cheese, followed by olives and scallions.


    Not all dip is just about the cheese. If you really want to impress your guests, try this Spicy Crab Dip on for size. Not only is it delicious, but it’s also hearty enough to keep your guests full during the game. If you’re feeling fancy, you can make this recipe with fresh crabmeat. But even imitation crabmeat will do. Who’s It For: Seafood Lovers

    1 tablespoon Canola oil
    1 tablespoon minced shallot (about 1 small)
    2 teaspoons minced garlic (about 2 medium cloves)
    1 to 2 Bird's Eye chili pepper, thinly sliced. Or 1 Serrano chili pepper, deseeded and minced
    2 (8 ounce) packages cream cheese, softened
    2 tablespoons mayonnaise
    1 to 2 tablespoons Sriracha hot sauce
    1 tablespoon fresh juice from 1 lime
    1 teaspoon fish sauce
    1/4 teaspoon sugar
    16 ounces canned crabmeat
    2 green onions, thinly sliced
    1/4 cup chopped fresh cilantro leaves, divided
    Salt and freshly ground black peppers

    Heat the oil at medium heat in small frying pan. Add the shallots, garlic, and chili pepper into the pan. Cook until garlic begins to brown and the shallots soften, about two to four minutes. Move mixture to bowl and allow it to cool.

    Add the cream cheese, mayonnaise, Sriracha, lime juice, fish sauce, sugar, crabmeat, green onions, and half of the cilantro to the bowl and mix well until a homogenous dip is formed. Taste the dip, and season with salt and pepper to taste.

    To serve, transfer the dip to a clean serving bowl, or into individual ramekins, then garnish with the remaining cilantro. Serve with toast points, your favorite chips or crackers, or a vegetable platter.


    This is the dip of all dips. It’s thick, hearty, and super cheesy. It’s a smorgasbord of deliciousness, featuring sausage, pinto beans, Parmesan, and cream cheese as the starring act. It’s not an understatement when we say that this is a meat lover’s dream. Enjoy! Who’s It's For: Meat Lovers.

    1 sweet onion, diced
    1 red bell pepper, diced
    1 pound package hot ground pork sausage
    2 garlic cloves, minced
    1 teaspoon chopped fresh thyme
    1/2 cup dry white wine
    8-ounce package cream cheese, softened
    6-ounce package fresh baby spinach, coarsely chopped
    1/4 teaspoon salt
    15-ounce can pinto beans, drained and rinsed
    1/2 cup shredded Parmesan cheese

    Preheat oven to 375 F. Cook diced onion, the red bell pepper, and ground sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Add in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

    Mix in cream cheese and cook, stirring constantly, 2 minutes or until cream cheese is melted. Add in spinach and salt, and cook, stirring constantly for 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2 quart baking dish. Sprinkle with Parmesan cheese.

    Bake at 375 F for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, or pretzel rods.


    Maybe you don’t have a lot of time, or you don’t want to make a dip that’s a lot of fuss. If so, then this is the perfect dip recipe for you. It’s super simple to make, easy to transport, and tastes great, whether chilled or at room temperature. This also goes great with both chips and veggies. Who’s It For: The Non-Cook


    2 (15 1/2-ounce) cans no-salt-added chickpeas, rinsed and drained
    2 garlic cloves, crushed
    1/2 cup water
    1/4 cup tahini
    3 tablespoons fresh lemon juice
    2 tablespoons extra-virgin olive oil
    3/4 teaspoon salt
    1/4 teaspoon black pepper

    Put beans and garlic into a food processor. Mix until chopped, or pulse five times.

    Add in 1/2 cup of water and the rest of the ingredients. Pulse until your mixture is smooth.


    This is an all-around great dip that will likely satisfy everyone at your party. It’s ooey, gooey, cheesy, and delicious. It’s best served hot from the oven, accompanied with an ice-cold beverage. Who’s It For: Pretty Much Everyone

    1/2 cup fat-free sour cream
    1/4 teaspoon freshly ground black pepper
    3 garlic cloves, minced
    14-ounce can artichoke hearts, drained and chopped
    10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
    8-ounce block 1/3-less-fat cream cheese, softened
    8-ounce block fat-free cream cheese, softened
    6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)
    1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

    Preheat oven to 350 F.

    Mix the first 7 ingredients into a large bowl, stirring until completely blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; mix well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350 F for 30 minutes or until bubbly.

    Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.

    Perhaps you’re not into hosting, and that’s totally fine. If you’re not in the hosting mood, we’ve got you covered. Our house restaurant, O&H Express has everything you need to make game day a success, including a variety of dips and appetizers that you can enjoy. Best of all, we are open 24 hours a day, 7 days a week. Score!

    With the big game right around the corner, we hope you guys are taking notes. If you don’t feel like cooking, keep in mind that you’re always welcome to join us on game day.

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