Pick out your favorite dips and serve them up at your next game day gathering. And by the way Roll Tide Roll!

Hummus Dip

Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree until smooth. Puree with 1 can chickpeas, 3 tablespoons olive oil and 1/2 cup hot water. Serve with pita chips.

Charred Salsa

Broil 2 tomatoes until charred, then cool and core. Pulse in a food processor with 1 minced jalapeño, 1 scallion, 1 garlic clove and 1 tablespoon fresh mint. Season with salt. Serve with tortilla chips.

Deviled Dip

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of cayenne pepper, and paprika, salt and pepper to taste. Garnish with chives. Serve with toasted cocktail bread.

Pimento Cheese Dip

Mix 1/2 pound each grated cheddar and pepper jack, 1/4 cup each mayonnaise and sour cream and 2 tablespoons diced pimientos. Season onion and garlic powders. Serve with pita chips or even Fritos.

Refried Bean Dip

Sauté 1/2 chopped onion, 2 chopped garlic cloves and 2 teaspoons ground cumin in olive oil. Add 2 cans pinto beans and salt; mash, adding chicken broth until creamy. Add a thin layer of sour cream to the top and serve with corn chips.

Baked Ricotta Dip

Mix 1 cup ricotta, 1 teaspoon each chopped sage and lemon zest, and salt and pepper. Bake in an oiled ramekin at 300 degrees, 20 minutes. Serve with toasted garlic bread!!!

Peanut Dip

Scoop the cream from a can of coconut milk. Mix with 1 cup coconut milk, 1/3 cup peanut butter, 2 tablespoons red curry paste, 2 tablespoons brown sugar and 1 tablespoon each soy sauce and lemon juice. Serve with big ole’ pretzel rods.

Spinach and Walnut Dip

Puree 2 cups spinach and 1 garlic clove. Mix with 3/4 cup Greek yogurt, 1/4 cup finely chopped walnuts, 1 teaspoon each chopped tarragon, dill and cilantro, 1/2 teaspoon red pepper flakes and a pinch of salt. Serve with multi-grain crackers.

Wasabi Dip

Combine 2 tablespoons wasabi powder and 2 tablespoons water, then set aside 20 minutes. Mash with 8 ounces each cream cheese and ricotta and 3 tablespoons each mirin (rice wine) and rice vinegar. Serve with rice crackers and pretzels.

Spicy Ranch Dip

Whisk 1/4 cup each sour cream and minced red onion, 1/3 cup buttermilk, 1/2 cup mayonnaise, 1 clove minced garlic and 1 tablespoon each chopped chives, parsley, and chipotles in adobo sauce; season with salt. Sprinkle with crumbled bacon for a treat and serve with crackers or bread sticks.

Spicy Cheese Dip

3/4 cup shredded Pepper Jack and Colby Jack cheeses

2 to 3 cheddar or American cheese slices

1/2 cup picante sauce

1/4 cup water

Combine shredded cheeses in bowl. Tear sliced cheeses into bite-size pieces and sprinkle them randomly over the shredded cheese. Stir the 1/2 cup of Picante sauce into the mix. Add a 1/4 cup of water into the bowl and place in microwave.

Heat until all cheese is melted. Stir well. Best when served while still warm.

3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice

1 small onion, finely chopped

1 small green bell pepper, seeds and veins removed, and minced

1 (4-ounce) can chopped green chiles with juice

1 clove garlic, minced

2 tablespoons red wine vinegar

1 tablespoon olive oil

Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.