Now that we know who is going to the Superbowl…that’s probably going to be all we hear about for the next two weeks!! The huge amount of HYPE that goes on leading up to the Superbowl is INCREDIBLE…if not ANNOYING, at times.
So before it gets TOO annoying….I present my “Super” collection of dip recipes…perfect for“game day”! Hopefully one (or two, or three) will strike your fancy.
I have to begin with our “family favorite”. We cleverly call it “Bean Dip”. lol. I actually have been making this recipe since I was in junior high and my friend Terri made it for me one day when we were hanging out at her house reading Harlequin romance books by her pool! Ahhh…those were the days! :-)
I’ve made it ever since and turned my kids onto it as well. Whenever there is a “big game” on TV…the first question is…where’s the bean dip!? Luckily…it’s about the easiest “recipe” you can imagine…so it’s not a chore to whip it up anytime!
Family FavoriteBean Dip
2 cans Fritos Bean Dip, Original Flavor
1 cup sour cream
1 cup (or more) shredded Colby Jack cheese (or whatever cheese you fancy)
Put ingredients in saucepan…heat on low until all the cheese is completely melted. (You can also do this in the microwave…I just prefer the stove.)
Serve with Fritos: Scoops! so you can scoop up big bites of the stuff. :-)
My sister brought this to dinner Sunday as an appetizer. It’s super YUMMY and easy to make! Just throw everything in the crockpot! Real crowd pleaser! (She said she doubled this recipe.)
16 oz can refried beans
1 cup salsa
2 cups grated jack and cheddar cheese
1 cup sour cream
3 oz pkg cream cheese (cubed)
1 T chili powder
Put in crock pot and heat on High for 2 hours….stirring occasionally.
16 oz sour cream
3 oz Real Bacon Bits (in the bag not jar)
1 cup shredded cheddar cheese
Mix together and refrigerate 24 hours. Serve with chips and/or veggies.
8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.)
A dollop of sour cream – maybe 1/4 – 1/3 cup
A dollop of mayonnaise – about 1/4 cup
About a cup of chopped spinach (either fresh, cooked, or frozen, thawed)
2 cans or jars of non-marinated artichoke hearts, roughly chopped
Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili!
A handful of shredded mozzarella cheese
Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned.
1 lb. Gouda, cubed
2 cloves garlic
1 cup white wine
¼ cup cornstarch, enough to coat the cheese
½ cup fresh tomatoes, diced
2 tablespoons fresh basil, julienned
Kosher or sea salt and cracked black pepper to taste
Grated nutmeg to taste
Shot of Tabasco
2 tablespoons Kirsch or Sherry
½ sourdough baguette
¼ stick butter
½ teaspoon granulated garlic
Fresh herbs of choice (basil, oregano, sage, rosemary)
Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.
Put saucepan on the stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini.
Slice sourdough baguette into ¼-inch slices. Melt butter, granulated garlic and herbs, then brush or drizzle on the bread slices. Bake at 350°F for approximately 15-20 minutes, turning over once, until golden brown.
1 (14-oz) can artichoke hearts, drained and chopped
1 cup crumbled feta cheese
1 cup mayonnaise
1/2 cup (2-oz) shredded Parmesan cheese
1 (4-oz) jar diced pimentos, drained
1 garlic clove, minced
2 Tbsp. chopped fresh tomato
2 Tbsp sliced green onions
Mix all ingredients together, bake at 350* for 30 minutes. I cooked mine on high in my crock pot for at least 2 hours. If you double or triple the recipe it will take longer.
I promise you won’t be able to put this stuff down. Enjoy!
This is so easy to do that you’ll never bother with the dried onion soup mix version. Serve with crackers, red bell pepper sticks or better yet, make some homemade pita chips.
2 tablespoons olive oil
2 large onions (about 1lb) finely diced
½ teaspoon kosher salt
8 ounces cream cheese
6 tablespoons sour cream
1 tablespoon fresh thyme leaves, chopped
Pinch of cayenne pepper
Freshly ground black pepper, to taste
1. Heat oil in a large skillet over medium high heat. When shimmering, add onion, ½ teaspoon salt and sauté, stirring frequently, until the onion softens completely and starts to brown, about 9-10 minutes (reduce heat if onions brown too quickly).
2. Transfer onions to a food processor and the cream cheese, sour cream, thyme and cayenne. Pulse until mixture is well combined. Season with salt and pepper to taste. Refrigerate until ready to serve.
8 ounces cream cheese, softened
2 avocados, seed removed
2 jalapenos, seeds and ribs removed
1 lime, juiced
½ teaspoon Kosher salt
2 teaspoons chopped chives
Remove the avocados from their skins and place them in the bowl of a food processor. Pour the lime juice over the avocados. Add the remaining ingredients and process until smooth. Taste the dip and add lime juice, salt, or jalapeno to taste. Process again until smooth. Scrape the dip into a serving bowl and allow it to chill in the refrigerator for at least an hour.
1 Cup Best Foods Mayo
Mix all together and let it chill overnight.
1/4 cup mayonnaise
1/2 cup shredded Italian cheese blend
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
salt and pepper to taste
1 (14 ounce) can artichoke hearts,drained and chopped
1/2 cup frozen chopped spinach, thawedand drained
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.In a medium bowl, mix together cream cheese, mayonnaise, Italian cheese blend, garlic, basil, garlic powder, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
And for dessert…..