Disclaimer: This post is part of a Heinen’s campaign. I was given a gift card to use for myself and one to give away in exchange for a post with my favorite Game Day recipes. As always, my thoughts are 100% my own. As a weekly Heinen’s customer, I was happy to be a part of this campaign.
UPDATE: This contest is CLOSED. Congratulations to commenter #8 “CourtMarshall”! Please check your email.
Word on the street is that there is a big football game tonight. And another big game coming up for the NFL on February 1. I may not be a big sports fan but when Heinen’s asked me to share favorite Game Day recipes I knew right away what I would do: DIPS. Because everyone loves dips and a “dip dinner*” is a fabulous idea. Of course, three dips are better than one, so I’m sharing a Trio of Dips for you to make for Game Day or any get-together.
First up –
Pan-Fried Onion Dip, adapted from Ina Garten, The Barefoot Contessa on Food Network
I’ve made this a few times based on a recommendation from a friend who said this dip “gets hoovered up every time I make it”. She wasn’t lying… people LOVE this dip. I’ve modified the instructions a bit to suit my taste. It’s really easy but takes a bit more than an hour to get the onions where they need to be so I make it the night before.
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper (adjust for your tastes)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick quarter-rounds. Take your time to slice the onions very thin. The first time I made it some of the onion was too big and it made the dip hard to eat. I take it a step further and then cut the onion slices into quarter-rounds or smaller. A mandoline slicer would be VERY handy for this part
Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 20 minutes, stirring every 5 minutes or so. Reduce the heat to medium-low and cook, stirring occasionally, for 40-60 more minutes until the onions are nicely browned and caramelized. (I found that Ina’s cooking times were way off – to get a good caramelization and sweet, incense flavor the cooking time was closer to 75 minutes – see photos below.) Allow the onions to cool, drain off some of the oil if needed.
Place the cream cheese, sour cream and mayonnaise in a bowl and beat with an electric mixer until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature with rippled potato chips, pita chips or even toast points.
Chopping the onions into smaller pieces is key so take your time.
Onions after 10 min over med-high heat
Onions after about 35 min. This is where Ina tells you to stop. I say keep going.
After about 1 hour 15 min over the heat the onions are transformed into delicious delicious stuff. Make sure you stir often during the last 30 minutes, making sure to scrape the bottom of the pan.
Dip #2 –
Whipped Feta, adapted from Ina Garten
I heard about whipped feta on twitter and immediately had to make it. I LOVE feta and the idea of a spreadable/dip-able feta make me swoon. Of course after I did some investigation I found that it all originated with Ina. What can I say? The Barefoot Contessa knows her stuff. This is a very basic recipe that can be made with 2 ingredients in just minutes. Dress it up with your favorite flavors for variation.
8 ounces feta cheese, at room temperature (I typically use a solid block of feta and crumble it myself)
8 oz cream cheese, at room temperature
Add feta to a food processor and pulse until it’s chopped into very small crumbs. Add cream cheese and puree for 4-5 minutes, scraping down the sides when necessary, until feta is super creamy and fluffy. Serve with raw veggies, pretzels, pita chips, crackers and/or baguette slices.
When adding the cream cheese to the food processor add:
– 1 clove of garlic – roughly chopped, approx. 1 tablespoon fresh thyme, a tablespoon or so of dry white wine to get consistency right.
– 1 clove of garlic – roughly chopped, 2 teaspoons lemon zest, salt and freshly cracked black pepper to taste.
– roasted red pepper slices (approx. one pepper), 1⁄4 teaspoon red pepper flakes (adjust to taste), 1⁄4 teaspoon paprika, 1⁄2 – 1 teaspoon fresh lemon juice.
Dip #3 –
Buffalo Chicken Dip
Everyone has their own version of a buffalo chicken appetizer, this is our favorite. Recipe from a college friend.
1 1/2 packages cream cheese (12 oz), room temperature
1/2 cup Texas Pete Hot Sauce
1/2 cup Ranch salad dressing
3 cups shredded or diced cooked chicken (we usually used canned but left over roast chicken or rotisserie chicken is really good, too)
2 cups shredded colby-jack or cheddar cheese
Preheat the oven to 350 degrees F.
In a medium bowl, stir together the cream cheese and hot sauce until well blended. Mix in the ranch dressing, chicken and 1 cup shredded cheese. Spread into a 9×13 inch baking dish and sprinkle on additional 1 cup cheese. Bake for 30 minutes until cheese is bubbling. Serve with Tostitos Scoops and celery sticks for dipping.
Here’s the giveaway part: Contest is CLOSED
To help you with your own Game Day recipes, I have a $50 Heinen’s gift card to give away to one reader. To enter: leave a comment with your favorite Game Day food. Bonus entry: tweet about the giveaway: “I want to win a @Heinens gift card from @kakaty http://wp.me/p3i9i6-NL”, then leave a comment letting me know you tweeted. One comment and one tweet comment per person (two total possible entries). Winner will be chosen from comments (so don’t for get to comment if you tweet) at 5 p.m. on Friday, January 16. Good luck!
*I’ve been trying to make “dip day” (AKA a dip potluck) happen at work for months, and no one has bitten yet. This is tragic