I Dip, You Dip, We Dip. Superbowl Dips from Anna Gass - Shoreline Moms

Thank you to Anna Gass from Heirloom Kitchen for these incredibly tasty and simple dip recipes, perfect for Super Bowl Sunday!


Superbowl Sunday Eats!  When I dip, you dip, we dip


Superbowl is right around the corner and we’re ALL looking for some good eats.  I am not embarrassed to admit, I only come to the Superbowl party for the food, I love food.  Football…well, not so much.

So, because my  “goal” for Superbowl Sunday is some delicious munchies, I try to come up with new and creative items for the big day.  No sad plastic container dip for this girl, it’s scratch made or go home. 

My new obsession is beet hummus.  Don’t knock it until you try it.  It’s a beautiful color, vegetarian, healthy and tastes delish with those pretty vegetable chips you can get at the supermarket.  Super simple and great for days, it’s a dip you will make again and again.  Hardest part is roasting the beets, and that isn’t hard.

I’m also a huge fan of nachos.  But, sometimes a great guacamole and pico de gallo will do just fine.  I get some really thin, well made tortilla chips and serve with my homemade guac and salsa.  The special ingredient in my guac is kale.  It adds a nice flavor element and makes it even healthier.

Finally, because it doesn’t all have to be so, so, healthy, I love a great French onion dip.  It’s simple to make and tastes so much better than the store bought variety.  Can also be made ahead as the flavors just get better with time.

So, buy a bunch of dippers like chips, crudité, pita bread (just toast it and cut) and any other dip eating vehicles you crave and whip up some homemade dip.  You’ll be the day’s MVP, not that guy who plays for that team. 

Sorry, I told you I’m not a football fan.


Beet Hummus

2 lbs red beets, rinsed

1 teaspoon extra virgin olive oil

1 garlic clove

2 tablespoons lemon juice

½ vegetable oil

1 cup tahini

1 teaspoon coarse salt

  1. Place beets in parchment paper.  Pour olive oil over and sprinkle with salt.  Cover with the parchment paper to create a ‘package.’  Roast beets in the oven at 425 degrees for 1 ½ hours or until fork tender.
  2. Once beets are fork tender, remove from oven and carefully remove skin.  Use gloves or you will have red hands!  Roughly chop the beets.
  3. In a food processor, add chopped beets, garlic, lemon juice, oil, tahini and salt. 
  4. Puree until smooth.  Add additional salt if desired.
  5. Serve with toasted pita or pita chips.


Kale Guacamole

4 to 5 leaves lacinato kale, chopped up fine

¼ cup lime juice

5 ripe avocados

½ small onion, chopped fine

1 jalapeno, seeds removed and chopped fine

2 tablespoons cilantro, chopped

1 teaspoon coarse salt

  1. Place the chopped kale in a bowl and add lime juice.  Mix to cover the kale and let sit for 10 minutes.
  2. While the kale is marinating, mash the avocados in a bowl with onion, jalapeno, cilantro and salt. 
  3. Add kale and lime juice mixture to the avocado and mix to combine.
  4. Serve with tortilla chips.


Pico de Gallo

3 large tomatoes

1 large onion

½ bunch cilantro, stems removed

2 jalapenos

juice of one lime

1 teaspoon coarse salt.

  1. Chop tomatoes in a small dice and add to a large bowl. 
  2. Mince onion and add to tomatoes
  3. Chop cilantro and add to mixture.
  4. Remove seeds from jalapeno and chop fine.  Add to mixture.
  5. Add lime and salt and mix to combine.
  6. Serve with tortilla chips.


Super French Onion Dip

1 tablespoon vegetable oil

1 tablespoon unsalted butter

2 large white onions, cut in half moons and sliced thin

¼ cup dry sherry or marsala wine

2 cups sour cream

1 cup mayonnaise

1 teaspoon coarse salt

1 teaspoon freshly cracked black pepper

chopped chives, for garnish

  1. In a large pan, melt butter and oil.  Add onions and cook on low heat. 
  2. After 5 minutes, begin to mix the onions around the pan to encourage browning.
  3. Increase heat to medium and continue mixing.  Once all the butter and oil are absorbed, add ½ cup of water. 
  4. Continue to mix until all the water is absorbed and onions become dark brown, another 7 minutes.
  5. Once onions are dark brown, add sherry and mix to incorporate.  Cook for two more minutes.
  6. Remove onions from the pan.  Reserve a teaspoon of onion and pulse the rest in a food processor to create an onion jam.
  7. In a bowl, add sour cream, mayonnaise, salt and pepper.  Mix in the onion jam.
  8. Transfer to a serving bowl and garnish with reserved onion and chives.
  9. Serve with potato chips.

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