Ready … Set … Hike! We’ve got some dip ideas for your party to watch the Big Game. Pick one or try them all — they’re all guaranteed to be a touchdown!

It doesn’t matter if you are hosting a huge soiree or if you’re just in charge of bringing a covered dish. Pick up a few bags of Riceworks to really get the party started!


You can never go wrong with this luscious green, hearty favorite. The key to successful guacamole is in the avocados. Press firmly on the outside of each avocado to test ripeness. If the avocado doesn’t budge much, it might not be ripe enough. If it’s soft, it might be too ripe. Don’t be afraid to really test out the different avocados at the supermarket to ensure you’re getting a perfectly ripe avocado. You’ll need four of them.

Cut the avocado in half and remove the seeds. Scoop the meat out and place it in a mixing bowl. Mash avocados with a fork or potato masher. Sprinkle a teaspoon of Kosher salt and the juice of half of a lime over the avocado and mix well.

Fold in ¼ cup of chopped red onion and 3 tablespoons of finely chopped cilantro Depending on how spicy you like your guacamole, add 1-2 (or more!) jalapeno or serrano peppers for an extra pop of flavor. Wrap tightly or place in an airtight container and refrigerate until ready to serve with Sweet Chili or Salsa Fresca Riceworks.


Are you doing a million other things and need something easy to throw together? Get your crockpot ready because we have the easiest queso dip…probably ever.

In the crock pot, combine 8 ounces of cream cheese (it melts faster if you cut it into little chunks), one pound of white American cheese (again, in chunks), 1 tablespoon of butter, 4 ounces of green chiles, finely chopped, 1 jalapeno pepper finely chopped and 2 tablespoons of cilantro. Cook on high for approximately 30 minutes. Slowly mix in 4 tablespoons of milk, 1 tablespoon at a time until you reach desired consistency. Cook on high for another 15-20 minutes or until cheese is melted completely. Reduce the crock pot to the warm setting and serve hot with your favorite Riceworks crisps—we recommend Sea Salt or Sweet Chili.


The great thing about hummus is that it is so versatile that you can add just about anything to it and it will still be delicious!

You’ll need a 15 ounce can of garbanzo beans, drained and rinsed. Save a little juice from the can to add to your mixture. If you have the time, pull the skin off the chickpeas for a silky smooth hummus mixture. You hummus will still be great with the skins, if you are in a pinch for time.

Combine the chickpeas, 3 tablespoons of olive oil, 3 tablespoons of tahini, juice from half of a lemon, 1 clove of garlic, and salt and pepper and puree until smooth. Taste and adjust seasonings or olive oil as necessary. Once you have your base, you can serve from there or add whatever strikes you: jalapenos, bacon, cooked carrots, beets, extra garlic, cayenne pepper, peanut butter (seriously), sun dried tomatoes, paprika, the sky’s the limit! Serve at room temperature with your favorite flavor of Wild Riceworks.