These 15 Super Bowl Dips Are Actually the Main Event

If you love ranch dressing, but you're trying to make sure there are a few actual vegetables on the table besides the crudité, this version of the party classic is for you. All the flavor of a packet, but with the added depth of flavor from kale, chives, dill, and parsley, it might actually be the coolest ranch. (Sorry.)

Do you like hummus? Do you like guacamole? If yes, good news: this dip is the place where those two categories meet in the middle. Add avocado to a classic hummus mixture of chickpeas, tahini, lemon juice, and olive oil for a riff on a dip that's as great with chips as it is on pita—or whatever else you want to scoop it up with.

Chef Rick Bayless' spin on a queso dip is so much more than a jar of salsa and a block of American cheese that's been given a turn in the microwave. The tomatoes, chilis, and onions are rounded off with a hit of tequila that gives the dip a subtle twist. It all comes together in 20 minutes.

Guacamole does just fine without bacon, but, well, if you're going to add some meat to it, bacon is definitely the way to go. This recipe adds just that little extra smokiness and saltiness, care of just three strips of bacon.

Is confit technically more of a spread than a dip? Is it weird just to want to eat garlic simmered in oil and spices straight, with a spoon? Who cares. Garlic confit sounds fancy, but it's just an excuse to eat softened garlic on crackers or flatbread or toasts, and that is a victory.

Artichoke Dip is a classic for a reason, and this version, from Chef Michael White, makes use of frozen artichokes, cream cheese, Gruyere, and plenty of garlic and onions to get that classic cheesy, savory flavor, topped with crispy panko bread crumbs for great textural contrast.

Sneak in some plant-based protein in your Super Bowl spread thanks to the heroes of the hour: black beans. All you need is a food processor. If you can't find cotija, queso fundido works, or you could even substitute in feta, if that's what you've got.

This crab dip that avoids mayonnaise to focus on shallots, cilantro, jalapeno, and red bell peppers comes from Chef Michael Symon. It's perfect for your guests who love crab, but not a mayo-heavy dip.

This salsa is a staple for a reason: Bright, fresh, and easy to assemble, it brings much-needed acid to the pile of chips. If you happen to have leftovers, throw them into a salad the next day.

Vegetables just taste better when you get to dip chips in them, and particularly when they're enhanced with shrimp, like in this spinach dip. It's also one that you can make without touching the stove, a bonus if you're already juggling too many appetizers.

Waldorf salad has many things to recommend it, but unfortunately, it's difficult to eat with chips. Luckily, that problem is solved with this dip, which you can accompany with the traditional trappings of a Waldorf, like apple slices and grapes.

If you have access to clams—I'm looking at you Northeasterners—you should turn them into a fancy dip, best served along thick, crispy, barely salted kettle chips. Just saying.

If the Instant Pot you got for Christmas has been sitting sadly in the corner, now is your chance to put it into action. The pressure cooking function allows you to get the texture of a great Baba Ganoush without fussing over a grill, plus you can make it a couple days ahead of time, if you'd rather relax on Super Bowl Sunday than spend time in the kitchen.

Crème Fraîche is a lovely, subtle version of sour cream, and adding herbs to it makes for a great dip that's in the same family as a sour cream and onion or ranch, but you know, a little fancier.