Football Tailgate Dip Trio with Buffalo Queso
This football tailgate dip trio with buffalo queso and ranch is built for game day: hot, scoopable, and easy to keep warm, with zesty buffalo, creamy queso, and cool herby ranch.
Equipment
- Medium saucepan
- Skillet or saucepan
- Medium mixing bowl
- Whisk
- Spoon
- Small slow cooker or warm bowl (optional)
- Small baking dish (optional)
Ingredients
Shared base ingredients
- 2 tbsp unsalted butter for sautéing aromatics
- 1 small yellow onion finely diced (about 1/2 cup / 75 g)
- 2 cloves garlic finely minced
- 8 oz cream cheese softened
- 1 1/2 cups shredded sharp cheddar cheese
Buffalo queso dip
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3/4 cup whole milk
- 3/4 cup shredded Monterey Jack cheese
- 1/2 cup buffalo-style hot sauce
- 2 tbsp heavy cream
- 1/4 tsp kosher salt or to taste
- 1/4 tsp smoked paprika
Creamy ranch dip
- 4 oz cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp buttermilk
- 1 1/2 tsp dried dill
- 1 tsp dried parsley
- 1 tsp dried chives or finely minced fresh chives
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
Cool ranch-loaded buffalo chicken dip
- 1 1/2 cups cooked shredded chicken
- 4 oz cream cheese softened
- 1/2 cup ranch dressing
- 1/3 cup buffalo-style hot sauce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp green onion finely chopped
- 2 tbsp celery finely chopped (optional)
For serving
- tortilla chips
- celery sticks and carrot sticks
- sliced baguette or sturdy crackers
Instructions
- Prep: Soften all cream cheese at room temperature for at least 30 minutes. Shred the cheddar and Monterey Jack. Dice the onion, mince the garlic, and prep your dippers (slice vegetables, cut bread).
- Make the buffalo queso: In a medium saucepan, melt 1 tbsp butter over medium heat. Add onion and a pinch of salt; sauté 4–5 minutes until softened. Stir in garlic and cook 30 seconds. Sprinkle flour over the onions and stir constantly 1 minute. Slowly whisk in milk, then simmer 2–3 minutes until slightly thickened. Reduce heat to low and add Monterey Jack plus about 1/2 cup cheddar a handful at a time, stirring until melted. Stir in buffalo hot sauce, heavy cream, and smoked paprika; season with salt and adjust thickness with a splash of milk or a brief simmer. Transfer to a warmed bowl or small slow cooker on warm.
- Make the creamy ranch dip: In a bowl, mix cream cheese, sour cream, and mayonnaise until smooth. Whisk in buttermilk to a thick-but-pourable consistency. Stir in dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Cover and chill at least 30 minutes.
- Make the ranch-loaded buffalo chicken dip: In a saucepan or skillet, warm cream cheese, sour cream, and ranch dressing over low heat until smooth and steaming. Stir in buffalo hot sauce, then add shredded chicken and cheddar and stir until melted and coated. Fold in green onion and celery (if using) and adjust seasoning/heat. Keep warm on low, or bake at 375°F (190°C) for 10–12 minutes until hot and lightly browned at the edges.
- Serve: Set out buffalo queso (warm), buffalo chicken dip (warm), and ranch dip (chilled) on a tray with tortilla chips, celery and carrot sticks, and bread/crackers. Keep hot dips in warmers/slow cookers and keep ranch over ice if serving for an extended time.
