Ready … Set … Hike! We’ve got some dip
ideas for your party to watch the Big Game. Pick one or try them all — they’re
all guaranteed to be a touchdown!It doesn’t matter if you are hosting a
huge soiree or if you’re just in charge of bringing a covered dish. Pick up a
few bags of riceworks to really get
the party started!
You can never go wrong with this luscious
green, hearty favorite. The key to successful guacamole is in the avocados.
Press firmly on the outside of each avocado to test ripeness. If the avocado
doesn’t budge much, it might not be ripe enough. If it’s soft, it might be too
ripe. Don’t be afraid to really test out the different avocados at the
supermarket to ensure you’re getting a perfectly ripe avocados. You’ll need
four of them.
Cut the avocadoes in half and remove the
seeds. Scoop the meat out and place it in a mixing bowl. Mash avocados with a
fork or potato masher. Sprinkle a teaspoon of Kosher salt and the juice of half
of a lime over the avocado and mix well.
Fold in ¼ cup of chopped red onion and 3
tablespoons of finely chopped cilantro Depending on how spicy you like your
guacamole, add 1-2 (or more!) jalapeno or serrano peppers for an extra pop of
flavor. Wrap tightly or place in an airtight container and refrigerate until
ready to serve with Sweet Chili or Salsa Fresca riceworks.
Are you doing a million other things and
need something easy to throw together? Get your crockpot ready because we have
the easiest queso dip…probably ever.
In the crock pot, combine 8 ounces of
cream cheese (it melts faster if you cut it into little chunks), one pound of
white American cheese (again, in chunks), 1 tablespoon of butter, 4 ounces of
green chiles, finely chopped, 1 jalapeno pepper finely chopped and 2
tablespoons of cilantro. Cook on high for approximately 30 minutes. Slowly mix
in 4 tablespoons of milk, 1 tablespoon at a time until you reach desired
consistency. Cook on high for another 15-20 minutes or until cheese is melted
completely. Reduce the crock pot to the warm setting and serve hot with your
favorite riceworks crisps—we recommend Sea Salt or Sweet Chili.
The great thing about hummus is that it
is so versatile that you can add just about anything to it and it will still be
You’ll need a 15 ounce can of garbanzo
beans, drained and rinsed. Save a little juice from the can to add to your
mixture. If you have the time, pull the skin off the chickpeas for a silky
smooth hummus mixture. You hummus will still be great with the skins, if you
are in a pinch for time.
Combine the chickpeas, 3 tablespoons of
olive oil, 3 tablespoons of tahini, juice from half of a lemon, 1 clove of
garlic, and salt and pepper and puree until smooth. Taste and adjust seasonings
or olive oil as necessary. Once you have your base, you can serve from there or
add whatever strikes you: jalapenos, bacon, cooked carrots, beets, extra
garlic, cayenne pepper, peanut butter (seriously), sun dried tomatoes, paprika,
the sky’s the limit! Serve at room temperature with your favorite flavor of