We Asked Six All-Pro Chefs for Dip Recipes. They Answered.

We Asked Six All-Pro Chefs for Dip Recipes. They Answered.

Stuff this in your Super Bowl and eat it

 

hen it comes to Super Bowl parties, a great dip is unrivaled.

Satisfying. Shareable. And perhaps most important of all: dead-easy to make.

So with the biggest game day of the year fast approaching, we asked six of our favorite chefs to send us their ultimate Super Bowl dip recipe.

But before you get to mixing, a word of caution:

Do not underestimate the art of dip-making. Simple it may appear, but what separates a delicious dip from an offensive one can be a matter of a tablespoon. In other words: make no shortcuts.

Do, however, make all the recipes below.

Your party will thank you.

Words by Michael Nolledo • Photos by Mike Falco 

 

We Asked Six All-Pro Chefs for Dip Recipes. They Answered.

Tiffany Norton and Mark Kosmicki, Chefs/Owners of Party Downtown – Eugene, OR

Ingredients:
1/2 cup chopped charred onion
8 oz cream cheese
3 oz can smoked oyster, minced
1T apple cider vinegar
1t sherry vinegar
2T sour cream
2T mayo
Salt to taste

Directions:
To char the onion: slice into slabs about ½ inch thick, toss in oil and broil, don't burn. Mix all ingredients well. Eat with your favorite potato chips.

 

 

 

We Asked Six All-Pro Chefs for Dip Recipes. They Answered.

Devon Quinn, Executive Chef/Partner at Eden — Chicago, IL

Ingredients:
2 ea avocado, diced
6 oz zucchini, diced
2 oz feta
2 oz pomegranate seeds
1T oregano, chopped
1 ea lime, juiced

Directions:
Sautée zucchini so it takes on color, allowing the outside to cook quickly without overcooking the inside. Let cool. Fold together the remaining ingredients. Season with salt and pepper and serve with tortilla chips or flatbread.

 

 

 

We Asked Six All-Pro Chefs for Dip Recipes. They Answered.

Eric Greenspan, Executive Chef at Maré — Los Angeles, CA

 

Ingredients:
2.5 pounds chorizo
2 pounds grated cheddar
1 pound black beans
3 ea roasted red pepper, peeled and deseeded
1/2 cup flour
32 oz heavy cream
Salt to taste

For topping:
Diced red onion
Diced pickle
Diced avocado
Diced jalapeño

Directions:
In a large sauce pot on medium heat, render chorizo until a significant amount of fat is released.  Add flour and cream and simmer until thick. Chop and add peppers and black beans. Blend until smooth. Return to the sauce pot, add cheese and mix until fully melted. Garnish with toppings. Serve warm with original Pringles, Ritz Crackers, saltines and Fritos

 

 

 

We Asked Six All-Pro Chefs for Dip Recipes. They Answered.

Bahr Rapaport, Chef/Owner of Seabird — New York, NY

Ingredients:
2 T flour
4 T butter
3 cups milk
1/2 cup shredded Swiss cheese
3 t chipotle
2 cans jumbo lump crab (4 oz.)
1 cup marinated artichokes, sliced
1 lemon
1 bunch cilantro
Salt and pepper

Directions:
Make a mornay sauce by melting the butter in a sauce pan. Once melted, add the flour. Once roux browns a little, whisk in the milk on low heat until you get a thick bechamel. Add the Swiss cheese and chipotle to create a spiced mornay. Add the crab, artichokes, squeeze some lemon juice, salt and pepper to taste. Garnish with chopped cilantro.

 

 

 

We Asked Six All-Pro Chefs for Dip Recipes. They Answered.

Andy Lee, Executive Chef at Fundamental LA Catering and Events — Los Angeles, CA

Ingredients:
6ea bell pepper, roasted
1/2 cup panko breadcrumbs
2 ea thyme sprigs, picked
1 ea garlic
1/2 cup walnuts
1/2 cup extra virgin olive oil
2 T pomegranate molasses
1 ea lemon juice and zest
1 bunch scallion, roasted
1 T smoked paprika
2 T cumin, ground
2 T coriander, ground
2 t salt

Directions:
Toast the walnuts and panko in oven at 200°F for 10 minutes. Add all the ingredients except for olive oil to blender. Slowly add the olive oil and blend until fully incorporated. Serve cold with pita, bread and veggies.  

 

 


Thank you to our friends at Souda for lending us their Kawa Dishes, Disco Bottle Opener and Fin Trivets for this shoot.

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