Football Foods

Scooper Bowls

Back in high school, I rarely threw a party without serving my favorite dip: sour cream and Lipton Onion Soup Mix. Tear open that dried-soup packet, dump it in a bowl with the sour cream, stir and add a big bag of Ruffles Potato Chips. Done and delicious. (It’s still a guilty pleasure of mine.)

I’m a fool for a creamy dip, and that old chestnut was my go-to for, well, too long. I’m still committed to my love affair with sour cream, but that tub of luscious stuff and I are much more adventurous these days.

When cooking, I take culinary trips around the world, gathering ingredients to make delicious concoctions that I sometimes eat as a meal when I’m in the mood for a snacky supper. (Combine a flavorful dip with a plate of raw vegetables, and I can almost feel virtuous about it.) More often, however, I make these dips when company is coming or when I’m called up to bring something to a party, barbecue or tailgate.

By dipping into the foods from varied cultures, I discovered a whole new world of ways to turn a sour cream base into something unexpected and delicious. A big-flavored addition, such as kimchi, feta cheese or a Mexican spice blend, can be the key to creating standout flavor in minutes — no cooking required.

Below you’ll find three dips that are almost as easy to make as that old Lipton Onion Soup Mix standby. If you have a food processor, please use it for best results and to save time, but these three can be made by hand as well. Also, each one of these can be doubled or tripled for larger gatherings.

Creamy Kimchi Dip
If you haven’t fallen in love with kimchi yet, give it a try. The big-flavored, fermented cabbage is a Korean staple that is available in the refrigerated section of most groceries. It’s a quick and easy way to add a big dose of spice and tangy bite to dishes such as soups and stir-fries or sandwiches and wraps.

https://www.rouses.com/cooking/recipes/creamy-kimchi-dip/

Keep in mind that kimchi brands vary in spiciness, so taste the one you pick up before deciding how much additional heat or spice you need. Also, most contain fish sauce, so if you’re looking for a vegetarian dip, look for a brand that is marked vegan.

Bonus: Kimchi has nutritional benefits. Fermented foods such as this are recommended for their gut-friendly probiotics.

Creamy Lemon Feta Dip

Feta cheese is a wonder in the kitchen. Crumble it over a salad to take it from ho-hum to yes, please. Combine it with spinach and stuff it in pasta shells, add bits to the tops of casseroles, use it as a filling for a folded omelet. It has a long refrigerator shelf life too, so I consider it a tangy staple in the kitchen.

And something kind of miraculous happens when you whip it. It turns from spongy and crumbly to smooth and luscious. I like to add a chunk to my food processor, drizzle in olive oil until it begins to get creamy, then add dried spices, such as basil, parsley, oregano and pepper, to taste. I use it as a spread on crackers or sandwiches.

When you whip together equal amounts of feta and sour cream, you get an airy, luscious dip that’s easy to modify to suit your mood. Here, we went Mediterranean with rosemary, lemon and an olive oil drizzle.

A food processor works best here, but, if necessary, you can make it with an immersion blender. A key to easier mixing by hand is to crumble the feta and mix it well with the sour cream. Then, use a large, sturdy whisk in a large bowl to add air. It’ll take a bit of muscle.

This dip, which is best when freshly made, is great when made with whole fat Greek yogurt as well.

https://www.rouses.com/cooking/recipes/creamy-lemon-feta-dip/

Creamy Mexican Dip

If you love Mexican food, you’ll love this dip. Just about everything that goes into it —sour cream, cheese, salsa and pickled jalapeños — stands alone as a favorite topping for Mexican dishes. Combine them and add a bold Mexican seasoning blend, and you’ve got a quick and easy mixture that can serve as a condiment for everything from enchiladas to tacos as well as grilled meats, shrimp or vegetables.

Scoop it into a bowl and top it with (or stir in) black olives, fresh cilantro or green onion, or a combination of both, as well as more pickled jalapeños and cheese, and you’ve got a cool, creamy dip for crisp tortilla chips or raw vegetables. It tastes great the day it is made, but even better the next day.

https://www.rouses.com/cooking/recipes/creamy-mexican-dip/