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Football AND CHIPS Go TOGETHER LIKE PEAS & CARROTS

One of our favorite parts about the Super Bowl is how it can bring people together, united over one common goal—watching the halftime show, and eating all of the best snacks! We may be biased, but football and chips go together like peas & carrots! Check out some of the Downey's teams favorite recipes that pair to perfection with our potato chips!

DOWNEY'S POTATO CHIPS & YOUR FAVORITE DIP RECIPES COLLIDE!

Chocolate Mix

Chocolate-Covered
DOWNEY'S Potato Chips

Melt the chocolate in a double boiler or the microwave. Dip each Downey's potato chip two-thirds of the way into the melted chocolate, then set on waxed paper and sprinkle with a tiny bit of sea salt Allow to sit at room temperature until the chocolate is totally set, about 2 hours, or in the fridge for 15 minutes if you need to hasten it along.

Ingredients

  • 12 ounces good-quality melting chocolate

  • 24 Downey's Original Sea Salt Chips

​       (dig out the whole ones)

  • Sea salt, to taste

Downey's Smoked Salmon Dip

​

​Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with Downey's Original Sea Salt or No Salt Potato Chips.

 

Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

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INGREDIENTS

  • 1 cup (8 ounces) cream cheese

  • ¼ cup sour cream

  • ¼ cup mayonnaise

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons capers, drained

  • ¼ teaspoon Tasbasco

  • 4 ounces smoked salmon, roughly chopped

  • 2 tablespoons fresh chopped dill

  • 2 tablespoons fresh chopped chives

  • Salt, to taste

  • Downey's Original Sea Salt or No Salt Potato Chips

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DOWNEY's Chunky Blue Cheese Dip

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Beat the first 4 ingredients until blended; gently stir in blue cheese and chives. Transfer to a serving bowl. If desired, sprinkle with pecans. Serve with Downey's BBQ or Original Sea Salt Potato Chips.

Ingredients

  • 1 package (8 ounces) cream cheese, softened

  • 1/3 cup sour cream

  • 1/2 teaspoon white pepper

  • 1/4 to 1/2 teaspoon salt

  • 1 cup crumbled blue cheese

  • 1/3 cup minced fresh chives

  • Toasted chopped pecans, optional

  • Downey's BBQ or Original Sea Salt Potato Chips

Super Bread Bowl Downey's Dip

Class up the traditional spinach-artichoke dip by swapping in everyone's favorite superfood: kale. It has basically everything you love about the classic creamy dip, only with the trendiest leafy green of all time. For game day, we baked this delicious dip in a football-shaped bread bowl, but it's just as delicious without it. We made the dip bowl with refrigerated Pillsbury French bread dough from our local Kroger, which has a subtle sweetness and spot-on fluffiness. Simply add your favorite Downey's potato chips and it will quickly become a crowd-pleaser that'll score every time. 

  • MAKE BREAD BOWL

    1. Preheat oven to 350°. Roll out 1 tube dough into a sheet. Form a football shape on top with remaining tubes dough and toothpick the sides. Trim excess and use to form laces. Brush dough all over with egg wash.

    2. Bake until bread is lightly golden, about 20 minutes.

  • MAKE DIP

    1. In a large pot of boiling water, blanch kale leaves, 1 minute. Drain and pat dry with paper towels. 

    2. In a large bowl, stir together blanched kale, artichoke hearts, cream cheese, cheddar cheese, Parmesan, ricotta, and garlic and season with salt and pepper. 

    3. Transfer dip to baked bread bowl, top with laces, and bake until golden and bubbly, 15 to 20 minutes. 

    4. Served with your favorite Downey's Potato Chips

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Ingredients

FOR THE BREAD BOWL

  • 3 (11-oz.) tubes refrigerated French bread dough

  • 1 large egg, mixed with 1 tbsp. water, for brushing dough

FOR THE DIP

  • 1 bunch kale, leaves stripped from stems and chopped (about 6 c.)

  • 1 (15-oz.) can artichoke hearts, drained and chopped

  • 1 (8-oz.) block cream cheese, softened

  • 1 1/2 c. shredded white cheddar

  • 1/2 c. freshly grated Parmesan

  • 1/2 c. ricotta

  • 2 cloves garlic, minced

  • Kosher salt

  • Freshly ground black pepper

  • Your Favorite Downey's Potato Chips

ALL OF OUR FRESH INGREDIENTS WERE PURCHASED AT OUR LOCAL KROGER, BE SURE TO PICK UP A FRESH BAG OF DOWNEY's POTATO CHIPS WHILE YOU'RE THERE!

FIND MY LOCAL KROGER

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