17 January 2008

Red Pepper and Chickpea Dip


The No. 1 topic here in Northern Wisconsin these days is, of course, the Green Bay Packers-New York Giants game set for Sunday on the soon-to-be frozen tundra.

It’s been 11 years since Green Bay went to the Superbowl, and everyone is excited that this might be the year the Pack returns. I hope so, too. I loved that game in 1997 when a beaming Bret Favre made that long victory run. You gotta love the guy.

I normally don’t go in for much Packers hoopla. Or any football stuff. (But for several years, I worked with the organization – not for it, but with it – and I will say this: There are some mighty nice people in the team’s front office.)

But I am not and never will be someone who understands football, no matter how my husband or brothers or ex-boyfriends try to help me. The first time I saw a ref throw a yellow flag on the ground I thought he was just having a fit.

But I do enjoy the snack preparations. I mean, what is football without snacks?

Given my penchant for anything made with roasted red peppers and my 2008 quest to eat healthier, I will probably make this wonderful Roasted Red Pepper and Chick Pea Dip.You will notice it is really not much different from the other red-pepper dips I favor. It just seems healthier, thanks to the chick peas.

  • 1 8-ounce container low-fat cream cheese
  • 1 16-ounce can of chickpeas, drained
  • 1 12-ounce jar roasted red peppers, drained
  • 2 tablespoons mayonnaise
  • 1/tablespoon aioli
  • 2 teaspoons minced onions
  • dash lemon juice
  • dash freshly ground pepper
  • dash fleur de sel

Set the cream cheese out so that it is at room temperature. While you are waiting, puree the chickpeas and the red peppers. Blend them into the cream cheese with a beater. Add mayonnaise, minced onions and aioli. (It’s a good idea to taste it now – you may want to add a dash of hot sauce or horseradish to sort of pump up the volume, so to speak.). Add lemon juice, salt and pepper, and allow the flavors to marry for several hours or overnight. Serve with vegetable chips or raw vegetables.

Bakeries and delis at local grocery stores will offer green-and-gold pasta, bread, cakes and special cuts of cheese and sausage for tailgaters at Lambeau Field and those of us who prefer to warm our frostbitten fingers around a big-screen TV.

Go Pack.

18 comments:

MyKitchenInHalfCups said...

Mimi any thing with chickpeas and red pepper has my vote. This looks great with or without football.
Good luck with the game.

Mimi said...

Thanks, Tanna. Last Saturday everything was delayed until the game was over. It's like the Twilight Zone up here when the game is this important - everyone is inside watching.

Eileen said...

Now that the Seahawks are out of the running I will also say "Go Packers!"

the dip sounds very tasty Mimi, the chickpeas and red pepper combo is a great one.

MyKitchenInHalfCups said...

:) that's how into football I am.

Mimi said...

Eileen, we all appreciate best wishes from a Seahawks fan. I am sure the Seahawks' coach is cheering for Green Bay as well. I have met him and he seems like a decent guy.

Tanna, I know very little about professional football. At out house, we cheer for the Badgers, the Wolverines and the Fighting Irish.

Lydia said...

Ah, but if Green Bay makes it to the Super Bowl, they will have to contend with our beloved Patriots! This chickpea dip sounds delicious and the color is lovely.

Mimi said...

Lydia, that would be fun and I having some New England roots, I would be torn...for a bit..

Champsleeve said...

Hi Mimi,

What kind of chips are those? They look very similar to the flax veggie tortilla chips that my sister-in-law bought for me from Trader Joes. I love them and these look similar. I'm hoping the ones you have are a brand I can find closer to home.

I love all kinds of chickpea dips. I'll be adding this one to my list!

Thanks,
Dana

Mimi said...

They are R.W. Garcia organic vegetable taco chips in spinach, beet and tomato flavors. Very earthy tasting - and I like the red ones best!

Thanks for the visit, Dana!

katiez said...

Football playoffs already? I know what my sister will be doing this weekend...
We can actually get the games here if we want... I have to admit we don't. It's no fun with out all the local ambience!

Mimi said...

What! No one in France wears cheesheads?

BTW, I saw a cheese bra on TV this morning.

Mimi, la tete de fromage...

MaryRuth said...

Great post Mimi. I had planned on making some sort of ox-tail soup for game time, but the green and gold pasta idea might send me down a different road.
I'm practically beside myself with anticipation. I wish I could be back there with my family this weekend.....below zero or not!
Go Pack Go!

Mimi said...

Mary Ruth, here's what on the menu for Sunday: My husband's chili. It's Pure Wisconsin!

One of my sibs is braving the cold at Lambeau. Not me!

Kristen said...

I'm with you on this one. Don't follow football all that much but love any chance to make a yummy new snack! This looks great!

Mimi said...

Thanks, Kristen! I do not follow football much either, but this one is hard to miss with all the hoopla.

Anonymous said...

My son loves the Packers, and OF course....we're Patriot fans! So that would be a very interesting Superbowl!
Terri
http://www.islandwriter.net

Mimi said...

Enjoy it, Terri! We have the same situation here when Wisconsin (my team) plays Michigan (my DH's team).

Anonymous said...

I was sorry to hear about the Packers loss earlier today, very disappointing. But the wonderful dip should have made up for it all ;)

Fiona