While the Super Bowl might be a new thing for our neighbors in the Pacific Northwest, Colorado residents have been to this rodeo before. Six times in fact, including victories in 1998 and 1999.
Along with team jerseys, tasty beverages, lung-busting cheering and oddball superstitions – don’t let go of that orange sock monkey on third down – our seventh Super Bowl is a time for food. Specifically, snacking.
We’ve rounded up recipes for seven dips, and since we’re Broncos fans, we’ve included the obligatory orange dip, made with cheddar cheese and roasted red peppers. It’s especially appropriate since the Broncos will sport their orange, home-team jerseys on Feb. 2.
This lineup of dips goes with all kinds of crackers, chips and raw veggies, but this being the Year of the Horse (really!), we’ll be buying a big bag of Bronco-blue corn chips.
Pimento Cheese DipThis Southern sandwich staple also makes a terrific dip, though from a consistency standpoint it’s more of a spread, so you’ll likely want to put out a butter knife with it. This works with crackers or tortilla chips, and also makes a lovely stuffing for celery sticks. By William Porter. Serves 10-12.
Ingredients11/2 cups good-quality mayonnaise, such as Best/Hellmann’s or Duke’s
1 4-ounce jar diced pimentos, drained
1 teaspoon finely grated onion1/4 teaspoon cayenne powder
2 8-ounce blocks sharp cheddar cheese, shredded
DirectionsCombine mayo, pimentos, onion and cayenne in a large bowl and mix. Stir in the cheese (or use a food processor for this).
Cheese and artichoke dip.Cheese and artichoke dip.
Keeps in the refrigerator up to 1 week. Make it a day ahead and the flavors will have time to meld nicely.
Cheese and Artichoke DipThis recipe comes courtesy of CooperSmith’s Pub & Brewery, which is entering its 25th year in Fort Collins. It was published in 2008 in ‘Recipes From Historic Colorado.’ Makes 3 cups.
Ingredients1 cup canned artichoke hearts
2 scallions, diced1 cup mayonnaise
1/2 cup sour cream1 tablespoon dry white wine
1/2 teaspoon fresh-ground pepper1 cup grated parmesan cheese
DirectionsDrain and dice artichoke hearts. Diced the scallions using both white and green parts. Add all ingredients except parmesan to a large mixing bowl. Combine well. Keep cold until ready to serve.
Microwave a serving portion until warm. (This can also be done stovetop.) Place warmed mixture in ovenproof serving dish. Top with grated parmesan and broil in a 350-degree oven until it begins to bubble or brown. Place dish on a large platter with fresh veggies and crackers, or serve it in a bread bowl.
GuacamoleThey don’t call Super Bowl Sunday the annual national avocado slaughter for nothing, and guacamole is the reason. This simple recipe lets the flavor of avocados shine through. It’s quick to whip up, making it an easy last-minute recipe. By William Porter. Serves 6-8.
Ingredients4 ripe avocados, chopped
2 scallions, white parts minced
1 teaspoon cumin1 teaspoon cayenne powder
1 tablespoon cilantro, torn1 lime, halved
Directions Combine first four ingredients in a medium bowl, and mash with a fork to your desired consistency. (I like my guacamole a bit on the coarse side.) Sprinkle in the cilantro and thoroughly squeeze the lime halves over. Stir gently. Serve.
Mexican Layered DipThis recipe appeared in ‘Creme de Colorado Cookbook,’ published by the Junior League of Denver in 1987. (That January was the Broncos’ second visit to the Super Bowl, which they lost to the New York Giants 39-20. But that’s ancient history.) Serves 8-10.
Ingredients2 15-ounce cans refried beans with green chiles
1/2 cup mayonnaise1/2 cup sour cream
2 avocados, peeled and chopped2 tablespoons fresh lemon juice
1/2 cup picante sauce, medium or hot, to taste
1 cup (4 ounces) shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 green onions, diced1 4-ounce can sliced black olives
Directions Spread beans in 9 13-inch baking dish that has been oiled or sprayed with nonstick cooking spray. Combine mayonnaise and sour cream and spread over beans. Sprinkle chopped avocados with lemon juice, and arrange over mayo mixture.
Cover with picante sauce. Sprinkle with cheddar and jack cheeses, then onions. Top with black olives. Bake uncovered at 350 degrees for 30 minutes.
HummusThis is a quick recipe, though it does require a food processor. From ‘Bon Appetit: Fast Easy Fresh Cookbook.’ Serves 8-10.
Ingredients1/2 cup packed fresh parsley leaves
1 garlic clove, peeled1 15- or-16-ounce can garbanzo beans (chickpeas), drained and rinsed
1/4 cup sour cream3 tablespoons tahini
2 tablespoons Asian sesame seed oil
11/2 teaspoons zested lemon peel11/2 teaspoon ground cumin
11/2 teaspoon salt1/4 teaspoon cayenne powder
Pita triangles for dippingDirections
Coarsely chop parsley and garlic in the processor. Add garbanzos and process for 30 seconds. Add sour cream and next six ingredients and process until smooth. Transfer to bowl and serve. Can be made ahead.
Onion DipThis dish comes together quickly and is a tasty alternative to the store-bought variety. By William Porter. Serves 8-10, but can be easily halved.
Ingredients2 tablespoons olive oil
11/2 cups diced white onions1/4 teaspoon kosher or sea salt
11/2 cups sour cream3/4 cup mayonnaise
1/2 teaspoon garlic powderDash fresh-ground black pepper
Diced chives to garnishDirections
Pour oil in a saute pan over medium-low heat and add onions and salt. Caramelize the onions – this will take about 20 minutes.
Remove from heat and let cool. Mix remaining ingredients and add the onions. Adjust seasoning to taste, then refrigerate. Stir before serving.
Jalapeno Popper DipA Broncos Super Bowl buffet wouldn’t be the same without a dish involving jalapenos. This one comes courtesy of the folks at Noosa Finest Yog-hurt, which is based in Bellvue, in northern Colorado. Serves 10-12.
Ingredients 1 8-ounce package light cream cheese, softened
1/2 cup (4 ounces) Plain Noosa Yoghurt
3/4 cup shredded cheddar cheese1 4-ounce can drained jalapenos, sliced or chopped
2 fresh jalapeno peppers, chopped (optional)
1/4 cup panko breadcrumbs1/4 cup shredded Colby jack cheese
DirectionsPreheat the oven to 350 degrees. Mix cream cheese, yogurt, cheddar cheese and jalapenos in a bowl and pour into a baking dish. Mix the panko crumbs and Colby jack cheese and sprinkle over dip mixture. Bake until sides bubble and cheese browns, about 20 minutes. Serve with tortilla chips.
William Porter: 303-954-1877, wporter@denverpost.com or twitter.com/williamporterdp
