Game Day Provisions: Artichoke Popper Dip


Game Day Provisions

The Technique

Artichoke Popper Dip

Artichoke Popper Dip is one of those game day football party snacks friends just love. Spicy jalapeños, two types of cheese & fresh lemon make it simply hard to resist. Once the dip has been removed from the oven, sprinkle the top with freshly chopped parsley to add a little gridiron green. Serve with a lovely tailgating menu or accompany with your favorite game day fan fare ranging from Hot Buffalo Fried Chicken to Triple Threat Snack Mix.


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickArtichoke Popper Dip
makes 8 servings

Run The Option

Use a combination of miniature sweet & jalapeño peppers in different hues such as red, orange, yellow & green to add bold team spirit to this neutral colored dip. 

1/2 cup sour cream
1/2 cup mayonnaise
2 Tbsp fresh lemon juice
1 {14-oz} can quartered artichoke hearts, drained & chopped
1/2 cup freshly grated parmesan cheese
1 3/4 cup Italian cheese blend, divided
2 scallions, minced
1/3 cup minced jalapeño or miniature sweet peppers
2 garlic cloves, pressed
Crostini Toasts

Preheat the oven to 350 degrees. Combine the first 9 ingredients & 1 1/2 cups Italian cheese blend in a large bowl. Spoon into a lightly greased 1-quart casserole dish. Sprinkle with the remaining 1/4 cup Italian cheese blend. Bake 30 minutes or until hot & bubbly in the center. Serve with Crostini Toasts, crackers or corn chips.

The Extra Point

Use the dip over crostini toasts & top with grilled chicken or steak for another game day menu option.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE KITCHEN OF BUTTERMILK LIPSTICK

{testing notes}

How To Mince Hot Peppers

Jalapeños & other hot peppers should be minced small as the heat can be powerful bite for bite but offer wonderful flavor & color as in the case of this Artichoke Popper Dip & a classic, Championship Caviar. Choose firm, blemish free peppers from market produce bins. The oils can irritate skin so avoid contact with your eyes once they have been handled. It’s best practices to use a produce bag as a barrier. Place your hand in the bag, choose the peppers, then turn the bag inside out to contain those you plan the purchase.


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Mincing jalapeños, serranos & other hot peppers allow for better heat distribution throughout recipe applications. Wearing a pair of disposable gloves is recommended when prepping peppers as the flesh & oils will irritate the skin. Slice the peppers in half. The membrane & the seeds carry a good deal of the heat. Remove them if a milder flavor is desired or add just a smidgen to heighten. Cut ultra thin strips of the pepper lengthwise, then use a chef knife to begin cutting the pieces crosswise. Continue cutting until the pieces are finely minced.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining
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The Tune
“Rocket Boogie” Pete Johnson

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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