Happy Football Friday All Y’all! Who is ready for more tasty treats? This week we have a tasty mix of dips. Did you save last weeks Snacks On A Stick ? Which one was your favorite? Pizza on a stick or the deep fried candy bars? We are still in that weird phase of weather where its not too hot or too cool so it feels like it might be dip weather. Hope you enjoy this collection of dips. Enjoy!
Football Friday Tailgate Treats: Dip Dip Dippity Doo
Dirty Martini Dip
Ingredients:
- 8 oz sour cream
- 8 oz cream cheese
- ½ cup olives, chopped
- ¼ cup olive brine
- 5 oz blue cheese
- ½ lemon, juiced
- 1 tablespoon garlic powder
Directions:
- In a large mixing bowl, add all of your ingredients.
- Using a hand mixer or a stand mixer with the paddle attachment, mix together your dip until smooth.
- Transfer to a serving bowl, and serve with pretzels, pita chips, toasted baguettes, cucumbers, or your favorite veggies.
Substitutions and variations:
Onions. If you want more of a savory bite, or if you’re inspired by a dirty Gibson martini, you can add finely sliced shallots, green onions, or onion powder.
Black Pepper. You can always add a dash of black pepper to this dip!
Vodka or Gin. I didn’t include alcohol in this dip, but you can include 1 oz of dry gin or vodka for an extra bite.
Football Game Day Hot Corn Dip
Ingredients:
- 1 – 32 ounce can corn drained
- 1 cup sour cream not fat free
- 2 cups mayonnaise low fat is ok, but not fat free
- 1 tsp garlic powder
- 1/2 cup green onions chopped, set aside 1/4 cup
- 2 cups extra sharp white cheddar cheese shredded
- 1/4 cup cheddar cheese shredded
Directions:
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Preheat oven to 350 degrees. Spray a 2 quart casserole with non-stick spray.
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In a large bowl, mix together sour cream, mayonnaise, garlic powder, extra sharp white cheddar cheese and 1/4 cup of the green onions. Stir.
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Blend corn into sour cream mixture and blend until it is incorporated.
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Separate the mixture equally. Place half of the mixture into a blender or food processor and puree. Return puree to the corn mixture, and stir well. Pour mixture into prepared casserole dish.
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Back 40-50 minutes or until hot & bubbly. In the last 5 minutes of baking, sprinkle the cheddar cheese on top. Finish cooking and remove from oven.
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Garnish with green onions. Serve with pita chips, corn dips or bread.
Extra-Cheesy Spinach-Artichoke Dip
Ingredients:
- 1 pound frozen spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained
- 8 ounce cream cheese, at room temperature
- 8 ounce sharp cheddar, grated, divided
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoon dijon mustard
Directions:
- Preheat the oven to 400°F. Butter a 2.5-quart, broiler-safe baking dish. (I used a 10.5 x 7.5-inch casserole dish.)
- Bundle the thawed spinach in a kitchen towel.
- Hold over the sink, a bowl, or garbage can. Squeeze into oblivion.
- When you think you’ve squeezed all there is to squeeze, squeeze one more time.
- Dump the spinach in a big mixing bowl. (Discard the liquid or save for future smoothies.)
- Wring out the towel to remove any excess moisture. Now bundle up the drained artichokes. Hold over the sink, a bowl, or garbage can and, this time, squeeze a little more gently. You want to get rid of extra water, but not totally smush the delicate artichoke hearts. (Discard the liquid.) Once they artichokes are dry, rough-chop them, then add to the bowl with the spinach.
- Add the cream cheese to the bowl.
- Use a spoon to mix until almost cohesive.
- Add all but 3/4 cup of the grated cheddar (that will go on top!) and mix again.
- Add the salt, pepper, and dijon and mix again.
- Taste and adjust the seasoning as needed.
- Transfer the spinach-artichoke dip to the buttered baking dish.
- Spread out so it fills the dish evenly. Sprinkle the remaining grated cheddar on top.
- Bake uncovered for about 20 minutes, or until the interior of the dip is hot.
- Turn on the broiler. Broil for about 4 minutes until the top is beautifully browned.
- Serve hot with crackers.
Chicken Enchilada Dip
Ingredients:
- 8 oz cream cheese
- 1 lb chicken breast
- 2 cups red enchilada sauce
- 3 cups shredded cheese
- 1 can green chiles
- Fresh cilantro, to top
- Directions:
- Prepare a baking dish by spraying it with non-stick spray, and preheat your oven to 350F.
- In a large bowl, mix together your block of cream cheese, enchilada sauce, shredded chicken, 2 cups of your cheese mixture, and green chilies.
- Pour your mixture into your prepared baking dish.
- Add your remaining cup of cheese on top.
- Cover with aluminum foil, and bake at 350F for 15 minutes.
- After 15 minutes, remove the aluminum foil and broil on high for 3-5 minutes
- Take out from the oven and let it cool for 10 minutes.
- Top with fresh cilantro and serve with a side of tortilla chips.
On The Menu
Next week we will have more tasty treats for your tailgating pleasure. Hope your team makes you smile this weekend. Enjoy!
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