ShareThis Page

Add some flair to your Steelers party with homemade dips

| Tuesday, Nov. 29, 2016, 5:36 p.m.

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.

Crab Dip

12 cup dairy sour cream

12 cup mayonnaise

1 (3-ounce) package cream cheese at room temperature

1 teaspoon Worcestershire sauce

1 garlic clove, crushed

14 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.

• • •

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.

Bean Dip

12 cup vegetable oil

12 cup red wine vinegar

14 teaspoon garlic salt

12 teaspoon fine herbs

2 tablespoons minced parsley

2 tablespoons minced chives

14 teaspoon salt

18 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.

• • •

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

12 teaspoon salt

18 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.

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.