Tastes Like Vintage: Super Bowls Snacks a la Osterizer

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Vintage Super Bowl tee by Hoof and Antler

We humans associate special foods with special days.
Thanksgiving = Turkey.
Valentine's Day = Boxes of chocolate.
Fourth of July = Watermelon.
Easter = Baskets of chocolate.
Hanukkah = Latkes.
Halloween = Sacks of chocolate.
Super Bowl = Salty Snacks.

With the Super Bowl commanding most of the television sets in America this Sunday, one cannot help but think of crunchy salty things being dipped in bowls of soft spicy things. True dip aficionados would never open a plastic container of onion dip, they'd mix dry onion soup powder with fresh sour cream and eat it with ridged and only ridged potato chips. True dippers know pre-made dips have no place on a Super Bowl snack buffet. Which is why this week, we're putting out the call to dust off your blender and give some dips a whirl.

Vintage Osterizer by Vintage Cool ETC

The blender was the whirling appliance of choice before it was upstaged by the food processor. It is still a player for making pesto, pureed soups, margaritas or smoothies, but mostly, it lurks in the cabinet, waiting for the spotlight to shine brightly on it again, like it did in the 1960s. Or like it does now in the hysterically funny Will it Blend? videos.

For your Super Bowl snacking pleasure, we give center stage to the blender and the dips it can create. Both recipes come from the 1966 Osterizer Spin Cookery Blender Cookbook. Happy blending, whipping and pureeing!

Roquefort Cheese Dip

1 tablespoon cream
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 cup creamed cottage cheese
3 oz. Roquefort cheese, cubed

Put all ingredients into the Osterizer container, cover and process at BLEND until smooth. Makes 1 1/4 cups.

Avocado glass chip and dip by Sentimental Favorites

Clam Dip

1 6 oz. can minced clams
1 tablespoon clam juice
6 drops Tabasco sauce
1/2 teaspoon Worcestershire sauce
 1/4 teaspoon salt
1/2 teaspoon onion salt
1 cup creamed cottage cheese

Drain clams and put in Osterizer container with remaining ingredients. Cover and process at BLEND until smooth, using a rubber spatula to keep mixture flowing to processing blades. Chill before serving. Yield 1 1/4 cups.