50 Game-Day Dips

For the biggest game of the year, you can never have too much dip.

Categories:
Tailgate Party, Super Bowl
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31. Wasabi Dip Combine 2 tablespoons wasabi powder and 2 tablespoons water, then set aside 20 minutes. Mash with 8 ounces each cream cheese and ricotta and 3 tablespoons each mirin (rice wine) and rice vinegar.

32. Roasted Garlic-Bacon Dip Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees F until tender, 45 minutes. Make Onion Dip (No. 29) using the roasted garlic pulp in place of the sautéed onions. Add 6 slices chopped crisp bacon.

33. Tomato Chutney Toast 1 teaspoon each coriander, fennel and cumin seeds in vegetable oil. Add 2 pounds chopped tomatoes, 2 tablespoons each tomato paste and grated ginger, and a pinch each of curry powder, cayenne, sugar and salt. Saute until thick. Serve with flatbread.

34. Horseradish Dip Mix 1 pound grated cheddar, 1 grated apple and 1/4 cup each mayonnaise, sour cream, horseradish and beer. Add 1 teaspoon each Dijon mustard and Worcestershire sauce. Season with onion and garlic powders.

35. Bagna Cauda Melt 1 stick butter with 1/2 cup olive oil. Add 5 chopped garlic cloves and 8 chopped anchovies; mash. Serve warm with crudites.

36. Aioli Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Serve with crudites.

37. Olive Aioli Make Aioli (No. 36). Stir in 3 tablespoons store-bought olive tapenade.

38. Orange-Saffron Aioli Make Aioli (No. 36) with orange juice instead of lemon. Steep 1/2 teaspoon saffron in 2 tablespoons Pernod for 5 minutes, then add to the aioli.

39. Tomatillo Salsa Broil 20 husked and rinsed tomatillos, 1 sliced onion and 4 unpeeled garlic cloves until charred. Peel the garlic and puree with the tomatillos, onion, 1 chipotle in adobo sauce, 2 tablespoons cilantro and a pinch each of sugar and salt.

40. White-Bean Dip Fry 10 sage leaves, 4 chopped garlic cloves and a pinch of red pepper flakes in 1/4 cup olive oil. Add 1 can cannellini beans and 1/3 cup water; warm through, then puree. Add a splash of lemon juice and a pinch of salt.