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Updated Jan 25th,
2007
Cooking
with Kristine Clark
Spicy Chili and
Cream Cheese Dip
 Bittersweet. That’s what Super
Bowl Sunday is. On one hand it’s
sweet and exciting to watch the
championship game take place after
a hard-fought season. But on the
other hand it signals the end of football
season for months. That’s a bitter
pill to swallow for many fans,
Scott included. Me too.
This year the final battle will not
include any of my favorite quarterbacks
or coaches, but we still
wouldn’t miss it. It’s an event, and
also the one day when the commercials
are as good as the game.
Sometimes better.
Grazing throughout the game is
what I do best. I mean, I’m sitting
up and leaning toward the TV anyway,
so it’s a natural, automatic
movement to reach for tasty tidbits
during the action.
Our Super Bowl celebrations
vary. Some years we nibble on light
hors d’oeuvres during the game,
then enjoy a substantial supper
afterward while we critique the contest.
Other years we nosh throughout
the game on various, hearty finger
foods and skip dinner entirely.
Either way works for me.
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If so, please write to Kristine at:
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La Cañada Flintridge, CA 91012
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If you’re looking for substantial
offerings to serve during the game,
I’ve got a quick and easy recipe that
will more than satisfy your fans,
Spicy Chili and Cream Cheese Dip.
This is an appetizer incorporating
some of the most popular football
flavors all in one dish; cream cheese, chili, salsa and chips.
What’s not to like? Depending on
the size of your crowd it’s also easy
to double the recipe, or put another
one together if the game goes into
overtime. This savory treat can also
be made as spicy or mild as you like
by selecting your preferred level of
heat in the salsa, pepper sauce and
chili used.
Now I’m not going to pretend
Spicy Chili and Cream Cheese Dip
is low cal and particularly healthful.
In fact, it falls into the category I
call “thigh food.” But, hey, it’s
Super Bowl Sunday and it won’t
come around for another year. So
enjoy.
Ingredients:
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1 cup (approximately ½ of a 14.3 oz. can) chili with beans, prepared
according to instructions and kept warm
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Dash of hot pepper sauce
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1 pkg. (8 oz.) cream cheese, softened
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1/3 cup chunky salsa
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1/3 cup (about 1 ½ oz.) shredded cheddar cheese
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1/4 cup sliced ripe olives
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2 green onions, chopped
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Tortilla chips, sturdy, for dipping
Preparation:
Stir a dash of hot pepper sauce into heated chili and beans.
Place cream cheese on serving platter. With the back of a large
spoon, make an indentation on top of cream cheese. Top cream
cheese with warm chili, salsa, shredded cheddar cheese, olives and
green onions. Serve with chips.
Makes six to eight servings.
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