Dip Into These Simple Snack Recipes

by Michele Cheplic | More from this Blogger

08 Jan 2009 10:38 AM

Are you ready for some football? Millions of college football fans have been eagerly awaiting tonight's match-up between Florida and Oklahoma in the BCS Championship Game, including my former college roommate who lives near Miami. She's planning to host a massive viewing party complete with the dips we used to make together during our years at the University of Wisconsin-Madison.

Whether you are planning to pig out in front of the TV watching the pigskin fly tonight or during this weekend's NFL playoff games. Or you are simply looking for a few simple yet delicious dips to serve at your next party consider the following recipes:

SPICY BLACK BEAN DIP

Ingredients:

2 15-ounce cans black beans

2 teaspoons chopped garlic

2 tablespoons chopped fresh cilantro

2 small tomatoes, chopped

2 teaspoons crushed red pepper

1 teaspoon cumin

Juice of 1 lime

1 small onion, finely chopped

Salt and pepper

Directions:

In a food processor, coarsely chop the black beans, garlic, cilantro and one of the tomatoes.

Transfer mixture to a serving bowl.

Add the red pepper, cumin, lime juice, onion, the remaining tomato, and salt and pepper.

Refrigerate for a couple hours to allow the flavors to blend.

Serve with chips or raw veggies.

CHILLED CRAB AND SHRIMP DIP

Ingredients:

8 ounces cooked crab meat

8 ounces cooked shrimp

1/4 cup onion

1 8-ounce can water chestnuts

3/4 cup mayonnaise

1 heaping teaspoon prepared horseradish

Salt and pepper to taste

Directions:

Mince crab, shrimp, onion, and water chestnuts in a food processor.

Transfer the mixture to a small bowl.

Stir in the mayonnaise and horseradish.

Add salt and pepper to taste.

Chill for a couple of hours.

Serve with crackers or your favorite raw vegetables.

HOT ARTICHOKE DIP

Ingredients:

1 cup mayonnaise

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1 tablespoon lemon juice

1 cup artichoke hearts, chopped

2 teaspoons fresh garlic, minced

1 tablespoon chopped pimiento

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Preheat oven to 350 degrees.

In a small bowl, combine the mayonnaise, sour cream, Parmesan cheese and lemon juice.

Stir in the artichoke hearts, garlic, pimiento, salt and pepper.

Transfer mixture to baking dish and top with 2 tablespoons Parmesan cheese.

Bake for 20 minutes.

Serve with crusty sourdough French bread or crackers.

Related Articles:

Fabulous Finger Foods for Your Football Viewing Party

Hearty Party Dips

Super Sandwiches for the Big Bowl Games

Bowl-o-Rama: Party Recipes for Football Fans

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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