Yesterday was the Super Bowl. Today is not the most opportune time for G@H to post an article on dips. We should’ve posted it last week—at least by Saturday. That would’ve given you enough time to find the article and make the dip. We understand that fact. Sorry. But get off our backs because (a) they will play the Super Bowl again next February, (b) dip tastes good all year long, and (c) this blog is free.

We made three dips. We made a buffalo chicken dip. It was delicious. Here is the recipe. We neglected to take a photo, so sue us.

Spicy Spinach Dip

We made a spicy spinach dip. Also delicious, it has earned the status of G@H’s go-to dip. It contains spinach and greek yogurt, so it might be healthy. Maybe. We make it often. Here’s how:

Ingredients

• 1 tablespoon of olive oil
• 2 cloves of garlic
• 4 cups of fresh spinach
• 2 hot peppers of your choice
• 3/4 cup of Greek yogurt
• 4 ounces of low-fat cream cheese
• 1/4 cup of parmesan cheese, freshly grated

Directions

Roughly chop the garlic and peppers. Add olive oil, garlic, and peppers to a pan and sauté for 3 minutes. Add spinach to pan and sauté until spinach wilts. Remove from heat.

Blend Greek yogurt and low-fat cream cheese together. Add sautéed ingredients and parmesan cheese to blender and pulse fives times.

Roasted Red Pepper and Garlic Hummus

We made roasted red pepper and garlic hummus. We enjoy hummus because it provides a versatile canvas. We can experiment with ingredients and flavors. The base of the hummus is simple.

Ingredients

The Basics

• A 15-ounce can of chickpeas, drained (reserve liquid)
• 2 tablespoons of olive oil
• 2 tablespoons of lemon juice
• 2 tablespoons of tahini
• 1 clove of garlic, chopped
• 1/2 teaspoon of kosher salt

This Variation

• A red bell pepper, roasted
• An extra clove of garlic
• One teaspoon of ground cumin
• One easpoon of ground chili pepper

Directions

Combine all of the ingredients in the blender. Blend for one 25-second cycle. Scrape down the blender walls. If needed, add some chickpea liquid to smooth out the consistency. Add more salt to taste. Pulse several times and serve.

When making hummus, throw in whatever you desire. We really like sun-dried tomatoes. This time, we used a roasted a red pepper. We heated the pepper in a skillet on the stove, flipping occasionally, until it began to soften. Then, using tongs, we blistered the pepper over direct flame. We placed the pepper in a bowl covered by a plate. The steam loosened the skin. We scrapped off the skin with the dull side of a knife blade. Placing it under running water helps with the stubborn sections. Finally, we cut off the top and removed the seeds.

For this variation, we sautéed the garlic and added cumin and chili pepper.

Not to sound braggadocious but our dip outperformed the actual football game. How boring was it? Come on, Cam. Do better.