Super Bowl Sunday is on the event horizon, and that means major snackage for all football fans. We want to do everything we can to enhance your game time, as simply and deliciously as possible, so here are a few quick-and-fabulous dips you can use to fuel your watching. Pair them with wings, raw or blanched vegetables, and watch them disappear.
Make it yourself, and you’ll find it’s far tastier than the bottled varieties, and almost as simple—plus you can decide on how thick you want it to be.
1 cup mayonnaise
1 cup buttermilk
¼ cup buttermilk powder
sea or kosher salt to taste
black pepper to taste
¼ cup chives, finely chopped
fresh dill fronds to taste, finely minced (optional)
¼ cup blue cheese (optional)
1. Place ingredients in a quart jar and shake them up until they’re well combined. If you use blue cheese, mix the ingredients in a blender on the lowest speed.
2. Taste for seasoning, cover with a lid, and keep refrigerated for use.
Flavored Mustard Dips
Your dog could mix this these up successful, they’re so easy. And you can flavor powdered mustard with anything you like.
¼ cup powdered mustard
1 teaspoon sugar or honey
salt to taste
liquid to taste and texture: white wine, rice vinegar, beer, water
Mix ingredients together; taste. For an Asian-style mustard dip, add small amounts of toasted sesame oil and soy sauce. For a honey mustard dip, add more honey. For a super-heated mustard dip, add wasabi powder or wasabi from a tube.
Curried Mango Chutney Dip
This dip has its origins in Coronation Chicken Salad, a dish created to celebrate Queen Elizabeth II’s succession to the throne in 1952. You may also recognize it as the basis for Mississippi Market’s wonderful deli dish, Curried Mango Chicken.
½ cup mango chutney
1 cup mayonnaise
4 scallions, green and white parts, finely chopped
juice from 2–3 limes
1 tablespoon curry powder, or to taste
powdered cayenne, to taste
yogurt or sour cream, to taste and texture (optional)
1. Stir chutney into mayonnaise; add scallions, lime juice, and curry powder. Taste, then add a pinch or two of cayenne if you want more heat.
2. Refrigerate for 1 hour; taste again to see if more seasonings are needed. Depending on the thickness you want, you can add yogurt or sour cream to thin the dip a bit.
Roasted Red Pepper-Garlic-Cheese Dip
Here’s a dip that will make you think of summer in February! Use some of the fine and fiery local garlic available now to make this a memorable as well as beautiful dip. Besides being a fine accompaniment to wings and blanched vegetables, this is also sensational spread on rye-sesame crackers.
½ pound Neufchatel (reduced-fat) cream cheese at room temperature
1–2 cloves of garlic, finely minced
2–3 roasted red peppers, finely minced
3 scallions, green and white parts, finely chopped
juice from 1 lemon
1/2–1 teaspoon salt
black pepper, to taste
chipotle powder, to taste
fresh thyme leaves, to taste
1. Beat Neufchatel until it is smooth and soft (this can also be done in a food processor [buzz only] or blender [use only low speed]).
2. Add garlic, red peppers, and scallions; mix in thoroughly, until dip turns a lovely salmon color.
3. Add juice from half a lemon, salt and black pepper, and taste. Add chipotle powder, a little at a time, until you like the heat.
4. Strip thyme leaves off their branches, bruise with the butt of your knife, and add; mix in thoroughly.
5. Refrigerate for several hours before using; bring back to room temperature before serving.