Add some flair to your Steelers party with homemade dips
When you're in a snacking kind of mood, there's nothing better than some tasty dip. The next time you have a hankering to snack, go ahead and make your own. Not only is it economical, but you can also tailor it to your specific taste.
This first dip is a favorite to go with fresh vegetables, crackers, warm toasted bread slices or even breadsticks. It has a delightfully rich and creamy taste that will pair well with your choice. It also will go great on game day with potato chips or corn chips.
1⁄2 cup dairy sour cream
1⁄2 cup mayonnaise
1 (3-ounce) package cream cheese at room temperature
1 teaspoon Worcestershire sauce
1 garlic clove, crushed
1⁄4 teaspoon seasoned salt
1 tablespoon lemon juice
3-4 drops hot pepper sauce
6 ounce can crabmeat, drained, flaked
In a medium bowl, combine the sour cream, mayonnaise, cream cheese, Worcestershire sauce, garlic, seasoned salt, lemon juice and hot pepper sauce until blended. Stir in the crabmeat. Refrigerate for three to four hours before serving to blend flavors. Serve cold or at room temperature with your choice of accompaniments.
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This next dip is perfect to serve with some salami, pepperoni, cappicola and some thick slices of Parmesan cheese or Romano. Allow for marinating time, overnight is best.
1⁄2 cup vegetable oil
1⁄2 cup red wine vinegar
1⁄4 teaspoon garlic salt
1⁄2 teaspoon fine herbs
2 tablespoons minced parsley
2 tablespoons minced chives
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
2 (15-ounce) cans garbanzo beans, drained
In a medium bowl, combine oil, vinegar, garlic salt, fine herbs. parsley, chives, salt and pepper, stirring to blend. Stir in the drained beans. Cover and refrigerate overnight. Drain before serving and arrange on a platter with sliced meats and cheeses.
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This is a classic treat that not only is very flavorful, but pretty in color for making your presentations look great. You'll find them on just about every salad bar and buffet. You can buy them already made, but it's a great basic recipe to work with the junior chefs on.
Pickled Eggs and Beets
(makes about 12 servings)
16 ounce can sliced beets
6 hard-boiled eggs, peeled
1 cup vinegar
2 tablespoons sugar
1 tablespoon pickling spices
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 onion, thinly sliced
Drain the beets reserving the liquid. Place the beets and peeled hard-boiled eggs in a large bowl and set aside.
In a medium saucepan, combine the beet liquid, vinegar, sugar, pickling spices, salt, pepper and onion. Bring to a boil over medium heat, simmer for about 2 minutes. Pour over the eggs and beets. Cover and refrigerate for 24 hours. Drain and discard the marinade. Cut the eggs in half lengthwise. Arrange egg halves, beets and onions on a platter or shallow bowl.
Place in the center of the table for a real pretty picture.
As always, enjoy!
David Kelly is a Tribune-Review freelance columnist. He has been sharing recipes and cooking tips in Culinary Corner for more than 23 years.