Dips to fill your SUPER bowl

Quick, cheesy, yummy.  What else can make your Super Bowl Sunday this delicious?

BLACK & BLUES DIP

This is the quickest blue cheese dip ever — great for wings and crudité.

1 lb. blue cheese, crumbled – use the Black River Blue from our new Super Bowl Shuffle package or order an extra pound.

1/2 Cup mayonnaise

1/2 Cup sour cream

2 TBS. apple cider vinegar

Dash of Worchestire sauce

Dash of Piri Piri sauce

Sea salt & freshly ground pepper

Optional: minced baby chives

Place all ingredients with half of the crumbled blue in a mixing bowl or use your mixer if you would like it ultra-smooth. Whisk vigorously or pulse in mixer until blended. Add in the remaining crumbles for the chunky factor; salt & pepper to taste. Want it more savory with a hint of heat?  Double dash with Piri Piri for that extra kick.

SPINACH FETA DIP

1 lb. pack frozen chopped spinach

1/2 Cup sour cream

1/2 Cup mayonnaise

1/2 Cup Crumbled Feta – either Bulgarian or French

2 TBS. dried oregano

Zest & juice of one lemon

Sea salt & freshly ground pepper

Optional: 2 TBS. Walnut oil (adds great flavor!)

Optional: Toasted Walnuts  (adds great flavor!)

Steam the frozen spinach and thoroughly drain the liquid. Place the spinach in a fine mesh strainer and press all of the liquid out of it.  Chop the drained spinach on a cutting board.

Place the chopped spinach in a bowl and add all of your other ingredients and stir.  Save a little feta to sprinkle on the top as well as the nuts.

Refrigerate in an air tight container, overnight is just fine.  When ready to serve, you can mix in more lemon, salt, feta to flavor it, and top with feta and walnuts.  Serve with endive, tortilla chips, flatbreads or crusty bread.

PIMENTO CHEDDAR DIP

1 lb. cheddar: our favorite is Tickler

1/3 lb.  cream cheese

1/2 Cup mayonnaise

1 tsp. white pepper

1 tsp. smoked paprika

2 tsp. cayenne

8 oz. jar roasted red peppers

1 tsp. sugar

Dash Worchestire sauce

Optional: pickled jalapenos (if you like it spicy)

Use a grater or a food processor to shred the cheddar.  Pulse the red peppers in the food processor.  Add spices and cream cheese and pulse until mixed.  Then just add in cheddar and pulse until mixed – go for a textured (not smooth) finish.  Serve with celery, apples and bread.

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