Planning a Super Bowl party? Then you’re going to need some dips to go with all those yummy chips and snacks. Check out these delicious-looking Super Bowl Party Dips from Maria Zoitas, creator of Maria’s Homemade line of prepared food sold exclusively at Westside Market NYC.
Six Layer Dip
1 Tablespoon extra-virgin olive oil
2 Cloves minced garlic
2- 15 Oz. cans of black beans drained and rinsed
2 Teaspoons chili paste
¾ Cup shredded low-fat cheddar cheese
¾ Cup shredded sharp cheddar cheese
2 Ripe avocados
1 Teaspoon kosher salt
2 Teaspoon fresh lemon juice
½ Cup chopped scallions
½ Cup chopped cilantro
1 Jalapeño pepper seeded and minced fine
1½ Cup plain non-fat Greek yogurt
2 Cups fresh diced tomato
Heat the oil in a sauté pan and add garlic, beans and chili paste, sauté for about 3 minutes.
Remove from heat and add 3 teaspoons of water.
Using a potato masher mash bean mixture until smooth.
Spread mix in a 2-quart glass dish and scatter the cheese over the mixture.
Cut the avocados in half and remove pit.
Scoop out the innards of the avocado into a bowl mash ingredients with 1 teaspoon of salt and lemon juice.
Spread the avocado mixture over the cheese.
Set aside some of the scallions, cilantro and jalapeños for garnishing.
Mix for non-fat Greek yogurt with the remaining scallions, cilantro and jalapeños in a blender.
Spread this mixture over the avocado and cover with lettuce, tomatoes and finally top it with the reserved scallions, cilantro and jalapenos.
Serve it with your favorite chips or pita chips.
2. Eggplant Caponata Dip
½ Cup Extra Virgin Olive Oil
2 garlic cloves, minced
1 Large Onion, Diced
2 Celery Ribs, Diced
1 Red Pepper, Seeded and Diced
2 Eggplant, Cut into ½-inch Cubes
2 Tomatoes, Peeled, Seeded and Chopped
2 Tbsp. Capers, Drained
½ Cup Pitted Green Olives
¼ Cup Red Wine Vinegar
¼ Cup Chopped Parsley
Salt and Pepper
Heat oil in frying pan
Cook garlic, onion, celery, red pepper and eggplant until soft
Stir in tomatoes and cook for 5 minutes
Put vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper
Taste, adding more vinegar and olive oil as needed
3. Black Bean, Avocado Dip
2 Cups Canned Black Beans, Drained and Rinsed
2 Avocados, Diced
2 Plum Tomatoes, Diced
1 Bunch of Scallions, Chopped
2 Tablespoons Chopped Fresh Cilantro
1 Medium Red Onion, Diced
5 Oz. Italian Dressing
In a large bowl, place black beans, avocados, tomatoes, scallions, cilantro, and red onion and toss with Italian dressing.
4. Spinach Dip
3 Lbs. Frozen Spinach Chopped Thawed and Squeezed Dry
5 Cups Light Cream
7 Garlic Cloves, Peeled, and Minced
½ Stick of Butter
½ Cup All-Purpose Flour
½ Cup Grated Parmesan Cheese
1 Tsp. Ground Nutmeg
1 Tsp. Salt
½ Tsp. Ground Black Pepper
In a medium sauce pan, combine cream, garlic, and bring to a light simmer
Cook for 5 minutes or until garlic is tender
In medium oven, over medium-high heat, melt the butter
Add flour; stir until smooth.
Add hot cream mixture; stir with a whisk until smooth
Add spinach; cook for 5 minutes or until sauce is thick and bubbly
Add cheese, nutmeg, salt, and pepper. Stir until combined, cook for additional 7-8 minutes and serve
5. Spinach and Artichoke Hummus
2- 15.5 oz. cans of chickpeas.
8 oz. artichoke hearts
½ Lb. baby spinach
3 oz. sesame tahini
3 oz. lemon juice
8 oz. extra virgin olive oil
1.5 teaspoon kosher salt
¼ cup chopped cilantro
1 Teaspoon granulated garlic
¼ Teaspoon white pepper
In a food processor puree all the ingredients to make a thick mixture.
Serve dish at room temperature with your favorite pita bread chips.