With less than a week to go before the big game, there is still time to throw together a memorable and delectable Super Bowl party.

Now is the time to put together a shopping list of easy to make and easy to eat foods that will have your guests focused on more than just the score.

Keep the food where the action is and offer a variety of dips and other easy to grab appetizers within reach of the sofa and within view of the game.

Cheesy, creamy and spicy dips, both hot and cold, can be just as satisfying as a meal, without the inconvenience of stepping out to fix a plate.

In addition to a variety of tasty dips, get in the spirit by pairing black bean dip with golden tortilla chips

Just take care not to drop any on your favorite Steelers jersey.

Serving such a variety of flavors with one type of cracker is certain to earn a penalty. Make sure the flavors of your dippers complement the tastes in your dips.Below are some ideas for diverse dippers.Flour or corn tortilla chipsRaw carrots, celery, and bell peppersSliced applesCrusty French breadCrackersToasted pita and bagel chips

2 tablespoons vegetable oil1 cup diced white onion1 tablespoon finely chopped garlic2 jalapeño chilis, seeded, stemmed and finely chopped1 (15 ounce) can black beans, rinsed and drained1½ cups (6 ounces) grated Monterey Jack or Mozzarella½ cup sour cream½ teaspoon ground cumin¼ teaspoon cayenneSalt and freshly ground black pepper, to taste½ cup (2 ounces) grated Cotija cheeseHeat vegetable oil in a medium, non-stick skillet over medium heat. When oil is hot, add onion, garlic and chilis. Sauté until onions are soft, about 5 minutes.Add the beans and cook, smashing down on them with the back of a large spoon, until softened and heated through, another 2 to 3 minutes.Add Monterey Jack or Mozzarella cheese, sour cream, cumin and cayenne and cook until cheese is melted. Add salt and pepper to taste. Transfer to a serving dish and sprinkle Cotija cheese on top.

2 15-ounce cans white beans, drained and rinsed¾ cup chicken or vegetable stock1 cup shredded Monterey Jack cheese2 tablespoons sour cream½ cup crumbled cow's milk Feta cheese1 lemon, juiced (about 2 tablespoons)1 teaspoon dried oreganoSalt and cayenne pepper, to tasteIn a medium saucepan, heat beans and stock on medium heat until warmed through, about 5 minutes. Remove from heat and stir in shredded Monterey Jack cheese. Cool slightly.Place the warm bean mixture in a food processor or blender. Puree to a smooth consistency, adding stock or water if needed.Pour the warm bean mixture back into the saucepan or into a bowl and stir in sour cream, crumbled Feta, lemon juice, oregano, salt and cayenne pepper.Transfer to a serving dish. Serve warm or at room temperature.

1 can (13¾ ounces) quartered artichoke hearts in water1 box (10 ounces) frozen chopped spinach, thawed1 cup (4 ounces) grated dry Jack (or Parmesan) cheese1 large clove garlic, minced3 tablespoons butter2 tablespoons all-purpose flour¾ cup milk1 teaspoon salt½ teaspoon freshly ground pepperteaspoon ground nutmeg2 tablespoons lemon juice¼ cup heavy cream3 oz. thinly sliced Monterey Jack or cheddar cheesePreheat oven to 400 degrees. Drain artichoke hearts in colander, rinse under cold running water, then drain again. Place in large bowl and set aside.A handful at a time, squeeze spinach to remove as much water as possible. Put spinach in bowl with artichokes and add grated cheese and garlic. Stir and toss to combine, then set aside.Melt butter in small saucepan over medium heat. Add flour and cook, whisking or stirring constantly for 2 minutes.Add milk and continue cooking, whisking almost constantly until sauce thickens and boils, 3 to 4 minutes. Add salt, pepper, nutmeg, lemon juice and cream. Stir or whisk to blend.Add to spinach-artichoke mixture and stir vigorously to combine. Spoon into small casserole or baking dish of about 1-quart capacity and top with sliced cheese.In a conventional oven: Bake 25-30 minutes or until dip is bubbling and top is lightly browned. Remove from oven and let sit 5 minutes before serving.In microwave oven: Microwave on high power 5-7 minutes or until dip is heated through, bubbling and cheese is melted. If you wish to brown the top lightly, with suitable, heatproof baking dish, place under preheated broiler for 1-2 minutes.

1 cup cured ham, chopped¾ cup mayonnaise or salad dressing1 tablespoon brandy1 tablespoon sweet pickle relishIn a food processor, chop ham until coursely groundTransfer to a bowl and fold in mayonnaise or salad dressing, brandy and relish.Cover and refrigerate for 1 hour.

1 cup diced plum tomatoes1 medium onion, chopped (about ½ cup)½ cup chopped cilantro1 tablespoon finely chopped serrano or jalapeño chile1 tablespoon extra-virgin olive oil1 tablespoon lime juice2 fully ripened avocados, halved, pitted, peeled and dicedIn a large bowl, combine tomatoes, onion, cilantro, chiles, olive oil, and lime juice. Stir in avocados.Season with salt to taste. Cover bowl tightly with plastic wrap; refrigerate about 1 hour to blend flavors.