Issue Date: January 29, 2006
Super dips for super parties
The stars of this year's bowl:
Seven-Layer Dip,
Classic Texas Caviar,
Warm Jalapeño Cheese Dip
Whether you meander in at halftime or you wouldn't miss a play, don't get stuck in the kitchen on Super Bowl Sunday. To keep you in the game, I offer these three favorite Southwestern dips.
Seven-Layer Dip is popular and readily available (many grocery stores sell it prepared). But most versions of this party staple are so dense -- especially the bean and sour cream layers -- that your chip is likely to break mid-dip. Serving a thicker chip helps, but softening the dip is key.
Rather than spread refried beans straight from the can to the pie plate as most recipes suggest, stir in undrained green chilies, a squirt of lime juice and some spices to liven things up. Not only do these additions soften the dip, they perk up this bland layer. Mixing mayonnaise with the sour cream takes care of the other dense layer in this dip.
The salsa layer, however, has the opposite problem; draining some of the salsa's liquid will keep the whole dish neater. Homemade guacamole really is worth the effort taste-wise, but if there isn't any time or if you can't find ripe avocados, jazz up prepared guacamole with fresh lime juice. For extra flavor, sprinkle the dip with freshly grated pepper Jack rather than with packaged shredded cheddar or Mexican blend cheeses.
Don't bother with soaking and cooking beans for Classic Texas Caviar -- the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
For a flavorful warm jalapeño cheese dip, use pepper Jack. A little flour keeps the dip smooth, the evaporated milk makes it creamy, and the turmeric gives it an appealing bright yellow color.
These dips are so good that people tend to fill up, so if you're serving a post-dip main course, keep it light -- soup, for example.
Pam Anderson is the author of Perfect Recipes for Having People Over (Houghton Mifflin, $35).
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Warm Jalapeño Cheese Dip
1 12-ounce canevaporated milk
2 Tbs. butter
3 Tbs. flour
1/2 tsp. ground turmeric
8 ounces (2 cups) shredded pepper Jack cheese
1 cup prepared salsa
2 Tbs. fresh lemon juice(from 1 lemon)
Salt and ground black pepper
Microwave milk in a 1-quart Pyrex measuring cup until steamy. Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and turmeric until smooth, then whisk in milk until creamy and thick. Whisk in cheese. (Dip can be refrigerated in an airtight container up to 3 days.) When ready to serve, return cheese sauce to saucepan; stir in salsa and lemon juice, and slowly rewarm. Adjust seasonings, including salt and pepper to taste, and serve.
Serves 24
makes 3 cups
per 2 tbs. serving: 71 calories, 4g protein, 3g carbohydrates, 5g fat(3g saturated), 17mg cholesterol, 0.2g fiber, 151mg sodium
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Seven-Layer Dip
1 16-ounce can refried beans(traditional variety)
1 4.5-ounce can chopped green chilies, undrained
1 Tb. fresh lime juice, plus another 2 Tbs. for avocado layer (from about 1 1/2 limes)
2 tsps. chili powder
1/4 tsp. ground cumin
A pinch of salt, plus 1/2 tsp.
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 cup salsa (drain to equal 1 cup if salsa is especially runny)
1 2.25-ounce can sliced black olives, drained
1 cup (about 4 ounces) gratedpepper Jack cheese
1/2 cup thin sliced green onions,green part only
Mix beans, chilies, 1 Tb. of lime juice, chili powder, cumin and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 tsp. salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days.) To serve, sprinkle with green onions.
Note: If you can't find or don't want to use fresh avocados, substitute 16 ounces (about 1 1/2 cups) of prepared guacamole, seasoned generously with fresh lime juice.
Serves 64
makes 8 cups
per 2 tbs. serving: 54 calories, 1g protein, 3g carbohydrates, 5g fat(1g saturated), 5mg cholesterol, 1g fiber, 110mg sodium
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Classic Texas Caviar
2 15.8-ounce cans black-eyed peas, drained
1 14.5-ounce can petite diced tomatoes, drained
2 fresh medium jalapeños, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 Tbs. red wine vinegar
6 Tbs. olive oil (not extra virgin)
1/2 tsp. each: salt, ground black pepper and garlic powder
1 tsp. dried oregano
1 1/2 tsps. ground cumin
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Serves 40
makes 5 cups
per 2 tbs. serving: 40 calories, 1g protein, 4g carbohydrates, 2g fat(0.3g saturated), 0mg cholesterol, 1g fiber, 112mg sodium
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