Of course I am not talking about the difference in points for the game Sunday. I am talking about the party dips I will have on hand while watching the Super Bowl. This is a big decision for me. Do I go with a cream cheese or mayonnaise based dip? Hot or cold? Do I pretend I am adding a healthy component and choose a dip that is served with raw vegetables? I went back through TheRoomMom files and photos to help me decide. I think I am going to make the hot artichoke dip because it is a favorite from childhood. I will need something on the side– The Big Sandwich perhaps?
Click on the pictures below for recipes and tips for these super party snacks.
P.S. I had to look up the spelling of Super Bowl. I was not sure if it should be one word or two. Is that confusing for anybody else?
I needed a festive dip to take with me to a friend’s house, so I pulled out the recipe for my old friend, sun dried tomato dip (courtesy of Ina Garten). The dip originally appeared in my Labor Day Potluck Dinner post. After assembling the dip and the veggie tray, I realized how perfect this dip is for the holidays. The dip is a pinky red color, and I used several red and green raw vegetables. The finished product is quite merry and bright.
Need a quick bite for family members who will be milling around your house for Christmas or something tasty for football viewing? Sun dried tomato dip has got your back. Happy holidays and happy dipping readers!
- ¼ c. sun-dried tomatoes in oil, drained and chopped (get plain oil, any seasoning changes the dip flavor)
- 8-oz. cream cheese, room temperature
- ½ c. sour cream
- ½ c. good mayonnaise
- 10 dashes Louisiana hot sauce or Tabasco
- 1 t. kosher salt
- ¾ t. black pepper
- 2 scallions, thinly sliced (white and green parts)
- Puree the tomatoes, cream cheese, sour cream, mayonnaise, hot sauce, salt, and pepper in a food processor fitted with a metal blade.
- Add the scallions and pulse twice. Set aside a pinch of scallions to garnish the top of the dip when serving.
- Serve at room temperature with sugar snap peas, celery sticks, carrot sticks, pretzel sticks, pita chips, etc.
- Make sure cream cheese is at room temperature to get the ingredients to blend together smoothly.
- Sugar snap peas are my favorite raw vegetable for this dip.
- Pita chips and Snyder’s pretzel dipping rods are my favorite cracker-y vehicle for getting this dip to your mouth.
You may not recognize the dill dip in the picture above because I shared the recipe previously as a kindergarten snack idea. Even though it is the same recipe, it looks totally different when presented in the grown up way. I brought the fancy version of the dill dip to a neighborhood party, and the adults and kids dug in. You know it is a hit when even the bowl gets eaten (no after photo available).
- 2 c. sour cream
- 2 c. mayonnaise
- 3 T. chopped fresh dill
- 3 T. chopped fresh flat leaf parsley
- 2 T. grated onion
- 1 T. seasoned salt
- Combine ingredients and chill at least one hour or overnight.
- Serve with raw vegetables, pita chips, pretzels, etc.
- Purchase a round loaf of crusty bread. I think the loaf in the picture was called “Mountain Bread”. Sour dough loaves work well too.
- Using a serrated knife, cut the top and center off the bread. It is similar to cutting the top off a pumpkin when carving.
- With your fingers, pull out some of the squishy center, so you have a good amount of hollowed out area for the dip.
- Cut the removed bread into bite sized pieces and serve with the dip.
- Pour dip into the center of the bowl.