8 No-Cook Dips That Will Score Big on Super Bowl Sunday

Use leftover dip as a spread for sandwiches or burritos, or stir into a bean soup or chili for added body.

This smoked salmon dip is addictingly delicious—thanks to its salty, smoky, and creamy flavors and texture. All of the ingredients are easy to find and it’s incredibly simple to put together. You can even make it ahead and keep it for up to 3 days in the refrigerator in an airtight container.

Reducing the fat in pimiento cheese is as easy as substituting fat-free cream cheese, reduced-fat Cheddar and low-fat mayonnaise for the full-fat products. And you can kick up the flavor with Worcestershire sauce, red pepper and smoked paprika. Enjoy the dip as-is, or make a touchdown-worthy pimiento cheese sandwich by spreading it over white bread.

This blend is a zippy alternative to hummus; serve with crudités or crackers. Sweet green peas offset the kicky heat of wasabi (which you'll find on the Asian foods aisle).

Cheesy and delicious, the green veggies balance out this protein-packed dip.

We use a couple short bursts in a food processor to give this sweet and slightly spicy mango salsa a more uniform, restaurant-style texture, which is better for scooping. It's important to make sure your mangos are ripe, but not too soft. If they aren't ripe enough, you can put them in a bag with apples to ripen them faster. If you like your mango salsa more pungent, double your amount of shallot, jalapeño, and cilantro.

This energizing hummus recipe comes from elite distance runner Matt Llano.  Make sure to use a mid-size food processor (7 to 9 cups) or larger for this recipe.

Every one of the ingredients plays a key role because with this guacamole, it's all about flavor balance.