TINY Kitchen Super Bowl Recap: DIP-A-PALOOZA
To commemorate the Super Bowl 50, we decided to host our own little soiree this year. I'm admittedly not that big into football, but even I can appreciate "The Big Game", and hey - if it gives me an excuse to cook up some delicious treats and entertain friends over cocktails, I'm in.
This year for game day, we decided that we were doing an "all dip" theme. Everything served was either a dip or an item to be dipped; and guys - let me tell you this was one of the best decisions I've made so far in 2016. The menu was so fun and so delicious, I wanted to offer up the highlights here on the blog!
I'm starting off our DIP-A-PALOOZA recap with the recipes for 4 all-star dips.
Check back later this week for more recipes from game day including three kinds of dip-able wings, and delectable mini Philly Cheesesteaks!
DELICIOUS DIP #1: THE BEST BUFFALO CHICKEN DIP
Recipe here
DELICIOUS DIP #2: SLAMMIN' SMOKED SALMON DIP
Recipe here
DELICIOUS DIP #3: BAKED CRAB DIP IN A BREAD BOWL
Oh, holy cow this was the MVP of the game. So good. I was inspired by an old recipe I had saved from "Taste of Home" (find that recipe here) -- but I put my own little TINY Kitchen twist on it by mixing up the crab, adding garlic and smothering it in cheese. :)
INGREDIENTS
8 ounces cream cheese, softened
2 cups sour cream
6 oz fresh or frozen Dungeness crab
6 oz canned crab (I prefer Miller's Select canned claw meat), including the juices
2 cups (8 ounces) shredded extra sharp cheddar cheese
4 green onions, thinly sliced
2 round loaves (1 pound each) unsliced sourdough
1 tbs fresh garlic, minced
salt and pepper to taste
DIRECTIONS
Combine the cream cheese and sour cream in a large mixing bowl, stirring by hand until mixed - but do not over stir. Allow it to keep it's firmness.
Add fresh crab
Add canned crab and the juice from the can
Add 1 and 1/2 cups cheese to the mixing bowl, saving a 1/2 cup for topping
Add in the green onions and garlic
Mix everything together, and add salt and pepper to taste
Cover bowl with plastic wrap and refrigerate the mixture for 2 - 3 hours
When ready, preheat your oven to 350 degrees
Cut a circle in the top of each loaf of bread, and hollow out, leaving about a 1/2 inch of bread on all sides
Cut the bread top you've removed into cubes for dipping
After your crab mix has refrigerated, spoon mixture into both bread bowls - it's ok to have it heaping full
Sprinkle remaining cheese on the tops of both bread bowls
Place both bowls onto foil-lined baking sheet, leaving room between them as the mixture may boil and run off
Bake for 1 hour
Serve warm with bread cubes and crackers
