I'm going to a Super Bowl party Sunday, and as usual (the same group has been gathering for these things for 13 years) I'm supposed to bring chips and dip. Now, it's easy enough to get a bag of Doritos and a bag of Ruffles, a jar of salsa and a tub of clam dip, but I'm tired of that. I need a dip. Not just any dip pulled off the 'Net, but a dip you've made and you and your guests have enjoyed. One that isn't too complicated and doesn't require Fedex packages from France to get the ingredients.
Any suggestions? Leave 'em in the comments or mail me (address under the Linkmeister button on the right). Thanks.
Addendum: This dip needs to feed no more than ten people, nearly all male, and there are also going to be other forms of food.
Posted by Linkmeister at January 30, 2004 12:01 AMOK. Do a search for Texas Caviar Dip. You have to make it ahead; it's better if it marinates a day. It's different and it's *wonderful*!
Texas Caviar (It's really from OK, well, UT. Anywhere but Texas.)
You can go low fat (or not); really spicey (or not). I hope you enjoy it!
Posted by: shelley at January 30, 2004 04:43 AMMy wife makes this kick-ass Nacho dip that can be found in her "Fix it and Forget it" Crockpot cookbook. You'll need: Ground turkey (or beef), Hot Turkey Sausage (or hot/mild Italian sausage), one (1) jar of Salsa, one (1) block of Velveeta, Mushroom soup (not mix) and a crockpot. If this sounds good to you, drop me a line and I'll email the recipe.
Posted by: Mighty Hunter at January 30, 2004 05:02 AMI'm a big fan of either hummus with raw vegetables, or spinach dip in the big round hollowed-out bread. Are those manly enough? ;)
Posted by: Sue at January 30, 2004 08:02 AMI'll try to remember to dig out my recipe for spinach dip tonight and post it on Knife-Wielding Feminists.
Posted by: Elayne Riggs at January 30, 2004 11:59 AMThis is a "night before/morning of" preparation, since you need to allow the salt and garlic powder dissolve and "enoble" the dip with it's flavor. Allow 2 hours for it come to full power.
Onion Dip from scratch
Yield: 1 batch
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving
Posted by: Alwin Hawkins at January 30, 2004 03:58 PMSalt to cook the onions, and salt in the mixture too? Hmm. Unsalted crackers, then. ;)
Posted by: Linkmeister at January 30, 2004 04:23 PMSalt in the mixture only after you've mixed everything together, let it set, and tasted. And it's a half teaspoon of salt for the onions, which is a very small amount given the volume.
Unsalted crackers? Sacrilege!
Posted by: Alwin Hawkins at January 31, 2004 12:03 AMHere's a hot one for you: Not tough to make, and I find people like hot dips a lot.
HOT BROCCOLI CHEESE DIP
1 pkg. Cream Cheese, softened
1 cup sour cream
1 envelope Good Seasons Mild Italian Salad Dressing Mix
1 pkg frozen chopped broccoli, drained (10 oz.)
8 – 10 ounce shredded Cheddar cheese
Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended. Stir in broccoli and 1½ cups of the Cheddar cheese. Spoon.
Bake in 9" pie plate or ovenproof crock at 350 degrees for about 20 minutes.
Sprinkle with remaining Cheddar cheese. Bake and additional 5 minutes or until Cheddar cheese is melted. Server with crackers.
Thank you all! They all look delicious!
Posted by: Linkmeister at January 31, 2004 11:30 AMThis is the one I'm bringing to the Super Bowl party we're going to. It's Atkins friendly, too, if that matters:
1 block of cream cheese
~1 c (more or less) of mayonnaise
~8 oz (more or less) or cheese (parmesan is preferred, OK with cheddar blends)
1 package imitation crabmeat, chopped
1 jar of marinated artichokes, chopped
Mix the cream cheese with the mayonnaise until smooth. add 2/3 of the cheese and mix it in well. Mix in the crabmeat-like food product and artichokes. Put in a shallow casserole and top with the remaining cheese. Bake at ~375 for 20 minutes or so until it's hot through and the top cheese is bubbly. Great with bread rounds or celery. Hub requests this on a weekly basis and eats it like a meal. I don't know that I recommend that, but it disappears pretty quickly at office parties, too.
Posted by: Skatemom at January 31, 2004 01:35 PMWell, this isn't going to help you in time for the Superbowl, but my mother makes an incredibly simple tuna dip that is delicious... I actually got the recipe from her during the Superbowl. :P You can try it some other time, though, keep it in reserve for next year.
Best if you make it the night before and let it chill in the fridge until served, it's painfully easy. Drain a can of tuna as thoroughly as possible, then mix with sour cream to whatever consistency you desire, thick, creamy or in-between, breaking up the tuna. Stir in a packet of Italian dressing mix (add more sour cream if you're having trouble mixing it evenly throughout).
If you like it spicy, add some diced jalapenos or a splash of Tabasco. This dip's particularly good with corn chips.
Posted by: Fox at February 2, 2004 08:21 AM