Who doesn’t love a good dip? Dip is a staple for any type of party your throwing. It’s also a great way to buy time if your main course is running long in the oven. It’s also portable enough for pot-lucks and house-warmings. Okay enough laughing at my terrible photo shopping! Concentrate instead on the up coming super bowl. Whether your hosting or attending a Super Bowl party or just sitting at home on the couch enjoying a Lifetime Movie marathon these ultimate dips are sure to wow your taste buds.
Caramelized Onion Dip
- 2 tablespoons unsalted butter
- 3 medium onions, halved and thinly sliced
- 1 1/2 cups sour cream, at room temperature
- 1/2 pound cream cheese, softened
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- Potato chips, for serving
- In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
- Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature.
- 1 large jalapeño
- Four 9-ounce boxes frozen artichokes—thawed, drained and coarsely chopped
- 3/4 cup mayonnaise
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon kosher salt
- 1 teaspoon Tabasco
- 2 1/2 ounces sharp white cheddar cheese, shredded (1 cup)
- Crackers or sliced baguette, for serving
- Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.
- In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
- Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.
Warm Piquillo and Crab Dip
- 1 pound lump crab, picked over.
- 1/4 cup mayonnaise
- 1/4 cup crème fraîche
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons snipped chives
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/4 pound Manchego cheese, shredded (1 cup)
- One 9-ounce jar piquillo peppers, drained and cut into strips
- Preheat the broiler. In a bowl, combine the crab, mayonnaise, crème fraîche, parsley, chives, mustard, lemon juice and 3/4 cup of the Manchego. Spread in an 8-by-11-inch baking dish. Top with the piquillos and sprinkle with the remaining Manchego. Broil for 5 minutes, or until the cheese is melted and the dip is heated through. Serve hot.
- SERVE WITH Crusty bread or crostini.