ISO: Great dip or appetizer for Super Bowl party

[BBE]

Anyone have any suggestions for a good dip or appetizer to take to a Super Bowl party? Mostly junk-food loving men will be in attendance, but I'd like to sneak in something at least moderately healthy.

I am a faithful CL reader but am new to the BB. Looking forward to reading all the helpful reviews and tips. Thanks! http://www.cookinglight.com/bbs/smile.gif

[jd]

BBE, welcome to the board!

I'm hosting a SB party and one of the appetizers will be the spinach artichoke dip from September or October. I've served it at a couple of football events this season and it got rave reviews from the guys. Have a great party!

[brooke4]

BBE- this past new years I served both Asiago Dip (made with double the mushrooms) and the Spinach and Artichoke dip (Fall 2000) to a bunch of guys who had no clue it was "light"- they just gobbled it up... good luck!

[KellyD]

I was looking for something too and found this recipe somewhere on the website - sounds great. I would serve it with baked and regular tortilla chips.

Hot Bean-and-Cheese Dip
FOR 18 SERVINGS:
1 (14.5-ounce) can diced tomatoes, drained and divided
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can fat-free refried beans
1 (4.5-ounce) can chopped green chiles, drained
Cooking spray
3/4 cup (3 ounces) shredded sharp cheddar cheese
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1-1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted. Top with remaining tomatoes. Yield: 4-1/2 cups (serving size: 1/4 cup).
NUTRITIONAL INFORMATION:
CALORIES 66 (23% from fat); FAT 1.7g (sat 1g, mono 0.5g, poly 0.1g); PROTEIN 3.8g; CARB 8.7g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 309mg; CALC 56mg

[Laura]

The CL Tex-Mex Black Bean Dip is awesome as well.

[SusanD]

I have a good one that is always a success at parties. I lightened it up by using reduced-fat cheeses. I'm so used to making it that I can't remember the exact measurements, but it's not hard to figure out.

BAKED PIZZA DIP

Onion/Garlic flavored cream cheese (I use Philly Light Roasted Garlic)

Chunky pizza sauce

Chopped veggies/pizza toppings (my favorites are mushroom and onion, but anything will do)

Grated Cheddar cheese (about 1/2 cup)

Grated Mozzarella cheese (about 1/2 cup)

Spread the cream cheese in the bottom of a baking dish. Pour the pizza sauce on top - just enough so that it makes about a 1/2 inch layer. Spread chopped veggies/pizza toppings on top of the sauce and top with cheddar & mozzarella. Bake at 350 for about 25 minutes or until cheese is bubbly. I serve it with bagel chips.

[BBE]

Thank you all for the great suggestions. I may just have to take more than one thing now! http://www.cookinglight.com/bbs/smile.gif

[Shelly]

I highly recommend the Hot Bean & Cheese Dip. I've taken it to a couple parties and it goes fast. I even make it to eat as a side when we have Mexican food. It goes well with chicken enchiladas, wraps, and burritos.

[Wendy w]

This is one of the best appetizers that have ever had! I found this a couple of years ago on a garlic website and everyone goes crazy when I make it. This is hardly light fare, but it is good for an occasional treat Enjoy!

Garlic Spread with Sundried tomatoes

one cup olive oil, extra virgin (use the best possible)

5 ounces sundried tomatoes-rehydrate in hot water for 15 minutes.

4-5 green onions

10 or more cloves of garlic

handful of fresh basil (about 10-12 leaves)

Pinch of parsley (2-3 large sprigs)

Pinch of sugar

Pinch of salt to taste

Lots of cayenne!

Put all ingredients in a food processor and process until ingredients are chopped and combined, leave a little bit chunky. Refrigerate over night or at least 2-3 hours, making sure that it is brought back to room temperature before serving. Place 4 oz. of chevre (goat cheese) on a platter for serving. Pour sundried tomato mixture over chevre and garnish with fresh basil leaves and or parsley. Serve with a sliced french baguette.

[SusieO]

CL has a really fabulous Sun-Dried Tomato Dip made with white beans and fresh basil. It gets rave reviews when I serve it. I found it, I think, in the Dec '99 issue, but you can also find it on the CL web site.

[donleyk]

SusieO,

Stupid question, but, the sun dried tomato dip doesn't specify if it is served warm or room temp. My question really is can this be prepared ahead, even the night before, would it taste okay cold? TIA. -KimD

[SusieO]

Kim:
You could definitely make this a day ahead and refrigerate, but I would pull it out early and serve at room temperature. One of the things I like best about this dip is that it can sit out for a while since it has no sour cream, mayonnaise or anything that spoils easily. http://www.cookinglight.com/bbs/smile.gif

[donleyk]

SuzieO,

Thanks very much. I will do exactly that.