When it comes to Super Bowl snacks, nothing is better than a delicious dip! Check out my personal favorite Buffalo Chicken Dip here!
We have a list of a few of our favorites from our Local Moms Network sister sites!
French Onion Dip
From Beach Cities Moms
- 2 Tablespoons extra-virgin olive oil or avocado oil
- 1 medium leek, white and light green part only, diced
- 1 cup (8 oz) full-fat sour cream
- 1 cup (8 oz) full-fat plain Greek Yogurt
- ¾ teaspoon onion powder (or granulated onion)
- ¾ teaspoon sea salt
- serving suggestions: potato chips, pretzels, veggies
- Heat the oil in a medium skillet over medium heat. Add the leeks and sauté. Once they start to develop a little color, turn the stove down to medium-low. Continue stirring until the develop even more color, then turn the stove down to low. Continue cooking a low for a few more minutes until golden brown. The whole process should take about 10 minutes.
- Meanwhile, combine the remaining ingredients in a bowl. Add caramelized leeks and stir to combine. Refrigerate until ready to serve.
- I highly prefer leeks in this recipe because they are a bit milder than an onion and seem to melt into the dip once caramelized. However, if you can’t find leeks or don’t have any on hand, you can substitute a small diced onion in its place. You still want to caramelize the same way; it will just take longer than the leek.
- To dice the leek, make 4-6 lengthwise cuts down the leek, leaving the root end intact. Then make cuts crosswise down to the root end and you should end up with a dice.
- This dip can be made 3 days in advance and is even more delicious if it can sit in the fridge overnight before serving.
- 1 8 oz can of artichokes
- 1 cup of mayo
- 1 cup of grated parmesan cheese
- 2TB dried onions/oregano/garlic powder/pepper
- Drain artichokes and cut into small pieces.
- Place in casserole dish.
- Bake 30 minutes until crust forms.
- Serve with crostini or dry wafers. Enjoy!
From celebrity nutritionist Joy Bauer’s Yummy Yoga book
Makes about 2 cups
- 1 to 2 cups broccoli florets
- 2 ripe avocados, peeled and chopped
- ½ cup chopped tomatoes
- 2 to 4 tablespoons finely chopped red onion
- 2 tablespoons lime juice
- ½ teaspoon kosher salt
- 2 tablespoons chopped cilantro (optional)
- 1 garlic clove, finely chopped (optional)
- Black pepper (optional)
- Steam, microwave, or boil the broccoli in a small amount of water until it’s very soft. Drain off all water.
- Place the broccoli and avocados in a mixing bowl and mash with a fork until smooth.
- Add the chopped tomatoes, onion, lime juice, and salt. Add the cilantro and garlic to the bowl if you wish. Mix until well combined. Season with a bit of additional salt and a sprinkle of pepper to taste.
- Serve with raw broccoli florets, baby carrots, bell pepper sticks, or whole-grain crackers, and start dipping!
Find out more about this recipe here!