Super Bowl taste off with former Utah Ute center Kyle Gunther

Posted at 10:49 AM, Feb 05, 2017
and last updated 2017-02-06 11:01:32-05

SALT LAKE CITY -- To celebrate the Super Bowl, Fox 13 held a taste off with former University of Utah center and team captain Kyle Gunther as the taste tester Sunday.

Check out the video above for more information.

Brek's Queso

  • 2 Cans No Bean Chili
  • 8 oz Velveeta Cheese (Original)
  • 8 oz Velveeta Cheese (Mexican Style)


  1. Put chili in a microwavable bowl.
  2.  Cut up into chunks the Velveeta Cheese and put into bowl.
  3. Microwave until cheese is melted.  Approx. 3 minutes.   Serve with tortilla chips

Rich's Cous Cous Salad


  • 1 cup of uncooked Cous Cous
  •   6 green onions, chopped
  • 1 container of cherry or grape tomatoes (you can use the multicolored mixed variety container for variety
  • 1 small cucumber, seeded and chopped
  • 8 oz. cooke garbanzo beans
  • 1 cup Parsley, chopped


  • 3/4 cup Olive Oil
  • 1/2 cup fresh lemon juice
  • 2 cloves minced garlic
  • 1 tsp. Dijon mustard
  • 1 tsp. ground Coriander
  • 1 tsp. salt
  • freshly ground black pepper (to taste)


  1. Make cous cous according to package directions
  2. Mix cooked cous cous with remaining Salad ingredients
  3. Toss with Dressing mixture
  4. Put it in your face

Craig's Cream Cheese Dip with Bread Bowl

Bread Bowl 

  • 1 rosemary olive oil circular bread loaf
  • 1 box of Wheat Thins

For the Dip

  • 2   1 oz blocks of cream cheese (softened)
  • 1/3 cup  sour cream
  • 3 Tbls   crushed red pepper flakes (add more or less for desired heat)
  • 1 Tbls   soy sauce
  • 2 Tbls   minced onions (finely chopped)
  • 3 Tbls   scallions (green parts only)
  • 3 Tbls   scallions (green parts only)


  1. Mix all the ingredients for the dip.
  2. Cut the top off the bread.
  3. Pull out the insides until you get enough space on the inside to fit the dip. (Try to leave the bread insides large enough to use as a dipping tool later.)
  4. Add the dip to the bread bowl and lightly put the top on as decoration.
  5. Serve with the insides of the bread bowl and the Wheat Thins. (The top and the sides of t the bread bowl can also be used as a dipping tool.)

Kate's Buffalo Chicken Dip


  • (2) 10 ounce cans shredded chicken
  • 2 (8 oz. pkg.) reduced fat cream cheese, softened
  • 1 cup Frank’s RedHot Original Sauce
  • 1 cup light Hidden Valley Ranch Dressing
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 350°F.
  2. Put cream cheese in bowl. Microwave 30-40 sec (to help soften)
  3. Add ranch, hot sauce, & mozz cheese to cream cheese and combine thoroughly. This make take a few minutes to get all the cream cheese fully combine.
  4. Add chicken to mixture and combine (make sure you shred the chicken with fork in the can prior to adding it).
  5. Pour into baking dish. Bake for about 45 min - 1 hour (until mixture is heat through and looks golden brown and bubbly).
  6. Enjoy J


Jenn's Festive Cheese Dip

  •  8 oz cream cheese
  •  1 cup shredded cheddar cheese (sharp)
  • 2 Tbs. green onions
  • 1/2 cup mayonnaise
  •  3 slices cooked bacon
  •  6 buttery crackers


  1. Preheat oven at 350°F
  2. Mix cream cheese, cheddar cheese, green onions and mayonnaise together.
  3. Put in Ramekin or small quiche dish to bake.
  4. Top with crumbled buttery crackers and finally chopped bacon.
  5. Bake at 350 degrees for 25 minutes or until bubbly.
  6. Serve with crackers or chunks of french or sourdough bread.