As the countdown to Super Bowl Sunday continues it's time to start thinking about those game-day party snacks. The Food Network's Chef Corbin has his crowd-pleasing dips and spreads recipes.

Chef Corbin's Spicy Nacho Drizzle

  • ½ Cup Cream Cheese
  • 1 tsp. Tabasco Brand Pepper Sauce
  • 1 Clove Minced Garlic
  • ½ Lemon
  • 1 tbs. Parsley
  • 1 tbs. Chives
  • 2 tbs. Sour Cream
  • 1/4 Cup Hot Water


  • Whisk cream cheese, Tabasco, garlic, fresh squeezed lemon juice, parsley, chives and sour cream together in a bowl.
  • Slowly add hot water and continue whisking together. Add the mix to a blender and blend until smooth.
  • Drizzle over your favorite nachos right away or allow to set in fridge for 2-3 hours to allow the flavours to mix together.

Mashed Avocado and Tomato Relish

  • 1 avocado, mashed               
  • 1 large tomato, diced medium
  • ¼ Thai red chili                                   
  • Pinch of ground cumin
  • Juice from 1 lime                                
  • Salt and Pepper to taste


  • Combine all ingredients and serve

Cast Iron Nachos

  • 3 cups blue corn tortilla chips
  • 3 cups yellow Corn tortilla chips
  • 3 cups red corn tortillas
  • 2 cups mixed shredded cheese (provolone, Monterey Jack and White Cheddar)
  • 1 cup- cherry tomatoes- halves
  • ¾ cup red onion- diced small
  • ½ cup roasted red peppers- cut into thin strips
  • ½ cup pitted black olives
  • 1 cup cooked sausage- sliced thin
  • ¼ cup pickled hot banana peppers


  • Preheat you oven to 325-degrees
  • Layer the assorted tortillas with the mixed shredded cheese, tomatoes, olives, sausages, peppers and onions
  • Bake in the oven until the cheese melts-approximately 10 minutes  
  • Remove from heat and serve with your house-made guacamole and chunky salsa

'Best Ever' Easy Ingredient Salsa

  • 2 vine-ripened tomatoes- chopped
  • ½ tsp. TABASCO® brand Pepper Sauce
  • 1 tbsp. chopped fresh cilantro
  • ½ garlic clove- minced
  • 3 tbsp. chopped red onion
  • Pinch of salt to taste


  • Combine all ingredients and chill for 1 hour and serve with your favorite Corn Chips, tortillas, Quesadillas or grilled fish or chicken

Three Bean Dip

  • Yield- 1 serving platter
  • 1 eight inch pie plate
  • 1 - 250gram pack of soft cream cheese
  • Salt and Pepper to Taste
  • ½ tsp. (Pinch) ground cumin
  • 3 dashes of Tabasco Sauce
  • 1 cup (300 grams) cooked white beans
  • 3/4 cup (250 grams) cooked black beans
  • 1 cup (300 grams) cooked garbanzo beans
  • 1 cup (grams) diced small fresh tomatoes
  • Zest and juice from 1 lime
  • 1 ½ Tbsp. (20ml) extra Virgin Olive Oil
  • 1-2 Tbsp., (20ml) Tabasco Sauce (dependent on how spicy you want it to be)
  • Salt and Pepper to Taste
  • 3Tbsp. (45grams) chopped fresh Cilantro


  • Combine the softened cream cheese with the Tabasco sauce, salt, pepper and ground cumin. 
  • Spread the cream cheese mixture onto the bottom of an 8-inch glass pie dish
  • In a separate bowl, combine the cooked beans with the diced tomatoes, lime zest, lime juice, olive oil, chopped fresh cilantro and Tabasco Sauce  
  • Season with salt and pepper and layer the bean mixture on top of the cream cheese in the pie dish
  • Refrigerate for 1 hour and then serve with your favourite assortment of toast, corn chips and breads


  • Substitute with different types of cooked beans (option to use tinned cooked beans)
  • Option to use low-fat cream cheese