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Now that football season started, it's time to party! Time to entertain friends while cheering on your favorite team and you can see a football game game without chips and dips, crisps and biscuits, or gravy and vegetables? The following are some recipes that can submerge some variety to the falls that you serve.

Let's start with a Bacon and Tomato Dip. The combination of bacon and tomatoes is almost always a crowd pleaser. This sauce is good with chips, crackers, vegetables Fresh breads or mini game.

LAKES LAND O 'BACON TOMATO DIP

2 cups low-fat sour cream

1 cup chopped tomato

8 slices crisp cooked bacon, crumbled

1 tablespoon dried basil leaves

In a medium bowl, mix all ingredients until well blended. Cover and refrigerate for at least two hours, allowing flavors to blend. Serve with crackers, chips or fresh vegetables.

Our second dive on the characteristics of dry Italian salad dressing mix and is perfect served with a tray of fresh vegetables:

ITALIAN VEGGIE DIP

16 ounces of low fat sour cream

6-oz Italian salad dressing seasoning mix pkt

2 tablespoons Parmesan cheese

In a medium bowl, mix sour cream, seasoning mix and cheese. Cover and refrigerate at least 30 minutes. Serve with a selection of vegetables fresh.

For the health conscious in their group, here is the perfect salsa recipe:

HEALTHY R / PARTY

2 cups low-fat yogurt unflavored

2 cups fat cottage cheese

1 / 4 toasted sesame seeds

1 / 4 cup wheat germ

1 / 2 teaspoon celery salt

1 / teaspoon garlic powder 4

In a medium bowl, mix yogurt and cheese cottage well. Sprinkle with sesame seeds, wheat germ, celery salt and garlic powder. Mix well together. Cover with plastic wrap and refrigerate and chill until serving. Serve as a dip with fresh vegetables or whole wheat cracker assortment.

The final sauce recipe I found in a magazine and is the unique recipe a great cook who loves to cook and share your experience with other charity:

Alt HOWARD BLACK BEAN DIP with Tortilla Chips

1 red pepper

3 / 4 cup chopped fresh cilantro

3 tablespoons finely chopped green onions

2 tablespoons lemon juice

2 tablespoons vinegar balsmic

2 tablespoons hot sauce

1 / 2 teaspoon ground allspice

1 / 2 teaspoon ground cumin

Salt 1 / 4 teaspoon

2 cans (15 ounces each) cans black beans, drained

1 red jalapeno, seeded and diced

1 clove garlic, minced

Chopped red bell pepper, optional

6 (10 inch) flour tortillas, each cut into 8 pieces

Cooking spray

Preheat broiler

Cut the pepper in half lengthwise, discarding seeds and membranes. Place halves, skin side up, on foil-lined sheet and flatten with your hand. Broil for 5 minutes or until blackened. Put pepper halves in a plastic bag and seal with lid. Let stand for 5 minutes, then peel. Place the pepper, cilantro, onion, lemon juice, balsamic vinegar sauce spicy, ground allspice, cumin, salt, pepper, beans, jalapeno pepper and garlic in a food processor and process until smooth. spoon into a bowl and garnish with chopped red pepper, if desired.

Preheat oven to 400 degrees. Place tortilla chips in a single layer on a greased baking sheet with spray for cooking. Bake for 5 minutes or until browned. Serve with sauce.

Yield: 12 servings of 1 / 4 cup salsa and 4 wedges each tortilla

Note: Howard Alt is a psychiatrist in Chicago who loves to cook.

Enjoy! And good luck to your team!

About the Author:

For more of Linda’s recipes visit her website at http://diabeticenjoyingfood.squarespace.com She is also a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them.Visit her blog at http://grandmasvintagerecipes.blogspot.com

Article Source: ArticlesBase.com – Party Dips for Football Season

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