Thursday, February 2, 2012

S is for: Super Bowl Snacks, Part III: Diminutive Dips

Chips and dips are a game-day staple...partly because they are easy to make and also because they are easily enjoyed. But a major party foul is a messy plate of double-dipped chips and dip. 

Why not ditch the messiness and make individual chips and dips all in one bite?!?

Seven Layer Dips are always the go-to at Super Bowl parties, but make them into a sure-fire touchdown by baking tortilla cups and filling them with the seven layer ingredients. Become the party's MVP with tri-color mini potato skins filled them with homemade French Onion Dip. And finally, lift that Lombardi trophy when you make my whole wheat pita cups with homemade hummus.

This is my third and final installment of Super Bowl Snacks, featured over on hellobrit.com. To get the step by step instructions, click here!





Mini Tostadas with 7 Layer Dip

by Jaymee Sire
Keywords: dips appetizer snack gluten-free vegetarian tortilla Super Bowl

Ingredients
  • 1 package corn tortillas
  • 1 tablespoon olive oil or safflower oil
  • 1 (16 ounce) can refried beans (I used refried black beans)
  • hot sauce (to taste)
  • 1 (8 ounce) container sour cream (or one cup)
  • 1-2 tablespoons taco seasoning
  • 1 cup guacamole (or you can just use mashed avocados mixed with a little salt and lime juice)
  • 1 cup salsa
  • 1 cup shredded Mexican cheese blend
  • 1/2 cup diced roma tomatoes
  • 1 small can sliced black olives
  • 1/2 cup sliced green onions
Instructions
  1. Preheat oven to 375°F. Spray the cavities of a muffin pan with cooking spray. Using a cookie cutter, egg fry ring, or empty can, cut tortillas into rounds. Microwave for 15-20 seconds until pliable.
  2. Brush with a little olive or safflower oil. Press into muffin pan and bake for 15 minutes until crispy. Remove and cool.
  3. While tortillas are baking, heat refried beans in small saucepan on stove and season with hot sauce. Mix sour cream with taco seasoning (I use 1-2 tablespoons of seasoning per cup of sour cream).
  4. Once tortillas are cool, "layer" in this order: beans & hot sauce, guacamole, seasoned sour cream, salsa, cheese, diced tomatoes, olives & green onions.
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Petite Potato Skins loaded with French Onion Dip
by Jaymee Sire
Keywords: dips appetizer snack potato
Ingredients (24 potato skins)
  • 12 small potatoes (a mixture of baby yukon golds, new red potatoes and small purple potatoes)
  • 1-2 tablespoons olive oil
  • salt & pepper, to taste
  • french onion dip (recipe here)
  • any potato garnishes you like!
Instructions
  1. Wash potatoes and boil in water for 5 minutes. (We don't want to completely cook them…just enough to get them soft. We'll finish them off in the oven). Remove from water and cool.
  2. When cool enough to handle, cut each potato in half. To help make them sit flush on the plate, shave off a little piece on the bottom with a paring knife. Using a melon baller (or small spoon), scoop out a little of the middle flesh. (This will serve as a mini bowl for the dip later).
  3. Toss in olive oil and place on a cookie sheet lined with foil. Bake 15-20 minutes, or until golden brown. Remove and cool. Spoon French Onion dip into potato skins and garnish with your favorite potato topping or a combination.
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Pita Cups with Homemade Hummus

by Jaymee Sire
Keywords: bake appetizer snack dips garbanzo bean tahini pita hummus

Ingredients
  • 4 whole wheat pitas
  • 4 teaspoons olive oil (for brushing)
  • Sea salt to taste
  • 2 (14.5 ounce) cans garbanzo beans (chickpeas)
  • Juice from 2 lemons
  • 1/4 tablespoon olive oil
  • 1/4 cup tahini paste
  • 1/2 teaspoon sea salt
  • pinch of cayenne pepper
  • crumbled feta
  • chopped Kalamata olives
  • chopped parsley
  • paprika
Instructions
  1. Preheat oven to 375 degrees.
  2. Using an empty can or round cookie cutter, cut pitas into rounds. Using a pastry brush, brush each pita with 1 teaspoon of olive oil. Sprinkle with sea salt to taste. (If making regular pita chips, cut each pita into 8 wedges).
  3. Microwave rounds for 10-15 seconds until pliable. Press into muffin pan and bake 10-15 minutes. Cool to room temperature.
  4. Drain the garbanzo beans and reserve 1/4 to 1/2 cup of the liquid. Place the beans in a food processor and puree until smooth.
  5. Add the remaining ingredients and blend until the mixture is creamy. If necessary, add the liquid reserved from the canned garbanzo beans to create desired creaminess.
  6. Spoon hummus into pita cups and sprinkle with paprika, crumbled feta, chopped olives, and chopped parsley.

*Note: you can store hummus in a glass container in the refrigerator for up to a week. Cover the surface with a thin layer or olive oil for storing.
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1 comment:

  1. all of them were great made them for work and everyone fell in love with them :d
    Justin S.

    ReplyDelete

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