No Super Bowl party is complete without the proper food. One of the centerpieces is the chips (or veggies) and dip platter. This year, we turned to an expert chef to help spice up your dip. Cookbook Author and Co-owner/Executive Chef of New England Soup Factory (Newton & Brookline) and The Modern Rotisserie (Newton) Marjorie Druker was kind enough to offer up a few recipe ideas.
Israeli Eggplant Spread
2 large eggplants
2 cloves chopped garlic
1 cup chopped tomatoes
1/2 bunch chopped scallions
1 bunch fresh mint chopped finely
1/4 cup extra virgin olive oil
The juice and zest of two large lemons
Preheat the oven to 400 degrees. Prick the eggplants with a fork a few times and place in an oven proof baking dish; roast in the oven for 25 minutes.
Remove the eggplant and let cool until it is easy to handle. Peel the purple eggplant skin off and remove all of the eggplant pulp. Discard the peels and chop the eggplant pulp into small pieces; add to a mixing bowl.
Add the remaining ingredients to the bowl and mix well. Chill before serving. Serve with lightly toasted sliced baguette.
Cheddar Blue & Horseradish Spread
16 oz. cream cheese
2 cups grated sharp cheddar cheese
3/4 cup crumbled blue cheese
2 tablespoons horseradish
4 dashes Worcestershire sauce
4 dashes Tobasco sauce
Freshly ground black pepper to taste
In a large standing mixer fitted with a mixer paddle, combine all ingredients and blend together until evenly mixed.
Place in refrigerator until ready to serve. Serve with assorted crackers, chips and vegetables.
Lobster and Green Onion Spread
1 lb. whipped cream cheese
2 oz. salted butter (softened)
1 cup sour cream
1 cup freshly chopped cooked lobster meat
1 tablespoon anchovy paste
1 tablespoon tomato paste
4 dashes of Worcestershire sauce
2 tablespoons sherry or Cognac
1 bunch chopped scallions
Kosher salt and freshly ground black pepper to taste
In a mixing bowl combine the cream cheese and butter and whip to incorporate. Add the remaining ingredients and mix until everything is blended evenly. Refrigerate until ready to serve.
Serve with Lavash crackers, endive spears and English cucumber slices.
Triple Onion Potato Chip Dip
Ingredients for the onions:
2 red onions minced fine
1 clove minced garlic
2 tablespoons olive oil
2 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
Salt and pepper to taste
Heat the oil in a sauté pan. Add the onions and garlic and sauté for 5-7 minutes. Add the brown sugar and vinegar and continue to sauté for another 12 minutes. Remove from heat and let cool completely.
Ingredients for the Dip:
2 cups sour cream
1 bunch chopped scallions (use both white and green parts)
1/2 cup of fried shallots (can be found in most grocery stores)
Prepped red onions
2 teaspoons granulated onion powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
Combine all of the ingredients and mix well. Chill before serving.
Garnish with extra onions. Serve with chips, assorted crackers and vegetables.
Marjorie Druker is the Co-owner/Executive Chef of two chef-driven, dine-in and gourmet-to-go restaurants: New England Soup Factory (Newton & Brookline, MA) and The Modern Rotisserie (Newton, MA). With the mission to take timeless dishes and give them a modern twist for complete, wholesome meals, Marjorie offers over 100 inventive scratch-made soups, and succulent rotisserie chicken alongside classic and modern home-style sides. Marjorie is joined by her husband Paul Brophy and their daughter Emily as a family team that’s passionate about enjoying fresh meals at home and empowering other families to do the same. Marjorie’s enthusiasm for cooking and sharing her culinary techniques led her to co-write The New England Soup Factory Cookbook. Now in its 9th printing, the cookbook continues to teach the simplicity and joy of cooking at home.