Time to open wide and sample Ted's meat and potatoes.

Now, here's your host, head chef of the men's room, the Ted Nuggett.

Head chef of the house.

Thank you, folks.

Thank you.

Obviously, for me, in my kitchen, dip season kind of starts in the fall.

Football gets going. You get out those dips.

Sure. But obviously, there's a lot of dips for different times a year.

Some of them, I just don't think about it.

Now, today, we've been eating a blue crab dip with old bayonet and cream cheese and just deliciousness.

Yes.

And now, granted, I'm from Maryland, but that can be eaten all the time here.

Oh, absolutely.

You know what I mean?

God is that good.

It is delicious.

But these are some summertime dip recipes.

Delicious and plentiful.

There is a lot of dip in there.

My wife said, hey, I'm making this.

I'm going to make you guys a crab dip for the show.

Cool.

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