Chips and dip has fast become a tailgating staple because it is often quick to make, easy to transport and ideal for sharing. If you’re looking to feed an entire roster of Steelers fans this season, here are three uniquely Pittsburgh dips that are guaranteed to score big at your next tailgating party.

Gridiron Potato Dip
Potato lovers unite with this creamy, mashed potato-based dip taken from Pittsburgh’s own Heinz Kitchens’ “Tailgate Cookin’” booklet. Gridiron Potato Dip is best served with pita or bagel chips and fresh vegetables like bell pepper wedges or carrots and celery sticks.

Prep time: 10 minutes
Cook time: 6 minutes


  • 2 cups frozen Ore-Ida Mashed Potatoes (firmly packed)
  • 1 cup milk
  • Half-cup light or regular ranch salad dressing
  • Half-cup red, orange and/or yellow bell peppers, chopped
  • Half-cup plum tomatoes, chopped
  • Fourth-cup red onion or chives, chopped
  • Fourth-cup pitted Kalamata or ripe olives, chopped
  • Fourth-teaspoon each of salt and freshly ground black pepper


Prepare your frozen Ore-Ida Mashed Potatoes according the directions on the package using 1 cup of milk. This will take 6 minutes in the microwave or about 4 minutes on the stovetop. Combine the remaining ingredients with the potatoes and stir. Cover and chill for at least 2 hours prior to serving. Recipe makes 3 cups of dip.

Jalapeño Iron City Beer Dip
No Pittsburgh tailgating party dip would be complete without a little Iron City beer, a black-and-gold favorite that pairs well with a loaf of fresh-baked pumpernickel.

Prep time: 10 minutes
Cook time: 1 hour


  • 16 ounces Philly Cream Cheese, softened
  • 16 ounce jalapeño cheese spread
  • 1 jalapeño, finely minced
  • 1 small garlic clove, minced
  • 1 teaspoon green Tabasco sauce
  • 1 can Iron City beer
  • Garlic salt to taste
  • 1 large round pumpernickel, use extra to cube


Combine cream cheese and jalapeño cheese spread in a mixing bowl. Add in the jalapeño, garlic and a little of the beer, mixing well on a low setting. Gradually add in the remainder of the beer as well as Tabasco sauce and garlic salt. Refrigerate at least 1 hour to allow the dip to thicken before mounding into hollowed-out pumpernickel. Serve with the remaining loaf. Recipe serves 12.

Football Party Dip
Whether hot or Italian, Pittsburghers love their sausage, especially when piled high with grilled peppers and onions. This filling, sausage-rich dip promises to satisfy even the heartiest of appetites, making it perfect for cold-weather game days. Just don’t forget your crock pot to keep the Football Party Dip warm. Add a garnish of cheddar cheese, diced green onions and sour cream for the extra point.

Prep time: 10 minutes
Cook time: 10 minutes


  • 1 pound hot sausage
  • One 16-ounce can baked beans
  • 1 cup Bob Evans Wildfire Barbecue Sauce
  • 1 and three-fourths cups diced tomatoes
  • 1 and one-half cups diced celery
  • 1 and one-fourth cups diced onions
  • 1 and one-fourth teaspoons garlic powder
  • Hot sauce to taste
  • Salt and pepper to taste


Crumble and cook sausage in a large skillet over medium-high heat until browned. Drain off excess drippings before adding celery and onions to sausage. Continue to cook over medium heat until veggies are slightly tender and sausage is no longer pink. Mix in baked beans and barbecue sauce. Add tomatoes, hot sauce, garlic powder, salt and pepper. Simmer for 5 to 10 minutes before serving with tortilla chips. Refrigerate any leftovers. Recipe makes 6 servings.

Jessica Wasik lives in Pittsburgh where works as a full-time figure skating coach sharing her passion with todays generation of young skaters. A graduate of Robert Morris University with a degree in English Studies, Jessica is also a contributing writer for Allegheny West Magazine. Her work can be found at