Touchdown! 3 Game Day Dips
Jan 29, 2020 11:35AM
Chips and dip are one of the most mouthwatering, comforting combos. And while we love a good salsa, a Super Bowl spread calls for something more. Score with all your guests at this year’s game-day gathering by making one of these delicious dips.
Bennett’s Parmigiano Dip
Recipe by Bennett's Kitchen Bar Market, 1595 Eureka Road, Roseville, 916-750-5150, bennettskitchen.com
• 1/2 lb. high-quality Parmesan, shredded by hand
• 1/2 lb. Asiago, shredded by hand
• 2-3 cloves garlic, finely minced
• 2 tbsp. scallions, chopped
• 2 tsp. dried oregano
• 1 tsp. red pepper flakes (more if you like the heat)
• 1-1 ½ cups extra-virgin olive oil
• 1 tsp. freshly ground black pepper
In a large mixing bowl, combine the Parmesan and Asiago cheeses with the garlic. Stir in the scallions. Add the oregano (rubbing it between your fingers over the bowl to release the flavor), red pepper flakes, 1 cup of the olive oil, and black pepper. Stir. If mixture seems dry, add more olive oil by the 1/4 cup. Cover and let stand at room temperature for at least 5 hours before serving. Enjoy with crusty bread and crackers or spoon over pasta the next day. Note: Will keep refrigerated for 2 weeks.
Recipe by Tortilla Flats Cantina, 564 Main Street, Placerville, 530-295-9408, tortillaflatscantina.com
• 3 poblano peppers, roasted
• 1 white onion, finely diced
• *½ lb. ground chorizo
• 1 lb. Oaxaca cheese, shredded
Preheat oven to low-medium broiler setting.
Roast chiles (on a grill, over a gas burner, or in an oven on broil) until the skin is blackened and blistered on all sides. Place in a heatproof bowl and cover tightly with plastic wrap for at least 10 minutes (to allow the steam from the still-hot chiles to loosen their skin). Slide the skins off with a dishtowel, remove the stem and seeds, and cut into ¼” wide strips.
Cook onions in a sauté pan with a dash of oil over high heat until slightly softened but still somewhat crisp, about 2 minutes.
Cook chorizo in a pan over medium heat, stirring frequently, until cooked through. Strain off and discard fat.
Layer chiles, onions, and chorizo in a 12”-wide, shallow earthenware pot or cast-iron skillet, forming a thin base. Cover with shredded cheese and place in the broiler for approximately 5 minutes or until the cheese is hot, bubbly, and golden brown on top. Serve with warm tortillas, tortilla chips, or crudités.
*Can be made vegetarian with the exclusion of chorizo or by using soyrizo.
Recipe by Bricks Eats & Drinks, 482 Main Street, Placerville, 530-303-3480, bricksonmainstreet.com
• 8 oz. cream cheese
• 1 cup cooked chicken breast, shredded or cubed
• 1/2 cup buffalo wing sauce
• 1/2 cup ranch dressing
• 2 cups Monterey Jack, shredded
Preheat oven to 250. Spread cream cheese in shallow baking dish. Layer with chicken, wing sauce, and ranch dressing. Sprinkle with cheese. Bake uncovered for 20 minutes, or until cheese is melted. Serve with chips.
compiled by MEGAN WISKUS