Listen, I'll admit it - I'm a Harry Potter fan - and so, in the waning hours before the release of Book 7 - I thought I'd offer a few Harry Potter inspired recipes. We haven't had a Harry Potter tailgate, by the way (yet!), but these are all recipes that we have served at a tailgate. As with all dips/creamy foods - be sure to package and chill the items according to the weather. I like to divide my dips/spreads into smaller containers, keeping the unused portions in a cooler until ready to serve.
Polyjuice dip (black olive tapenade)
1 1/2 cups Kalamata or other oil cured olives, pitted
4 garlic cloves
1/4 cup fresh flat leaf parsley leaves
1 Tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper (or to taste)
1/4 cup extra virgin olive oil
Mix olives, garlic, parsley, lemon juice, salt and pepper in a food processor until very finely chopped.
With processor running, drizzle in oil - should result in a pasty spread. I usually like my tapenade a little chunky, but for this batch - it should be as smooth as possible (adding some canned “black olives” will help with the texture)
Berty Botts Vomit dip (creamy salsa dip)
8oz sour cream
8oz pre-packaged salsa
Mix all ingredients together and let chill for at least an hour (longer is better) - **note, if you find that your salsa is a bit watery, drain it before adding to the mixture.
Nearly Headless Nick’s mold dip (blue cheese onion dip)
16oz sour cream
1 packet dried onion soup mix
6oz (more or less depending on taste and strength of flavor) blue cheese
Mix all ingredients together and let chill overnight - the flavors will be more pronounced the longer it sits.
Serve the above dips with crackers, corn chips, toast points, raw vegetables…