This week’s Friday Football Foodie dish was submitted by Dave’s Football Blog, home to anything foot and ball. Soccer of every color and stripe, rugby, Aussie rules, CFL, and of course, American gridiron. (Dave also runs a chill music podcast over at Dave’s Lounge, which I highly recommend.)
Dave first posted the recipe for the Hot Beef Dip back for Super Bowl XL – predicting a Steelers’ win, naturally – but this recipe is really too good to wait for a special event game, especially as we head into fall and heartier football snacking.
You will need…
1 pound ground beef
2/3 cup chopped onion (Two onions are pictured here, but I really used only one.)
1/2 cup chopped green pepper (I used much more.)
3 to 4 garlic cloves, minced
1 can (8 oz.) tomato sauce
1/4 cup ketchup
1 teaspoon sugar
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 package (8 oz.) cream cheese, softened
1/4 cup grated Parmesan cheese (And of course anyone who has been reading FFF all season can just assume I doubled this amount of cheese.)
OPTIONAL BUT TOTALLY KICK ASS EVEN IF YOU DON’T LIKE MUSHROOMS AND NOT IN THE ORIGINAL RECIPE
3/4 to 1 pound of fresh mushrooms (In general, I am not a big fan of mushrooms, but this dip seemed similar to a beef stroganoff, so adding them just seemed natural. Also helps makes the dip taste just a touch more “meaty.”)
Finely chop the mushrooms so they reach the consistency of ground beef.
See? It even looks like beef. Now that I think about it, if you were a vegetarian, you could probably just skip the beef and make a hot mushroom dip that would be just as delicious. Good to know if you’re having Joe Namath or Ricky Williams over to watch the game.
Confession time. I am not a fan of ground beef. At some point in my youth I got it into my head that they probably did not grind up the good meat and why would I want any part of that. I was tempted to make this dish with round, aka “breakfast/sandwich” steak strips, but instead I bought some sirloin that I ground up myself in the chopper.
Chop onions. Realize the tears they draw sting less than the tears shed by the Bills as they let victory slip away from them on Monday.
Salt and pepper your meat. (STOP GIGGLING, HOLLY. You should have seen the Ladies emails this week when I said I was
doing making the HOT! BEEF! DIP! for the FFF. Laughing like schoolgirls. Until I accidentally slipped up and typed “beet” instead of “beef.” Nothing puts a downer on locker room talk like beets.)
Heat a tablespoon or so of vegetable oil in a large, deep skillet over medium heat.
Add the peppers, onions, and garlic. Cook until the beef has browned and the onions are tender.
Throw in the mushrooms incorporate into your meat. (STOP GIGGLING, HOLLY.)
Grind up your dried oregano to release the oils and add along with the sugar, ketchup – DEAR GOD THAT BETTER BE HEINZ KETCHUP AND NOT THAT HUNTS TASTES LIKE VINEGAR NONSENSE – and tomato sauce. (Yes, the tomato sauce can be Hunts.)
Add Parmesan and cream cheese.
Yes, I know there is something wonky in this photo. After almost five years of me beating the shit out of my little Canon, (really, the thing never leaves my purse and has hit the ground more times than David Carr), it is starting to go out on me. So Mom, if you want to know what get me for my birthday, a nice Amex or Visa gift card to help buy a new camera would be nice. Anyway, stir until all the cheeses are melted and let simmer for a good 10-15 minutes so it has a chance to thicken up some.
If you can, try to keep your dip warm in either a chafing dish or a fondue pot. Since I own neither, (yes Mom I know you have offered to buy me a fondue pot before, but I still do not want one) I just stuck it in my Crockpot, despite it being a little too deep for the job. Serve with crusty bread and chips.
This recipe yielded a lot of dip, so later on that night after the football guests had left, TSB made a nice Hot Beef Dip Sloppy Joe sandwich to eat while he did his Sunday night reading.
New Product Review: Kettle Bakes Salt & Pepper Pita Chips
The salt and pepper potato chip is one of great innovations in snacking the past few years, and the Kettle people were smart to take what has worked in their chips to their new pita chip line. In the past I’ve provided the portion size, calories, and salt content of what each new product. Unfortunately, the bag of these we bought went so fast there was no time to take a picture.
Sorry there is no new cocktail this week. On the day I made the Hot Beef Dip, I did it for an afternoon game that where we only had beer and such. This picture was from the morning game when we had good old Kahlua and coffee to go with our cinnamon rolls.
FFF gives a big shout out to Clare for getting the pics up for this week’s post. Our guest poster for this week had to reschedule for a later date. I couldn’t have done this without you, especially after the long night at Barney’s Beanery to watch baseball last night! [Editor’s note: You’re welcome.]