Welcome to the Super Dip Bowl!

January 29, 2014

Related Products

PrintPrintEmailEmail
No votes yet

The Super Bowl is this Sunday and serves as a great excuse to break out the chips and dip! If having a party, tell your friends and family to bring the chips, while you take care of the dip with these delicious recipes from The Old Farmer’s Almanac Everyday Cookbook!

Welcome to the Super Dip Bowl!

Broncos Blue Cheese Dip

4 ounces cream cheese, softened
¼ cup minced fresh parsley
2 tablespoons butter, softened
2 tablespoons chopped fresh basil
2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 teaspoon chopped fresh thyme
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
¼ cup (1 ounce) crumbled blue cheese

Combine all of the ingredients except the blue cheese, and process or whip until smooth. Gently stir in the blue cheese. Refrigerate and serve on crackers, with chips, or add to a baked potato. Makes 1 cup.

Seahawks Super Crab Dip

½ cup (1 stick) butter, softened
8 ounces cream cheese, softened
2 cups shredded mild cheddar cheese
1 pint (2 cups) sour cream
1 heaping tablespoon minced dried onion
14 to 16 ounces frozen crabmeat or  imitation crabmeat

Preheat the oven to 350 degrees F. Mix all of the ingredients in a large casserole. Bake, uncovered, for 45 to 60 minutes, or until the mixture is bubbling and the top is browned. Stir before serving hot, with crackers. Makes about 7½ cups.

Fiesta Dip à la Denver

8 ounces cream cheese, softened
16 ounces sour cream
1½ cups salsa
2 cups shredded lettuce
2 medium tomatoes, diced
2 cups shredded cheddar cheese
tortilla chips for dipping

Combine the cream cheese and sour cream in a medium bowl and blend until smooth using an electric mixer. Spread the mixture over the bottom of a pie plate or other shallow dish. Refrigerate for 30 minutes. Remove from the refrigerator and layer (in this order) the salsa, lettuce, tomatoes, and cheddar cheese over the cream cheese mixture. Keep refrigerated until ready to serve. Provide tortilla chips for dipping. Makes about 10½ cups.

Baked Pepper Cheese Dip, Seattle-Style

1 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 large onion, grated
1 tablespoon minced fresh parsley
1 clove garlic, minced
¼ teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Blend all of the ingredients in a bowl. Put in a greased baking dish and bake for 15 minutes, or until puffy and golden brown. Serve with toasted pita bread triangles or with raw vegetables. Makes 2 cups.
 

Related Articles


Comments

Post new comment

Before posting, please review all comments. Due to the volume of questions, Almanac editors can respond only occasionally, as time allows. We also welcome tips from our wonderful Almanac community!

The content of this field is kept private and will not be shown publicly.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img>
  • Lines and paragraphs break automatically.
  • Links to specified hosts will have a rel="nofollow" added to them.

More information about formatting options

By submitting this form, you accept the Mollom privacy policy.