No tailgate is complete without a good dip. In order to truly gain on understanding of what pleases the palettes of Auburn fans; I took to the kitchen “Julie and Julia” style to whip up three different dips that are fan favorites.
Who knew that two cans of Fritos Bean Dip, two blocks of cream cheese, 10 drops of Tabasco, a large sour cream and a taco-seasoning packet could make such a successful combination? Pouring an entire bag of Monterey Jack cheese on top doesn’t hurt either.
The prep time is five minutes or less and cooking it for 25 minutes on 350 frees up a lot of time for activities. The only set back to this dip is the amount of arm work that it requires. Mixing all of these ingredients will build your muscles. My advice is to wait for the cream cheese to really soften. Without that, the dip is chunky and requires more brisk stirring before it can be put into the pan. This is the easiest dip for me to make and the most liked.
Black Bean Dip
If you’re looking for something cool to share on a hot day, the black bean dip is the way to go. With all fresh ingredients, this one has one can of black beans, one cup of salsa, ¼ cup of chopped bell pepper, ¼ teaspoon of cumin, ½ teaspoon of minced garlic, two tablespoons of chopped cilantro, a tablespoon of lime juice, a tablespoon of olive oil and one chopped avocado.
This dip is the hardest for me to prepare. Not knowing a single thing about chopping vegetables, this one takes some tender loving care for me to accomplish. Trying to finely cut each item is like trying to hit a bull’s-eye from a mile away; it may happen a time or two, but not every time. Give this dip some character and don’t worry about it being perfect.
The upside to this dip is that it goes with and on anything.
“It’s so refreshing and you can do so much with it. You could put it on tacos or bake it on chicken any time of the year,” William Cole, Auburn University junior, said.
Buffalo Chicken Dip
Another hot dip baked on 350 for 25 minutes, this one uses a brick of cream cheese, one cup of cooked chicken breast, ½ cup of Buffalo wing sauce, ½ cup of ranch (or blue cheese) dressing and, of course, Colby-Monterey Jack cheese sprinkled on top.
This dip doesn’t take long to get going. I will say that I cheated and used canned chicken breasts. If you have the time and energy to cook chicken and peel it, I’m sure this dip would taste more like the down-home cooking we’re used to.
I also suggest that you double check to make sure you have all of your ingredients before you leave the store. One missing cream cheese brick could cause you a serious party foul. No one wants to go to the store on an empty stomach.
The true winner of the ultimate dipping experience is up in the air due to all three of the bowls being empty by the end of the game. However, after polling the tailgate crowd, the hot dips seem to come out on top.
“The hot dips are more filling and make you feel like you’re eating a substantial meal. That’s why I like them better,” Hannah Cornelius, Auburn University senior, said.
So, turn on those ovens and get out a serving dish as we prepare for the fall tailgating season.