Tag super bowl party

Parties That Cook’s Super Easy Super Bowl Recipe: Real Deal French Onion Dip with Sourdough Bread

This Super Bowl Sunday, don’t stress out over what to feed your fellow football fanatics. Be the MVP of your Super Bowl Party with this SUPER easy recipe for the Real Deal French Onion Dip with Warm Sourdough Bread! So good it may just warrant that victory dance you’ve been secretly practicing all year -just don’t spike the dip bowl when you’re done.

Real Deal French Onion Dip with Warm Sourdough Bread
This recipe and other game day bites can also be found in our Appetizer Recipe Library!

French Onion Dip:
4 tablespoons (½ stick) unsalted butter
¼ cup olive oil
4 large yellow onions, cut into small dice
¼ teaspoon cayenne pepper
1½ teaspoons kosher salt
8 ounces cream cheese, softened
1 cup sour cream
½ cup mayonnaise
2 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice

Warm Sourdough Nuggets:

2 sourdough baguettes
½ cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup chopped parsley

Preheat the oven to 450°

Caramelize Onions: In large sauté pan, combine the butter, oil, onions, cayenne, and salt. Cook over medium heat until the onions are soft and translucent, about 10 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onions are caramelized, about 15 more minutes. Let the onions cool. Start on the warm sourdough nuggets.

Blend Dip: In the bowl of a large food processor, mix the cream cheese, sour cream, mayonnaise, garlic, Dijon mustard and lemon juice until smooth. Add the onions and pulse until combined.  Taste, adjust with more salt and pepper if needed. Transfer mixture to a decorative baking dish and bake until bubbling, about 10-15 minutes.

Cut Bread: Cut baguette in half lengthwise. Cut each half into 11/2 inch chunks or nuggets. Place the bread nuggets into a large bowl and toss well with the olive oil, salt and pepper. Transfer nuggets onto a sheet pan and place into the oven until golden, about 5-7 minutes.  When the nuggets come out of the oven, toss them with the chopped parsley.

Recipe adapted by Parties That Cook® www.PartiesThatCook.com from Michelle Mah of The Brixton.

Serves 24

Sumptuous Super Bowl Plates: Great Recipes for Your Super Bowl Party

With the Super Bowl looming, the Vikings sulking back to the Dome, and New Orleans finally getting the celebration they deserve, it is time for us to give you some great recipes to bring to your Super Bowl party.

A football favorite is guacamole. How do I know this? Well other than it being a fact of life, 50 million tons of avocados are consumed on Super Bowl Sunday, this is more than Cinco De Mayo! Now if your team loses, you’ll still be able to impress your friends with your avocado knowledge!

Chef and founder of Parties That Cook, Bibby Gignilliat, shows you in this video how to make a delicious chunky guacamole, which is perfect for Super Bowl Sunday!

Another great option if you feel like offering something different for your Super Bowl party is our Tortilla-Crab Soup with Cilantro-Lime Crème Fraiche. This has some great flavors and is even a great dish to serve alongside your guacamole.

6 ounces thick-cut bacon, cut into 1/2 inch pieces
1 medium sweet onion (about 2 cups), cut into 1/2 inch pieces
3 large garlic cloves, thinly sliced
1 large jalapeno, seeded and finely chopped
4 large scallions, separated: white parts finely chopped, green parts thinly sliced
1/4 cup all-purpose flour
1 teaspoon cumin, toasted and ground
1 teaspoon coriander, toasted and ground
4 cups bottled clam juice
3 cups water
1 1/2 cups frozen baby peas, thawed
1 cup frozen corn, thawed
1/2 teaspoon lime zest
Juice of 1 1/2 limes
2 1/2 teaspoons kosher salt
1/2 cup of cilantro chopped

Creme Fraiche:
1/2 pound tomatillos – husked, rinsed and quartered
1/2 cup cilantro leaves
1/4 cup plus
2 Tablespoons creme fraiche
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt

Canola Oil for frying
3 6-inch yellow or white corn tortillas, julienned, about 1 cup
Cilantro sprigs for garnish

1 pound jumbo lump crabmeat, picked through


Cook Bacon: Place cut bacon into a large stock pot over medium heat and cook until crisp, about 8 minutes. Using a skimmer or slotted spoon, transfer bacon to a paper towel lined sheet pan. Set aside. Drain half of the fat from the pot and discard. 

Make soup: In the same stockpot, reheat the reserved bacon fat. Add the onion, garlic, jalapeno and scallion whites to the stock pot and cook over medium heat until softened but not browned, about 5 minutes. Whisk in flour, cumin and coriander and cook 1 minute, whisking constantly. Whisk in clam juice and water; bring to boil. Reduce heat to medium low and simmer soup for 15 minutes, stirring occasionally. Add peas, corn and scallion greens. Bring soup to simmer over medium heat. Add lime zest, juice, kosher salt and cooked bacon.   

Creme Fraiche: In a blender, puree tomatillos with 1/2 cup of cilantro. Pour into a bowl and add creme fraiche, lime juice and salt.

Tortilla Strips: In a medium skillet, heat 1/2 inch of oil until simmering. Add tortilla strips in several batches and fry over medium high heat, stirring occasionally, until lightly golden, about 2 minutes per batch. Using a slotted spoon, transfer tortilla strips to a paper towel lined sheet pan. Sprinkle with kosher salt.

Serve: Reheat soup. Add 1/2 cup chopped cilantro. Mound crabmeat in center of soup bowl and ladle soup over crab. Garnish with the tomatillos, creme fraiche, cilantro leaf, and tortilla strips. Serve immediately.