DipTacular 2009

Well, I think we can all agree that it’s a glorious time of year. In addition to the fact that fall is just around the corner and September is blessedly, unseasonably cool so far, college football is now underway. In fact, as I’m writing this post Boise State and Oregon are playing on ESPN, and even thought I am always a wee bit puzzled by Boise State’s blue football field, I am TICKLED TO PIECES to see them on my TV screen tonight.

Because where college football leads, dips will most always follow.

Hallelujah. Give the Lord a handclap of praise.

I don’t think I’ve ever – EVER – met a dip that I didn’t like, and as far as I’m concerned there’s no more perfect gameday menu than about four or five dips and an assortment of chips. And I think it goes without saying that at least one of those bag-o-chips needs to be Fritos.

I adore a Frito.

Anyway, whenever my beloved Mississippi State Bulldogs play a televised game, you can rest assured that a couple of things will be happening in our house: 1) I will be vacuuming, because I get very, VERY nervous when the Bulldogs play and there’s something about vacuuming that soothes my nerves, not to mention that all my yelling isn’t nearly as obnoxious when the vacuum drowns it out and 2) I will be eating cheese dip. Well, and 3) I will be drinking diet Coke over ice.

And 4) I will be calling my sister at least 5 or 20 times.

We’re sort of enthusiastic about our Bulldogs around here.

So in the spirit of fall and football season and fun times with family and friends, here are a few dips that I love to make for college gamedays.

Caramelized Onion Dip
from Come On In

1 tablespoon REAL butter
1 tablespoon canola oil
1 large red onion, quartered, very thinly sliced
1/2 cup sour cream
1/2 cup REAL mayonnaise
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/8 teaspoon Tabasco sauce

Saute’ onion in butter and oil until caramelized (takes about 15-20 minutes). Cool and combine with remaining ingredients. Mix well and chill for at least 1 hour. Serve with chips or crackers – or both if you’re feeling crazy. Serves 6.

**********

Asian Style Dip
from Epicurious

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
1/2 tablespoon dried basil
1 tablespoon sesame oil
1 tablespooon toasted sesame seeds
1 tablespoon rice vinegar
1/4 teaspoon dried ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper

Combine first 11 ingredients in a small bowl; whisk to blend.

Cover and refrigerate. Serve with assorted cut-up vegetables (carrots, red bell peppers, sugar snap peas, cucumber, broccoli – whatever you like). Serves 6.

************

And finally, I’ve posted this recipe before, but OH MY WORD it bears repeating, mainly because it will change your life forever.

White Rotel Dip
from my sister-in-law Janie

3 packages of pork sausage (mild or spicy is fine – but use at least 1 maple-flavored)
4 packages of cream cheese
2 cans of Rotel tomatoes

Brown sausage and drain. In a large saucepan, combine all ingredients and heat until cheese is melted, being careful to stir often.

Serve with tortilla chips. And as I said the first time I posted it, if you’re worried about eating cream cheese AND sausage in the same dish, don’t worry because the tomatoes are TOTALLY healthy, and therefore you’ll be just fine.

**********

I hope y’all have a great time looking through all the recipes today – I cannot WAIT to find some cheese-laden treasures. And remember: when you add your post to the Mr. Linky, please link to your specific post – not your general blog URL.

Happy DipTacular, y’all!

Share:
  • Twitter
  • Facebook
  • email

Comments

  1. This is my first time ever linking to another post! I love it! I especially love the Dip Party! Thanks for hosting it!

  2. I don’t really have much interest in football. None of the schools I went to had a team. But, I HEART dip. So I posted 3 of my faves. Thanks for all the fun. I’ve been copying and pasting all day.

  3. I’m sure the dips I posted have been posted but I wanted to add them anyway. They are the only two dips I could think of with cream cheese and they are my favorites. :) But with 244 other dips to select from I’m sure I’m about to find some other favorites. Thank you to Soph and Melanie for coming up with this great idea. I can’t wait to read the other recipes! :))

  4. I love this post! We’re vegan so don’t eat dairy, but I’m looking forward to “veganizing” a couple of these recipes and trying them out. Thanks!
    Marly

  5. What a fun blog – I love your “saying” under your heading….very cute.

    Had to post just because I too, love dips – but even more – love college football.

    What I don’t love, is that stupid blue field (it should be outlawed) – or how the Ducks played (very sad), or how La Garret Blount made us look so savage. Yes, we are AVID college football fans – live in the land of University of Oregon and come alive when fall comes our way.

    Thanks for the fun blog!

  6. Oh my goodness I think I’m in heaven! Look at all these awesome dips! I just started hosting a Monday Munchies meme over at The Krazy Kitchen. I can’t wait to try and feature some of the yummy recipes here!

  7. I have loved reading all of the great dips! Can’t wait to try them. I do not have a blog, but wanted to share a yummy dip!

    Raspberry Chipotle Dip

    8 oz. Cream cheese
    1/2 onion
    1 can black beans
    1 can raspberry chipotle sauce
    1 package shredded pepper jack cheese

    Mince onion very fine and combine with cream cheese. Layer bottom of dish with cream cheese, and spread beans over the top. Place raspberry chipotle sauce in center of dish. Top with pepper jack cheese. Bake until cheese is melted and dip is warm throughout. Serve with tortilla chips (the ones with a hint of lime are great with this dip!)

  8. Thanks for hosting this awesome dip party! I left a link to my dips. I think this is a fabulous idea and I can’t wait to try out some of these dips!

  9. Ma Cantrell’s Famous Cheese Dipper

    This recipe has been passed down from an old hillbilly relative for generations.

    1 can cream of chicken soup
    1 can diced green chilies
    1 -5 oz. can evaporated milk
    1 lb. velveeta

    I know what you are thinking but yes they had velveeta and cream of chicken soup back then.

    Heat the ingredients slowly in a saucepan.
    Serve with tortilla chips.
    Yummy!!!

  10. Hi Sofa,

    Just wanted to let you know that the White Rotel Dip was delish. And while I feel the same mentally, it did manage to change my life: I gained exactly 1.6 pounds eating it. Okay, maybe it changed me mentally, too, because I’m annoyed at the weight gain. But, well, what can I expect after eating basically the entire Crock-Pot-full all by myself?

  11. Kathy Hamff says:

    Love the recipes! Can’t wait to try some of them, especially when your Bulldogs play my Tigers this coming Saturday. Gonna be a good one!
    War Eagle!

  12. Those things make my mouth water. Oh, and BTW, “WE GOT SOME DAWGS UP IN HERE! WOOOF! WOOOF!

  13. Your blog is a bit wonki-fied right now. Miss you, Sophie! Are you burnt out on blogging, like I am?

  14. Love this “tacular”!!!!!!!!

  15. Hi BooMama!
    I found you via Pioneer Woman and glad I did! Love football and LOVE dips! Problem is, I’m from California and haven’t the foggiest what a “White Rotel” is?? Anyone kind enough to help me out here? I’ll keep checking back for an answer.
    (I’m going to bookmark this page FOREVER!)
    Love all y’all Southern gals! :)

  16. No Name Chilie Dip:

    1 can HOrmel Chilie, no beans
    1 pkg. cream cheese, room temp.
    1 small can Olde El Paso Chilies

    Drain some of the juice off the chilies
    Combine all the ingrd. in a serving bowl.
    Goes great with Chez-It’s and Wheat Thins
    Enjoy