Two Dips Worthy of Your Starting Lineup
As summer winds down and thoughts turn toward football, make sure you’re tailgate-ready. These two dips are a great way to kick off the season and add a little variety to the table.
The first recipe takes everything we love about cheese-stuffed, bacon-wrapped jalapeño poppers and turns those flavors into a dip. This version is much easier to transport to the game and keeps better than its namesake, which threaten to turn soggy once they cool. Plus, the dip eliminates the mess and time commitment of a deep fryer. The heat in a jalapeño pepper comes from its seeds, so scrape them out or leave them in, depending on your crowd’s tolerance.
On the sweeter side, this pumpkin dip is easy to make ahead and store in the refrigerator until game time. It adds a cool, dessert-like contrast to the spicy, cheesy dishes traditionally found at a tailgate party. With cinnamon, allspice and nutmeg, it’ll remind you of a big slice of pumpkin pie, without the hassle of cooking a pumpkin or rolling out a piecrust. For an ideal game-day pairing, try it with one of the many pumpkin beers already appearing on grocery store shelves and make a toast to a winning season.
Serving Size: 6 people
6 strips bacon, cooked crispy
3/4 cup Greek yogurt
1 (12-ounce) package cream cheese, softened
2 cups cheddar cheese, grated
1 (4.5-ounce) can diced chiles
2 jalapeño peppers, seeded and minced
Cook bacon in a skillet or in the oven for 20-25 minutes at 350 degrees until crisp. Crumble bacon. Stir together yogurt, cream cheese, and 1½ cups cheddar cheese. Then fold in chiles, jalapeños and bacon. Transfer dip to a 1½-quart or 8×8 baking dish. Bake at 350 degrees until lightly browned around the edges and almost bubbling in the center, about 30 minutes. Sprinkle dip with remaining cheddar cheese, and bake for another 10 minutes. Serve with Food Should Taste GoodTM Jalapeño, Cantina or Blue Corn tortilla chips.
Yield: 3 cups
Serving Size: 7-10 people
1 pound cream cheese, softened
1 cup powdered sugar
1½ teaspoons cinnamon
¾ teaspoon nutmeg
¾ teaspoon allspice
1 (16-ounce) can pumpkin puree
2 teaspoons lemon juice
Add cream cheese, powdered sugar, cinnamon, nutmeg, allspice and salt to a large mixing bowl. Mix with an electric mixer on high speed until smooth, 1-2 minutes. Add pumpkin and lemon juice, and mix at low speed until combined. Serve chilled with Food Should Taste GoodTM Sweet Potato or Chocolate tortilla chips.
When picking up your ingredients in the market, grab a bag or two of Food Should Taste GoodTM tortilla chips to serve alongside your dips. Food Should Taste GoodTM chips are made from not made with genetically engineered ingredients, are gluten and cholesterol free, have zero grams of trans fat and are certified kosher, while many varieties are also certified vegan. Visit foodshouldtastegood.com for delicious recipes, a full list of available products and to find events where you can score a sample.This is a paid partnership between Food Should Taste Good and Philadelphia Magazine's City/Studio