Chipz N’ Dipz Please!
Nothin’ says baseball, or football, or game (even board games count) day like DIPZ! For the following trio I did a couple of twists on the norm. And, if you happen to have any left over (ummmm, noooo) you can always use them to throw together a quick family meal (chicken tomatillo enchilados anyone??).
I used to sell a trio of dips in my restaurant every Friday night as one of the specials and it would sell out within the hour. Our fresh cut and fried tortilla chips went perfectly with the homemade savory dips we cranked out to the hungry crowd.
I couldn’t find my recipe for the homemade crackers I would make in my restaurant for my cheese boards, but the basic cracker recipe below will do.:) I also used some store-bought blue corn tortilla chips that I knew would compliment the tomatillo salsa. They went together like two peas in a pod.:)
My trio of dips that are sure to please (I must say) are Roasted Tomatillo and Tomato salsa, Roasted garlic and lemon lemon hummus, and black bean Oaxaca cheese dippos with blue corn chips and homemade crunchity cruncho chips. Each one of these dips makes roughly 1 1/2 cups each and they are each very easy to double in size (or triple for that matter).
Let’s start with the..
Roasted Tomatillo Salsa:
1 pound tomatillos (husks removed and rinsed)
1/2 pint cherry or grape tomatoes, quartered
1 serrano pepper, seeded and chopped
2 cloves garlic, minced
1/3 cup cilantro, choppped
1/4 white onion, diced small and rinsed
salt and pepper to taste
Turn oven to high broil. Place tomatillos, serrano pepper and garlic cloves on baking sheet lined with foil. Broil for 4 minutes and check. Remove garlic and pepper from oven and turn tomatillos before returning to oven. Broil another 4 minutes before removing from oven to cool. In food processor pulse all tomatillos, peppers and garlic. Remove to bowl and stir in fresh onion, cherry tomatoes, and cilantro and season to taste. Garnish with cilantro and tomatoes.
Roasted Garlic and Lemon Lemon Hummus:
1 can chickpeas (or garbanzo beans) drained (reserve about 2 Tablespoons water from can) and rinsed in colander (Reserve a few for garnish)
5 cloves roasted garlic, removed from skin
1 whole lemon roasted
1/4 cup fresh lemon juice
1/4 cup tahini
1/2 teaspoon Sriracha
1/4 cup olive oil
Salt and pepper to taste
red pepper powder for dusting
In food processor blend all ingredients including reserved chickpea water and pulse until smooth. Add salt and pepper and adjust seasoning to taste before bowling up. Using a utensil, make little spiral indentations in the hummus and drizzle with olive oil and reserved chickpeas. Sprinkle with red pepper powder and garnish with reserved chickpeas.
Black Bean Oaxaca dip:
1 15 ounce can black beans, drained and rinsed in colander
1/4 cup white onion diced (reserve about a teaspoon for garnish)
1 clove garlic, minced
1 jalapeno, seeded and diced
1 teaspoon cumin powder
1 tablespoon fresh lime juice
2 Tablespoons water
1/2 cup Oaxaco cheese, diced (plus a little extra grated for garnish)
salt and pepper to taste
1 tablespoon fresh cilantro
In food processor blend together first 7 ingredients. Remove to small skillet and cook on moderate heat for about 8 minutes to marry flavors and cook onion and garlic. Turn heat on low and add cheese continuing to cook until cheese is melted and mixture is smooth. Remove from heat and add fresh cilantro and salt an pepper. Bowl up and garnish with fresh onion, cilantro and more cheese (grated)
1 1/2 cup all purpose flour
2 teaspoons fresh thyme, stems removed
1 teaspoon freshly ground Peppercorn Medley
1 teaspoon sea salt
1 teaspoon sugar
2 Tablespoons olive oil
1/2 cup cold water
Preheat oven to 450° and pulse together all ingredients except for water in food processor until combined. Add water until just combined (just a few pulses) and remove from processor. Form into big ball and divide into four small balls. Let dough rest 12 minutes and then roll out each piece as thin as possible (cracker thin) on a floured surface. Put flattened dough on Parchment paper and cook in preheated oven for about 4 minutes on each side (being careful not to over brown). Set aside to cool.
I left my crackers whole and served them in a basket for people to break up as they snacked (besides, they looked sooo pretty in big crunchy pieces).
I found it convenient to roast all my veggies at one time so I threw the lemons and garlic for my hummus on the broiler pan as well and pulled them off after a few minutes and let cool.
What are you favorite snack items to have for your guests or family on game day? Do you like to mix up your selections with a little bit of homemade and store bought, or do you prefer to make everything from scratch? Leave me a note down below! 🙂