June Tailgating Recipe: Summer Dips!!

Well kids, it's well into June. We are past Memorial Day Weekend, which means Baseball Stats now count. As of the writing of this blog, our Buccos have 32 wins and 28 losses. They are 7-3 in their last 10 and only 1 game out of 1st place!! It's Fun! It's exciting! And if they can compete like this in August, I'll be thrilled. As I wrote last year, that's all I am asking for Mr.Nutting, just compete. 

So to celebrate, let's tailgate! That famed Pittsburgh tradition that I love so well. And what better for the hot days of summer ball than some good dips, 50 dips actually. These are courtesy of The Food Network. They have everything from Fondue to Pizza Dip. Here are the first 9 recipes. For the rest, click here: 50 Dips. 

Enjoy. And Let's Go Bucs!!

1. Fondue Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyère and emmentaler cheese; add salt, pepper and nutmeg. Serve hot with apples and bread.

2. Tahini Dip Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree until smooth.

3. Hummus Make a half batch of Tahini Dip (No. 2); puree with 1 can chickpeas, 3 tablespoons olive oil and 1/2 cup hot water.

4. Red Pepper Hummus Make a half batch of Tahini Dip (No. 2); puree with 1 can chickpeas, 3 tablespoons olive oil, 1/2 cup roasted red peppers and
1/2 cup hot water.

5. Fried-Chickpea Hummus Make Tahini Dip (No. 2); puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil; season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley.

6. Edamame Hummus Make a half batch of Tahini Dip (No. 2). Puree with a 16-ounce bag thawed shelled edamame and 1/3 cup olive oil; add enough water until smooth.

7. Charred-Tomato Salsa Broil 2 tomatoes until charred, then cool and core. Pulse in a food processor with 1 minced jalapeño, 1 scallion, 1 garlic clove and 1 tablespoon fresh mint. Season with salt.

8. Deviled Dip Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

9. Pimiento-Cheese Dip Mix 1/2 pound each grated cheddar and pepper jack, 1/4 cup each mayonnaise and sour cream and 2 tablespoons diced pimientos. Season with hot sauce and onion and garlic powders.