It’s the Super Bowl: Let’s Go for a Dip

Super Bowl Cuisine has to have two qualities: instant oral gratification and serving convenience. It has to be rich and/or spicy, preferably with a simple contrast of soft and crisp elements. And it has to be something you can eat without taking your eyes from the screen.

On second thought, it only has to have one quality: It has to be a dip.

These recipes are from Food section intern Jana Lieblich, from the Culinary Institute of America in Hyde Park, N.Y.; former intern Julianne Tantum, a recent graduate of the California Culinary Academy; and Times Test Kitchen Director Donna Deane.

SUMMER IN JANUARY DIP

1 cup nonfat plain yogurt

3/4 cup mayonnaise

1/4 pound cooked bay shrimp, chopped fine

1/4 cup minced green onions

2 teaspoons minced parsley

1/4 cup fine-chopped water chestnuts

2 teaspoons fresh ginger juice

Salt

1 head red cabbage, optional

Combine yogurt, mayonnaise, shrimp, onions, 1 teaspoon parsley, water chestnuts and ginger juice in bowl. Taste and adjust for salt. Chill.

When ready to serve, hollow out cabbage, keeping root end intact. Spoon dip into cabbage and sprinkle with remaining parsley. Serve with fresh vegetables.

Makes 1 1/2 cups.

Each tablespoon contains about:

39 calories; 82 mg sodium; 11 mg cholesterol; 3 grams fat; 3 grams carbohydrates; 2 grams protein; 0.02 gram fiber.

CILANTRO SALSA

1 pound tomatillos, husks removed

1 bunch cilantro, stems removed

1 serrano chile, cut in half and seeded

2 cloves garlic

2 teaspoons lime juice

1 teaspoon sugar

1 1/2 teaspoons salt

1 cup water

Cut up tomatillos and puree in blender with cilantro, chile, garlic, lime juice, sugar and salt. Pour into saucepan and stir in water. Heat to boiling, stirring. Reduce heat and simmer about 5 minutes, stirring. Remove from heat and let cool to room temperature.

Makes 2 cups salsa.

Each tablespoon contains about:

5 calories; 111 mg sodium; 0 cholesterol; 0 fat; 0 carbohydrates; 1 g protein; 0.02 gram fiber.

FRIED TORTILLA CHIPS

Oil

1 (12-ounce) package corn tortillas, cut into 8 wedges

1 (18-ounce) package flour tortillas, cut into 8 wedges

Kosher salt

Place oil about 1/8 inch deep in large heavy skillet and heat. When oil is hot, add single layer of corn tortillas and fry until browned on 1 side. Sprinkle with kosher salt while frying. Turn to brown second side, about 2 minutes per side. Repeat until all corn tortilla wedges are browned.

Repeat with flour tortillas, frying about 1 minute on each side. Serve with salsa, sour cream or other dip.

Makes 12 servings.

Each serving, without dip, contains about:

235 calories; 815 mg sodium; 5 mg cholesterol; 8 grams fat; 35 grams carbohydrates; 4 grams protein; 2 grams fiber.

SOUTHWEST ARTICHOKE SPREAD

1 (14-ounce) can artichoke hearts, drained and chopped coarse

1 cup mayonnaise

1 1/2 cups shredded sharp Cheddar cheese

1 (4-ounce) can diced green chiles

1 sourdough baguette, heated and sliced, optional

Combine artichoke hearts, mayonnaise, 1 1/4 cup cheese and chiles. Turn into 8-inch square baking dish or 8-inch glass pie dish. Sprinkle top with remaining 1/4 cup cheese. Bake at 350 degrees until heated through, about 30 to 40 minutes. Serve hot with bread slices.

Makes 3 cups.

Each tablespoon contains about:

52 calories; 81 mg sodium; 6 mg cholesterol; 5 grams fat; 1 gram carbohydrates; 1 gram protein; 0.17 gram fiber.

SEVEN-LAYER MEXICAN DIP

1 (1-pound) can low-fat refried black beans

2 avocados

1 to 2 tablespoons lemon juice

1 (1 1/4-ounce) package taco seasoning

1 (8-ounce) carton sour cream

1/4 pound sharp Cheddar cheese, shredded

1/4 pound Monterey Jack cheese, shredded

1 cup chunky-style salsa

3 to 4 green onions, chopped

1 (4 1/4-ounce) can black olives, chopped

Spread beans in bottom of 8-inch square glass baking dish.

Mash avocados and mix with lemon juice. Spread on top of beans.

Mix taco seasoning into sour cream and spread on top of avocado mixture. Sprinkle grated cheeses over sour cream. Spread salsa over cheese. Sprinkle green onions over salsa. Sprinkle olives over all. Bake at 350 degrees until hot and bubbly, 40 to 45 minutes.

Makes 6 1/2 cups.

Each tablespoon contains about:

31 calories; 94 mg sodium; 4 mg cholesterol; 2 grams fat; 2 grams carbohydrates; 1 gram protein; 0.40 grams fiber.