Entrepreneur: Brittany Garman
Company: Mina and Vine
The Superbowl is just days away and if you are anything like me, you are planning a party. Though I love myself a fancy dinner party I really do enjoy the laid back vibe of sports-related events. They are guy and girl-friendly and frankly, I dig a reason to throw comfort/junk food on the menu. My go-to comfort food of choice will always and forever be anything chip and dip related. Particularly, any dip you can make a day before is my favorite. Check out my top four go-to Superbowl Snacks!
Corn ‘n Black Bean Salsa Recipe
First on the dip list, Corn ‘n Black Bean Salsa. A healthy dip option,I love pairing this recipe with lime flavored tortilla chips or Fritos Scoops. This also makes a great add-on to a salad should you have leftovers.
~From the Kitchen of The Homesick Texan~
2 cups freshly shucked sweet corn (about 4 cobs) or 2 cups frozen
A 15-ounce can of black beans, drained or 1 1/2 cups cooked black beans, drained
1/4 small red onion, diced (about 1/4 cup)
2 cloves garlic, minced
2 jalapeños, seeds and stems removed, diced
1/2 small red bell pepper, seeds and stems removed, diced (about 1/4 cup)
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 cup olive oil
2 tablespoons lime juice
Salt and cayenne to taste
4 slices cooked, crumbled bacon (optional)
Mix together the corn, black beans, red onion, garlic, jalapeño, red bell pepper, cilantro, and cumin. Stir in the olive oil and lime juice. Add salt and cayenne to taste, and adjust seasonings.
Allow to chill for at least 30 minutes. Before serving, stir in the cooked bacon if using.
Buffalo Chicken Dip Recipe
Next, the slightly spicy option, Buffalo Chicken Dip. We suggest you hover over the cook for this one and in our case that would be our dear friend Katie…her presentation of this recipe is never short of delicious. Eat fast, this one always goes quickly.
~From FRANK’S Red Hot~
2 cups shredded cooked chicken
1 (8 oz. pkg.) cream cheese, softened
1/2 cup FRANK’S RedHot® Original Cayenne Pepper Sauce or FRANK’S RedHot® Buffalo Wings Sauce
1/2 cup blue cheese or ranch dressing
1/2 cup crumbled bleu cheese or your favorite shredded cheese
Preheat oven to 350°F. Combine all ingredients and spoon into shallow 1-quart baking dish. Bake for 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired. Serve with crackers and/or vegetables.
Pan-Fried Onion Dip Recipe
I can’t do any recipe suggestions without including something from Ina Garten as she is a personal favorite. And of course, as per her usual standards, she has a perfectly delicious dip recipe with simple ingredients and a smidge of spice. This is the kind of recipe that makes raw vegetables taste like little slices of heaven. Behold, we bring you, Pan-Fried Onion Dip!
~From The Barefoot Contessa~
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Avocado Aioli Sauce Recipe
Last, and certainly not least by any means, Avocado Aioli Sauce. What?!? Sauce? Yes, we know but this sauce doubles as a dip. We first discovered this deliciousness while perusing the Food and Wine website for a salmon burger recipe. Bonus! We found an outstanding salmon burger recipe and sauce/dip by the culinary genius of Zov Karamardian. So, without further ado…
~From Food & Wine~
3 Hass avocados
1/2 cup sour cream
3 tablespoons chopped basil
2 tablespoons minced garlic
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 seeded serrano chile or unseeded jalapeño, minced
1 small shallot, minced
Salt and freshly ground pepper
In a medium bowl, coarsely mash the avocados with a fork. Fold in the sour cream, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve.