My usual Super Bowl strategy is to gather some friends at game time, do an end-run around the sporty crowds and head straight to that one trendy, no-reservation restaurant that’s impossible to get into any other day of the year.
The years when I do attend a Super Bowl party, I plant myself in front of the dip. As a non-sports type, the dip bowl is the bowl for me, at least until the halftime show.
A truly great dip can create a high-stakes spectacle, one that separates the seasoned players from the rookies. There are the furtive double-dippers, the overloading chip-breakers, the celery-nibbling dip snubbers and by the fourth quarter you’re bound to see someone fumble dip onto the table, the rug or their shirts.
But veteran chip champs will have devoured the best dips by halftime, which is a great time to take a breather from the noshing anyway and enjoy whatever Usher will perform this year.
So what’s the best dip for a Super Bowl party?
My ideal dip would be something thick and creamy enough to cling to your chip but not so gluey it sticks to your teeth (or the rug). Hot and oozing is nice, especially in February, and I’m partial to bubbling, melty dips with sweeping cheese pulls.
Cream cheese makes an excellent foundation because it melts well and is mild, so it can take on the character of whatever brawnier flavors you add.
For this dip, I chose the classic, crowd-pleasing pairing of bacon and cheddar, zipped up with dashes of hot sauce. I also added scallions two ways. The white parts are sautéed in the leftover bacon fat, making them soft and sweet. Then, the greens are sprinkled on top for their crisp bite and bright hue. Teamwork!
Finally, to add juiciness, a burst of chile heat and even more color, I strew the top of the dip with diced cherry tomatoes marinated in hot sauce and salt. I like the way the fresh tomatoes hold their own next to the soft dip, adding texture. But, for an easier, spicier option, you can top the dip with your favorite prepared salsa. It’s a simple recipe to tackle and a hard one to beat.
And if you’re going out to dinner on Super Bowl Sunday, just put this recipe on reserve for a future shindig, when it’ll be the only bowl anyone’s watching.
Bacon-Cheddar Dip
By Melissa Clark
Bacon and cheddar, that time-honored pairing, meet up once more in this easy, spicy skillet dip. Grated cheddar, the sharper the better, and crisp bacon slivers are folded into a mix of cream cheese and sour cream that’s been zipped up with hot sauce. You can prepare the dip a few hours in advance, then broil it just before serving so that the cheddar emerges melted, singed and bubbly on top. Marinated cherry tomatoes (or you can substitute prepared salsa), scallions and more bacon make for a colorful, juicy garnish. Serve it with anything you love to dip: Chips, veggies or crackers are all welcome.
Yield: 6 to 8 servings
Total time: 20 minutes
INGREDIENTS
- 1 cup diced cherry tomatoes (or use 1 cup prepared salsa)
- 1 1/2 teaspoons hot sauce, plus a dash
- Pinch of salt
- 8 ounces bacon, diced
- 1 bunch scallions, thinly sliced and separated into green and white pieces
- 1 (8-ounce) package cream cheese, cut into 2-inch pieces
- 1 3/4 cups sour cream
- 2 1/2 cups extra-sharp cheddar, grated
- 1 teaspoon freshly ground black pepper
- Celery sticks or other veggies, tortilla chips, potato chips or crackers, for serving
DIRECTIONS
- Set an oven rack 4 inches away from the broiler and turn the broiler to high.
- In a small bowl, combine tomatoes with a dash (or two) of hot sauce and a pinch of salt (or skip this step if using salsa). Set aside to marinate.
- Heat an 8- or 9-inch cast-iron or broiler-safe skillet over medium-high. Add diced bacon and stir occasionally until crisp and browned, about 5 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and reserve. Drain off most of the excess grease from the skillet, leaving 1 tablespoon bacon fat.
- Add scallion whites and a pinch of salt to the bacon fat and saute until tender, about 1 to 2 minutes. Stir in the cream cheese and keep stirring until it melts, about 3 to 4 minutes.
- Reduce heat to low and stir in the sour cream, 2 cups grated cheddar, black pepper, hot sauce and all but 1 tablespoon of the cooked bacon (save remaining tablespoon for garnish). Taste and add more salt and hot sauce if needed. Stir until the mixture is warm but not hot, 2 to 4 minutes.
- Sprinkle top with 1/2 cup cheddar. Broil for 2 to 3 minutes, or until the cheese is melted and the top is beginning to brown and bubble.
- Remove from heat and top with scallion greens, reserved bacon and marinated cherry tomatoes. Serve with celery sticks, veggies, tortilla chips, potato chips or crackers.
This recipe was originally published in the New York Times.
