If there's dip on the table, you know you're at a party. If there are at least three varieties present, that party is probably for bowl game - and lucky you.
People don't go making dips all willy-nilly for a weeknight meal or a prim Sunday brunch. They're reserved for gloppy, sloppy abandon in the company of other revelers and these dips should not hold back. We repeat - they should not hold back.
Food editors like us are bombarded with recipe suggestions from celebrity chefs and product representatives touting non-fat, mayo-free, cheese-free, joy-free options for game day. We maintain that if you're eating sensibly the other 365 days of 2012 (okay - 362, because what fun is life if you can't go a little nuts on Thanksgiving, your birthday or New Year's Eve?), a little sour cream on a Frito isn't going to spell your demise. (Though apparently insufficient safety procedures might.)
So go ahead and get dippy with it, and scoop up a few of our favorite recipes from dip devotees Richard Blais, Eva Longoria, John Currence, Marcela Valladolid and our very own recipe boxes.
Marcela Valladolid's Roasted Apple and Tomatillo Salsa
Makes 3 1/2 cups
Eva Longoria's Guacamole
Serves 6 to 8
And holy guacamole, does Rosa Mexicano's Jason Berry have a few tips for getting the green stuff sufficiently super. Says he, "Nothing sets up your fiesta for success like a big bowl of homemade guacamole. Don’t be 'culinarily blasphemous' with pre-packaged purées and spice mixes when you can spend a few extra minutes doing guac right."
"Once your guests taste your recipe, you will undoubtedly have the Cinco de Mayo respect of all your fiesta patrons. The key to guacamole is starting with fresh, ripe ingredients: Haas avocados, cilantro, onion, jalapeño, tomato and a bit of salt for seasoning."
"The secret to perfect guacamole is to start by making a paste with jalapeño, onion and cilantro in a molcajete – a lava-rock mortar found in Mexico. You can purchase one at an upscale kitchenware stores or use a traditional mortar and pestle to approximate the paste."
Richard Blais' "Srir-ancha"
Try Chef Blais' Buffalo Sweetbreads with Blue Cheese Foam
Kentucky Benedictine Dip
Hot Artichoke Dip
Three Takes on Pimento Cheese
Pimento Cheese Spread (from our commenter C.K. Leverett)
Nutty Pimento Cheese (from our commenter Robot Chop)
Chef John Currence's Pimento Cheese
Makes about 3/4 gallon
Did we skip your favorite dip? Let us know in the comments below and we attempt to rectify.
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