Game Day Dips
Sep 3rd, 2010
Football season is upon us and I couldn’t be more hyped. I don’t really like watching the games as much as I love the excuse to be able to throw a party every Saturday for the next 4 months. I have compiled some homemade dips for you to spice up your own game day celebration. The main ingredients in many dips tend to be mayonnaise, sour cream and cream cheese. To cut some calories, go for the reduced fat versions and serve the dips with veggies instead of bread and crackers. Enjoy!
Bloody Mary Dip
- 3 cups cream cheese, softened
- 1/2 cup V8 juice
- 1/3 cup tomato puree
-1 large green bell pepper, finely minced
-1/2 cup finely minced onion
-1/3 cup finely minced celery
-1/3 cup mayonnaise
-Horseradish, lemon juice, Tabasco Sauce
Mix all ingredients together in a food processor. Add horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste.
Hot Artichoke & Roasted Red Pepper Asiago Dip
-1 8-ounce package cream cheese, softened
-4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
-2 cloves garlic
-1 13- to 14-ounce can artichoke hearts, drained
-1 cup bottled roasted red sweet peppers, drained
-1 cup sliced fresh mushrooms
-1/2 cup sliced green onions
1. In a food processor bowl, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is well combined. Add drained artichoke hearts, drained sweet red peppers, mushrooms, and green onions. Cover and process with on/off turns until finely chopped.
2. Transfer mixture to an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Bake, covered, in a 350 degree F oven for 25 minutes or until heated through. Or, micro cook, uncovered, on 70 percent power (medium-high) for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time. Serve warm with thinly sliced French bread or pita wedges. Garnish with additional red pepper and parsley, if you like. Makes about 3-3/4 cups
Jalapeno Popper Dip
Creamy Clam Dip- -8 ounces cream cheese, softened -1/4 cup sour cream
-two 6 1/2-ounce cans minced clams, drained, reserving 3 tablespoons liquid
-1/3 cup finely chopped red bell pepper
-1 shallot, minced
-2 tablespoons minced fresh parsley leaves
-3/4 teaspoon Worcestershire sauce
-1/8 teaspoon cayenne
In a bowl whisk together cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste.
BLT Dip
- -1 cup mayonnaise
- -1 cup sour cream
- -2 tomatoes, diced and drained
- -1 pound bacon, fried crisp, drained and crumbled
- -Shredded lettuce
- In a medium bowl, combine mayonnaise, sour cream, tomatoes and bacon. Scoop mixture into hollowed out lettuce head.
Spicy Cilantro Pesto Dip
- -1.5 cups cilantro, large stems removed
- -1/2 cup roasted almonds
- -1/4 cup chopped onion
- -1 dried red pepper (or 1/4-1/2 teas red pepper flakes) – Another option that would be lovely would be jalapeno.
- -1/2 teaspoon Kosher salt
- -1/4+ c parmesan cheese
- -1/2 teas garlic
- -dash black pepper
- -dash lemon juice
- -1/4-1/2 cup olive oil
In your food processor, combine all ingredients up to the garlic. Process, until finely chopped. Drizzle in 1/4 cup of olive oil, slowly while processing. Add the next set of ingredients, one at a time, tasting as you go. Drizzle in additional olive oil until you reach a smooth consistency. Recipe from foodwhirl.com
*Happy Game Day*
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Written by Lea Barlow • Leave a comment
