[CH] Re: Traditional SuperBowl Recipes -Variety of dip options
Jim Tidwell (snd1jlt@snd10.med.navy.mil)
Thu, 22 Jan 1998 06:39:28 -0800
On 21JAN98, ChefMad wrote:
>Does anyone have any recipes for traditional Chile-Head Super Bowl eats?
<snip>
Here's a start with the dip:
Variety of dip options will bowl you over
Tina Danze DALLAS MORNING NEWS
21-Jan-1998 Wednesday
In the early days of dips, every party had the requisite pairing
of potato chips and Lipton's Onion Soup mix in sour cream. Now,
with so many dip and dipper options, those old standbys are the exception.
Dips come hot, cold, sweet, savory, low-fat or unspeakably
fattening, and they're paired with everything from apples to zucchini.
To help with your Super Bowl entertaining, we've rounded up a
slew of dips ranging from light and herby to rich and desserty.
We even threw in a couple of baked casserole dips. Plus, there
are spreads and fondues -- close cousins to dips.
Picking just one could be difficult. But why limit yourself? Let
guests nibble their way through an all-dip extravaganza.
SAVORY DIPS
Artichoke-Parmesan Dip
In a food processor, blend the following until smooth: 1 drained
(14-ounce) can of artichokes, 1/2 cup freshly grated Parmesan,
3/4 cup mayonnaise, 1/4 cup plain yogurt, 1 clove of garlic
mashed with a pinch of salt, 2 teaspoons lemon juice and 1
chopped scallion. Add hot pepper sauce to taste. Serve with
French bread slices or pita chips.
Basil Pesto Dip
Blend basil pesto from the supermarket deli case with 1 cup
cottage cheese, 1 cup light sour cream and 1/2 cup grated
Parmesan cheese in a food processor. Serve with small bread
sticks or vegetables.
Baba Ghannouj
Roast a medium-size eggplant in a 450-degree oven for 30 to 40
minutes, turning once, or until flesh is very tender and a sharp
knife pierces without resistance. When cool enough to handle,
remove peel. In a food processor, mince 1 clove garlic. Add the
eggplant flesh, juice of 1 small lemon, 1 tablespoon tahini
(sesame paste) and 1 tablespoon olive oil. Process to blend
(may be smooth or a little chunky). Add salt and freshly ground
pepper to taste. Serve with fresh or toasted pita bread.
Beer-Cheese Fondue
In a medium saucepan over medium heat, melt 2 tablespoons
butter. Add 1/2 small, finely chopped onion and saute until
soft. Add 1 tablespoon Worcestershire sauce, 1 teaspoon hot
pepper sauce and 1/4 teaspoon garlic powder. Reduce heat to
medium-low and add 1 1/2 pounds sharp Cheddar cheese spread, a
little at a time, allowing cheese to melt after each addition.
Gradually add 3/4 cup crumbled blue cheese and enough beer to
thin dip to desired consistency (about 1/2 to 1 cup).
Serve in a fondue pot or bread bowl. Serve hot as a dip or at
room temperature as a spread with bread cubes, crackers, new
potatoes, vegetables or sausage pieces. To facilitate dipping,
offer bamboo skewers.
Black-Eyed Pea Hummus
This dip substitutes black-eyed peas for traditional chickpeas.
Drain and rinse 1 (15-ounce) can black-eyed peas. In the bowl of
a food processor, mince 1 clove garlic. Add the beans, 1 heaping
tablespoon tahini (sesame paste) and the juice of 1 small lemon.
Process until smooth. If mixture is not creamy enough, add 1
tablespoon of warm water or a little olive oil until desired
consistency is reached.
Green Goddess Dip
Combine 3/4 cup mayonnaise, 3/4 cup sour cream, 1/4 cup fresh
lemon juice and 4 finely minced anchovies in a bowl. Mince 1/4
cup parsley and 1 clove garlic and add to dip. Thinly slice 2
tablespoons each green onions and fresh chives and add to dip.
Add 2 teaspoons dried tarragon (or 2 tablespoons fresh) and salt
and pepper to taste. Combine well. Cover and refrigerate for
several hours before serving with vegetables or chips.
Mexican Layered Dip
Buy canned bean dip and prepared guacamole from the supermarket.
Spread bean dip in the bottom of a casserole. Top with
guacamole, light sour cream, salsa, grated cheddar cheese,
chopped tomatoes and chopped red onion. Serve with tortilla chips.
Roquefort Walnut Spread
Chop 1 cup of toasted walnuts. With an electric mixer, blend 1
(8-ounce) package softened cream cheese with 1/4 pound Roquefort
cheese. Add enough cream to give mixture a spreading consistency
(2 to 3 tablespoons). Add nuts and mix to combine. Serve with
apple and pear slices, grapes and crackers.
Yogurt Cheese Dip and Spreads
To make the yogurt cheese, drain 16 ounces of nonfat yogurt in a
coffee filter-lined colander set over a bowl in the refrigerator
overnight. Combine with one of the following combinations:
Basil, jalapeno or sun-dried tomato pesto (purchased from the
supermarket) to taste. Use as dip for vegetables.
2 tablespoons chopped nuts, 1 tablespoon chopped mint, 1
teaspoon grated orange or lemon peel, 1/2 teaspoon honey, 1/4
garlic clove, mashed, and a pinch of salt and pepper.
Refrigerate for up to 3 hours; serve at room temperature as a
spread for toasted bread. Accompany with sliced tomatoes,
cucumbers and olives for optional toppings.
SWEET DIPS
Brie and Strawberry Spread
Frost a wheel of brie with 3 ounces of strawberry cream cheese
spread. When ready to serve, bring to room temperature. Serve
with gingersnaps or imported wheat crackers.
Chocolate-Hazelnut Dip
In a heavy skillet over low heat, toast 1/2 cup skinned
hazelnuts (buy them bottled), stirring frequently, until golden
brown and fragrant, about 5 minutes. Transfer to a food
processor; pulse until finely chopped. Set aside.
In a heavy medium saucepan, bring 1 1/2 cups heavy cream to a
low boil. In a medium bowl, place 8 ounces bittersweet chocolate
and immediately cover with the cream, stirring until chocolate
is melted. Stir in nuts. Transfer mixture to a serving bowl.
Cover and refrigerate for 2 hours. Serve cold or warm with fresh
pear slices, bananas or cake cubes.
Mascarpone-Rum Raisin Spread
Soak 1/4 cup raisins in hot rum to cover until plump and
softened, about 30 minutes. Fold raisins into 8 ounces
mascarpone cheese and serve as a spread with plain cookies or bread.
Sweet Ricotta Spread
Mix 1 (16-ounce) container of ricotta cheese with 1 teaspoon
grated orange peel, 3 tablespoons finely chopped chocolate and 1
tablespoon honey. Use as a spread for sliced bread from the
bakery (from sliced baguettes to brioche or chocolate bread),
vanilla wafers or chocolate wafer cookies. For a variation,
substitute chopped pistachios or walnuts for the chocolate.
QUICK DIPS
Creamy Green Sauce Dip
Mix equal parts light sour cream with canned Mexican green sauce
or chilies. Serve with vegetables or tortilla chips.
Salsa Cream Cheese Spread
Mix 3 parts softened low-fat cream cheese with 1 part bottled
picante sauce or salsa. Spread on bread or crackers.
DIP TIPS
The Basic Pita Chip
Preheat oven to 325 degrees and line 2 baking sheets with
parchment (or foil). Start with 4 pitas; split each in half
horizontally into 2 rounds. Brush the insides with 1/2 teaspoon
melted butter or olive oil and a sprinkling of seasoning, such
as Parmesan cheese, sesame seeds or mixed herbs. Cut each round
into 8 wedges and place, seasoned-side-up on baking sheets. Bake
until crisp and brown, about 10 to 15 minutes. Cool slightly;
serve warm or store in airtight container.
Edible Dip Bowls
When serving dips, don't limit yourself to bowls. Consider
hollowed out vegetables, fruits and round breads. To make a
bread bowl, buy a round loaf of crusty bread from any bakery
that sells European-style fresh bread. It may be pumpernickel,
wheat or sourdough. Other natural vessels can be made by
hollowing out cabbages, colored bell peppers, winter squash,
pumpkins, pineapple halves or melons.
The scoop on double dipping
Few people can stop at just one dip. But for hygiene's sake,
don't re-dip the cracker or carrot that you just took a bite of.
Not only is it unappetizing for those who witness your faux pas,
it's also unhealthy.
"You can transmit all kinds of things that way," says Dr.
Elizabeth Polanco, "particularly the stomach flu, Hepatitis A
and some of the diarrheal illnesses."
Resisting the urge to double dip is common sense, says the
internist. "Do you share your eating utensils? Do you share your
drinking glass?"
Hopefully not. But the potential for germ sharing is the same
whether double dipping or passing your fork around. Still, some
people don't see themselves as disease carriers when confronted
with an oversized scooper and a big bowl of dip.
One anonymous party animal confesses to double-dipping when no one's looking.
"But I dip the end (of the chip or vegetable) that hasn't been bitten from."
That would be the end of the dipper that your hand covered the
first time you swiped it through the dip -- still an unhygienic
move, according to Polanco.
Here are some things hosts can do to discourage double-dippers:
Put serving spoons with dips; guests can plop a big pool of dip
on their plates and double-dip to their heart's content.
Offer smaller dippers that can be easily coated with one plunge
into the dip. Slice zucchini into rounds instead of long wedges
and cut pita bread into eighths instead of fourths. Some
supermarket delis sell 2-inch to 3-inch bread sticks.
Ultimately, everyone's on the honor system. Tell them you read
it here: No double-dipping.
Good luck, Jim