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Game-Day Dips 4 Ways In 15 Minutes Or Less

Celebrate the big game with these incredible dips. Making them is as easy as signing up for GEICO, where you could save 15% or more on car insurance.


Servings: 4

1⁄2 cup milk
1⁄2 cup heavy cream
1⁄2 cup water
2 tablespoons cornstarch
1 teaspoon salt
1⁄2 teaspoon pepper
8 ounces shredded cheddar cheese
2 cups frozen broccoli florets, defrosted and roughly chopped


  1. Heat milk and heavy cream together in a saucepan over medium-low heat. In a small bowl, whisk together water and cornstarch to form a slurry.

  2. When the edges of the milk begin to bubble, whisk in the cornstarch slurry, salt, and pepper. Whisk for a minute, and when the milk begins to thicken, stir in cheddar cheese. Whisk until cheese has melted and the sauce is smooth. Turn off the heat.

  3. Stir in chopped broccoli. Serve immediately.


Servings: 4

1 (14-ounce) can artichoke hearts, drained 1⁄4 cup parsley leaves
2 garlic cloves
Zest and juice of 1 lemon
8 ounces cream cheese, softened
1⁄3 cup grated Parmesan
1⁄2 teaspoon salt


  1. Place artichoke hearts, parsley, and garlic in a food processor. Pulse until ingredients are roughly chopped.

  2. Add in lemon zest and juice, cream cheese, Parmesan, and salt. Continue to pulse until everything is mixed together but dip is still chunky.


Servings: 4

20–25 frozen meatballs
11⁄2 cups marinara sauce
11⁄2 cups shredded mozzarella Minced parsley, for garnish


  1. Preheat oven to 425oF.

  2. Place meatballs on a microwave-safe plate. Microwave for 4 minutes or until hot and cooked through.

  3. Spread marinara sauce in an 8-inch oven-safe skillet. Nestle meatballs (as many as fit in the pan) into the sauce. Top with shredded mozzarella.

  4. Bake for 5–7 minutes, until melted and bubbling. Garnish with minced parsley before serving.


Servings: 4
4 cups shredded chicken
4 ounces cream cheese, softened
1⁄3 cup barbeque sauce, plus extra for drizzling 1⁄4 cup diced red onion
3⁄4 cup shredded Monterey Jack cheese Minced cilantro, for garnish


  1. Preheat oven to 400oF.

  2. In a bowl, mix together shredded chicken and cream cheese. Add in barbeque sauce and red onion. Mix well. Transfer mixture to a small baking dish. Sprinkle with shredded Monterey Jack cheese.

  3. Bake dip for 5 minutes or until cheese melts. Remove from oven. Drizzle with extra barbeque sauce and garnish with cilantro.