We’re coming up on the best time of the year…
And, is it just us or is there’s something very nostalgic and energizing about fall sports season?
To us, part of the thrill is in hosting friends to watch a game.
And with that comes the infamous Game Time Snacks ™️
Bookmark these crowd favorite recipes–
Alison Roman’s “The Dip”
Do you remember Lipton’s Sour Cream and Onion dip? This is the elevated, irresistible cousin of it.
Ingredients
– ⅓ c. olive oil
– 4 scallions thinly sliced
– 1 tsp red-pepper flakes
– 2 tbsp chopped fresh cilantro
– Flaky sea salt
– Freshly ground black pepper
– 2 c. full-fat Greek yogurt
– 2 tbsp lemon juice
Instructions:
1. Heat olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until you hear and see sizzling and the oil turns a bright orange. Remove from the heat, and let cool. Season with salt and pepper.
2. Combine yogurt and lemon juice in a bowl, season with salt and pepper. Swirl in the sizzled scallion mixture. Top with extra cilantro.
Beer Cheese Dip
This dip is loved by every man, woman and child – guaranteed.
Ingredients:
– 1/4 c. unsalted butter
– 1/2 c. finely diced yellow onion
– 1/4 c. flour
– 1 (12-oz.) can IPA beer
– 1/4 c. half-and-half
– 6 oz. shredded fontina cheese
– 6 oz. shredded sharp cheddar cheese
– 1 tsp. dijon mustard
– 1/2 tsp. Worcestershire
– Chopped chives & black pepper
– Pretzels, to serve
Instructions:
1. In a saucepan, melt butter over med-low. Add onion and cook 4-6 minutes. Slowly whisk in flour, stirring constantly, until lightly browned, 1 minute.
2. Slowly whisk in beer and half & half. Whisk constantly, until thickened and bubbles form, 5 – 7 minutes. Reduce heat to low and whisk in cheese until combined. Remove from the heat.
3. Whisk in the Dijon and Worcestershire. Garnish with chives and pepper. Serve with pretzels
Buffalo Chicken Dip
How are we gonna leave off a cult classic?
Ingredients
– 1 (8-oz.) package cream cheese
– 1/2 c. buffalo sauce
– 1/3 c. ranch dressing
– 2 c. chopped, cooked chicken
– 1/3 c. blue cheese crumbles
– 2 c. sharp cheddar, divided
– 4 green onions, thinly sliced, divided
– Veggie sticks and chips, for dipping
Instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, use a rubber spatula to soften the cream cheese until very creamy and smooth. Mix in the buffalo sauce and ranch dressing. Stir in the chicken, blue cheese, 1 c cheddar, and half of the green onion.
3. Transfer to a casserole dish (11 x 7 in) Top with the remaining cheddar. Bake until the edges are bubbly and the cheese is melted 18 – 20 minutes. Sprinkle with the remaining sliced scallions. Serve!
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Royal LePage Locations West Realty
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