The most super thing about the big game (other than the commercials, of course) is diving into a bowl of this cheesy, tangy goodness. Whip up the basic recipe or one of our tasty flavor variations, and everyone wins.
Five artichoke dips that are sure to score a game-day win.
THE BASIC DIP
Rinse and drain two 14-oz. cans artichoke hearts in a fine-mesh sieve. Wrap artichokes in paper towels; press to remove as much excess liquid as possible. Chop coarsely. In a large bowl stir together one 8-oz. carton
sour cream and 2 Tbsp. flour.
Stir in artichokes, 1/2 cup
mayonnaise, and 1/2 cup finely
shredded Parmesan cheese.
Transfer to a 9-inch pie plate. Sprinkle with 1/4 cup Parmesan
cheese. Bake at 350°F for 30 minutes or until edges are lightly browned and mixture is hot in center. Cool 15 minutes. Makes 3 cups.
FLAVOR CHANGE-UPS 1 ITALIAN SAUSAGE
In a skillet brown 4 oz. bulk
hot Italian sausage. Stir into sour cream-artichoke mixture along with 1/4 cup chopped Kalamata olives and 2 Tbsp. capers. Top with 1/2 cup cherry tomatoes and 1/4 cup Parmesan cheese.
Bake as directed.
Roast 2 fresh poblano peppers; remove skins, stems, and seeds. Chop peppers. In a skillet brown 4 oz. bulk uncooked chorizo sausage.
Stir peppers and sausage into sour cream-artichoke mixture along with 1/4 cup sliced green onion and 1/4 cup fresh cilantro
leaves. Bake as directed.
3 BROWN BUTTER CAULIFLOWER
In a large skillet melt 4 Tbsp.
butter over medium-high. Cook 1 to 2 minutes or until butter starts to brown. Add 2 cups small cauliflower florets and
1 clove minced garlic. Cook and stir 4 minutes or until cauliflower is golden brown. Cool slightly.
Stir all but 1/2 cup of the cauliflower into sour cream-artichoke mixture along with 2 Tbsp. toasted chopped hazelnuts and 1 Tbsp. fresh sage leaves. Sprinkle reserved cauliflower mixture over top along with 1/4 cup Parmesan
cheese. Bake as directed.
4 SPICY ROASTED RED PEPPER
Stir 1 Tbsp. harissa paste into sour cream along with flour. Stir 1/2 cup coarsely chopped roasted red
peppers into mixture along with artichokes. Bake as directed. To serve, top with toasted chopped
almonds and fresh mint leaves. n
MIX AND MATCH WITH YOUR FAVORITE DIPPERS LIKE CHIPS, TOASTS, AND VEGGIES.