| Hot
Dips Are Pleasers for Super Bowl |
| Lots of Super Bowl parties begin and end with food, but
the best way to make your party a hit with both adults and
teenagers is to serve a hot dip with plenty of tortilla chips
or sliced French bread rounds. Just walking into the room
with the dip will stop the "play-by-play" action in your family
room. |
| Many of these dips can be made ahead of time, and just popped
into the oven, microwave, or heated in a slow cooker. Besides
the traditional chili and pizza, try these Observer-published
recipes that I have collected over the years. Many of these
recipes are from AnnaMarie Lawson, a previous cooking contest
category winner. (Just remember, with the hot crabmeat dip,
you will probably want to double the recipe---it will go fast!) |
| |
|
| AnnaMarie’s
Rip Roaring Chile Cheese Dip |
| 1 lb. Velveeta cheese |
| 1 can (15 oz.) Hormel chili, with or without beans |
| 1 can (14.5 oz.) Del Monte petite cut tomatoes with zesty
jalapeños |
| 1 block (3 oz.) cream cheese |
| 1 Tbsp. ground cumin (adjust to taste) |
| In large bowl, cut Velveeta and cream cheese into cubes.
Stir in the chili and tomatoes. Microwave on high for 5 minutes,
stirring after 3 minutes. Microwave longer, if needed. Add
remaining ingredients (careful to adjust the cumin to taste)
and stir. This may also be prepared in a slow cooker, stirring
after 30 minutes on high. Serve with corn chips. |
| |
| Betsy’s
Hot Black Bean Dip |
| 1 can (15 oz.) black beans, drained |
| 1 tsp. vegetable oil |
| 1/2 cup chopped onion |
| 2 garlic cloves, minced |
| 1/2 cup diced tomato |
| 1/3 cup mild picante sauce |
| 1/2 tsp. ground cumin |
| 1/2 tsp. chili powder |
| 1/4 cup (1 oz.) shredded, reduced-fat Monterey Jack cheese |
| 1/4 cup chopped fresh cilantro |
| 1 Tbsp. fresh lime juice |
| Place beans in a bowl, partially mash until chunky and set
aside. Heat oil in a medium nonstick skillet, over medium
heat. Add onion and garlic and sauté four minutes, or until
tender. Add beans, tomato, picante sauce, cumin and chili
powder. Cook five minutes more or until thick, stirring constantly.
Taste and add more cumin if you want it spicier. Remove from
heat and add cheese, cilantro and lime juice, stirring well.
Serve warm or at room temperature, with fat-free corn or flour
tortilla chips. |
| |
| Barbara's
Hot Chipped Beef Dip |
| 8-oz. cream cheese |
| 3 oz. pkg. smoked chipped beef |
| 1/4 cup chopped green pepper |
| 2 tsp. dried onion flakes |
| 2 Tbsp. milk |
| 1/2 cup sour cream |
| 1/2 tsp. garlic salt |
| 1/4 tsp. ground black pepper |
| 1/2 cup chopped pecans |
| Combine all ingredients except nuts. Pour into a baking
dish. Cover with nuts. Bake at 350 degrees for 20 minutes.
Serve with crackers. |
| |
| Claire’s
Incredible Mexican Layer Dip |
| 1-2 cans "Old El Paso" fat free refried beans |
| 1 jar "Old El Paso" taco sauce |
| 3-4 tomatoes, cut small |
| 16 oz. sour cream |
| "Mexican blend" shredded cheese |
| shredded lettuce |
| Heat refried beans in microwave for 45 seconds. In a prepared
casserole dish, layer refried beans, taco sauce, tomatoes,
sour cream and cheese, in order. Bake at 350 degrees, until
cheese is melted and dish is warm all the way through. When
slightly cooled, top with shredded lettuce. Serve with corn
chips. |
| |
| Mart’s
Hot Crab Dip |
| 16 oz. can Phillip’s pasteurized crab meat |
| 6 oz. DiGiorno shredded Parmesan cheese |
| 1 cup Hellmann’s real mayonnaise |
| 8 oz. Sargento shredded 6-cheese Italian blend |
| 1 Tbsp. Polaner chopped garlic |
| 1 tsp. McCormick minced onion |
| 1/2 tsp. salt |
| Mix all ingredients together in large bowl. Mixture will
be thick and lumpy, but continue to mix until mayonnaise is
evenly distributed. Pour into 2 qt. glass baking dish or a
decorative pie dish. Bake at 350 degrees for 30 minutes. Or
bake in a cut-out loaf of Hawaiian bread, following package
baking directions. Serve from dish, with Triscuit crackers,
Wheat Thin crackers or Ritz crackers. |
| |
| Mary’s
Baked Pineapple Cheese Casserole |
| 1 cup sugar |
| 6 Tbsp. flour |
| 2 cups sharp Cheddar cheese, grated |
| 2 cups crushed pineapple, drained well |
| 1 roll Ritz crackers, crushed |
| 1 stick butter, melted |
| Mix together sugar, flour, cheese and pineapple. Sprinkle
crackers on top, then pour melted margarine over top. Bake
at 350 degrees for 30 minutes. |
| |
| AnnaMarie’s
All-Star Baked Reuben Dip |
| 1 (8-oz.) pkg. cream cheese, softened |
| 1/2 cup sour cream |
| 1 (3-oz.) can sauerkraut, well drained |
| 1/2 lb. corned beef, chopped fine |
| 1 cup shredded Swiss cheese |
| 1 Tbsp. dried minced onion |
| 1 Tbsp. ketchup |
| 1 tsp. relish |
| 2 tsp. Dijon mustard |
| 1 tsp. horseradish |
| Preheat oven to 375 degrees. Mix all ingredients in a large
mixing bowl. Spoon into an ovenproof casserole dish and bake,
covered, for 30 minutes. Uncover and bake another 5 minutes.
Serve hot with rye crackers, rye cocktail bread or any cracker
or multigrain bread. |
