Superbowl Dip Recipes
Marty Martindale

Superbowl XLVI (46):  New England Patriots and the New York Giants,
Feb 5th, Madonna at half-time. 6:25 pm, EST, on NBC from Indianapolis.

Now that the timetable is set, let’s get down to some serious dip thinking. Dips have such a wonderful way of filling in the food scene, whether it’s before some great big eating, a lull between courses or just plenty of them and blissfully little else!

Very old favorites are — seafood, veggie, old standbys, bacon’s big these days, so is layered southwestern, spicy cheese, bean dips,  guacamole, salsa, onion dip and spinach artichoke. You can even drag out the dusty fondue pan and have tasty objects dipped into fat, cheese, broth or chocolate, then dipped again in any number of mix-your-own sauces from a bunch of condiments.

People in the United States did not serve dips until after World War II. Prior to that time the ate finger sandwiches and salad sandwiches at casual parties. Around 1954, the Lipton Company introduced its dehydrated onion soup. Once combined with commercial  cream, this highly popular mixture gained the name, California Dip. Dips caught on quickly and innovations rushed in. They were also very “sociable.”

Dips can be fishy, meaty, salty, garlicky, oniony, hot or spicy. This paved the way, over the years, for additions of roasted red peppers, chutneys, fresh herbs salsas, chilies, goat and feta cheeses and Mediterranean olives. Sophisticated additives also found their way into dips including ingredients like pestos, mascarpone, sun-dried tomato, tamarind and salmon. Mexican cuisine has also influenced the dip scene, as well. As an example, people started making a seven-layer dip of beans, cream cheese, salsa and cheddar.  These were embellished with herbs, hotness and drizzles of olive oil. Later came salsas and Chile con Queso.

Dips meant hosts had to experiment with items to dunk into dips. These ranged from salty chips and crackers to almost any morsel including raw or blanched vegetables, celery sticks, endive leaves, pita, bagel pieces, small biscuits, chunks of bread, cooked shrimp or scallops, cocktail sausages, meatballs, and chunks of any cooked meats.

If you don’t experiment, or use one of your favorite recipes, here’s some websites with many dip recipes:



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Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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