9 Game Day dip recipes

(WJBK) - Want to show off at your Super Bowl Party? Nino Salvaggio's joined us in the FOX 2 Cooking School to share 9 different Game Day dips with us. Recipes include a Southwest Black Bean Dip with Bacon; a Nutella Fluff; homemade nacho cheese; Peanut Butter and Cream Cheese dip; Classic Caesar Dressing/Dip; Chevre and Spinach Dip; Fishtown Smoked Whitefish Dip; Tiramisu Creme Dip; Curried Sweet Onion and Peppers Tapanade Dip. You can get the recipes below. 
 
To find a Nino Salvaggio near you, visit www.ninosalvaggio.com
 
SMOKY SOUTHWEST BLACK BEAN DIP WITH BACON
Serves 6
  • 3 cups Canned Black Beans with juices
  • 1 Tbsp. Garlic, chopped
  • ¼ cup Sweet Onion
  • ½ cup Smoked Bacon, cooked and crumbled
  • 1 Tbsp. Light Brown Sugar
  • 2 tsp. Cumin Powder
  • 2 tsp. Chili Powder
  • 2 tsp. Salt
  • 2 Tbsp. Cilantro
  • ½ tsp. Liquid Smoke
  • 1 pinch Dry Thyme
  • 2 tsp. Cider Vinegar
1. Puree beans in a food processor.
2. Add remaining ingredients and pulse until combined.
3. Adjust dip's constancy with water as needed.
 
NOTES: In addition, you can stir in the following optional ingredients
¼ cup Sweet Corn Kernels
¼ cup Red Bell Pepper, chopped
¼ cup Whole Black Beans
 
NUTELLA FLUFF WITH SAVOIARDI BISCUITS
Serves 4
This dessert can either be enjoyed as a casual snack or made into an elaborate plate presentation. 
  • ½ cup Nutella®
  • ½ cup Mascarpone Cheese
  • 1 cup Heavy Whipping Cream
  • ½ cup Powdered Sugar
  • 1 tsp. Pure Vanilla Extract
  • 1 package Savoiardi (Lady Finger Biscuits)
1. Stir together Nutella® and Mascarpone cheese until smooth.
2. Whip together heavy cream, powdered sugar and vanilla to a firm peak.
3. Fold the whipped cream into the Nutella® mixture.
 
Serve this dessert "fondue style" by placing the Nutella® fluff in a small bowl with the Savoiardi cookies surrounding them as "dipping sticks", or place two or three cookies on a nice serving plate, pipe the Nutella® fluff across them and add another row of Savoiardi on top. A dusting of cocoa and chocolate shavings is an elegant way to garnish this plate presentation.
 
HOMEMADE NACHO CHEESE SAUCE
Makes about 1 Quart
  • ¼  cup Vegetable Oil
  • ¼  cup All Purpose Flour 
  • 2 Cups Half and Half 
  • ½  Cup Beer, Budweiser or Pilsner 
  • 1 ½  Lbs Cheddar Cheese, Mild, Shredded
  • 1 tsp Chili Powder 
  • 1 tsp Cumin 
  • ½ tsp Chipotle Powder 
  •  ¹/8  tsp Cayenne Pepper, Ground 
1. In a saucepot over medium heat, cook oil and flour to a blond roux. (approximately 3 to 5 minutes). DO NOT BROWN!!  
2. Add half and half and beer. Bring to a simmer while whisking until smooth.  
3. Turn heat to LOW and add cheese and spices.  
4. Cook until the cheese has fully melted in. DO NOT BRING TO A BOIL.
 
PEANUT BUTTER AND CREAM CHEESE DIP
This recipe goes great with crisp apples, pears and even celery
  • ½ cup Nino's Homemade Peanut Butter
  • ½ cup Cream Cheese, softened
  • 3 Tbsp. Brown Sugar
  • ½ tsp. Vanilla Extract
  • Pinch Ground Cinnamon
1. Place all of the ingredients in a food processor and blend until creamy.
2. For a lighter, fluffier dip, just add a bit of milk or water.
 
CLASSIC CAESAR DRESSING / DIP
Makes about 1½ cups
 
Choose a good, quality oil and high quality ingredients. It will keep, covered, in the refrigerator for a couple weeks.
  • 2 Medium Garlic Cloves, chopped
  • 4 Anchovy Fillets, chopped
  • 2 Extra Large Eggs, raw and pasteurized
  • 2 Tbsp. Whole Grain Dijon Mustard, smooth and hot
  • 1 tsp. Worcestershire Sauce
  • ¼ tsp. Ground Black Pepper
  • 2 dashes Tabasco Sauce
  • 3 Tbsp. Lemon Juice
  • 1 tsp. Granulated Sugar
  • 1 cup Extra Virgin Olive Oil
  • 2 Tbsp. Parmesan Cheese, grated (Optional)
  • To Taste Kosher Salt
1.In a small food processor, puree chopped garlic, anchovies, then add eggs, mustard, Worcestershire sauce, black pepper, Tabasco sauce and sugar and pulse until smooth and creamy.
2.Continue to blend while adding oil and lemon juice alternately in a slow steady stream until all is used.
3.Stir in Parmesan cheese and salt to taste.
 
CHEVRE AND SPINACH DIP
Serves 6
 
Another one of Nino's fabulous cheese dips. This Chevre (Goat) cheese dip blended with Aged Provolone is a good match for salted nuts and a crisp white wine.
  • 1 Lb. Chevre (Goat Cheese)
  • 8 oz. Aged Provolone Cheese, shredded
  • ½ cup Mayonnaise
  • ½ cup Cooked Spinach, drained well and chopped
  • ¼ cup Artichokes, canned, drained and chopped
  • 2 tsp. Garlic, chopped
  • 2 stalks Green Onion, chopped
  • 1 tsp. Sugar
  • To taste Salt and Pepper
1. In a food processor, blend together cheeses and mayonnaise to a smooth paste then remove to a service bowl.
2. Add remaining ingredients to the cheese mixture and stir in. 
3. Adjust seasonings to taste.
 
FISHTOWN SMOKED WHITEFISH DIP
Serves 8
 
This recipe is perfect to enjoy with crackers.You can use any smoked fish in this recipe and after preparation, it freezes quite well.
  • ½ Lb. Smoked Whitefish, deboned and flaked
  • ½ Lb. Cream Cheese
  • ¼ cup Mayonnaise
  • 2 tsp. Roasted Garlic Cloves, minced
  • 1/3 cup Heavy Cream
  • ¼ tsp. Granulated Onion
  • 2 tsp. Light Brown Sugar
  • 3 drops Liquid Smoke
  • ¼ tsp. Tabasco Sauce
  • ½ tsp. Sea Salt
  • 2 tsp. Dry Parsley Flakes
1. Puree all ingredients in a food processor except dry parsley flakes.
2. Add dry parsley flakes and stir in.
3. Portion into small crocks.
4. Chill.
 
TIRAMISU CRÈME DIP
Makes 2 ½ Cups
  • 16 oz. Mascarpone Cheese
  • 1 Tbsp. Instant Espresso (Powder or Granulated)
  • 2/3 cup Powdered Sugar
  • 2 Tbsp. Chocolate Syrup
  • 2 Tbsp. Dark Rum
  • 1 cup Heavy Whipping Cream
1. Whisk all ingredients together until smooth.
2. Adjust flavoring and sweetness to taste.
 
CURRIED SWEET ONION AND PEPPERS TAPANADE DIP
Makes 4 Cups
 
This recipe goes great with fresh or toasted Pita Chips.
  • 3 Cups Sweet Onions, Diced 1/4"
  • 3 Tbsp. Garlic, minced
  • 1½ cup Colorful Bell Peppers, diced 1/4"
  • 1½ tsp. Jalapeno Pepper, minced
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Toasted Sesame Oil
  • 2 Tbsp. Green Onion, chopped fine
  • 2 Tbsp. Curry Powder
  • 1 Tbsp. Cider Vinegar
  • ½ tsp. Kosher Salt
  • 1 Tbsp. Light Brown Sugar
  • 2 tsp. Dry Parsley Flakes
1. Sauté onion, garlic and peppers in olive oil until tender and slightly caramelized. (Do not over brown.) Chill.
2. Combine sautéed mixture with the remaining ingredients and allow to marinate together (chilled) for two-to-four hours before service.
 
 

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