Kick-off the Big Game with Recipes from


Dips are the ultimate game-day food – they come together quickly, taste great and allow guests to serve themselves. This year, score big at your football day gathering with one or more recipes from Each recipe features REAL dairy products, such as cream, sour cream and one or more Wisconsin Cheese varieties, to provide unmatched flavor and a smooth, creamy consistency. offers more than 60 dip recipes ranging from sweet and spicy, to hot and cold, with an entire category dedicated to game-day dips. Try these favorites during the big game:

  • Kicked-Up Cheesy Corn and Sausage Dip – Wisconsin Pepper Jack Cheese adds just the right amount of heat to this creamy sausage and corn dip.
  • Barbecue Chicken Cheese Dip – This crowd pleaser is easy to make featuring layers of cream cheese, black beans, shredded Gouda Cheese and barbecue chicken.
  • Smoked Welsh Rarebit – Smoked Cheddar Cheese and porter beer deepen the flavors in this twist on a traditional Welsh rarebit. Serve with pretzels or warm rye bread for dipping.

Or, create your own game-day dip with ingredients you have on hand. Check out our hot, cold and sweet dip infographics to learn how to make a delicious dip in four easy steps.

Download a photo of the Kicked-Up Cheesy Corn and Sausage Dip. For more hi-res images and recipes, contact Jon Whitely, or (608) 241-4141 x266. For more information about Wisconsin Cheese, contact Marilyn Wilkinson, or 608-203-7235, or visit


Kicked-Up Cheesy Corn and Sausage Dip

Servings: 6


1/2 pound sweet Italian turkey sausage
1 cup frozen corn kernels
1 cup red bell pepper, chopped
2 cups (8 ounces) Wisconsin Pepper Jack Cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon garlic powder
1/2 cup green onions (green parts only), chopped
Freshly ground black pepper, to taste

Cooking Directions:

In large skillet over medium-high heat, brown sausage until no longer pink, breaking it up with spatula into small pieces. Remove sausage to plate lined with paper towel to drain. Return skillet to burner (no need to clean it first), add corn and red pepper.

Stir occasionally, until pepper is softened, about 5 to 8 minutes. Remove corn and pepper to plate with sausage; cool completely.

In medium bowl, stir together Pepper Jack, sour cream, mayonnaise, garlic powder and green onions. Fold in cooled sausage, corn and red pepper. Add freshly ground black pepper. Serve immediately with crackers or sliced baguette.


Barbecue Chicken Cheese Dip

Servings: 6


8 ounces Wisconsin Cream Cheese
1/2 cup sour cream
1 1/2 cups (6 ounces) Wisconsin Gouda Cheese, shredded, plus additional for garnish
1/4 cup black beans, drained and rinsed
1 cup cooked chicken, shredded
1/2 cup barbecue sauce
2 tablespoons cilantro, chopped
2 tablespoons red onion, chopped
Whole grain tortilla chips, for serving

Cooking Directions:

Preheat oven to 375°F.

In medium bowl, combine Cream Cheese and sour cream with electric mixer. Mix until smooth. Spread mixture on bottom of 8x8-inch baking dish. Top with Gouda and black beans.

In small bowl, combine shredded chicken and barbecue sauce. Mix well. Spread over cheese and black beans. Bake 20 minutes, until dip begins to bubble. Garnish with additional cheese, cilantro and red onion. Serve immediately with whole grain tortilla chips.


Smoked Welsh Rarebit

Servings: 6-8


3 tablespoons unsalted butter
3 tablespoons flour
1 cup porter beer
1/2 cup heavy cream
3 cups (12 ounces) Wisconsin Smoked Cheddar Cheese, shredded
1/2 teaspoon Dijon mustard
Salt to taste
Smoked paprika for garnish

Cooking Directions:

Melt butter in saucepan over medium heat. When no longer foaming, add flour and whisk thoroughly 2-3 minutes until it starts to darken.

Slowly pour in beer, whisking to avoid lumps. Add heavy cream. Whisk every 5-10 seconds until sauce thickens. Reduce heat to low and stir in Smoked Cheddar, one handful at a time, making sure each addition is melted before adding next. Once cheese is incorporated, add Dijon and taste for seasoning, adding salt if necessary.

Garnish with dash of smoked paprika and serve with warm bread or pretzels. Dip pairs well with porter beer.