Five delicious dips for the Super Bowl

Super Bowl Sunday is a fun occasion when family and friends gather. The evening calls for some really good snacking food and to make it easy on the hostess have a variety of dips on hand with some interesting chips and veggies to go with them.  

A variety of dippers may include: boiled New potatoes, pretzel sticks, boiled shrimp, grape or cherry tomatoes, toast points, rounds of yellow squash and zucchini, small button mushrooms, corn chips, celery spears, pita triangles, baby carrots, red, yellow, orange and green pepper spears, cucumber rounds and broccoli and cauliflower flowerets, asparagus, haircort vert (al dente), leaves of Little Gem lettuce, sliced turnips, Lavosh crackers, jicama spears and/or fennel thinly sliced. It is up to you how many you choose; but, remember, presentation tempts the eye and the tummy and variety is the spice of life.

A few easy recipes are included here. Every item is available at your local Publix or Kroger’s Supermarket.

Tammy’s Artichoke Dip

• Two  14 oz. cans artichokes, drained and chopped
•  ¾ C grated parmesan cheese
•  ¾ C lite or reg. mayonnaise(good to use a little of each)
•  1 T. fresh lemon juice
•  1 t. garlic salt
• ½ t. ground black pepper
   

1. In large bowl, combine the chopped artichokes, cheese, mayonnaise, lemon juice, garlic salt and pepper
2. Add a small dash of crushed red pepper
3. Spoon mixture into a baking dish
4. Sprinkle some parmesan cheese on top.                      
5. Bake 375 for about 20 min or until light brown and bubbly

Crabmeat Ravigote

• 1 lb. fresh jumbo lump crabmeat
• ½ C mayonnaise
• 2 T cider vinegar
• 1 T Creole mustard
• ¼ C heavy whipping cream
• 1 green onion,
• 3 sprigs flat-leaf parsley, chopped
• 2 tablespoons small capers, drained
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt
• Pinch ground white pepper
• Dash Tabasco

1. Finely chop the green onions, green parts only
2. Whisk all ingredients except crabmeat in a bowl.
3. Gently stir crabmeat into the sauce.
4. Refrigerate an hour or two before serving

Seven Layer Dip

• one 1 4 oz. can Refried Beans
• 3 Avocados mashed with Lemon juice
• Pico de Gallo (3 medium Tomatoes, 1 C chopped Onion, ½ C chopped Cilantro and 1 Jalapeño, seeded and chopped)
• one 14 oz. can Black Beans drained
• Taco Cream (1 C Sour Cream, ½ C Mayo, Taco seasoning to taste)
• 2 cans Black Olives chopped
• Mexican Cheese shredded (combination of Cheddar and Monterrey Jack)

1. Layer in a 9X12 Pyrex dish in the order presented 1-8.
2. Serve with tortilla dipping chips.

White Bean and Tarragon Dip

• one 14 1/2 oz. can cannelloni or butter beans, drained
• ½ lemon juiced
• ½ t paprika
• pinch cayenne Pepper
• 1 garlic clove crushed
• 3 T extra virgin olive oil
• handful of tarragon leaves
• Sea salt and Pepper

1. Mix in the food processor until smooth.
2. Serve at room temperature

• Blue Cheese Dip
•  
• 8 oz. pkg. of Blue Cheese
• 2 cloves garlic minced
• ¾ to 1 C heavy whipping c ream
• white pepper and seasoned salt to taste

1. Process in food processor till creamy.
2. Serve at room temperature

Cooking tip for this post:To figure how much to make of each dip, the rule of thumb is 2 to 3 tablespoons per person.

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