It was the oddest thing this weekend. We were flying home from a trip when a group of strangers on the plane starting talking about the Super Bowl. It was funny though. They weren’t talking about football. They were talking about food. What they would be making for the game. What they wanted their wives to make. Why it was so important to have a good dip and good chips, even if you had nothing else.
Okay, I know you may not have planned a big Super Bowl party, or that you’re just starting to think about it now. You may not want to go to all the trouble of putting on a big spread, or you may be going to a party elsewhere and need to bring a dish.
You may not even be involved a party at all, but you just know that someone in your house will turn on the television Sunday afternoon “just in case it’s a good game.” Even in that case, wouldn’t it be great to be able to whip together a few munchies in a few minutes, without a lot of effort or planning? How about something so simple that no one (including yourself) will even notice that you planned ahead?
Most people are really only interested in having something like dips and chips, anyway. And who can blame them? They are a staple at almost every party, make for an easy way to snack while watching television and can be easily expanded to share with a crowd. Even if you’re not a sports fan, how about a simple snack that would make movie watching a bit more fun? It’s a step above popcorn, but such an easy step. Try a dip or two this weekend with some interesting chips.
Here are some ideas for chips or dipping instruments. Try cutting wedges of pita bread, brushing them with a little butter or garlic oil and toasting them until crisp. Or how about toasting extremely thin slices of French or sourdough bread for bread chips? Either of these options can be seasoned with salt and spices prior to toasting, making for a unique fat-free switch. How about sweet potato chips—made by deep frying thin slices of sweet potatoes. Or, if you have a diabetic in the crowd, make their day by making cheese crisps. Take half-inch cubes of Jarlsberg or Parmesan, spread them two inches apart on a non-stick greased cookie sheet and bake them at 350oF until they are crispy about 15 minutes.
If you haven’t got time or the inclination, pick from the vast array of chips at the store and serve a homemade dip—people will still appreciate it. Here a few ideas, including one I’ve shared before, but that some readers have called for again and again.
Loaded Potato Dip
1 cup sour cream or greek yogurt
½ cup grated sharp cheddar cheese
½ teaspoon onion salt
1 Tablespoon chopped chives
¼ cup chopped crisp bacon (or more, if you like!)
Mix ingredients together in a dip bowl. Enjoy with chips, potato skins or even fresh veggies.
Rueben Dip or Spread
1 cup sauerkraut, chopped
1 cup shredded Swiss Cheese
1 cup chopped corned beef
3-4 oz. cream cheese
Mix the first three ingredients in a food processor, just until blended. Add enough cream cheese to hold everything together. Serve as a dip or spread heated or cold, or spread on rounds of rye bread and baked until hot and bubbly.
Ann Cox’s Marinated Onion Dip
(This one takes a bit of planning, as the onions have to marinate overnight, but it is popular and really inexpensive to make)
2 large Vidalia onions, chopped
½ cup apple cider vinegar
¾ cup sugar
1 ½ cup water
1 cup Mayonnaise
Salt to Taste
Combine onions with vinegar, sugar and water in a bowl. Cover and marinate in the refrigerator overnight. Drain and squeeze out excess water from the onions in a clean cloth towel. Combine the onions and mayonnaise, season to taste. Serve with bagel chips.
Blue Cheese Fondue
(This recipe can be used with seared beef tips and toast points, or blanched spring vegetables like baby carrots, asparagus and grilled artichoke hearts. It depends on your budget and tastes.)
1 Tbs. butter
1 tsp. minced fresh garlic
1 1/ 2 cup heavy cream
1/ 2 cup dry white wine
8 to 12 ounces blue cheese, crumbled
White pepper and salt to taste
In a medium saucepan or fondue pot, melt the butter and gently cook the garlic for two minutes. Add the cream, wine and blue cheese and cook over low heat, stirring constantly until the cheese is melted and the mixture is smooth. Keep warm over a fondue burner and serve with beef tips, toast points or blanched baby vegetables.
Roasted Red Pepper Artichoke Dip
1 cup mayonnaise
1 small jar of roasted red peppers or pimentos, drained
1 can of artichoke hearts (14 oz.), drained
1 cup grated Parmesan cheese
Place all the ingredients in a food processor. Pulse until everything is well blended. Cover and allow the flavors to blend in the refrigerator for a few hours if you have time. You can serve this dip cold or put it in a glass serving bowl and microwave for three minutes, stirring as needed to keep it blended. Serve with bagel chips, crackers or French bread toasts.
Vegan Veggie Dip
A 15 ounce can of black, cannellini or butter beans
2 TBS. Olive oil
2 TBS. Tahini (Sesame seed spread)
½ teaspoon seasoning (you can use garlic, thyme, dill, shallots, green onions or a chopped chile—whatever you have on hand enjoy)
2 Tablespoons lemon juice
½ Teaspoon of maple syrup or honey
Mix everything but the honey or syrup together in a food processor or blender. Drizzle with the honey and garnish with fresh herbs if you have some. Serve with sliced fresh veggies or veggie chips.
