Andy Staples
Tuesday December 15th, 2015

In the third installment of Andy's Tailgate Test Kitchen, Andy gets to the bottom of an important culinary investigation: Which is the best version of crack dip? He makes four versions of the tailgating classic below—and ultimately decides which is the most addicting.

All four recipes are listed below. Have ideas for what Andy should create next? Let him know on Twitter.


Crack Dip

Ingredients:

1 pound breakfast sausage
2 eight-ounce packages of cream cheese
1 10-ounce can of Ro-Tel, drained
1 10-ounce can of Mexicorn, drained

Directions:

1. Preheat oven to 350 degrees.

2. Cook breakfast sausage in a pan and drain.

3. Mix breakfast sausage, Ro-Tel and Mexicorn in an oven-safe bowl.

4. Place cream cheese blocks on top of sausage/Ro-Tel/Mexicorn mix in bowl

5. Bake 15 minutes, then remove and stir until ingredients are thoroughly mixed. Cook for 15 more minutes.

6. Eat!

Mexican Crack Dip

Ingredients:

1 pound cooked chorizo sausage
2 eight-ounce packages of cream cheese
1 cup Mexican cheese blend
10 ounces jalapeno salsa
1 10-ounce can of Mexicorn, drained

Directions:

1. Preheat oven to 350 degrees.

2. Brown chorizo in a pan and drain.

3. Mix chorizo, Mexican cheese blend, jalapeno salsa and Mexicorn in an oven-safe bowl.

4. Place cream cheese blocks on top of chorizo/cheese blend/salsa/Mexicorn mix in bowl.

5. Bake 15 minutes, then remove and stir until ingredients are thoroughly mixed. Cook for 15 more minutes.

6. Eat!

Southern Crack Dip

Ingredients:

1 pound cooked pulled pork, either chopped or shredded more finely
8 strips cooked bacon, crumbled
2 eight-ounce packages of cream cheese
10 ounces peach salsa
1 10-ounce can of Mexicorn, drained

Directions:

1. Preheat oven to 350 degrees.

2. Mix pork, bacon, peach salsa and Mexicorn in an oven-safe bowl.

3. Place cream cheese blocks on top of pork/bacon/peach salsa/Mexicorn mix in bowl.

4. Bake 15 minutes, then remove and stir until ingredients are thoroughly mixed. Cook for 15 more minutes.

5. Eat!

Southwest Crack Dip

Ingredients:

1 pound cooked beef brisket
10 ounces black bean salsa
2 eight-ounce packages of cream cheese
8 ounces chipotle cheddar jack cheese
1 10-ounce can of Mexicorn, drained
Hot sauce to taste

Directions:

1. Preheat oven to 350 degrees.

2. Mix brisket, salsa, chipotle cheddar jack and Mexicorn in an oven-safe bowl.

3. Place cream cheese blocks on top of brisket/salsa/chipotle cheddar jack/Mexicorn mix in bowl.

4. Sprinkle hot sauce liberally. Use more than you would think, because the cream cheese will cut the spice.

5. Bake 15 minutes, then remove and stir until ingredients are thoroughly mixed. Cook for 15 more minutes.

6. Eat!

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