Super Bowl means super parties with super food |

Super Bowl means super parties with super food

by Molly Gingell
photo by Chad Lundquist/Nevada Appeal photo illustration by phil wooley/Nevada Appeal Super Bowl appetizer menu items prepared by Molly Gingell.

It’s Super Bowl week, and what better time to have a party or casual get together? I am offering you some fun recipes for dips to make your event unique and unforgettable.

I am also giving you the Super Bowl party menu available for take-out at Molly’s Gourmet Catering and Takeout.

This will be available for pick up on Saturday and Sunday morning – just the ticket if you are looking for convenience.

Knock-Your-Socks-Off Crab Dip

• 1Ú2 cup dry white wine

• 4 ounces cream cheese, at room temperature

• 1 (16 ounce) can water-packed artichoke hearts, drained and chopped finely

• 1 cup mayonnaise

• 1 egg

• 1 pound fresh crab meat, drained and picked over well

• 2 ounces blue cheese, crumbled fine

• Sliced black olives for garnish (optional)

Preheat oven to 350 degrees. In a saucepan over low heat, combine the white wine and cream cheese and simmer until the cheese is creamy. Remove from the heat and blend thoroughly with a wire whisk.

Stir in the artichoke hearts, mayonnaise, egg, crab meat and blue cheese. Pour into an 8-by-8-inch oven-proof baking dish and bake for 30 minutes. Garnish with black olives, if desired.

Serve with crackers

Hot Artichoke Dip

• 1 cup mayonnaise

• 1 cup freshly grated Parmesan cheese

• 1 (8.5 ounce) can water-packed artichoke hearts, drained and chopped coarsely

• 1 (7 ounce) can chopped green chilies

• Preheat oven to 375 degrees.

Combine the mayonnaise, Parmesan, artichoke hearts and chilies and pour the mixture into a shallow baking dish. Bake 10-15 minutes, or until bubbly and heated through. Serve with tortilla chips.

Salsa Fresca

• 11Ú2 pounds of tomatoes, cored, seeded and diced

• 1Ú4 cup finely chopped onion

• 1Ú4 cup chopped cilantro

• 1 jalapeño or Serrano chili, seeded deveined, and finely chopped

• 3 T. fresh lime juice

• Salt and pepper to taste

Mix all ingredients together and let stand at least a half an hour before serving. Use within 24 hours. Makes 3 cups

Avocado Salsa

• 3 ripe avocados, pitted, peeled and coarsely chopped

• 2 ripe tomatoes, seeded and chopped

• 1 small red onion, chopped

• 1Ú2 jalapeño or 1 Serrano chili, finely chopped

• Half cup coarsely chopped cilantro

• 1 teaspoon minced garlic

• 1Ú4 to 1Ú2 cup lime juice

• Salt and pepper to taste

Combine all ingredients. Makes 31Ú2 cups.

All of these dips are great with homemade tortilla chips.

Molly’s menu

Now for an easy Super Bowl menu you can pick up at Molly’s any time until the game:

• Molly’s flour-and-corn chips and salsa

• Any of the dips in this column

• Homemade sausage rolls

• Chili lime chicken wings

• Brie wrapped in puff pastry filled with shitake mushrooms and Maui sweet onions

• Asian barbecued spare ribs or a marinated meat platter with basil garlic aioli sauce, Dijon mustard. Served with mini rolls.

• House Kahlua brownies and lemon bars.

— Molly Gingell owns Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.