Kyle’s Kitchen
Even though this edition of The Reporter is coming out before Christmas by just one day, last week’s issue was the real Christmas issue. Next week we are all making black-eyed peas, cornbread and some kind of greens for good luck and money in 2025, so let’s talk about dips this week. Dips are always nice to have around during these hopefully slower few days before the new year because someone is always stopping by. Add some lemon juice to this first recipe if you don’t have sumac around. I know I don’t.
Mediterranean Olive Oil Dip
3/4 cup olive oil 2 tbsp balsamic vinegar 1/2 cup freshly-grated Parmesan cheese 2 tbsp sun-dried tomatoes, finely chopped 1 tbsp Kalamata olives, finely chopped 1 tbsp rosemary, finely chopped 1 tbsp thyme leaves 3 garlic cloves, crushed 2 tsp chili flakes 1 tsp sumac Zest of 1 lemon 1 tsp flaky sea salt (adjust to taste) In a small bowl or a shallow plate with a lip, combine the olive oil, balsamic vinegar, grated Parmesan cheese, sun-dried tomatoes, chopped Kalamata olives, rosemary, thyme, crushed garlic, chili flakes, sumac, and lemon zest.
Stir all the ingredients together thoroughly until everything is well incorporated. Taste the mixture and adjust the seasoning, adding a little more flaky sea salt if desired.
You can serve the dip directly from the mixing bowl, or for a nicer presentation, transfer it to a serving bowl. This dip pairs wonderfully with fresh bread like focaccia or warm, crusty bread. —kwc— We used to have this often when I worked at the Houston Chronicle.
Rotel Sausage Dip
2 tablespoons olive oil 12 ounces ground beef sirloin 8 ounces dr y- cured Spanish chorizo, finely chopped 2 pounds processed cheese (such as Velveeta), cubed 2 (14-oz.) cans diced tomatoes and green chiles (such as Rotel) 1/2 teaspoon crushed red pepper Tortilla scoops, for serving Heat oil in a large skillet over medium-high. Add beef and chorizo; cook, stirring of ten to crumble beef, until browned, 6 to 7 minutes. Transfer meat to a plate lined with paper towels; drain 5 minutes. Transfer to a 6-quart slow cooker; stir in cheese, tomatoes-and-chiles, and crushed red pepper. Cover and cook on HIGH, stirring occasionally, until cheese is fully melted and sauce is smooth, about 1 hour. Turn slow cooker to WARM; serve with tortilla scoops. —kwc— Here’s another easy crockpot dip that is much easier to make than buffalo wings. A rotisserie chicken would make it even easier.
Buffalo Chicken Dip 12 oz. chopped, cooked chicken (about 3 cups) 1 (8-oz.) package cream cheese, cut into cubes 4 oz . pre - shredded low-moisture mozzarella cheese (about 1 cup) 4 oz. Colby Jack cheese, shredded (about 1 cup) 1 cup sour cream 1 cup hot sauce (such as Frank’s Red Hot) 2 oz. blue cheese, crumbled (about 1/2 cup) 3/4 tsp. black pepper 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 cup chopped scallions Celery sticks Carrot sticks Tortilla chips Combine chicken, cream cheese, mozzarella, colby Jack, sour cream, hot sauce, blue cheese, pepper, garlic powder, and onion powder in a 4-quart slow cooker.
Cover and cook on LOW until cheeses melt, 1 1/2 to 2 hours, stirring after 1 hour. Stir in scallions.
Serve with celery sticks, carrot sticks, and tortilla chips.
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