Unless you live under a rock, you’ve surely heard that the Superbowl is this weekend. And despite the many hours I logged during my youth with my dad at Civic Stadium watching the Portland State Vikings, football really isn’t my thing. (I was really just there for the food.)
However, there is one aspect of the Superbowl I can get fully behind. The dips. And though I love all those terrible classic dips like sour cream and onion and queso made from processed cheese, I decided that this year, I would try to make a real food dip using something I squirreled away earlier in the year.
After assessing the stores, I settled on the oven roasted tomatoes from the freezer. I plucked out 2 cups (measured while frozen) and let them defrost on the counter. When they were nice and squishy, I combined them in the blender with 1 cup sour cream, 1/4 cup creamy goat cheese, a generous handful of fresh basil, 2 garlic cloves and the juice of half a lemon.
I blended them until smooth, added a pinch of salt and a few grinds of pepper and blended again. After tasting with a pretzel, it took all my willpower to close the jar and put it in the fridge (I could have happily eaten half for dinner with an assortment of dippers). Once again, I’ll be showing up for a football game just for the food.