Recipes: Super Bowl Dips

Think outside of the box (of microwavable potato skins) this Super Bowl with two elegant dips from Woodbridge by Robert Mondavi.

ButternutSquashDip-PinotNoir-HR

Roasted Butternut Squash & Goat Cheese Pinot Noir Dip

Yield: 4-6 appetizer servings
1 pound butternut squash, cubed
2 large carrots, peeled and chopped into large pieces
3 bulbs garlic, diced
2 tbsp olive oil
2 tbsp pine nuts plus more for garnish
2 tbsp goat cheese plus more for garnish
2 tbsp fresh lemon juice
1 tbsp Woodbridge by Robert Mondavi Pinot Noir
Zest of 1/2 lemon
Salt and pepper, to taste
Cayenne, to taste
1 tbsp fresh chives, finely chopped (optional)

Directions:
1. Preheat oven to 375º.
2. Toss first four ingredients in a medium sized bowl.
3. Spread them out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes.
4. Add all ingredients to food processor and pulse until smooth.
5. Spoon the dip into a serving bowl and top with extra pine nuts and goat cheese. Serve warm with crackers, pita or Ciabatta bread as pictured, and a glass of Woodbridge by Robert Mondavi Pinot Noir.

*Entertaining Tip: Make the dip up to two days before you plan to serve. Dish it into an oven proof serving dish and heat for 30 minutes at 375º before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining 5 minutes to toast the pine nuts and warm the goat cheese. Suggest serving with Woodbridge by Robert Mondavi Pinot Noir.

OnionDip-CabSauv-2

Caramelized Onion Dip

Yield: 4-6 appetizer servings
3 tbsp unsalted butter
1 large onion, sliced into half rings
1 teaspoon salt
¼ teaspoon nutmeg
½ teaspoon pepper
1 tbsp Woodbridge by Robert Mondavi Cabernet Sauvignon
8 ounces cream cheese, room temperature
½ cup sour cream
½ cup plain yogurt
2 tbsp chives, chopped

Directions:
1. Melt butter over medium-low heat, then add onions, salt, pepper and nutmeg. Slowly caramelize the onions by letting them sit for about 3 minutes, then stirring. Do not allow the onions to burn. If the pan gets too dry, add a small amount of water.
2. When the onions are a rich brown color (about 30 minutes), add the Woodbridge by Robert Mondavi Cabernet Sauvignon and cook for another three minutes or until the wine is completely absorbed. Remove from heat.
3. Add cream cheese, sour cream and yogurt to the bowl of an electric mixer and beat until smooth on medium low speed. Turn the mixer down to the lowest speed and add the onions. Add seasonings to taste.
4. Garnish with chives and serve at room temperature.

*Entertaining Tip: Make dip up to two days in advance, reserving a tablespoon or so of the caramelized onions for garnish. Remove from the refrigerator 30 minutes before serving to bring to room temperature. Suggest serving with Woodbridge by Robert Mondavi Cabernet Sauvignon.

Leave A Reply

Your email address will not be published.