If the lead picture here wasn’t indication enough, I am here to tell you that I am a Green Bay Packer fan. I was born and raised just 1 1/2 hours from Lambeau Field. I grew up in the icy cold tundra and being a fan of the Pack pretty much goes with the territory. It wasn’t until I moved away that I realized what team spirit really was…well maybe a little homesickness contributed to my avid Packer backing. At any rate, every Sunday during football season I get up early and go stand in line to get a seat in a Packer bar here in Portland. I never miss a game.
A few years ago, I went back to Wisconsin to visit family and had the very lucky experience of going to a Packer game at Lambeau Field with my brother and my best friend. Even though the little thermometer/zipper on my borrowed coat read 19 degrees, we did the tailgate thing. The air was electric walking through aisle upon aisle of cars all set up full-on living rooms made out of patio furniture, grills with “Johnsonville hot tubs” (beer and onions on the grill to soak the bratwurst in), droves of card tables set up with all manner chips and dairy based dips. This might sound sappy, but when my brother handed me my ticket to the game and it read ” THIS IS WHERE YOU BELONG,” I got a little choked up. It REALLY WAS where I belonged. Still gets me choked up to this day…
Anyhoo, I’m sure you’ve already got your Superbowl menu sorted out, but I wanted to share my recipe for Da Green And Gold dip, in case you have room for one more item. It’s a simple creme fraiche, sour cream, and roasted yellow bell and Anaheim pepper affair, and it’s great on bagels, crackers, chips, or your finger.
Enjoy the game. GO PACK GO!
Da Green and Gold Dip
2 Anaheim chilies
1 large yellow bell pepper
1/2 cup creme fraiche
1/2 cup sour cream
1/3 cup crumbled Cotija Mexican cheese
1/2 teaspoon ground cumin
2 pinches cayenne
3 pinches salt
2 thinly sliced green onion tops
Adjust the oven rack so that it is 6 inches below the broiler. Place the chilies and bell pepper on a small baking sheet and place under the broiler. Broil until the peppers’ skins have blackened, turn with tongs occasionally. Remove the peppers from the oven, place in a large bowl, cover with a plate and let stand 30 minutes. Scrape off the skins and discard. Discard stems and seeds and finely chop the peppers.
In a medium serving bowl, combine the creme fraiche, sour cream, Cotija, all of the Anaheim peppers and 3/4 of the yellow bell peppers. Stir in the cumin, cayenne, and salt. Smooth top. Arrange the green onion tops and remaining yellow peppers into a “G” on top of the dip and serve.