Vegan, Cheesy, Spicy Buffalo Dip
When they ask, just tell them, “It’s good, try it.”
1 can jackfruit
1 can artichokes
1 tub vegan cream cheese
1 cup shredded vegan cheddar cheese
1 cup vegan blue cheese dressing
1/2 cup Franks hot sauce (to taste)
Start by draining the jackfruit and artichokes. Place in a food processor and chop for about 30 seconds. Combine the remaining ingredients in a bowl. Mix well by hand or with a mixer. Mix in the chopped ingredients. Once everything is combined well, transfer to an oven-safe dish. Bake at 350 degrees uncovered or until the dip starts to bubble and brown.
Chop up some celery and green onion for garnish once it comes out of the oven.
Editor’s note: dairy products can be substituted for an easy, nonvegan version
Super Black Bean Bowl Dip
2 cans black beans, drained and rinsed
1/2 cup chopped red/orange bell pepper
1/3 cup finely chopped yellow onion
2 garlic cloves, minced
Juice from one lime
Salt and pepper to taste
1 1/4 teaspoon ground cumin
2 tablespoons finely chopped fresh jalapeño—feel free to use less if you’re not feeling adventurous
Garnish: Chopped jalapeño, sliced avocado, lime wedges, cilantro, cheese
Best if made on Saturday night to give the flavors time to develop.
Add your bell pepper and onion plus three tablespoons water to a small pan and turn the heat to medium-low. After a few minutes, add the garlic. Continue adding a splash of water when needed, but do not go overboard. There should be no water remaining when finished cooking, about 8-10 minutes.
Put black beans into a food processor or blender. Add the bell peppers, onion and garlic, plus lime juice, salt, pepper and cumin to the processor and process until smooth, scraping the sides a couple of times as needed, to make as smooth as you prefer.
Use a spoon or spatula to fold in finely shopped jalapenos, tasting as you add. I prefer mine a little spicier, but start with one tablespoon to taste.
Refrigerate a few hours—or ideally overnight—and serve cold on game day, garnished with chopped jalapeño, sliced avocado, lime wedges, cilantro, or cheese
1 pound petite red potatoes (about 15)
3 hard boiled eggs (diced)
1 tablespoon olive oil
11/2 teaspoons kosher salt, divided
1/2 cup sour cream
1 tablespoon mayo
2 tablespoons brined capers, drained and rinsed
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
2 teaspoons whole grain mustard
1 teaspoon lemon zest
Preheat oven to 350°F. Put potatoes in a bowl, drizzle with oil and sprinkle with 1 teaspoon of salt, toss. Put on baking sheet & bake until tender. Remove and let cool, leaving the oven on.
Cut each potato in half crosswise. Scoop out pulp and put in bowl, leaving shells intact. Place shells, cut side up, on baking sheet, and bake in preheated oven until dry. Cool completely.
Stir together potato pulp, hard-boiled eggs, sour cream, mayo, capers, parsley, dill, mustard, lemon zest, and remaining teaspoon salt. Spoon mixture generously into each potato shell.
Garnish with chopped fresh parsley and chopped green onions. Season to taste.