Are you ready for some football?

Gor.dip, originally uploaded by Kim De.

We are. To celebrate, we had buffalo burgers, chips and dip and beer. Not a vegetable in sight :)

Trader Joes, if you are so lucky as to have one, has a great selection of frozen foods. It is overwhelming, but since we rarely buy prepared foods, we dont try many of them. One exception is their buffalo burgers. The addition of mushrooms and cheese keep it moist, and they dont taste processed. I keep some in the freezer for nights like these. They are quite large, so we actually make one and share it, especially if having other calorie laden foods.

With the burgers I wanted a junk food. I found a dip on the blog Noble Pig that I decided to try. The author of the blog gave it rave reviews, but as you know, everyone has different tastes. My plan was to make ½ of the recipe, as it was just the two of us. I am glad I did as I didnt care for it. It didnt have any flavor, at least not enough to satisfy my needy taste buds. I added more onions, I added more pepperocinis. It didnt work, so what did I do? I started over. This time I changed several things, different cheese, a mixture of peppers, some lemon juice. Each tongue likes its own balance of flavors, so to please all, below you will find the original recipe, further down you will find my re-written one.

Feta Pepper Dip (Adapted from Cuisine at Home)

8 ounce feta cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup pepperoncini, sliced
1/4 cup green onion, sliced
1/2 teaspoon lemon zest
Black pepper to taste
Extra-virgin olive oil
Barbecue chips

Blend feta cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.

Fold in sliced, green onions, lemon zest and black pepper. Transfer to a serving dish and chill dip for at least one hour before serving.

Drizzle dip with extra-virgin olive oil. Make sure to serve with a sturdy, barbecue chip.



Gorgonzola Pepper Dip (Adapted from Cuisine at Home)

4 ounce gorgonzola cheese, crumbled
8 ounce cream cheese, room temperature
1/2 cup Miracle Whip
1/2 cup mixture pepperoncini and pickled jalapeno sliced
1/2 cup green onion, sliced
1/2 teaspoon lemon zest
1 t lemon juice
Black pepper to taste
Barbecue chips

Blend cheese, mayonnaise, and cream cheese in a food processor until smooth, scraping down sides of bowl periodically.

Fold in sliced peppers, green onions, lemon zest, juice and black pepper. Transfer to a serving dish and chill dip for at least one hour before serving.

Sprinkle more black pepper on top. Make sure to serve with a sturdy, barbecue chip.