This shop is part of a social shopper marketing insight campaign with Pollinate Media Group and Rubbermaid and Sharpie, but all my opinions are my own. #pmedia #RubbermaidSharpie http://cmp.ly/3/8vNxcO
It’s that time of year, Football!!!! I’ll be honest, I do not understand or even watch football, but I do love football food. I love a good excuse to make yummy appetizers and host parties. So, this year for the big game day, I’m serving 3 make-ahead dips. Make these three dips in minutes and then store them in Rubbermaid containers till you’re ready to party.
I love dishes, pottery and unique serving pieces, but sometimes they aren’t the easiest to store and transport food in. Rubbermaid makes a huge variety of practical food storage pieces. But, to give these containers a more table top appearance, I decided to add some simple patterns with black Sharpies (both available at Target). You know, I love geometric shapes and tribal patterns, so ta-da, that’s what I drew. The airtight lids keep the distinct flavors locked in, but pop them off and you’re ready to serve right from these custom decorated pieces.
So here’s 3 dips to please everyone’s tastes. One sweet, one spicy and one creamy.
Caramel Apple Dip
1 8oz. package cream cheese
1 cup brown sugar
1 tub of caramel dip (from the produce section)
4 Skor or Heath candy bars (crushed)
With mixer, blend together the cream cheese and brown sugar until smooth. Spread the mixture into the bottom of the dish. Top with the caramel dip and then sprinkle with candy bars. Keep refrigerated until you are ready to serve.
Serve with pretzels and sliced apples.
This recipe will fill two of these Rubbermaid containers. This is a rich treat. So serve one now and one later in the week.
A former student’s mom gave me this recipe, and I kind of regret ever trying it, because it’s SOOOO good. You’ll want to eat the whole thing yourself. (Thanks Stephanie for the yummy dip recipe.)
2 ripe mangoes chopped
1-3 tbsp. of jalapenos finely chopped (depending how spicy you like things)
1/2 cup red bell pepper chopped
1/4 cup red onion chopped juice of one lime
1/2 tsp. salt a couple dashes of hot sauce
Mix all the ingredients in bowl and store in an airtight container in the fridge. It’s best if it has time to marinade for a couple hours. Serve with white corn chips.
Roasted Garlic White Bean Dip
1 can cannelloni bean (white kidney beans)
2 bulbs of garlic
2 tbsp. olive oil (plus more for roasting the garlic)
1/2 tsp. dried parsley
1/4 cup fresh grated parmesan cheese
juice of 1/2 a lemon
coarse salt and pepper to taste
To start, you are going to roast the garlic. Cut off the tops of the bulbs of garlic, just to expose the flesh of the garlic. Drizzle with olive oil. Then wrap the garlic in parchment paper and then foil. Bake in a 350F oven for about 45 mins or until the garlic is tender and aromatic. Let the garlic cool for a few minutes and then squeeze out the garlic cloves.
In a food processor, place the drained beans and all the remaining ingredients. Blend until a smooth consistency is achieved. Place in container and serve cold, room temp or warm in the oven for a few minutes. Serve with pita chips or a simple baguette sliced then.
Like you or I need an excuse to head to Target, but from now till February 8th, you can text COUPONS to TARGET on your cell phone to get $1 off both Rubbermaid food storage and a Sharpie 4 pack or larger.