Over the last couple of posts, I’ve shared some yummy snacks that are perfect for your football party or tailgate. The last one I want to share with you is this warm and creamy Spinach and Artichoke Dip. This is easy to prep ahead of time, then bake in the oven about 30 minutes before you and your guests are ready to eat. I usually serve this with tortilla or pita chips. I added the breadcrumb topping to give it a little crunch and more garlic flavor. The garlic is not overpowering in this recipe since it is roasted for a mellower and nutty taste, but decrease amount if you are garlic-averse. Continue Reading…
Archives For Dips
Chips and dip make great football food. They are easy to prepare and serve, easy to eat with one hand (so you don’t have to put your beer down), and best of all, they are very tasty. I had never heard of Cowboy Caviar until my sister-in-law, Liz, shared this recipe with me. According to Saveur Magazine, legendary Texas cook Helen Corbitt invented this black-eyed pea salad in the 1940s. Cowboy Caviar is tasty alternative to the standard salsa or guacamole with its blend of black-eyed peas, corn, tomatoes, avocado, and cilantro. It is best made a day ahead to let all the flavors of the dressing and salad meld together. I think all your guests will love this vegan and gluten-free dip. Continue Reading…
Since I’ve got a ready supply of jalapeños at the moment, I’m always looking for ways to use them. Chris recently discovered Trader Joe’s Pub Cheese, a “gourmet spreadable cheese,” reminiscent of Velveeta, but with more flavor. It comes in three flavors: Sharp Cheddar, Sharp Cheddar with Jalapeños, and Sharp Cheddar with Horseradish. For our new favorite dip, I melt the cheese, add a tablespoon or two of drained salsa, and some sliced jalapeños. It is so simple and easy, yet very tasty. Next time, I might make nachos by adding Ortega chiles, canned no-bean chili, diced tomatoes to the melted cheese and then spooning all that gooey cheese over tortilla chips. Yum!!
