Jan Norris: Food and Florida

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Dippy for Super Bowl – Dip Recipes for the Crowds

January 30th, 2009 · 1 Comment

Someone was yapping at me recently about a radio show discussing the “Best or ultimate party food for Super Bowl.”

I’m pretty sure it’s a dip. Any dip – they seem to be universally appealing.

They are the character actors at every party – no matter how upscale (hot crab and artichoke, caviar on blini) you get to, or how low you go (a jar of bean dip and Fritos, or onion soup mix and potato chips) there’s a dip and something to dip into it – and a host of people standing around the bowl.

The most popular dip recipe I ever printed while at The Palm Beach Post is the now infamous Chicken wing dip that combines the flavors of Buffalo wings with the blue cheese dipping sauce for them – all in one. Served with a scoopable chip, it’s the ultimate football party food, if you ask me. Read the recipe here.

Speaking of an onion dip recipe, here’s a fresher version, made from scratch, from a reader, Joseph Reilly:

Onion-cheese dip

  • Equal parts large-curd cottage cheese and sour cream.
  • Grate one medium yellow onion (more to taste)
  • Add some celery seed, fresh parsley and a touch of fresh ground white pepper.
  • Mix well and scoop up with salted potato chips.

Chipped beef dip

I think salty flavors rather than sweet are the ticket  — they counteract all that beer that goes down during the game.

That may be why the Dried beef dip entered in a taste-off was a winner. It’s actually from the 1950s when parties were all about finger foods and serious cocktails that required a good deal of protein and salt, of course.

Dried (chipped) beef dip

  • 1 (8 oz.) package cream cheese
    1 large jar dried beef, cut into small bits
    1 1/2 cups sour cream
    1 medium yellow onion, diced or grated
    1 green pepper diced
  • Mix all and serve with crackers (unsalted Carr’s crackers best bet).

Ro-Tel Tomato Cheese Dip

I happen to love this hot, simple dip for hush puppies. That requires you to actually make hush puppies, preferably in a finger-shape. (Here is a recipe from a terrific Soul Food site – Chitterlings.com) but you can cheat: Go buy a mess of corn fritters at Bud’s Chicken or PA BBQ here in Palm Beach County — or find a place that sells hush puppies or fritters where you live, and serve this famous dip with them:

The Ro-Tel tomato-cheese dip

  • 1 can Ro-Tel tomatoes with green chilies (hot, if you can find them)
  • 2-pound block Velveeta cheese
  • 1 small can hot green chilies (optional – makes it very spicy)
  • Combine all in a double boiler and cook till melted, or cook on 50 percent power for 4 minutes, stirring, in a glass bowl in the microwave.
  • Serve with crispy, finger-shaped hush puppies, or tortilla or corn chips.

Here’s the ever-popular layered Tex-Mex dip. It’s got a million variations — add chopped onion, black olives, green onions, crushed corn chips, a can of chili instead of the refried beans, enchilada sauce – the list is endless. Do your own thing.

Seven-layer Tex-Mex dip

In a 13-by-9-inch glass pan, layer the following:

  • 1 can refried beans
  • 1 pound cooked, crumbled ground beef or turkey – or chicken chunks (cooked with taco seasoning)
  • 1 can green chilies (hot if you like it spicy)
  • 1-1/2 cups salsa
  • 1 cup guacamole
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • Put in oven at 350 degrees and cook just till cheese melts; serve warm from the dish with scoopable corn or tortilla chips.

That ought to get your party started. Feel free to add your own — comment below.

Tags: Recipes: What's Cooking!

1 response so far ↓

  • 1 J D // Feb 8, 2011 at 4:35 pm

    That 7-layer dip recipe sounds really similar to a family-favorite taco salad that my wife’s aunt makes. Too bad the Super Bowl is over… will have to have another party to try out yours. Thanks!

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