What's a Super Bowl party without great food? For some hosts and hostesses, it's all about sauces and dips.

L'Ecole Culinaire in Frontenac is where aspiring chefs go to learn their craft. Now Chef Tony Hedeger is sharing some secrets for the L'Ecole kitchen with Patch readers.

• Read More: L'Ecole Culinaire Cooking School & Culinary College

Sweet Chili Remoulade Sauce

Ingredients: 

• 2 large shallots
• 8 cloves of garlic
• 3 cups of mayonnaise
• Sweet Chili Sauce as needed

Directions:

1. Put shallots and garlics into food processor until finely chopped. 
2. Add mayo and pulse the food processor until shallots and garlic are incorporated. 
3. While processing, add sweet chili sauce to desired consistency and taste.
4. Add salt and pepper to finish. 

Hot Spinach and Artichoke Dip

Ingredients:

• 1 cup chopped of artichoke hearts
• 1/2 cup spinach 
• 8 ounces of cream cheese
• 4 ounches of sour cream 
• 1/2 cup of grated parmesan cheese 
• 1/2 teaspoon of crushed red pepper flakes 
• 1/4 teaspoon salt 
• 1/8 teaspoon of garlic powder 
• a dash black pepper
• 1/2 cup of shredded mozzerella cheese
• pita chips, toasted and cut into wedges OR tortilla chips

Directions:

1. Thoroughly dombine chopped artichoke hearts, fresh baby spinach, and cream cheese.
2. Add the parmesan cheese, red pepper flakes, salt, garlic powder and black pepper. Mix just until incorporated. 
3. Put the mixture into a baking dish and top with parmesan and shredded mozzerella cheese. 
4. Bake at 350 degrees for about 15-20 minutes.
5. Spoon into a dish and serve with pita or tortilla chips

Chipotle Salsa

Ingredients:

• 4 medium-sized fresh ripe tomatoes
• 1 small bunch of cilantro (about 8 to 10 long pieces with leaves)
• 1 fresh lime
• 1 medium onion
• salt & pepper to taste
• 2-3 chipotle chilies, canned in adobo sauce
• red pepper flakes to taste

Directions:

1. Wash and core the tomatoes 
2. Wash and dry the cilantro between layers of paper towels. Tip from Chef Tony: "I like to remove the leaves from the stems but, this is not necessary."
3. Peel the onion
4. Cut the tomatoes and onion into quarters to prepare for the food processor
5. Remove the stems and seeds from the chipotles.
6. Place all the prepared vegetables and the chipotles into the food processor along with the cilantro. 
7. Squeeze lime juice into the blender.
8. Place the lid on food processor and blend. Tip from Chef Tony: "For chunkier salsa, pulse the food processor only for a few seconds. For smoother textured salsa, process to your desired consistency."
9. If you don't have a food processor, a blender will work as well or you can chop all ingredients by hand and mix in bowl. Now where is my molcajete?
10. Tips from Chef Tony: "For extra zip, add dried pepper flakes. Salt and pepper to taste. You can enhance the smokey flavor of your Chipotle Salsa by adding a tablespoon or two of the adobo sauce the chipotles came in."
11. Allow the salsa to chill if you can for a couple of hours. 

Looking for a few hearty dishes to round out your Super Bowl party menu? Chef Tony shares four dishes to dig into.

Once you try these out, Chef Tony would like to know what you think. Please share your reactions in the comments section below.