The College Student’s Thanksgiving Dish

Each year at Thanksgiving my mom makes her special stuffing, my all-time favorite cranberry sauce and you simply can’t forget the cheesy potatoes. My parents cook a few side dishes, and bring them to the house hosting the celebration (basically, the extended family member who’s been cooking the turkey all day).

This is traditional for many Thankgsgiving get togethers. However, something atypical is a college student entering with a dish in hand. This year, I challenge all students, including myself, to contribute to the Thanksgiving feast.

This doesn’t mean you have to make something extraordinarily fancy, but it definitely should be a step up from buying a grocery store pumpkin pie.

A nice in between dish that is sure to be a crowd pleaser is appetizing chip and cracker dips.

So, avoid walking in empty handed to your Thanksgiving feast and bring one (or both) of these three-ingredient dips that every college student can mix together in under ten minutes. If anything at all, it will at least save you from some of those awkward family convos.

Beer Cheese Dip


  • 12 ounces of bottled beer (something light and crisp such as a Corona)
  • 8 ounces of cream cheese
  • 1 pound of cheddar cheese


  1. Begin by pouring the beer in a pot over medium heat (bring to simmer). Cut the cream cheese into cubes and place into pot.
  2. Then, shred the cheddar cheese and add into the sauce pot.
  3. Continually whisk the ingredients, until both cheeses have melted and the dip is smooth. At first it may look thin, but once it begins to cool it will thicken and be ready to serve.

Pumpkin Pie Dip


  • 1 can (15 ounces) of pumpkin puree
  • 1 tube (8 ounces) of cool whip, thawed
  • 1 package (3.4 ounces) of Jell-O Pumpkin Spice Pudding Mix


  1. First, mix together all ingredients until fully combined into a creamy, fluffy consitency.
  2. Then, chill in the fridge until ready to serve. (This dip is best when served with vanilla wafers, graham crackers and, of course, cookies.)