Whether you are dipping wings or veggies, try these 5 easy to make dips for your Superbowl party:
Warm Spinach Mascarpone Dip
by Adeline of Vermont Butter and Cheese Creamery
Makes 2 cups
Ingredients
1 small onion, minced
2 tablespoons olive oil
16 ounces frozen chopped spinach
8 ounces mascarpone
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
½ cup grated Parmesan cheese
Directions
Preheat oven to 350°F.
In a large sauté pan over medium heat, cook the onion with olive oil until translucent.
Add frozen spinach and heat until spinach is hot but still green. Add mascarpone, salt, pepper, cayenne,
Parmesan cheese and stir. Pour the mixture into a small casserole or baking dish.
Bake for 30 minutes until bubbling around the edges. Serve warm with pita chips or a sliced baguette. Spread creamy goat cheeses on the bread, top with grilled veggies, and garnish with fresh herbs.
Pimento Cheese Spread
Inspired by one of our customers, Katie C. Thank you for this delicious family recipe!
Makes 2 cups
Ingredients
1 pound extra sharp Cheddar cheese, shredded
8 ounces, chopped pimiento, drained
¾ cup mayonnaise
¼ teaspoon salt
½ teaspoon pepper
Dash of garlic powder
Pinch of sugar
Directions
Combine cheeses and remaining ingredients in a food processor and pulse until well mixed. Alternatively, mash with a fork to create more texture.
Roasted Onion Dip
by Tastings Gourmet Market
Makes 2 cups
Ingredients
1 medium sweet onion, peeled, sliced in half
Olive oil
2 cups sour cream
1 tablespoon mascarpone
½ tablespoon whole-grain mustard
1 tablespoon chives, thinly sliced
Juice of 1 lemon
2 dashes Worcestershire sauce
Directions
Preheat oven to 400 degrees.
Line a baking pan with foil and drizzle with olive oil. Place the onion on the oil cut side down. Wrap the foil around the onion and roast for 30 minutes until soft. Remove from the oven and let cool. Once cool, rough-chopped the onions.
Combine the sour cream, mascarpone, mustard, chives, lemon juice, and Worcestershire in a medium bowl. Fold in the chopped onions. Season to taste with salt and pepper.
Enjoy right away or keep for the next day.
Smokey Blue Cheese Dip
by Tastings Gourmet Market
Makes 2 cups
Ingredients
1 cup crumbled Rogue Smokey Blue Cheese
1 cup sour cream
¼ pound cream cheese, softened at room temperature
1 ½ teaspoons freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground white pepper to taste
1 clove garlic, minced
Directions
In the bowl of a food processor, combine ¾ of the cheese, sour cream, lemon zest, lemon juice, ½ teaspoon salt, ¼ white pepper, and garlic. Pulse until well combined yet still lumpy. Taste and adjust seasonings.
Transfer the dip to a bowl and stir in remaining crumbled blue cheese, mashing it a little. Cover and refrigerate for at least one hour to allow the flavors to combine.
Serve with chicken wings or crudité.
Garlic Hummus
by Tastings Gourmet Market
Makes 2 cups
Ingredients
1 1/3 cups dried chickpeas
1/2 cup fresh lemon juice, plus more as needed
1/2 cup tahini
4 Tbs. extra-virgin olive oil
5 garlic cloves, minced
3/4 tsp. salt, plus more as needed
1/4 tsp. ground cumin
2 tsp. chopped fresh flat-leaf parsley
Large pinch of paprika
6 lemon wedges or radishes
Directions
Place chickpeas in a colander and pick over the chickpeas and discard any stones. Rinse the chickpeas well. Place in a glass bowl and add enough water to cover by one inch. Let stand on a counter for at least 4 hours or up to overnight.
Drain the chickpeas, place in a medium saucepan and cover by 2 inches. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the skins crack and the chickpeas are very tender, about 1 hour. Remove from the heat and drain, reserving the cooking liquid.
In the bowl of a food processor, combine the chickpeas, lemon juice, tahini, 3 tablespoons of olive oil, garlic, salt and cumin. Process until it makes a soft, creamy paste. Add a little of the cooking liquid to loosen the texture, if necessary. Taste and add more lemon juice and salt, if needed.
Transfer the hummus to a serving bowl and form a shallow well in the center with the back of a spoon. Drizzle with the remaining olive oil. Garnish with a sprinkle of parsley and paprika.
Serve with toasted pita breads.
