Hot Dips for game day

[Guest guest]

Call me crazy (or hungry) but the reuben dip sound insanely good.....

 

Cyndi

 

 

 

 

Fort Wayne Journal Gazette: January 18, 2009Hot dips score on Game Day GoltzFor The Journal GazetteOK, sports fans, it's the end of the first quarter, the bases areloaded, one more goal and it's a hat trick and the quarterback takesthe 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 sports, this is how I see the Super Bowl beingplayed.Yes, surprising, I'm a sports fan, sort of. To all my friends: Shutup! – I do so like to watch sports.It's time for the annual advertising extravaganza called the SuperBowl. You know, the game of who outlasted whom in the differentfootball leagues (they do still have leagues don't they?). Or, as itis less commonly known, the high holy day of chips and dips.In staying with the sports metaphors, dare I say puns, I feel are inkeeping with the day, it's pretty much the same set up every year.Only the players (guests) and game plan (recipes) change. Appetizersuntil halftime and then sandwiches. Victory desserts after the game.This game plan gives everyone the ability to be "on the field" eatingall day and not feel as if they are going to be benched for a foul –like double dip of a chip.The following recipes are winners no matter which team you're rootingfor to bring home the Turner Cup. It is the Turner Cup, isn't it?Hot Crab Dip6 tablespoons mayonnaise3 tablespoons Creole mustard1 tablespoon horseradish cream2 teaspoons Old Bay Seasoning1/4 cup minced celery1/4 cup minced onionSalt to tasteTabasco sauce, to taste1 pound fresh crabmeat1 cup coarsely crumbled cornbread (I use store bought)Heat the oven to 400 degrees and arrange a rack in middle. Mixmayonnaise, mustard, horseradish cream, Old Bay, celery and onion in asmall bowl until well combined. Season with salt and Tabasco sauce;add crab and mix until well incorporated. Place crab mixture in a3-cup ovenproof dish and top with crumbled cornbread. Bake in the ovenuntil golden brown, about 15 minutes. Serve immediately with toasts orcelery sticks. Serves 8 to 10.Brown Sugar Dip1 3/4 cups firmly packed brown sugar1 cup butter1 cup whipping cream1 cup pecans, toasted3 pounds pears, cored and sliced3 pounds apples, cored and slicedCombine brown sugar, butter, whipping cream and pecans in a heavysaucepan; cook over medium heat until butter melts, stirringoccasionally. Reduce heat and simmer 12 to 15 minutes, stirringoccasionally. Serve with pear and apple slices. Serves 12 to 14.Hot Pizza Dip1 (8-ounce) package cream cheese, softened1 teaspoon Italian seasoning1 cup (4 ounces) shredded mozzarella cheese3/4 cup (3 ounces) shredded Parmesan cheese1 (8 ounce) can pizza sauce2 tablespoons chopped green bell pepper2 tablespoons sliced green onionHeat oven to 350 degrees. In a bowl, combine cream cheese and Italianseasoning; mix well. Spread mixture in the bottom of a medium-sizecasserole dish. Combine mozzarella and Parmesan cheeses. Sprinkle halfof the cheese mixture over cream cheese. Spread pizza sauce overcheese. Top with remaining cheese, pepper and onions. Bake for 15 to18 minutes or until bubbly. Serves 12. Can be heated in the microwave.Hot Brie Dip2 tablespoons butter1 medium onion, chopped fine2 teaspoons garlic, minced8 ounces Brie cheese, trimmed and cut into pieces1 (8-ounce) package cream cheese3/4 cup sour cream2 tablespoons lemon juice2 teaspoons brown sugar1 teaspoon Worcestershire sauce salt and pepper to taste1 (8-ounce) round bread loafHeat oven to 400 degrees. Sauté onion and garlic in butter untilgolden. Set aside. Put Brie and cream cheese in a bowl and microwaveuntil soft. Mix in onion and garlic, sour cream, lemon juice, brownsugar and Worcestershire sauce; season to taste with salt and pepper.Hollow out the middle of the loaf and fill with mixture. Wrap in foiland bake in oven until bubbly, about 20 to 30 minutes. Dust withpaprika if desired. Serve hot with bread pieces or crackers. Makes 2 cups.Hot Reuben Dip4 tablespoons butter or margarine1 large onion, finely diced1/2 pound corned beef, sliced and shredded1 (8-ounce) package cream cheese1 1/2 cups sauerkraut, drained and chopped fine2 tablespoons sweet pickle relish2 tablespoons dill pickle relish1/2 cup ketchup1/2 cup mayonnaise2 cups grated Swiss cheeseMelt butter or margarine in a 4-quart sauce pot. Add diced onion andcook until golden brown. Add corned beef and cook for 3 minutes,stirring often over medium heat. Drain excess fat. Add cream cheese inchunks, stirring after each addition. Add sauerkraut and picklerelish. Add ketchup, mayonnaise and Swiss cheese. Stir until wellblended and melted. Serve in fondue pot or chafing dish with toastedmini rye triangles. Serves 6 to 8.Naughty Nacho Cheese Dip1/2 cup beer1 teaspoon ground cumin1/2 teaspoon dried oregano1/2 teaspoon garlic powder1 (16-ounce) can refried beans1/2 cup purchased chunky hot salsa2 cups shredded sharp cheddar cheese1/4 cup chopped fresh cilantroTortilla chipsIn a saucepan, combine the beer, cumin, dried oregano and garlicpowder. Bring to simmer. Add beans and salsa; stir until heatedthrough. Add cheese; stir until cheese melts, about 3 minutes. Stir incilantro. Transfer to bowl. Serve warm with tortilla chips. Makesabout 4 cups. A Good Credit Score is 700 or Above. See yours in just 2 easy steps!