Happy Football Friday All Y’all! We are rolling through September. As the weather starts to cool off it seems like a great time to have a variety of dips for you and your guests to snack on this weekend. Did you save last weeks Cool Treats for Hot games? Which was your favorite? If you whip up some of this weeks dip recipes I highly recommend picking up an assortment of tasty crackers from Trader Joe’s, the personal fave here at Last Word on College Football is the Everything But The Bagel Crackers and the Pita Crackers! BOTH perfect for all the dips listed below! Enjoy!
Tasty Tailgate Treats When You Dip, I Dip, We Dip
Cheesy Jalapeño Corn Dip
Ingredients:
- 1 teaspoon canola oil
- 2 ⅓ cups fresh or frozen (thawed) corn kernels
- 1 jalapeño pepper, seeded and finely chopped
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ¾ cup crumbled queso fresco, divided
- ⅛ teaspoon cayenne pepper
- Chopped cilantro for garnish (OPTIONAL)
- Tortilla chips for serving
Directions:
- Preheat oven to 350 degrees F.
- Heat oil in a large skillet over high heat until hot but not smoking.
- Add corn and jalapño and cook, without stirring, until lightly charred, about 3 minutes.
- Stir and cook for another 3 minutes.
- Transfer the mixture to a medium bowl.
- Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.
- Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish.
- Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne.
- Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes.
- Garnish with chopped cilantro (OPTIONAL) and serve with tortilla chips, if desired.
Avocado Hummus
Ingredients:
- 1 (15 oz) can chick peas, well drained
- 2 medium ripe avocados , cored and peeled (13 oz before cored and peeled)
- 3 Tbsp olive oil , plus more for serving if desired
- 1 1/2 Tbsp tahini
- 3 Tbsp fresh lime juice
- 1 clove garlic , peeled
- Salt and freshly ground black pepper
- 1/8 tsp cumin
- 1 – 2 Tbsp finely chopped cilantro leaves , for topping
- Red pepper flakes , for topping
Directions:
- Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes.
- Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 – 2 minutes longer.
Cheesy Black Bean Dip
Ingredients
- 2 Cans Black Beans, drained, 14.5 ounces each
- 1 Can Diced Tomatoes with Diced Green Chilis, drained
- 8 Ounces Cream Cheese, softened
- 1 Tablespoon Chili Powder
- 1/2 Teaspoon Kosher Salt
- 1 Clove Garlic, minced
- 2 Teaspoons Cumin
- 1 1/2 Cups Mexican Cheese, shredded
- 1/2 Jalapeno , sliced for garnish
- 1 Bag Tortilla Chips, for serving
Directions:
- Preheat oven to 375. Spray a cast iron skillet with cooking spray and set aside.
- Heat a skillet over medium heat with a small drizzle of oil.
- Add the garlic and seasonings, stirring to combine for 30 seconds.
- Remove from heat.
- Add 1 can rinsed and drained black beans to the skillet.
- Using a fork, mash the beans.
- Add the remaining can of beans.
- Add remaining ingredients to the skillet, using just 1/2 cup of the cheese and stir to get everything combined.
- Top with remaining cheese and bake for 20-30 minutes or until bubbling.
- Serve with a little fresh jalapeno and chips.
Buffalo Cauliflower Dip
Instructions:
- 1 small head cauliflower (1 pound), core trimmed, florets coarsely chopped
- 1 small onion, quartered and sliced
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 8 ounces reduced-fat cream cheese, softened
- ½ cup low-fat plain yogurt
- ¼ cup crumbled blue cheese
- ¼ cup hot sauce, such as Frank’s
- 1 scallion, sliced
- 8 medium carrots, cut into 3- to 4-inch sticks
- 8 medium celery stalks, cut into 3- to 4-inch sticks
Directions:
- Preheat oven to 400 degrees F.
- Toss cauliflower, onion, oil, salt and pepper together in a large bowl.
- Spread in a single layer on a large rimmed baking sheet.
- Roast, stirring once, until tender, about 20 minutes.
- Meanwhile, coat an 8-inch-square baking dish with cooking spray.
- Whisk cream cheese, yogurt, blue cheese and hot sauce together in the bowl.
- Add the roasted vegetables and stir to coat.
- Transfer to the prepared baking dish.
- Bake until bubbly around the edges, 15 to 20 minutes.
- Garnish with scallion and serve with carrot and celery sticks.
Hissy Fit Dip
- 1 lb sausage
- 16 oz sour cream
- 8 oz Velveeta cheese, cut into small cubes or shredded
- 4 oz muenster cheese
- 1 tsp onion powder
- ¼ tsp garlic powder
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dried parsley
Instructions:
- Preheat oven to 350°F.
- Lightly spray a 9×9-inch pan with cooking spray and set aside.
- In a large skillet, cook sausage until no longer pink.
- Drain fat. In a large bowl, mix together sausage and remaining ingredients.
- Pour into prepared pan.
Beer Bacon and Cheese Dip
Ingredients:
- 8 ounces thick-cut bacon diced
- 1 garlic clove minced
- 2 ½ tablespoons all-purpose flour
- ½ teaspoon ground mustard powder
- 8 ounces beer I used Fat Tire, but any medium bodied ale or pilsner would be good
- 8 ounces cream cheese
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Colby-jack cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Frank’s hot sauce or your favorite hot sauce
- Soft or hard pretzels for dippin
Directions:
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Heat a large saucepot over medium-high heat.
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Add the bacon and cook until crispy, stirring often, about 5 to 7 minutes.
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Remove the bacon to a paper towel-lined plate to drain.
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Discard all but 2 tablespoons of the bacon grease.
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To the hot grease, add the garlic. Cook for 1-2 minutes, stirring constantly, until fragrant.
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In a small bowl stir together the flour and dry ground mustard. Add the flour to the pot and stir to combine. Cook for 1 minute.
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Pour in the beer and stir. Cook for 2 minutes.
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Add the cream cheese and cook until melted, stirring often to help break down the cheese. The beer will thicken up when you add the cheese, that’s a good thing. You’ll want to use your spoon to smush the cream cheese and little and get it incorporated into the sauce.
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Add the cheddar and Colby-jack cheeses. Stir to combine until the cheeses have melted and the sauce is thick and smooth, about 5-8 minutes.
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Season with salt and pepper to taste. Add the hot sauce and stir to combine.
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Add almost all of the bacon into the dip, saving a little for garnish. Stir to incorporate the bacon.
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Transfer to a serving bowl (or a crock pot set on warm), sprinkle the reserved bacon on top.
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Serve immediately with soft or hard pretzels.
Booty Dip
A little something sweet too! Be sure to check out the link there are lots of great tips and substitutions to use as needed.
Ingredients:
- 1 package (8 ounces) cream cheese, room temperature
- 1 jar (7 ounces) marshmallow fluff
- 4 ounces (½ tub) cool whip, or homemade whipped topping
- 1 tablespoon brown sugar
- 1 cup (173 g) mini chocolate chips
- animal crackers, for dipping
Directions:
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Mix all the ingredients together and serve with animal crackers for dipping.
On The Menu
We hope you enjoy a great weekend full of football. On the menu for next week will be a big surprise. We will see where this weather takes us. Let us know which dip is your favorite. Also, what’s your go to signature dip? Enjoy!
