It’s here. Superbowl Sunday. The most all-American, flag wavin’, gun totin’, bald eagle flyin’, praise the Lord Baby Jesus day of the year (sorry, Independence Day). And even with all of the celebration and the hype, here I sit, a ball of nerves. My father raised me right, and by right, I mean he raised me to be a GODDAMN DENVER BRONCOS FAN. I bleed orange and blue. And yet, I’m just so nervous. I’m fully convinced, irrationally so, that I am a bad luck charm for my favorite team. That I have some ridiculous ability to change the outcome of the game from my couch, from my apartment, all the way from Portland, Oregon. I know. I know. Despite this, I will be watching the game, albeit through hands over my eyes, and I’m guessing my heart rate won’t return to normal until well after the final whistle is blown.
So, in an effort to calm my nerves and distract me from curling up in the fetal position on my couch, I’m spending my time in the kitchen (in full view of the TV, obviously). And what am I making, you might ask?
Well, ALL THE DIPS IN THE LAND, of course. I know buffalo wings are the Superbowl food of choice, and there will be wings on the table today, but I usually rely on the talents of my friendly neighborhood wing joint to handle those (Fire on the Mountain, HOLLAH). But the dips? The dips are all me. And there are three of them. I like a bit of variety in my ‘dip buffet’, if you will, something hot, something creamy, something zesty. Nothing revolutionary here, you’ll be able to find many versions of these recipes all over the place, but why fix something that ain’t broke, am I right? There’s a reason these are classics. And when you up the ante of making them from scratch, well, that’s a winning play in my book (see what I did there?).
All of these beauties can be made in under an hour and they will add some serious delicious to your game day spread. May one or make them all, regardless of your choice, you’ll have something to cheer about.
I’ll be over here cheering for my beloved Broncos, trying to get through the game without passing out or crying.
GO BRONCOS. DIPS NOT DABS, Y’ALL.
You ready? OK, let’s do this.
Makes 2 cups
3 large avocados
½ red onion, chopped
2 jalapeños, finely chopped
2 limes, juiced
1 clove garlic, minced
¼ cup cilantro, chopped
Sea salt and freshly ground black pepper
Serve with: Tortilla chips
Make the guacamole. Chop the onion, cilantro, garlic and jalapeños and add to a medium mixing bowl. Slice the avocados in half and scoop out the flesh, adding to the mixing bowl. Squeeze lime juice over the top of avocados. Using a fork, mash the avocado and mix thoroughly with other ingredients. Guacamole should be somewhat chunky (horrible word), so don’t mash too aggressively. Once fully mixed, squeeze a little lime juice over the top and cover with plastic wrap directly on the surface of the guacamole (this will prevent browning) and refrigerate until ready to serve.
Caramelized Onion Dip
Makes 2 cups
3 sweet yellow onions
2 tablespoons olive oil
1 ½ cup sour cream
¾ cup mayonnaise
2 tablespoons red wine or balsamic vinegar
1 teaspoon sea salt, divided
¼ teaspoon garlic powder
¼ teaspoon white pepper
Serve with: Ruffled potato chips or kettle chips (you need a sturdy chip for this dip)
Make the Onion Dip. Peel the onions and cut in half through the root. Slice the onions thinly into half moons, then add to the skillet with two tablespoons olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Saute over medium heat, stirring occasionally, for about 15 minutes until onions are very soft and translucent. Add vinegar and cook an additional 10-15 minutes until onions are golden brown and jammy. Remove from heat and place onions into medium mixing bowl. Refrigerate onions to cool them quickly
Once the onions are completely cool, add sour cream, mayonnaise, garlic powder and white pepper to the mixing bowl. Mix all ingredients thoroughly, then refrigerate for at least one hour or up to one day prior to serving.
Buffalo Chicken Dip
Makes 3-4 cups
1 rotisserie chicken
8oz cream cheese, softened
½ cup blue cheese dressing
½ cup hot sauce or buffalo wing sauce, such as Frank’s Red Hot
½ cup blue cheese crumbles, plus extra for topping
½ cup shredded sharp cheddar cheese, plus extra for topping
½ teaspoon cayenne pepper
½ teaspoon Old Bay seasoning
Chopped scallions for garnish
Serve with: Tortilla chips, preferably Tostitos Scoops and celery sticks
Kitchen Equipment: large skillet, 1 large and 2 medium mixing bowls, 1 baking dish, 3 serving dishes
Make the Buffalo Chicken Dip. Preheat oven to 350 degrees.
Remove the skin from the chicken and discard, then remove all chicken meat from the bones. Roughly chop the chicken into bite sized-ish pieces and add to large mixing bowl. Add cream cheese, dressing, hot sauce, blue and cheddar cheeses and spices to the chicken and mix until thoroughly combined.
Pour mixture into baking dish and spread evenly. Top with additional cheddar cheese and blue cheese crumbles. Bake for 20 minutes until warmed through and bubbling. Remove dip from oven.
Turn the broiler on and move oven shelf into top position. Return the dip to the oven and broil for 3-5 minutes until cheese topping is bubbling and golden brown. Remove from oven and top with chopped scallions. Serve immediately.