Game Day Dips!
Wednesday, February 3, 2021
Though SuperBowl Sunday is usually a big event with a ton of delicious indulgent snacks, we’re guessing that much like everything else, your celebration might look a little different this year. We’ve taken the time to collect three of our favorite dip recipes highlighting some of our favorite products available for your next home delivery that would make a super game-day snack, or anytime indulgent treat!
Click the links below to download the recipes!
What You’ll Need…
- 1 can Refried Black Beans
- ½ tsp Chili Powder
- ½ tsp Ground Cumin
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika
- 2 Avocados, flesh scraped out and pits removed
- 2 tbsp Freshly squeezed Lemon Juice
- ¼ tsp Salt, to taste
- ¾ cup Alpenrose Sour Cream
- 2 cups (8 oz) Tillamook Shredded Medium Cheddar Cheese
- 3 oz (about 12) NatureSweet Cherub Tomatoes, chopped
- ¼ cup Chopped Fresh Cilantro
- ¼ Medium Onion, finely chopped (about ¼ cup chopped)
Optional:
- 12-14 Pickled Jalapeño slices
How to Prepare…
- In a bowl, mix black beans with chili powder, cumin, garlic powder and smoked paprika. Spread into bottom of a glass casserole dish (approximately 1 ½ quarts in volume, 11x7” or 8x8” in size; if using a 13x9” casserole dish, double this recipe).
- In another bowl, mash avocados with a fork or potato masher. Add lemon juice and salt and mix until smooth. Spread into casserole dish on top of beans.
- Spread sour cream on top of avocado.
- Sprinkle with an even layer of shredded cheese, followed by chopped tomatoes, then cilantro and onion. Finally, arrange pickled jalapeño slices if desired on top (you can also finely chop these and sprinkle them over the top of the dip too).
- Dip can be covered and refrigerated for up to a day before serving. Serve cool or at cool room temperature.
What You’ll Need…
- 12 oz Tillamook Cream Cheese, room temperature
- 1 cup Alpenrose Heavy Cream
- 3 tbsp minced Green Onions/Scallions
- 2 tbsp minced fresh Dill
- 1 tbsp minced fresh Chives
- Grated zest on 1 Lemon & 1 tbsp freshly squeezed lemon juice
- 1 tsp fine Sea Salt or Kosher Salt
- ½ tsp freshly Ground Black Pepper
Optional:
- 1/8 tsp crushed Red Pepper/Red Pepper Flakes
How to Prepare…
- Use an electric mixer fitted with the whisk attachment to beat the cream cheese. Whisk until smooth.
- Set the mixer to low speed and slowly add the heavy cream until well incorporated. Add the scallion, dill, chives, lemon zest, lemon juice, salt and pepper(s). Whisk until the mixture thickens and firms.
- Line a 6-inch mesh strainer or sieve with two layers of cheesecloth. Pour the cream cheese mixture into the cloth, press slightly and smooth the top. Fold any excess cheesecloth over the top of the cream cheese mixture. Place the mesh strainer over a small bowl to catch liquid that will drain through the cheesecloth. Cover with plastic wrap and refrigerate overnight or up to 3 days.
- When ready to serve, invert the cream onto a serving plate and discard the drained liquid.
- Serve with crackers or fresh vegetables.
- Enjoy!
What You’ll Need…
- 2 tbsp Vegetable Oil
- 1 medium Onion, finely chopped
- Kosher Salt, to taste
- 8 oz Tillamook Cream Cheese, room temperature
- ½ cup Mayonnaise
- 2 tsp Cornstarch
- 4 oz Beecher’s Flagship Cheese, coarsely grated (about 1 cup), divided
- 2 oz Tillamook Extra Sharp Cheddar Cheese, coarsely grated (about ½ cup), divided
- Freshly Ground Black Pepper
- 2 tbsp Finely Chopped Chives
How to Prepare…
- Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.
- Pulse cream cheese and mayonnaise in a food processor until smooth.
- Toss cornstarch, ¾ cup cheddar, and ¼ cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives. Serve and enjoy!