Are you ready for some football? Millions of college football fans have been eagerly awaiting tonight’s match-up between Florida and Oklahoma in the BCS Championship Game, including my former college roommate who lives near Miami. She’s planning to host a massive viewing party complete with the dips we used to make together during our years at the University of Wisconsin-Madison.
Whether you are planning to pig out in front of the TV watching the pigskin fly tonight or during this weekend’s NFL playoff games. Or you are simply looking for a few simple yet delicious dips to serve at your next party consider the following recipes:
SPICY BLACK BEAN DIP
Ingredients:
2 15-ounce cans black beans
2 teaspoons chopped garlic
2 tablespoons chopped fresh cilantro
2 small tomatoes, chopped
2 teaspoons crushed red pepper
1 teaspoon cumin
Juice of 1 lime
1 small onion, finely chopped
Salt and pepper
Directions:
In a food processor, coarsely chop the black beans, garlic, cilantro and one of the tomatoes.
Transfer mixture to a serving bowl.
Add the red pepper, cumin, lime juice, onion, the remaining tomato, and salt and pepper.
Refrigerate for a couple hours to allow the flavors to blend.
Serve with chips or raw veggies.
CHILLED CRAB AND SHRIMP DIP
Ingredients:
8 ounces cooked crab meat
8 ounces cooked shrimp
1/4 cup onion
1 8-ounce can water chestnuts
3/4 cup mayonnaise
1 heaping teaspoon prepared horseradish
Salt and pepper to taste
Directions:
Mince crab, shrimp, onion, and water chestnuts in a food processor.
Transfer the mixture to a small bowl.
Stir in the mayonnaise and horseradish.
Add salt and pepper to taste.
Chill for a couple of hours.
Serve with crackers or your favorite raw vegetables.
HOT ARTICHOKE DIP
Ingredients:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
1 cup artichoke hearts, chopped
2 teaspoons fresh garlic, minced
1 tablespoon chopped pimiento
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Preheat oven to 350 degrees.
In a small bowl, combine the mayonnaise, sour cream, Parmesan cheese and lemon juice.
Stir in the artichoke hearts, garlic, pimiento, salt and pepper.
Transfer mixture to baking dish and top with 2 tablespoons Parmesan cheese.
Bake for 20 minutes.
Serve with crusty sourdough French bread or crackers.
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