When it comes to game day, it’s all about the snacks. You need a spread that keeps everyone satisfied, with flavors that pack a punch and are easy to nibble on throughout the game. We’ve got two crowd-pleasing dip recipes that are sure to make your game day epic: a Spicy Andouille Sausage and Shrimp Dip and a High-Protein Taco Dip. Whether you’re watching from the couch or serving up some spicy bites at your tailgate, these dips bring heat, flavor, and protein to the table.

Spicy Andouille Sausage & Shrimp Dip

This dip brings a zesty Cajun flair to your game day snack table. The smoky, spicy sausage pairs perfectly with the shrimp, creating a rich, savory base that’ll have everyone going back for more.

INGREDIENTS

• 3 strips bacon
• 1 pound fresh andouille sausage, casing removed
• 1 pound shrimp, peeled and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 1 stalk celery, diced
• 1/2 green bell pepper, diced
• 1 tbsp pimentos
• 2 cloves garlic, chopped
• 1 tbsp Cajun seasoning
• 1 tsp Worcestershire sauce
• Juice of 1/2 of a lemon
• 8 oz cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/4 cup parmesan cheese, grated
• 1 cup mozzarella, shredded

METHOD

Preheat oven to 350.

In a cast iron skillet, medium to low heat, cook the bacon, remove from skillet and set aside on paper towels. Add the andouille sausage to the skillet and cook, mincing into small crumbles. Remove sausage and set aside on paper towels. Add the shrimp and cook for approximately 2 minutes or until shrimp begins to turn pink. Remove shrimp from skillet and set aside.

In the same skillet add the olive oil, onion, celery, green bell pepper, and pimentos, cook until tender.
Add the garlic and Cajun seasoning and cook about a minute, remove skillet from the heat.

Mix in the cream cheese, mayonnaise, Worcestershire sauce, lemon juice, crumbled bacon, sausage, shrimp, and mozzarella ensuring there are no lumps of cream cheese. Transfer skillet to preheated oven, bake 15 minutes.

Taco Dip

145g of Protein

INGREDIENTS

• 16 oz container of cottage cheese
• Juice of one lime, divided
• 1 packet of taco seasoning, divided
• 1 lb of ground chicken
• 1/2 cup shredded sharp cheddar
• 1 fresh jalapeño, seeded and diced
• Optional garnish of diced tomatoes, salsa, sour cream, guacamole, or fresh cilantro

METHOD

Preheat oven to 400.

Puree cottage cheese,1/2 of lime juice, 2 tbsp of taco seasoning, salt to taste, until smooth and no curds are visible. Set aside.

In a medium size pan, cook ground chicken, mincing into to small pieces. Add remaining taco seasoning and lime juice until well combined. Remove chicken from heat, drain to remove all excess moisture.

In a pie pan, evenly spread the cottage cheese mixture along the bottom. Sprinkle half of the cheddar cheese on top of the cottage cheese, evenly sprinkle the ground chicken. Top with remaining shredded cheddar and diced jalapeños.

Bake in preheated 400 oven for 10 minutes or until the cheese is melted and sides are bubbling.

Remove from oven, top with any additional garnishes and serve immediately. Using your favorite tortilla chips for scooping.

Tip: If you want to add more protein, serve with Quest Chips and Greek Yogurt.