Pizza Dip

I first made this dip in university for my boyfriend and his friends, and it was promptly devoured. I'll be honest, I was worried when I made this the first time. My bf doesn't like tomatoes, and I wasn't sure if a pizza dip with very little, uh, pizza sauce was going to be good. It doesn't look the greatest, but don't let that fool you. In fact, once you've tried it you'll secretly hope other people won't want to try it so there's more for you. This is good.

The name is really descriptive, but it's really all you need to know. It's pizza in the form of a dip.

I make it every year for the Superbowl as it seems to go well with chicken wings, beer, and binge eating. Like I said, perfect for game day. This is also not super gourmet, which makes it extremely easy to throw together. It's all about eye-ballin'. Want a more tomato-y sauce? Add more tomato sauce. Want more garlic? I have an idea! Add more Garlic. Do you see where I'm going with this?

Granted, we should be very clear that by making this dip you are essentially throwing out all plans for a nutritious and healthy game time snack.

Seriously, this dip is so filling on its own that the only other thing you might need is a long run to burn off the extra calories.

Ingredients:

• 4 cloves garlic, minced
• 1/2 medium yellow onion, diced
• 1 cup chopped pepperoni (or salami or any preferred fine, cooked sausage)
• 8-10 white mushrooms, sliced
• 1 cup sour cream
• 1 brick cream cheese
• 1 small can tomato sauce
• 1 can sliced black olives
• 2 green onions, thinly sliced
• 1 teaspoon salt
• 1 teaspoon black cracked pepper
• 1 teaspoon red chili flakes
• Optional: 1 cup shredded mozzarella

Directions:

1. In a medium pan over medium-low heat saute the garlic and onions until translucent, about 3 minutes.  Add the pepperoni and mushrooms. Stirring occasionally, cook until mushrooms release their moisture and begin to brown, about 5-7 minutes. 
2. Meanwhile, mix the sour cream, cream cheese and tomato sauce until well blended. Add the pepperoni and mushroom mixture, black olives, green onion, chili flakes and s & p, and mix to combine. Optional: if you're really going for it, you can also mix in 1 cup shredded mozzarella cheese at this time.
3. Can be made one day ahead, keep covered and chilled in refrigerator until ready to bake. 
4. Bake in preheated 400 F oven for 20 minutes, or until edges are bubbly. Serve hot with garlic bread, tortilla chip, or dipping veggies.

Now go throw your self-hate and shame out the window, embrace your inner wild child, and go crazy on this dip. Just do us all a favor and reserve a bit of that enthusiasm for the gym later. You'll need it.

Bacon and Green Chili Dip

I was first introduced to this dip by my former roommate Chelsey at a Superbowl gathering during university, and it's a dip that disappears quickly because once you have a little taste you're hooked. I asked her for the recipe afterward, and to be honest I was expecting a hoard of secret ingredients and tricks because it was indescribably delicious. Like, you can taste the bacon and green chiles (seeing them also helps), but it's so much more than that. I brought this dip to a party last night and listening to their comments I remembered my exact sentiments the first time I tried it -- What else is in here? Why does it taste so good? Is that a parmesan taste? Are there olives in here? What seasonings were used? Doesn't it kinda taste like baked potato skins?  What's in it?!   And the best part about it? It's so simple and easy it's laughable. Which is fabulous. Be warned, this dip is super rich and decadent and by no means a "healthy option" dish, but if you're looking for a crowd-pleaser this one will surely do the trick. 

Ingredients:

• 1 lb bacon, thick cut style
• 2 cans diced green chilies
• 1 1/2 cups sour cream
• 1 cup cream cheese, room temperature
• 2 green onions, thinly sliced

Directions:

1. Preheat oven to 375 F. 
2. Chop the bacon into 1/2" pieces (roughly), then cook to your desired crispness (I like it just-crisp in this dip). Drain on a paper towel-lined plate and set aside. 
3. In a medium bowl mix the green chiles, sour cream, cream cheese, and green onions. Fold in the bacon, then scoop into a casserole dish. Bake for 20 minutes or until bubbly, serve hot with tortilla chips, slices of baguette, and/or fresh veggies (such as carrots, celery, bell peppers).

Variations and other add-ins: minced jalapeño, diced black olives, caramelized onions, roasted garlic.

Note: the original recipe I was given had slightly different amounts (1 can green chilies and 1 cup sour cream), but I found for a crowd of 10+ people the portions above are just right as an appetizer that leaves no leftovers. Also, it was originally served in a hollowed out sourdough loaf, which is also yummy but for the sake of minimal prep for bringing a dish to a party, I leave it in a casserole dish.

If you want to see what else Chelsey is cooking up these days, please visit her blog: Curio of the Culinary World