​March Madness dip recipes

Chaos in the kitchen

Last week I went on a rant about dips and how they are important in both culinary and social circles. Well, the actual rant came later when I drew a loose comparison between dips and politicians. The one thing I didn’t share was some recipes for one of my favorite food sharing categories: dips and spreads.

March Madness is coming to an end this weekend with the Final Four. What better reason than that to get down on some dippin’. Plus the NCAA hockey finals are looming with UND firmly in the mix. Then the NHL playoffs, The Masters, baseball and then football starts up again and before you know it, March Madness is here all over again. Whew! Exhausting just to think about all that dipping.

Looking at the Final Four I thought we would incorporate some regional flavors for those teams vying for the National Championship honor. Too bad Gonzaga fell to Duke, as they held the promise of a succulent warm crab dip or maybe a smoked fish spread. Michigan, I am afraid, doesn’t bring a lot to the table and Kentucky is not much of a culinary player. Now, Wisconsin does deliver on cheese and beer dip, which we will explore. North Carolina, love ya, but pulled pork is not a dip.

Here is the crazy bit. Last week I suggested congress members roll out a dip representative of the people that elected them. While researching regional dishes, I was amazed at how many times guacamole and queso dip came up. I was shocked and felt I was missing something the Internet wasn’t disclosing. Then it struck me: the Hispanic vote.

As much as some mumble and grumble, we, like Canada, are a multicultural society. Why else would salsa show up on white-bread Wisconsin food sites? I am sure the governor likes that.

Anyway, let’s get back to food and what to lay out for the next big game.

Being from Texas (via the rest of the world), queso is the bomb. Nothing beats it. It’s cheesy, it’s gooey and spicy, and if spilled, it can be easily peeled off any surface once it is cooled. The other obvious dish loved by all is guacamole. Pair a bowl of that with some queso and warm corn chips and you are living the life.

Spice them up or tame them down, either way they are a little bit of heaven. So it seems we are living in a diverse world. Growing up in Canada, I watched a country go bilingual, and now poutine reigns on menus worldwide. Spanish and French are both beautiful romantic languages, but I should have spent more time on Spanish, our language of the future.

Back in Wisconsin they crafted a well-made beer and cheese dip. The previously mentioned queso requires little thought and a microwave oven. Beer and cheese dip on the other hand requires some skill, thoughtfulness and sobriety, so make it well before the guests arrive. The base is a classic Béchamel sauce (butter, flour, milk), which provides the base and overall texture. Add in aged sharp cheddar and a good dark beer along with spices and you are good to go.

So enough of my random thoughts. Here are three recipes for your next dippin’ party.

Chile Con Queso (American Style)

16 ounces Velveeta cheese diced into small cubes

10 ounces rotel diced tomatoes with green chilies

½ cup whole milk

Place all ingredients in an oven-proof bowl, cover and microwave for 3 minutes on high. Uncover. Stir and cook for another 3 minutes. Stir until smooth.

Guacamole with a Bacon Twist

4 ripe avocados, pitted

1 small red onion diced

2 tablespoons fresh garlic minced

1 large jalapeno seeded and finely diced

1 large ripe tomato seed and chopped

4 strips bacon cooked, drained and chopped

2 tablespoons cilantro chopped

2 limes, juiced

Kosher salt and black pepper to taste

In a non-corrosive bowl mash avocados, add lime juice, onion, garlic and jalapeno. Fold in tomato and cilantro, season with salt and pepper. Garnish with crisp chopped bacon

Wisconsin Cheese and Beer Dip

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

½ cup warm milk

¾ cup ale or dark beer

12 ounces sharp cheddar cheese, grated

½ teaspoon cayenne pepper

2 teaspoons Worcestershire sauce

1 teaspoon Coleman’s Dry Mustard

In a medium sauce pan melt butter, whisk in flour until smooth, add warm milk and whisk until smooth. Add beer and spices, whisk until smooth and then stir in cheese using a rubber spatula until cheese is melted.