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Originally published January 29, 2014 at 3:52 PM | Page modified February 1, 2014 at 2:09 PM

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Super dips from super chefs for your Super Bowl

Five well-known Seattle chefs offer their takes on the classic party dip for Super Bowl Sunday.


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Whether you’re going to a Super Bowl party or hosting your own, you can’t go wrong with a delicious dip. We asked five well-known Seattle chefs for their take on the classic party staple. From classic Northwest ingredients like smoked salmon and Dungeness crab to herbaceous Mediterranean flavors, any of these will make your gathering of 12th Men happy.

Blueacre Seafood Hot, Smoked Wild King Salmon Dip by Kevin Davis

Makes 1 ½ cups

Ingredients:

½ pound high-quality hot, smoked wild king salmon filet (blood line removed)

2 tablespoon red onion, finely minced

2 tablespoon capers, drained and rinsed

2 tablespoon Dijon mustard, stronger the better

4 tablespoon mayonnaise

1 tablespoon chives, finely minced

½ tablespoon tarragon, finely minced

½ tablespoon lemon juice

5 or more dashes Tabasco

1 hard-boiled egg

Salt & white pepper to taste

1. Shred salmon by hand or mash with fork into a stainless steel mixing bowl

2. Add onions, capers, mustard, mayo, chives, tarragon, Tabasco and lemon juice.

3. Mix well and season with salt and white pepper to taste

4. Garnish with minced-red onion, capers, chive and chopped egg.

Serve with crackers, crostini or cucumbers.

Ethan Stowell’s Beecher’s Cheese and Wild Mushroom Dip by Ethan Stowell

Makes 3 cups

1 pound wild mushrooms cleaned, preferably chanterelle, morel or hedgehogs

1 pound Beecher’s Flagship cheese, finely grated

¼ cup minced shallots

½ cup white wine

1 tablespoon minced fresh thyme

2 tablespoons butter

Salt and pepper

Skittles (optional, for garnish)

1. Heat a large saute pan over medium high heat.

2. Add the butter, mushrooms, shallots and thyme. Cook, stirring often, until the

mushrooms are thoroughly cooked and all

of the moisture has evaporated, about 8-10 minutes.

3. Season to taste with salt and pepper.

4. Transfer the mushrooms to a food processor and pulse until the mushrooms are

evenly puréed.

5. Once puréed add the Beecher’s cheese and lightly pulse until the cheese and

mushroom purée are evenly mixed.

6. Remove from the food processor and place in the refrigerator until ready to serve.

7. Bring to room temperature before serving. Garnish with skittles, if using.

Serve with Beecher’s cheese crackers.

Terra Plata’s Chimichurri By Tamara Murphy

Makes about 2 cups

1 cup extra-virgin olive oil, plus more for grilling peppers

4 hot peppers, such as red Fresno, jalapeño or serrano

2 garlic cloves

Juice and grated zest of 1 lemon

1 teaspoon ground cumin

½ teaspoon hot, smoked paprika

A generous handful of parsley, chopped A generous handful of cilantro, chopped

Salt to taste

1. Lightly oil and grill the peppers until they are slightly charred. For this recipe, don’t bother seeding or skinning them. Just remove the tough stem. 2. In a food processor or blender, pulse the grilled peppers and garlic until roughly chopped. 3. Add the lemon juice and zest, cumin, and paprika. Pulse until blended.

4. Toss the chopped herbs while adding olive oil until the mixture is pestolike. Don’t

overmix. 5. Adjust the seasoning to taste, adding salt or more

lemon juice if you think it needs it.

Serve with tortilla chips or use as a condiment like salsa.

Mamnoon’s Panir-O gerdu by Garrett Melkonian

Makes about 2 cups

5 ounces feta cheese

5 ounces Greek yogurt

1¾ cups chopped walnuts

Scallion

½ cup chopped basil

½ cup chopped tarragon

½ cup chopped mint

1 / 3 cup olive oil

1¼ teaspoon salt

¼ cup lime juice (about 1½ limes)

1. Chop walnuts so that some larger pieces remain for texture.

2. In a food processor or blender, mix feta, olive oil, scallion, salt, lime juice

and Greek yogurt until smooth and creamy.

3. In a bowl combine cheese mixture with chopped herbs and

walnuts.

Serve with pita, celery or cucumber.

Ray’s Boathouse Crab and Spinach Dip by Wayne Johnson

Makes about 4 cups

1½ cups cream cheese, softened

1½ cups mayonnaise

2 cloves garlic, smashed and chopped

12 ounces Dungeness crab meat

1 cup frozen spinach, chopped

1 cup artichoke hearts, chopped

½ cup piquillo or roasted red peppers, diced

1 cup Parmesan cheese, grated

¾ cup breadcrumbs, preferably panko

¼ cup chives, chopped

1. Preheat oven to 350.

2. In mixer blend cream cheese, mayo and garlic until well blended and smooth.

3. Stir in the crab, spinach, artichoke, peppers and cheese; stir until all ingredients

are incorporated.

4. Place mixture into a casserole dish and top with breadcrumbs.

Bake the crab dip in the oven 25-30 minutes until hot and bubbly with the bread

crumbs being golden brown.

5. Remove from oven and top with chives.

Serve with pita bread or crackers.



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