Dips for football season

As football season is wrapping up it also means that Superbowl parties are right around the corner. While I'm a huge fan of Lil' Smokies (shhh, it's my little secret), I love a good dip even more. The following are two of my favorites and the recipes are courtesy of Kors D'Oeuvres, a small company that sells dips at the Brooklyn farmers market.



Spinach & Artichoke Dip
Makes 2 cups

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• 1/2 small onion, finely chopped
• 1/2 shallot, finely chopped
• 1 teaspoon chopped garlic
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 2 tablespoons white wine
• 1 (10-ounce) package frozen spinach, thawed and drained
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 4 ounces cream cheese, softened
• 1/3 cup chopped canned hearts of palm
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• Dash of hot sauce, such as Frank's

Directions

1. Heat oil and red pepper flakes in a medium skillet over medium heat. Add onion, shallot, and garlic; cook, stirring, until soft and translucent, about 5 minutes. Add artichokes and cook, stirring, about 2 minutes more.
2. Add wine to deglaze and let cook until liquid is reduced by half. Add spinach and cook, stirring, until heated through and well combined, 2 to 3 minutes. Remove from heat and let cool.
3. In the bowl of an electric mixer fitted with the whisk attachment, mix together sour cream, mayonnaise, and cream cheese until well combined. With the mixer on low, add hearts of palm, parsley, cheese, salt, pepper, and hot sauce; mix until well combined. Fold in 3/4 cup of the cooled spinach and artichoke mixture, reserving any remaining for another use. Transfer dip to refrigerator until chilled about 2 hours and up to two weeks; serve with crudite, flatbreads, or baguette slices.

Onion Dip

Makes 2 cups

Ingredients

• 2 tablespoons olive oil
• 4 small onions, chopped
• 1/2 shallot, finely chopped
• 2 sprigs fresh thyme
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• Pinch of celery salt

Directions

1. Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme. Let cook until onions are very soft and caramel in color, 45 to 60 minutes.
2. Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. Season with salt and pepper; remove from heat and let cool to room temperature.
3. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt; stir to combine. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks; serve with crudite, flatbreads, or baguette slices.