Because you can always use another dip or two!
Have you ever heard anyone say, “Man, there are just too many dips at this party!”?
The more condiments the better, as far as I’m concerned, so why not add a few new ones into the mix? For our recent Super Bowl party I whipped up two unique and tasty dips – one simple as can be, and one a bit more labor intensive.
The first, Whipped Feta Dip (also known as the First Down Feta Dip at our football party), has the the comfort of a cheese ball with the creaminess of the old fashioned classic onion dip. Using feta instead of cream cheese elevates the sophistication level while adding a salty tang.
Whipped Feta Dip
• 1 8oz block of feta
• 1/4 cup olive oil
• 2 tsp lemon juice
• 1 tsp paprika
• 1 tbsp chives (fresh or dried)
1. Use your hands to crumble the feta into a blender. This doesn’t have to be uniform, just crumble into smaller pieces to help it break down easier in the blender.
2. Pour olive oil, lemon juice, and paprika into the blender. Blend on low, stopping occasionally to scape down the sides.
3. Once you break down the lumps and the feta is smooth and creamy, scrape into a bowl and stir in the chives with a spoon.
4. Serve, or cover and refrigerate until it is time to eat!
Tip: This dip pair perfectly with crackers and raw veggies.
Roasted Red Pepper and Beer Dip
What do you do when ketchup just isn’t enough? Take your hot dogs and sausages to the next level with a Roasted Red Pepper and Beer Dip (also called the Punter’s Pepper Dip). While it’s technically a sauce, we dipped at the football party. Sweet roasted red peppers and honey balance out with the slight bitterness of beer reduced to the point of maximum flavor intensity.
• 3 red bell peppers
• 1 small head of garlic
• 2 tbsp olive oil
• 1 12oz bottle of beer (any lighter brew – I used a pale ale)
• 1/4 cup honey
• 1/4 tsp salt
1. Turn broiler on high. Wash the peppers, then cut in half. Cut out the ribs and seeds.
2. Cut approximately 1/4 inch off the top of the head of garlic, enough so that most of the cloves are exposed. Place in a small dish and pour 2 tbsp olive oil over the top. Cover with foil and place under the broiler for approximately 40 minutes, until cloves are soft and push right out of the skin.
3. Place the peppers cut side down on a baking sheet lined with foil. Heat in the broiler (alongside the garlic) until they blister and char, approximately 7 minutes. The skin that is not charred should have a slight wrinkle. If it is still smooth and taut on the edges, rotate your pan and cook in 2 minute increments until you see the skin wrinkle.
4. Put the peppers in a mixing bowl and cover with plastic wrap. As they cool the trapped steam will help the skin separate from the flesh easier. Leave them covered for 15 minutes.
5. While the peppers are cooling, pour the entire bottle of beer into a medium saucepan and heat on med-high. Keep an eye on it so it does not boil over. If it begins to boil over, turn the heat down slightly.
6. Once the peppers have cooled enough to touch, gently pull the skins off and place the flesh into the saucepan of beer.
7. Continue cooking the beer and peppers until the beer has reduced to approximately 1/2 inch high in the saucepan, about 30 minutes.
8. Your timer for the garlic should go off while the beer is reducing. Take it out of the oven and let it cool 10 minutes. Squeeze the head of garlic at the bottom to push the cloves out of the skin.
9. Pour the contents of the saucepan into blender. Add the garlic, honey and salt. Blend on high until smooth.
Tip: This dip can be served room temperature or cold, and pairs well with sausages. The consistency lends itself perfectly to dipping, or you can pour directly onto your sausages and dogs.
Readers – What are your favorite dips?
photos: heather for we heart this
Heather is a midwesterner living in Los Angeles and enjoys concocting weird flavor combinations and exploring delicious ethnic foods. She blogs at foodforfunandpleasure and knows her way around the spice cabinet like nobody’s business.