Our Favorite Game Day Recipes

Everything Bagel and Lox Dip

Ingredients:
 

½ English cucumber, peeled, deseeded and diced
¼ red onion, minced
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon capers, drained and roughly chopped
2 tablespoons chopped green olives
½ cup crème fraîche
¾ cup whipped cream cheese
4 oz. Smoked Salmon, diced
Juice and zest of 1 lemon
½ teaspoon sesame seeds
½ teaspoon dried minced onion
¼ teaspoon poppy seeds
½ teaspoon caraway seed
salt and freshly ground black pepper

Directions:

Add the cucumber, red onion, chives, dill, capers and olives to a mixing bowl and stir to combine. Mix in the crème fraîche and cream cheese, making sure it’s evenly distributed.

Fold in the smoked salmon, lemon juice and zest, sesame seeds, minced onion, poppy seeds and caraway seeds. Season to taste with salt and freshly ground black pepper.  Serve with Food Should Taste Good ‘The Works’ Chips.

Spicy Roasted Red Pepper & Feta Dip

Ingredients:
 

1 red pepper
12 oz. block of feta cheese, cut into 1-inch chunks
1 tablespoon chipotle pepper in adobo, roughly chopped
2 garlic cloves, minced
¼ cup olive oil
½ cup Greek yogurt
½ cup cream cheese
juice and zest of one lemon
1 tablespoon chopped fresh oregano
salt and freshly ground pepper

Directions:

To roast the red pepper*: Turn gas burner to the highest setting and set pepper directly in the flame. Cook until nicely charred. Turn pepper carefully with tongs and continue to cook until all sides of the pepper are blackened. Remove from heat and place in a bowl and cover with plastic wrap. Set aside for about 20 minutes (this will help to steam off the skin). Run the pepper under cold water and peel off the skin. Stem and seed the pepper and coarsely chop.

Add the roasted red pepper, feta, chipotle pepper, garlic and olive oil to a food processor or high-powered blender and process until very smooth, scraping down the sides as necessary.  Add the yogurt, cream cheese, lemon juice and zest and continue to process until well blended. Add the chopped oregano and season to taste with salt and pepper. Serve with Food Should Taste Good Falafel Chips.

*You can skip this step and use ½ cup of chopped jarred roasted

red peppers if you wish.

Green Apple and Jicama Salsa

Ingredients:
 

½ Medium Jicama Bulb, peeled and diced
2 green apples, cored and diced
½ red onion, finely diced
1 jalapeño, minced
3 scallions, thinly sliced
Juice and zest of 3 limes
Handful of cilantro, chopped
salt and freshly ground pepper

Directions:

Combine all ingredients in a large mixing bowl. Season to taste with salt and pepper. Let chill in the fridge for about 2 hours to let flavors meld. Serve with Food Should Taste Good Cheddar or White Cheddar Chips.

Buffalo Cauliflower and Blue Cheese Dip