Kathy’s Home & Garden Tips – Big Game Dips

The easiest and best loved appetizers are dips. Try these easy ones for a great Big Game Sunday. Most can be made ahead of time, leaving more time for you to enjoy your guests and family.

Everyone loves guacamole! I have a simple, general recipe that everyone loves. Start with mashed avocado and add chopped jalapeño, red onion, and chopped seeded tomato. For spices, I use garlic powder, salt, and pepper. A generous squeeze of lime juice and hot sauce to taste complete the dip. Always buy authentic tortilla chips, unsalted if possible.

Make a quick Queso Cheese Dip by combining equal parts Velveeta and your favorite salsa. You can control the heat with your choice of salsa, as well as the flavor. There are so many different flavors and types of salsa on the market now, from traditional chunky tomato to green smoky tomatillo. Heat in the microwave till melted, stirring frequently.

For a quick Buffalo Chicken Dip, combine ½ cup sour cream, ½ cup hot sauce, 2 tablespoons whole milk, and one brick of room temperature cream cheese. Use a hand mixer. Add 1 cup chopped, cooked chicken. Bake in a 8-inch glass baking dish for 25 minutes. Top with thinly sliced scallions and lettuce. Drizzle with bleu cheese dressing and serve with pita chips. Make your own chips if you’re ambitious!

You can make your own homemade French Onion Dip. First, slice a large, sweet onion and drizzle with EVOO and pepper. Grill on a grill pan with an unpeeled whole garlic clove. Grill till tender and slightly charred, then set aside and cool. Peel the garlic and place in a food processor with the onion. Add 4 oz. softened cream cheese, ½ cup sour cream, ¼ cup mayonnaise, 2 tablespoons lemon juice, and 2 teaspoons Worcestershire sauce. Pulse till combined but still a little chunky. Serve with chip, pitas, or veggies.

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO