Superbowl Update: We Dip, We Eat and Everybody Wins

Ok sports fans, it’s the end of the first quarter, the bases are loaded, one more goal and it’s a hat trick and the quarterback takes the snap. He runs down the court, the clock is ticking, ticking, ticking 5,4,3, 2…………he shoots, he scores and………………he was fouled!!! In my dyslexic world of sport this is how I see this Super Bowl being played.

Yes, surprising to most who know me, I’m a sports fan, sort of. It’s time for the annual Super bowl, you know that the annual game of who out lasted whom in the different football leagues (do they still have leagues don’t they?) or as it is less commonly known, the high holy day of chips and dips.

In keeping with the sports metaphors, dare I say puns, I feel are in keeping with the day, it’s a pretty much the same set up every year (only the players (re: guests) and game plan (recipes) change. Appetizers until half time and then sandwiches. Victory desserts after the game. This game plan gives everyone the ability to be “on the field” eating all day long and yet not feel as if they were not going to be benched for a foul like double dipping your chip or failing to stop passage of the “special” punch to an underage illegal receiver.

The following recipes are all winners no matter which team you’re rooting for to bring home the Turner Cup. It is the Turner Cup isn’t it?


1 can (14 ounce) artichoke hearts, drained

1 cup mayonnaise

1 cup freshly grated parmesan cheese

2 teaspoon minced garlic (or to taste), minced

1 tablespoon fresh lemon juice

1/2 teaspoonTabascosauce or other red pepper sauce (optional)

Preheat oven to 350. Coarsely chop the artichoke hearts, and combine with all other ingredients. Stir to mix well. Spoon mixture into a 9-inch pie plate.

Bake in preheated oven for about 20 minutes, until lightly browned. Serve with assorted crackers, bread, or other dippers. Makes about 12 servings.


6 tablespoons mayonnaise

3 tablespoons Creole mustard

1 tablespoon horseradish cream

2 teaspoons Old Bay Seasoning

1/4 cup minced celery

1/4 cup minced onion

Tabascosauce, to taste

1 pound fresh crabmeat

1 cup coarsely crumbled cornbread (I use store bought)

Heat the oven to 400 and arrange a rack in middle. Place mayonnaise, mustard, horseradish cream,OldBay, celery, and onion in a small bowl and mix until well combined. Season with salt andTabascosauce, add crab, and mix until well incorporated. Place crab mixture in a 3-cup ovenproof dish and top with crumbled cornbread. Bake in the oven until golden brown, about 15 minutes. Serve immediately with toasts or celery sticks. Serves 8 to 10.

Submitted by Bettie Aldich-WagnerOak ParkIL


1 3/4 cups firmly packed brown sugar
1 cup butter
1 cup whipping cream
1 cup pecans, toasted
3 pounds pears, cored and sliced
3 pounds apples, cored and sliced

Combine first 4 ingredients in a heavy saucepan; cook over medium heat until butter melts, stirring occasionally. Reduce heat and simmer 12 to 15 minutes, stirring occasionally. Serve with pear and apple slices. Serves 12 to 14.


8 ounces cream cheese, softened
1 teaspoon Italian seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded Parmesan cheese
1 (8 ounce) can pizza sauce
2 tablespoons chopped green bell pepper
2 tablespoons sliced green onion

Heat oven to 350. In a bowl, combine cream cheese and Italian seasoning; mix well. Spread mixture in the bottom of a medium-size casserole dish. Combine mozzarella and Parmesan cheeses. Sprinkle half of the cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, pepper and onions. Bake for 15 to 18 minutes or until bubbly. Serves 12. Can be heated in the microwave.


2 tablespoons butter
1 medium onion, chopped fine
2 teaspoons garlic, minced
8 ounces Brie cheese, trimmed and cut into pieces
8 ounces cream cheese
3/4 cup sour cream
2 tablespoons lemon juice
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce salt and pepper to taste
1 (8 ounce) round bread loaf

Heat oven to 400. Saute onion and garlic in butter until golden. Set aside. Put Brie and cream cheese in a bowl and microwave until soft. Mix in onion and garlic, sour cream, lemon juice, brown sugar and Worcestershire sauce; season to taste with salt and pepper. Hollow out the middle of the loaf and fill with mixture. Wrap in foil and bake in oven until bubbly, approximately 20 to 30 minutes. Dust with paprika if desired. Serve hot with bread pieces or crackers. Makes 2 cups.


4 tablespoons butter or margarine
1 large onion, finely diced
1/2 pound corned beef, sliced and shredded
1 (8 ounce) package cream cheese
1 1/2 cups sauerkraut, drained and chopped fine
2 tablespoons sweet pickle relish
2 tablespoons dill pickle relish
1/2 cup ketchup
1/2 cup mayonnaise
2 cups grated Swiss cheese

Melt butter or margarine in a 4-quart sauce pot. Add diced onion and cook until golden brown. Add corned beef and cook for 3 minutes, stirring often over medium heat. Drain excess fat. Add cream cheese in chunks, stirring after each addition. Add sauerkraut and pickle relish. Add ketchup, mayonnaise and Swiss cheese. Stir until well blended and melted. Serve in fondue pot or chafing dish with toasted mini rye triangles. Serves 6 to 8.

From an old SUNSET Magazine in my files.


1/2 cup pecans
1 pound fresh spinach, stemmed, 8 oz. frozen, thawed and drained
8 slices bacon
1 cup (8 ounces) sour cream
3 ounces cream cheese, softened to room temperature
1/3 cup mayonnaise
1 tablespoon minced pickled jalapenos
1 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste

Heat the oven to 300. Spread the pecans in a cake pan and toast them until lightly browned, 10 to 12 minutes. Cool, and then coarsely chop the nuts. Set aside.

Wash the spinach well. Drain the spinach and immediately transfer the damp leaves to a large pot set over high heat. Cover and cook until the leaves are just wilted, 3 to 4 minutes. Strain and let stand until cool. Squeeze the spinach and dry on paper towels. Chop very fine and set aside. In a saute pan, fry the bacon over until crisp, about 12 to 15 minutes. Drain on paper towels, then cut each slice crosswise into half-inch pieces. Set aside.

In a mixing bowl, combine the sour cream, cream cheese and mayonnaise, and mix with a wooden spoon until smooth. Add the spinach and jalapenos and mix well. Stir in the pecans and bacon. Add the Worcestershire sauce and salt and mix well. Taste and adjust the seasoning. Cover and refrigerate the dip for at least 1 hour. Bring it to room temperature before serving. Serves 12.


1 can chicken (large size)
1 8 oz. package cream cheese
1/2 cup blue cheese dressing
1/4 cup cayenne pepper sauce
1 cup shredded Monterrey Jack cheese
celery sticks, crackers or corn chips

Preheat oven to 350. Melt cream cheese over low heat. Once creamy, add blue cheese dressing, hot sauce, and chicken. Remove from heat, fold in 1/2 cup of shredded cheese. Pour into square 8×8 oven-safe dish. Top with remaining cheese. Bake until cheese is melted and bubbly. Serve with celery sticks, crackers or corn chips.

Submitted by Carlos RaminezNY,NY


1/2 cup beer

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1 16-ounce can refried beans

1/2 cup purchased chunky hot salsa

2 cups shredded sharp Cheddar cheese

1/4 cup chopped fresh cilantro

Tortilla chips

In a saucepan combine the beer, cumin, dried oregano and garlic powder. Bring to simmer. Add beans and salsa; stir until heated through. Add cheese; stir until cheese melts, about 3 minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips. Makes about 4 cups


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