The sports party of all sports parties is bearing down upon us, so are you ready for your Super Bowl Party (sing the last phrase to the ‘Are you ready for some football’ Monday Night Football jingle and it will all make sense) ? Do you have your guest list prepared? Have you picked out your team gear to sport? Is your seating plan optimized for viewing? Is your menu written and recipes researched? Do you and your partner have a meal schedule of what dishes are available when? Have you bought extra ice? You always need extra ice!
No? Perhaps my obsessive party planning techniques can be a bit overly zealous. If you’re at the “I need to go shopping,” step in your Super Bowl party planning since it is two weeks away, let me help with two quick, easy, and creative dip recipes to jazz up ole faithful standby appetizer of chips and dips, Spicy Salsa Rosemary Chevre Dip and Creamy Buffalo Chicken Dip. There was a restaurant on Church Street in downtown Orlando a few years ago called Pebbles that served a stellar tomato and chevre dip. It was savory, creamy, sweet, and tart and I absolutely pined for it. When Pebbles shut down on Church Street and on Aloma Ave. in Winter Park, I was nothing short of devastated. Yet again yearning for their delicious appetizer, I took my sorrow and inverted it to motivation when I received some Pace Picante Salsa samples for Super Bowl Party Recipe creations and created the Spicy Salsa Rosemary Chevre Dip. Salsa is a staple for Super Bowl and all football parties, and this preparation takes it the next level adding the sophisticated ingredients of chevre, or goat cheese, and fresh Rosemary.
Guests will get daily allowances of vegetables and dairy with this spicy, savory dip.
Spicy Salsa Rosemary Chevre Dip Recipe: Serving Size: 4-6. Double for more guests.
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and chopped or pressed
- 1 cup Pace Picante Salsa
- 2 tsp lemon juice
- 2 tablespoon fresh rosemary, chopped
- 2 tsp habanero hot sauce, or cayenne pepper
- 2 tablespoon tomato paste
- 4oz. of goat cheese or chevre
- rosemary springs for garnish
- Heat the olive oil in a saute pan.
- Add the garlic and cook one minute.
- Add the Pace Picante Salsa, lemon juice, habanero hot sauce, chopped rosemary, and the tomato paste.
- Stir to combine and allow to simmer a few minutes to reduce.
- Spoon the mixture into an oven proof dish.
- Cut the goat cheese in medallions and line them in a diagonal or vertical line splitting the mixture.
- Bake in a preheated 350 degree oven for 30 minutes.
- Let cool 3-4 minutes before serving.
- Garnish with fresh rosemary.
- Serve with crackers or slices of the baguette.
Another traditional go-to for dipping dishes for get-togethers are the ever-present vegetable trays which sport either bleu cheese and/or ranch salad dressings for dips. I love fresh vegetables almost as much as I love chocolate desserts (ok, yeah right), but I’m over the lack of choices when it comes to vegetable dipping options. So when the www.loveymyphilly.com people asked me if I love cream cheese and would I be interested in recipe testing, I was gun-ho before they pulled the trigger. One recipe I tested because I just had to eat it is their Easy Cheesy Buffalo Chicken Dip. My adaptations included more textures and heat because it just ain’t buffalo chicken unless there is significant mouth burnage from the heat. In addition to those adaptations, I also include home made recipes for the chicken, blue cheese dressing, and buffalo dressing for the home made enthusiasts like myself. This dip will be quicker to prepare if a host or hostess forgoes the home made option but the, “Yummy!” factor will not be compromised.
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Creamy Buffalo Chicken Dip Recipe:
- 1 pkg. (8oz.) Philadelphia 1/3 Less Fat Cream Cheese.
- 1 1/2 cup finely chopped cooked chicken *If cooking chicken, see below.
- 1/2 cup Kraft ROKA Blue Cheese Dressing. **See my Bomb Blue Cheese Dressing homemade recipe below.
- 1/2 cup buffalo wing sauce; 4 tblsp. butter melted and mixed with 1/4 cup hot sauce.
- 3 green onion stems
- Paprika & chili paste to increase heat
*Optional. Cooking the chicken:1 1/2 cups of chicken = 6 raw tenderloins.
- 2 tblsp olive oil
- black pepper
- garlic powder
Bomb Blue Cheese Dressing
- Yield – about 1/2 cup
- 2.2 oz. blue cheese crumbles
- 3 tblspn. buttermilk
- 3 tblspn. Kraft Breakstone’s Reduced Fat Sour Cream
- 2 tblspn. cider vinegar
- 1/4 tsp garlic powder
- 1/2 tsp. sugar
- 1/2 tsp. black pepper
- 2 shakes of sea salt
Blue Cheese Dressing Instructions:
- In a small bowl using a fork, mix the blue cheese crumbles and buttermilk together.
- Stir in sour cream, vinegar, sugar, black pepper, and the sea salt.
- You can make and refrigerate this ahead of time.
- Cut small rings of the green onions until the pale green becomes white. Stop there.
- In a medium microwave safe bowl, mix all the ingredients of the dip and microwave on high for 3-5 min.
- ***Optional: Taste the dip and if you want to increase the spiciness, add 1/4 tsp. paprika and 1-2 tblsp. of a chili paste or chili sauce like Sriarchi.
- Stir and serve with celery and carrot sticks and/or crackers.