STAR PLAYERS
For Super Bowl snacks, dips rise to the occasion
Is your Super Bowl menu getting a little dull? If wings and pizza have been your game plan the last few years, consider dipping into something a little different for Sunday’s match-up between the Kansas City Chiefs and the Philadelphia Eagles.
Don’t look for tubs of French onion or envelopes of dry ranch mix to swirl into mayonnaise. We’re talking putting a little more thought into your dipping.
For some, such as Jason Greer, director of food and beverage for a trio of Chattanooga restaurants — The Boathouse, SideTrack and Sugar’s Ribs — dips are a mainstay for his football fare.
“As a Texas native, I was raised by die-hard Cowboys fans, and my mom was the Super Bowl snack queen,” he says.
Dips are ideal on game-day menus, primarily because they can be made ahead and need no tending after they’re served. Just keep the chip bowl full.
Greer has some favorites: Rotel dip, that all-time favorite with a can of Rotel, a pound of Velveeta and a pound of cooked ground beef warmed to a gooey, melting finish; and seven-layer dip whose rows stack into south-of-theborder deliciousness.
But his all-time favorite is Queso Fundido, a dip that may require a trip to your favorite Mexican market — Greer recommends Super Carniceria Loa (1500 Broad St. and 4816 Hixson Pike). It’s a good place to find homemade chorizo sausage and an assortment of Mexican cheeses to make this dip taste as authentic as possible.
“Queso Fundido is the end-all of all dips,” Greer says.
So get your game plan ready, and keep in mind: These dips may get more attention than the game.
Queso Fundido
3 poblano chilies
8 ounces (about 1 cup) Mexican chorizo
sausage (casing removed if there is one) 1 large white onion, sliced 1/8-inch thick Kosher salt
8 ounces (about 2 cups) shredded Chihuahua or other Mexican melting cheese, such as quesadilla or asadero 8 ounces (about 2 cups) shredded
Monterey Jack or cheddar cheese 2 teaspoons crumbled dried oregano, preferably Mexican
Roast the poblanos on an open flame or under a very hot broiler until the skin is evenly blistered and blackened. Place inside a plastic bag to let them steam. Rub the pablanos to remove the blackened skin. Split them open, and remove the stem and seeds. Cut into ¼-inch-wide strips.
In a medium-size skillet, cook the chorizo over medium heat until halfway done, about 5 minutes. The chorizo will render its own fat to cook the onion in, but feel free to add some oil
if needed. Add the sliced onion, and cook, stirring frequently, until the onion has softened and the chorizo is cooked through. Stir in the poblano strips, taste, and season with salt, as needed.
Combine the chorizo mixture and the cheeses in a baking dish. Broil in the oven until evenly browned. Sprinkle with the crumbled oregano, and serve immediately with warm tortilla chips.
Million-Dollar Dip
This dip from Ree Drummond, The Pioneer Woman, is worth its weight in gold. It’s perfect for game day since it can be made the day before.
1/2 cup slivered almonds 1 (8-ounce) package cream cheese, at room temperature
3/4 cup mayonnaise
1 cup freshly grated sharp
cheddar cheese
1 cup freshly grated Swiss
cheese
1/4 cup blue cheese
crumbles
8 slices regular-cut bacon, fried crisp and chopped fine
4 green onions, sliced, green and white parts, divided
1/2 teaspoon kosher salt 1/4 teaspoon ground black
pepper
1/4 teaspoon garlic powder 1/8 teaspoon cayenne Buttery crackers, for
serving
Corn chips, for serving Place the almonds in a small, dry skillet over medium-low heat. Toast them until golden brown, keeping a careful eye on them and shaking the pan occasionally, 5 to 7 minutes. Remove from the pan, set aside and cool to room temperature.
Add the cream cheese and mayonnaise to a large bowl, and stir until smooth. Add the three cheeses, and stir again until well combined. Add the bacon, toasted almond slivers, 3/4 of the sliced green onions, salt, pepper, garlic powder and cayenne. Stir together with a rubber spatula until evenly combined.
Transfer to a serving dish, cover with plastic wrap and chill for at least 4 hours.
Garnish with the remaining green onions, and serve with crackers and corn chips.
Nashville Hot Chicken Dip
This dip is a take on one of the country’s hottest food trends.
1 (8-ounce) block cream
cheese, softened 2 cups shredded
mozzarella, divided 1/3 cup mayonnaise
1/3 cup sour cream
2 green onions, thinly sliced, plus more for garnish
2 tablespoons hot sauce 1 tablespoon cayenne
pepper (or to taste) 2 teaspoons packed
brown sugar 2 teaspoons paprika 1 teaspoon garlic powder Kosher salt
12 ounces fresh or frozen breaded chicken, prepared and cubed 8 slices white bread 3 tablespoons melted
butter
1/3 cup dill pickle chips, for garnish
Make dip: Heat oven to 375 degrees. In a large bowl, combine cream cheese, 1 3/4 cups mozzarella, mayonnaise, sour cream, green onions, hot sauce, cayenne, brown sugar, paprika and garlic powder. Season with salt. Gently fold in almost all of the cooked chicken, reserving about 1/4 cup for topping. Fold until just combined.
Transfer dip to a medium baking dish or skillet, and top with remaining cheese. Add the rest of the chicken to the center of the dip, and bake until bubbly and slightly golden,
25 to 30 minutes.
Meanwhile, make toasts: Brush each slice of bread on one side with melted butter, and season with salt. Cut each slice of bread into quarters diagonally, and place on a medium baking sheet. Bake until slightly golden, 8 to 10 minutes. Let cool.
When dip is ready, garnish with green onions and pickles, and serve with prepared toasts.