Game-Day Food: Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1/2 (10 ounce) package frozen chopped spinach, thawed, drained
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, very finely minced
1/2 teaspoon hot sauce
1/4 cup grated Parmigiano Reggiano cheese, or domestic Parmesan cheese
1/4 cup mozzarella, grated

Preparation:

Mix everything and pour it into a baking dish. Bake in a preheated 350 degrees F. oven until bubbling and golden brown on top, about 30 minutes.

Fabulous Football Food: Colby-Pepper Jack Cheese Dip

Colby-Pepper Jack Cheese Dip


Prep: 15 min., Bake: 30 min.
Prepare up to a day ahead; cover and chill in an airtight container, and bake just before serving.


1 (8-oz.) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
2 cups (8 oz.) shredded colby-Jack cheese blend
1 (4-oz.) can chopped green chiles
4 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1/4 cup chopped fresh cilantro
Garnish: fresh cilantro sprig
Tortilla and sweet potato chips



1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased 8-inch square baking dish.

2. Bake at 350° for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish, if desired. Serve with tortilla and sweet potato chips.




Yield: Makes 10 servings

Fabulous Football Food: TEXAS ROTEL DIP

TEXAS Rotel DIP

Ingredients
2 cans Rotel (diced) I get the HOT to make it spicy.
2 small Jimmy Dean HOT and SPICY sausage (I sometimes get one mild and one HOT so that it isn't too spicy)
4 small packages (blocks) of Fat Free Cream Cheese

Cooking Instructions

Cook sausage in skillet.

While sausage is cooking, in small saucepan combine cream cheese and Rotel, mix until the cheese is melted. When sausage is done cooking, pour the mixture into the sausage skillet. Cook 2 minutes on medium heat, stirring constantly.

Remove and serve either warm or cold.

Best served with FRITOS SCOOPS.

Fabulous Tailgating Foods: Clam Dip

Clam Dip


Ingredients

2 pints sour cream
3-4 cans of minced clams (drained)
3-5 tbsp lemon juice
1 tbsp horseradish
to taste Tabasco

Cooking Instructions

Mix all ingredients

Chill as long as needed.

Football Food: Horseradish Dip

Horseradish Dip

Ingredients:

3 tablespoons milk
2 cups creamed cottage cheese
2 tablespoons prepared horseradish
1/2 teaspoon Worcestershire sauce
1 sprig parsley
dash salt

Preparation:

Put all ingredients in blender container; blend on high speed until smooth. Serve with vegetable dippers.

Italian Grill Bread Dip Mix

Italian Grill Bread Dip Mix

1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt

Grind together

To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.

Spinach Dip

Spinach Dip

1 cup chopped cooked spinach (1 10 oz. frozen pkg.)
1 cup sour cream
1 cup mayonnaise
6 green onions, chopped
1 8-ounce can water chestnuts, finely chopped
2 cloves garlic, minced
1/2 cup chopped parsley
2 tablespoons lemon juice
2 teaspoons pepper
Salt to taste


Squeeze the spinach dry and pat it down with paper towels.


In a medium bowl stir together all ingredients until well combined.


Cover and refrigerate for at least 2 hours.


Serve chilled with sour dough bread and raw vegetable dippers like turnip slices and red pepper strips. Or serve in a scooped-out sour dough bread bowl, if desired, and save the scooped-out bread for dippers.


Makes about 3 cups.

Fabulous Football Food: Tennessee Tailgate Guacamole

Fabulous Football Food: Tennessee Tailgate Guacamole


Ingredients

2 ripe Fresh California avocados, seeded, peeled and coarsely mashed
1 Tbsp fresh lime juice
10 drops red pepper sauce
½ tsp coarse garlic salt
1 oz crumbled blue cheese
3 Tbsp finely chopped red bell pepper
2 Tbsp chopped fresh Italian parsley leaves

Instructions

In medium bowl combine avocados, lime juice, red pepper sauce and garlic salt.
Stir in blue cheese, bell pepper and parsley.

Serve with tortilla chips or cut vegetables.

Fabulous Football Food- Tailgating

Vidalia Onion Dip Recipe

Vidalia Onion Dip Recipe

Ingredients:

3 cups chopped Vidalia onion

3 cups shredded Swiss cheese

2 1/2 cups mayonnaise

Garlic salt to taste

Instructions:

Preheat oven to 350 degrees. Mix all ingredients and pour into greased 1 1/2-quart baking dish. Bake in preheated oven until lightly brown, about 30-40 minutes. Serve with corn chips.

Cheddar Beer Dip With Smoked Sausage

Cheddar Beer Dip With Smoked Sausage

2 tablespoons unsalted butter
1/2 cup sweet onions, chopped
1/2 cup smoked sausage, chopped
1 (12 ounce) bottle dark beer
1 (8 ounce) package cream cheese
2 tablespoons Dijon mustard
4 cups shredded sharp white cheddar cheese
6 drops hot pepper sauce

Heat oven to 350 degrees.

Melt butter in a medium saucepan over medium-high heat. Add the onion; cook until the onion begins to soften, about 2 minutes. Add the sausage; cook until hot, 8 minutes. Drain and discard any fat.

Add the beer, cream cheese and mustard; cook, stirring, until the cream cheese has melted, about 2 minutes. Remove the pan from the heat; stir in the Cheddar cheese, a handful at a time, until it is all incorporated. Stir in the hot sauce.

Transfer mixture to a 1-quart baking dish lightly coated with cooking spray. (At this point, you can cool the mixture, cover the dish, and refrigerate up to 3 days; let mixture come to room temperature before baking). Bake until the dip is bubbling, 20-25 minutes.

Eating Healthy: Fat-Free Mexican Layer Dip

Fat-Free Mexican Layer Dip

8 ounces nonfat sour cream
8 ounces nonfat cream cheese
1 package taco seasoning
1 jar peccante sauce
2 chopped tomatoes
1 chopped bell pepper
1 bunch chopped green onions
12 ounces shredded nonfat cheddar cheese
1/2 cup sliced jalapeno

Combine sour cream, cream cheese and taco seasoning in bowl, mix well. Spread on large platter.

Spread peccante sauce on top. Sprinkle tomatoes evenly, bell pepper and green onions. Top with cheddar cheese and sliced jalapeno.

Serve with low fat crackers or restaurant-style chips.

Sun-Dried Tomato and Basil Bread Dip

Sun-Dried Tomato and Basil Bread Dip

12 dry sun-dried tomatoes
1/2 chopped onion
2 cups extra virgin olive oil
1 cup balsamic vinegar
1 clove crushed garlic
2 tablespoons freshly chopped basil
1 medium diced hot pepper

Blanch the sun-dried tomatoes in boiling water for 3 minutes. Remove from water
and chop. In a saucepan simmer the onions, (blanched) sun-dried tomatoes, garlic
in 1 cup of olive oil for 30 minutes. Pour into a blender with the hot pepper and
basil blend for 7 seconds. Add balsamic vinegar and remaining oil. Refrigerate
for 6 hours. Place into a sealed container. This bread dip will last for 2 weeks
in the fridge.