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For the last few months, on any given Sunday (or any day, really), random calls of "SEA-" filled local bars, living rooms, hallways, anywhere a Seahawks fan spotted one of their own, waiting for a "HAWKS" repeat. 

A collective cheer roared across the state as the final seconds wound down of the NFC championship game on Sunday and the Seattle Seahawks secured their fourth Super Bowl appearance.

If you're hosting or attending, jeering or cheering, there's no denying Super Bowl LX will be one not to miss. 

The Seattle Seahawks will battle the New England Patriots at 3:30 p.m. on Feb. 8 in Levi Stadium in Santa Clara, California. The game will be broadcast on NBC, with Spanish-language coverage on Telemundo, and streamed on Peacock. 

Prior to kickoff, Green Day will perform a pregame ceremony honoring former Super Bowl MVPs. Charlie Puth will perform the National Anthem and Bad Bunny will be the halftime performer. 

Here at the ºÚÁϸ£ÀûÉç, we gathered a few of our favorite dip recipes for you to share with other Seahawks fans or haters (there's something poetic about Seattle playing in the Super Bowl in one of their biggest rival's home stadium!). 

Chili Dip

Like a quarterback with a great running back, tight end and wide receiver, this recipe gives you lots of good options. The onion is optional, and you can top it with diced jalapenos to crank up the heat. It also is easily doubled, if you want to switch from an 8x8 inch to a 9x13 inch pan.

• 8 oz. cream cheese, softened

• 1 can of chili

• 1 medium onion

• 1 bag shredded cheddar cheese

• 1 bag tortilla chips

After softening, spread cream cheese evenly across the bottom of an 8-by-8 inch glass pan. Chop the onion and spread over the cream cheese.

Next spread the chili over the cream cheese and onions. Then spread the cheddar cheese on top.

Heat oven to 375 degrees and bake until top is bubbly. Serve warm.

— Joel Donofrio, business reporter and copy editor

Cowboy Caviar

Dressing

• 2 tablespoons olive oil

• 1 fresh lime (about 2 tablespoons juice)

• 1/2 tablespoon balsamic vinegar

• 1/2 teaspoon chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

Dip

• 2 cans of black beans

• 1 bell pepper

• 2 Roma tomatoes

• 1 jalapeno

• 1/4 red onion

• 1/4 bunch cilantro

Mix the dressing and set aside.

Rinse and drain both cans of beans, transfer to large bowl.

Finely dice bell pepper, tomatoes, jalapeno and red onion. Roughly chop the cilantro.

Add chopped vegetables to the bowl with the beans and pour the dressing over the dig and give a vigorous mix.

Serve immediately or let sit in the fridge overnight and let the vegetables marinate in the dressing.

— Michael Ambrose, sports editor

Smoked Salmon Dip

This fits easily into Seahawks-Northwest themed party.

• 8 oz. cream cheese, softened

• Two 4 oz. cans of smoked salmon (Discard any larger bones and skin. Save some of the liquid to thin out the dip as needed.)

• 1 lemon, juice and zest

• 1 teaspoon of chopped fresh parsley

• ¼ teaspoon pepper

• ¼ teaspoon salt (Leave this out if your salmon is salty).

Flake salmon and combine with the cream cheese, lemon zest, lemon juice, salt and pepper. It’s easier with an electric mixer, but OK to stir by hand too. Add in parsley. Serve with buttery crackers like Ritz or Town House.

— Joanna Markell, managing editor

Dill Pickle Dip

• 8 oz. cream cheese, softened

• 1 cup finely chopped dill pickles, plus more for garnish

• 1/2 cup sour cream

• 2 tablespoons dill pickle juice

• 1 tablespoon chopped fresh dill, plus more for garnish

• 1/4 teaspoon minced garlic

• Pinch cayenne pepper (optional)

• Potato chips, to serve

In a medium-size bowl, combine cream cheese, chopped pickles, sour cream, pickle juice, chopped dill, garlic and cayenne pepper until smooth.

Refrigerate at least 30 minutes before serving to allow the flavors to blend together.

Garnish with dill and chopped pickles. Serve with potato chips. Refrigerate dip in an airtight container for up to three days.

Recipe by Joey Skladany on , submitted by Sara Rae Shields, Explore editor.

Funfetti Dip

• 1/2 cup (1 stick) unsalted butter, room temperature

• 4 oz. cream cheese, room temperature

• 2 teaspoon vanilla extract

• 2 cups (230 grams) confectioners' sugar

• 1/4 cup funfetti sprinkles

Vanilla wafer cookies, pretzels and/or strawberries, for serving

In a large bowl, mix together with an electric mixer on medium-high speed, beat butter and cream cheese until light and fluffy, about 1 minute. Scrape sides of bowl. Beat in vanilla on medium speed. Gradually add confectioners' sugar and beat until combined, about 1 minute. Fold in sprinkles.

Transfer dip into a serving bowl. Serve with cookies, strawberries or pretzels.

Make ahead: Dip can be made a day ahead. Store in an airtight container and refrigerate. Bring to room temperature before serving.

Recipe by Francesca Zani on , submitted by Sara Rae Shields, Explore editor.