Planning a menu for a Super Bowl party this Sunday? We’re here to help! Try these yummy and easy to make dip recipes courtesy of Woodbridge by Robert Mondavi below!

Roasted Butternut Squash & Goat Cheese Pinot Noir Dip

(Photo Courtesy of Woodbridge by Robert Mondavi)

Servings = 4-6 (appetizer sized)

Ingredients:

• 1 Pound of butternut squash, cubed

• 2 Large carrots, peeled and chopped into large pieces

• 3 Bulbs of garlic, diced

• 2 Tbsp of olive oil

• 2 Tbsp of pine nuts plus more for garnish

• 2 Tbsp of goat cheese plus more for garnish

• 2 Tbsp of fresh lemon juice

• 1 Tbsp of Woodbridge by Robert Mondavi Pinot Noir

• Zest of 1/2 lemon

• Salt and pepper, to taste

• Cayenne, to taste

• 1 Tbsp of fresh chives, finely chopped (optional)

Directions:

• Preheat oven to 375º

• Toss the first four ingredients in a medium sized bowl

• Spread them out on a baking sheet and bake until butternut squash is fork tender, about 30 minutes

• Add all ingredients to food processor and pulse until smooth

• Spoon the dip into a serving bowl and top with extra pine nuts and goat cheese

• Serve warm with crackers, pita or Ciabatta bread as pictured, and a glass of Woodbridge by Robert Mondavi Pinot Noir

Entertaining Tips: Make the dip up to two days before you plan to serve. Dish it into an oven proof serving dish and heat for 30 minutes at 375º before serving. At the 25-minute mark, take the dip out and sprinkle goat cheese and pine nuts over top. Put back in the oven on broil for the remaining 5 minutes to toast the pine nuts and warm the goat cheese. Suggest serving with Woodbridge by Robert Mondavi Pinot Noir.

Cabernet Sauvignon Caramelized Onion Dip

(Photo Courtesy of Woodbridge by Robert Mondavi)

Servings = 4-6 (appetizer sized)

Ingredients:

• 3 Tbsp of unsalted butter

• 1 Large onion, sliced into half rings

• 1 Teaspoon of salt

• 1/4 Teaspoon of nutmeg

• 1/2 Teaspoon of pepper

• 1 Tbsp of Woodbridge by Robert Mondavi Cabernet Sauvignon

• 8 Ounces of cream cheese, room temperature

• 1/2 Cup of sour cream

• 1/2 Cup of plain yogurt

• 2 Tbsp of chives, chopped

Directions:

• Melt butter over medium-low heat, then add onions, salt, pepper and nutmeg

• Slowly caramelize the onions by letting them sit for about 3 minutes, then stirring

• Do not allow the onions to burn. If the pan gets too dry, add a small amount of water

• When the onions are a rich brown color (about 30 minutes), add the Woodbridge by Robert Mondavi Cabernet Sauvignon and cook for another three minutes or until the wine is completely absorbed. Remove from heat

• Add cream cheese, sour cream and yogurt to the bowl of an electric mixer and beat until smooth on medium low speed

• Turn the mixer down to the lowest speed and add the onions. Add seasonings to taste

• Garnish with chives and serve at room temperature

Entertaining Tip: Make dip up to two days in advance, reserving a tablespoon or so of the caramelized onions for garnish. Remove from the refrigerator 30 minutes before serving to bring to room temperature. Suggest serving with Woodbridge by Robert Mondavi Cabernet Sauvignon.

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