If there's dip on the table, you know you're at a party. If there are at least three varieties present, that party is probably for bowl game - and lucky you.
People don't go making dips all willy-nilly for a weeknight meal or a prim Sunday brunch. They're reserved for gloppy, sloppy abandon in the company of other revelers and these dips should not hold back. We repeat - they should not hold back.
Food editors like us are bombarded with recipe suggestions from celebrity chefs and product representatives touting non-fat, mayo-free, cheese-free, joy-free options for game day. We maintain that if you're eating sensibly the other 365 days of 2012 (okay - 362, because what fun is life if you can't go a little nuts on Thanksgiving, your birthday or New Year's Eve?), a little sour cream on a Frito isn't going to spell your demise. (Though apparently insufficient safety procedures might.)
So go ahead and get dippy with it, and scoop up a few of our favorite recipes from dip devotees Richard Blais, Eva Longoria, John Currence, Marcela Valladolid and our very own recipe boxes.
6 ripe avocados
1 tsp cumin powder
1 tsp coriander powder
1 Tbsp chili powder
1 cup pico de gallo (recipe to follow)
5 Roma tomatoes
1 yellow onion
1 fresh jalapeño
1/2 bunch cilantro
Juice of 1 lime
Salt and pepper to taste
For the pico de gallo, quarter the tomatoes and remove the seeds. Do the same for the jalapeño, unless you want some added heat then keep the seeds. Dice the tomatoes, onions, cilantro, and jalapeño, and toss in a small mixing bowl.
Remove the pit of the avocados and scoop into a mixing bowl. Using a large spoon, smash the avocados just a little so that you can work the rest of the ingredients and seasonings into them. Combine remaining ingredients and season with salt and pepper to desired taste.
And holy guacamole, does Rosa Mexicano's Jason Berry have a few tips for getting the green stuff sufficiently super. Says he, "Nothing sets up your fiesta for success like a big bowl of homemade guacamole. Don’t be 'culinarily blasphemous' with pre-packaged purées and spice mixes when you can spend a few extra minutes doing guac right."
"Once your guests taste your recipe, you will undoubtedly have the Cinco de Mayo respect of all your fiesta patrons. The key to guacamole is starting with fresh, ripe ingredients: Haas avocados, cilantro, onion, jalapeño, tomato and a bit of salt for seasoning."
"The secret to perfect guacamole is to start by making a paste with jalapeño, onion and cilantro in a molcajete – a lava-rock mortar found in Mexico. You can purchase one at an upscale kitchenware stores or use a traditional mortar and pestle to approximate the paste."
1 large cucumber
8 oz. cream cheese, softened
1 small white onion
1/4 tsp salt
1 Tbsp mayonnaise
2 Tbsp sour cream
Green food coloring (optional)
Peel the cucumber, and either juice it with a citrus juicer, or grate as finely as possible. With either method, reserve the juice and set aside. Follow the same procedure with the onion.
Combine cucumber pulp/shreds, 2 Tbsp onion pulp/shred, cream cheese, mayonnaise, sour cream, salt, and optional green food coloring in a bowl or food processor, and blend, adding cucumber juice and onion juice until desired taste, color, and smoothness is achieved.
Serve with crudité, crackers or triangles of cocktail rye.
Hot Artichoke Dip
1 14 oz. can artichoke hearts, drained and chopped
1 cup mayonnaise (fine, fine - you can use low-fat)
1 cup grated (NOT powdered) Parmesan cheese
1 clove garlic, finely chopped
Preheat oven to 350 F.
Combine all the ingredients and fold into a 1 quart casserole. Bake for 25 minutes, or until heated through and lightly browned on top. Serve with crackers.
1 pound Velveeta or similar cheese product, shredded
1 pound finely shredded sharp Cheddar cheese
3/4 cup mayonnaise
1 jar (14-16 oz.) pimentos or roasted red peppers, drained and diced
1 tsp onion powder
1/2 tsp Texas Pete (or your favorite hot sauce)"
Put all ingredients in a large mixing bowl and start blending on the lowest mixer setting until combined, scraping frequently. Very gradually increase mixer speed, scraping as needed, until the mixer is at its highest setting. Beat at highest speed for at least five minutes until creamy. Cover bowl (or transfer to a tightly covered container) and chill overnight, allowing flavors to meld. Allow to stand at room temperature for 30 minutes before spreading.
4 cups shredded cheddar
4 cups shredded Havarti
1 1/2 cup cream cheese
1 1/2 cup bread and butter pickles, minced
3/4 cup pickle juice
2 tsp cayenne pepper
2 Tbsp Tabasco hot sauce
1 cup pimentos, minced
3/4 cup mayonnaise
Salt and black pepper, to taste
Combine cheeses, mayonnaise, pickle juice and Tabasco in food processor and pulse until combined. Stir in the rest of the ingredients. Season to taste with salt and black pepper.
Did we skip your favorite dip? Let us know in the comments below and we attempt to rectify.
So much "yum" in these tailgating blogs. Keep the ideas rolling in!
This is really, really, really, really, gay.
DICED ROMA TOMATO
PUT IN BOWL, STIR/MASH WITH FORK
Hot wing Dip is my favorite. I got the recipe from a co- worker:
Hot Wing Dip
4 or 5 Fresh Boneless Chicken Breasts (About 2-1/2 lbs)
1 Cup of Hidden Valley Ranch Dressing
12 oz. Frank’s Red Hot Sauce
2 – 8 oz Packages of Philadelphia Cream Cheese (Softened)
¼ Cup Celery
Shredded Cheddar Cheese
1. Boil and Shred Chicken
2. Put shredded chicken, hot sauce and Celery in skillet and simmer for 5 minutes, mix in Cream Cheese – be sure not to boil!
3. Add Ranch Dressing – Spray a 9 x 13” Pan with Pam and pour in mixture. Bake at 350° for 15 minutes, then sprinkle with
Cheddar Cheese and bake an additional 15 minutes.
4. Serve with crackers or tortilla chips
Note: Use Brand Names and no Low Fat products or it will change the taste.
If making ½ recipe, bake in a 9” pie plate.
I make this same recipe almost to a "T" but the chicken is much better when marinated in hot sauce and left in a crock pot for 10h on low. It practically melts in your mouth. Boiled chicken is the worst way to prepare chicken...ever.
The secret to making good guacamole is using a special Mexican lava stone grinding rock?
Oh put-LEEZ. Just STOP IT. That's the kind of ridiculous statement that makes you want to grind the guacamole into the cooks sofa upholstery.
I have no way of proving it – but I'd bet a years salary that her silly guacamole would taste just as good if she'd whirled it up in a food processor.
Or I could use the equally ridiculous 40-pound granite mortar and pestle that some dope gave me for Christmas after hearing me say I'd like to get a little one to grind rosemary seeds in for the Thanksgiving turkey.
I love good food but I hate foodie pretentiousness.
You mean a molcajeta? Thats the best way to make guac. Take your ass back down south and learn some cooking skills
Gadgets aren't the end-all. A molcajete is the very OPPOSITE of pretentious. If you don't want to use it, fine, but don't put down the simplicity and hundreds of years of history/tradition. How can it possibly be ok to say you want a "little mortar and pestle" for grinding your own rosemary when you can just as easily use a dedicated coffee grinder?
Bingo! And she wants to call someone a "dope" that thought enough of her to give her a gift. Totally lame-o.
Yeah I just don't get it–her claim is like saying the only proper way to make mashed potatoes is an electric mixer and granny's old "potato stomper" is pretentious. What?
I get the feeling that when "some dope" comes from some backward place where her only exposure to mexican food came from boxes and bags.
"I have no way of proving it – but I'd bet a years salary that her silly guacamole would taste just as good if she'd whirled it up in a food processor."
A) Then you shouldn't have made the comment in the first place because ...
B) ... part of the attraction of guacamole is it's consistency. Unless you're paying very close attention* , a food processor could over-blend the avocado and you'll have a smoother guac than is traditional.
* I get the feeling you only pay very close attention to things that are the center of your world – like yourself – so this wouldn't work for you.
" I get the feeling you only pay very close attention to things that are the center of your world – like yourself – so this wouldn't work for you." Hahaha! The best!
Texture is an important part of what makes food interesting and appealing. Guacamole made in a food processor or blender is smooth and creamy, which is not the way it's supposed to be. If that's the way you're going to make it, you might as well just buy frozen guacamole from the grocery store. Even if you don't have the suggested mortar and pestle, at least mash it by hand so it still retains some texture and character.
wow julie, so much for you being allowed to have an opinion. obviously if the rest of us do not agree emphatically with the commenters that have bullied you then we should just go jump off the nearest cliff. sorry for the beating, don't pay attention to it. and no i do not wish to hear or read any rebuttle by the bullies........
blaze, anyone who posts on an open forum runs the risk of getting shot down, uplifted, chastized or thrown a ticker tape parade. Julie took her opinion, stuck her neck out, posted it and got her azz handed back to her. It could just as easily been any of the rest of us – and sometimes is.
FTR, I don't give a flaming rat's eyeball what you do and don't want to hear/read. It's.an.open.forum. Take your li cks or try to defend yourself, then move on. That's how it works.
I could eat guacamole like pudding. I am not ashamed.
I'll slurp it for ya'.
I like my simple guac –
I don't know about quantities, I just mix it all up until it looks/smells/tastes good.
I like it even simpler than that....avocados, lime juice, salt.
No garlic, Julie?
I am pretty basic too-avocado, onion, lime juice, one small diced tomato and some spices which I add to taste. No garlic.
Best dip conveyance? Depends on the dip (and the dipper of course).
bleu cheese: chicken wings
french onion dip: potato chips
clam dip: ditto potato chips
bacon horseradish dip: a square of cheddar on a ritz
any mustard dip: pretzels
salsa: corn tortilla chips
I could go on and I may already have ...
Really, the best dip is the simplest, the california dip. 16oz of sourcream, 1 packet of lipton dry onion soup mix, add ruffled potato chips. Done deal.
Gotta get out of the commune more often. We've always known it as French Onion Dip. I dun gone and learnt sumpthin tewdae.
California Dip is what Litopn calls it when you look at the recipe on the side of the box.
Sure. That's what it says now. That Lipton onion soup mix has been around a very long time and it used to be called French Onion Dip.
At our house that is called "Fart Dip". No kidding.
Two words. NO. WAY! LOL!!
Man, the photos of food on your blog/website are dyn-o-myte!
LOL! Thanks! There's a link to the English version of it all too!