Getting dippy with it on Game Day - Eatocracy If there's dip on the table, you know you're at a party. If there are at least three varieties present, that party is probably for the Super Bowl - and lucky you. People don't go making dips all willy-nilly for a weeknight meal or a prim Sunday brunch. They're reserved for gloppy, sloppy abandon in the company of other revelers and these dips should not hold back. We repeat - they should not hold back. Food editors like us are bombarded with recipe suggestions from celebrity chefs and product representatives touting non-fat, mayo-free, cheese-free, joy-free options for game day. We maintain that if you're eating sensibly the other 365 days of 2012 (okay - 362, because what fun is life if you can't go a little nuts on Thanksgiving, your birthday or New Year's Eve?), a little sour cream on a Frito isn't going to spell your demise. Though apparently insufficient safety procedures might. So go ahead and get dippy with it, and scoop up a few of our favorite recipes from dip devotees Richard Blais, Eva Longoria, John Currence, Marcela Valladolid and our very own recipe boxes. Marcela Valladolid's Roasted Apple and Tomatillo Salsa Eat with her homemade tortilla chips. Makes 3 1/2 cups 1 pound tomatillos, husked and rinsed 3 green apples (such as Granny Smith), quartered 3 whole garlic cloves 1/2 white onion 1 jalapeÃ±o, stemmed 2 Tbsp olive oil 2 tsp salt 1 tsp freshly ground black pepper Preheat oven to 375F. Place tomatillos, apples, garlic, onion, and jalapeÃ±o in a baking sheet. Toss with olive oil, salt, and pepper and roast for 20 minutes or until tomatillos are softened and slightly charred. Peel garlic. PurÃ©e all ingredients in a blender until smooth. Season to taste with salt and pepper. Eva Longoria's Guacamole Serves 6 to 8 6 ripe avocados 1 tsp cumin powder 1 tsp coriander powder 1 Tbsp chili powder 1 cup pico de gallo (recipe to follow) 5 Roma tomatoes 1 yellow onion 1 fresh jalapeÃ±o 1/2 bunch cilantro Juice of 1 lime Salt and pepper to taste For the pico de gallo, quarter the tomatoes and remove the seeds. Do the same for the jalapeÃ±o, unless you want some added heat then keep the seeds. Dice the tomatoes, onions, cilantro, and jalapeÃ±o, and toss in a small mixing bowl. Remove the pit of the avocados and scoop into a mixing bowl. Using a large spoon, smash the avocados just a little so that you can work the rest of the ingredients and seasonings into them. Combine remaining ingredients and season with salt and pepper to desired taste. And holy guacamole, does Rosa Mexicano's Jason Berry have a few tips for getting the green stuff sufficiently super. Says he, "Nothing sets up your fiesta for success like a big bowl of homemade guacamole. Donât be 'culinarily blasphemous' with pre-packaged purÃ©es and spice mixes when you can spend a few extra minutes doing guac right. Once your guests taste your recipe, you will undoubtedly have the Cinco de Mayo respect of all your fiesta patrons. The key to guacamole is starting with fresh, ripe ingredients: Haas avocados, cilantro, onion, jalapeÃ±o, tomato and a bit of salt for seasoning. The secret to perfect guacamole is to start by making a paste with jalapeÃ±o, onion and cilantro in a molcajete - a lava-rock mortar found in Mexico. You can purchase one at an upscale kitchenware stores or use a traditional mortar and pestle to approximate the paste. Take Our Poll Richard Blais' "Srir-ancha" Ranch dressing and sriracha: This is as close as I get to 'semi-homemade.' OK, this is semi-homemade, but delicious nonetheless. Ingredients 1 cup Ranch dressing 2 Tbsp Sriracha Simply combine the two sauces. Try Chef Blais' Buffalo Sweetbreads with Blue Cheese Foam Kentucky Benedictine Dip 1 large cucumber 8 oz. cream cheese, softened 1 small white onion 1/4 tsp salt 1 Tbsp mayonnaise 2 Tbsp sour cream Green food coloring (optional) Peel the cucumber, and either juice it with a citrus juicer, or grate as finely as possible. With either method, reserve the juice and set aside. Follow the same procedure with the onion. Combine cucumber pulp/shreds, 2 Tbsp onion pulp/shred, cream cheese, mayonnaise, sour cream, salt, and optional green food coloring in a bowl or food processor, and blend, adding cucumber juice and onion juice until desired taste, color, and smoothness is achieved. Serve with cruditÃ©, crackers or triangles of cocktail rye. Hot Artichoke Dip 1 14 oz. can artichoke hearts, drained and chopped 1 cup mayonnaise (fine, fine - you can use low-fat) 1 cup grated (NOT powdered) Parmesan cheese 1 clove garlic, finely chopped Preheat oven to 350 F. Combine all the ingredients and fold into a 1 quart casserole. Bake for 25 minutes, or until heated through and lightly browned on top. Serve with crackers. Three Takes on Pimento Cheese Pimento Cheese Spread (from our commenter C.K. Leverett) 1 pound Velveeta or similar cheese product, shredded 1 pound finely shredded sharp Cheddar cheese 3/4 cup mayonnaise 1 jar (14-16 oz.) pimentos or roasted red peppers, drained and diced 1 tsp onion powder 1/2 tsp Texas Pete (or your favorite hot sauce)  Put all ingredients in a large mixing bowl and start blending on the lowest mixer setting until combined, scraping frequently. Very gradually increase mixer speed, scraping as needed, until the mixer is at its highest setting. Beat at highest speed for at least five minutes until creamy. Cover bowl (or transfer to a tightly covered container) and chill overnight, allowing flavors to meld. Allow to stand at room temperature for 30 minutes before spreading. Nutty Pimento Cheese (from our commenter Robot Chop) 1 pound cheddar cheese - shredded 1 1/2 cups mayonnaise 1 tsp Worcestershire sauce 1 Tbsp grated onions 1/2 cup diced pimentos Salt & pepper to taste Mix all ingredients, enjoy. Add your favorite sauce for mo zing. Chef John Currence's Pimento Cheese Makes about 3/4 gallon 4 cups shredded cheddar 4 cups shredded Havarti 1 1/2 cup cream cheese 1 1/2 cup bread and butter pickles, minced 3/4 cup pickle juice 2 tsp cayenne pepper 2 Tbsp Tabasco hot sauce 1 cup pimentos, minced 3/4 cup mayonnaise Salt and black pepper, to taste Combine cheeses, mayonnaise, pickle juice and Tabasco in food processor and pulse until combined. Stir in the rest of the ingredients. Season to taste with salt and black pepper. Did we skip your favorite dip? Let us know in the comments below and we attempt to rectify. Previously - Super Bowl beers and killer chicken wings and even more dip recipes