'Daybreak' Dip Bowl

GRAND RAPIDS, Mich. (WOOD) - For many people, the Super Bowl is more than just the football game -- it's all about the food.

The "24 Hour News 8 Daybreak" crew is helping you get ready for the Super Sunday with our own 2013 Daybreak Dip Bowl.

Here are the anchors' recipes --

Brett Thomas' Secret Dip

1 can Hormel Chili without beans
1 block of Philadelphia Cream Cheese
Combine and heat

Emily Linnert's Gridiron Guacamole

1 cup canned refried beans
1/2 cup chunky salsa
2 cans sliced, ripe black olives, drained
1 1/2 cups shredded sharp cheddar cheese
6 oz. frozen guacamole (3 containers)
1/2 cup Greek yogurt (plain)
1 whole ripe big green olive
1/2 cup finely chopped cilantro
Combine refried beans and salsa, spread over bottom of 17x11x1 dish
Top with sliced olives and cheese
Stir guacamole until creamy, spread over the top
Sprinkle with cilantro to look like grass
Put sour cream in baggie, snip corner and draw football field yard lines
The whole ripe olive is the football

 
Terri DeBoer's Buffalo Chicken Dip Recipe

16 oz. cream cheese
1 cup blue cheese dressing
1 cup red hot
4 oz. blue cheese crumbles
1 1/2 cups shredded mozzarella cheese
20 oz. cooked chicken (cubed or shredded)
Combine ingredients in a deep baking dish
Mix softened cream cheese with blue cheese dressing
Add red hot
Mix in cheese
Add chicken
Bake for 20 minutes at 350 degrees
Enjoy with tortilla chips or crackers