Yes, we all know the “big game” is happening. No, I’m not a fan of the sport. In all my life, I may have watched it once (not the actual game, but the half time show) and it happened to be during the infamous boob flashing incident. Let’s say I’ve never watched it again after that. Nevertheless, the foodie in me still loves hearing what people cook up for treats! And we all know that it’s more about the food (and the commercials) than the sport.
Of course there will be all sorts of dips set out. Nacho dip, bean dip, vegetable dip..you’re regulars. But I say it’s time to take dippin’ to another level. Break away from the dip bowl! Make your guests feel like they’re one of a kind. Give them individual dips!
This is a great twist on the layered version. The best part about individual servings: it totally eliminates the risks of double dipping! It should be said that this recipe is very time consuming. But it definitely takes your usual layered dip up a notch and it was a hit at the last gathering. Everything can be made ahead of time and then assembled the day they’re needed.
Individual Layered Dips
adapted from Food&Drink
Spinach Layer
7 cups baby spinach
2 cloves garlic, finely chopped
1/4 cup olive oil
Salt to taste
Ricotta Layer
2 cups ricotta cheese
1/2 tsp grated lemon rind
1 tbsp olive oil
Pinch of nutmeg
Salt to taste
Roasted Pepper Layer
2 yellow peppers
Sun-Dried Tomato Layer
1/2 cup store bought sun-dried tomato pesto
Garnish
1/4 cup chopped black olives or fresh basil to garnish
2 packages of bread sticks (the skinny ones work well)
In a blender, puree spinach, garlic, oil and salt until smooth. Place in a bowl and set aside. (Make sure your spinach is completely dry to avoid having the puree become too liquidy).
In a bowl, stir together ricotta, lemon rind, oil, nutmeg and salt. Set aside.
Char the 2 whole peppers on the barbecue or under broiler until black on all sides. (I put them on top of the stove burners). When cooled, peel off skin, take out the seeds and stem and discard. Rinse the roasted pepper then puree in blender until smooth. Salt to taste and set aside.
Shooter glasses work best to layer the dips. Begin layering by starting with the spinach puree, followed by the ricotta mix, sun-dried tomato, ricotta mix, pepper puree and finish off with the ricotta mix on top.
You can use plastic baggies to hold each of the ingredients. Just cut a hole in one of the bottom corners and use it to pour the mixtures into the glass, like you would use a piping bag.
Garnish each glass with either chopped olives or fresh basil and serve with breadsticks.
