Super Bowl Recipes: Big Dipper Cook-Off

Feb. 6, 2005 -- -- In preparation for the big game, two chefs duked it out on "Good Morning America" to see who could make the best Super Bowl dip. Hailing from Philadelphia, Chef Jack McDavid of Jack's Firehouse whipped up a Philly Guacamole Dip, and from New England, Chef Paul O'Connell, of Boston's Chez Henri, made a New England Clam and Lobster Dip.

Eighteen U.S. Marines were on hand to vote for the winner. The vote came down by a nose on the side of McDavid's Philly Guacamole.

You can view both recipes below.

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Philadelphia Guacamole Field and Patsies

Recipe serves 20 Happy Eagles Fans

Ingredients:

• 6 ripe Haas avocados, seeded, peeled, cut into chunks

• Juice of 2 limes

• 1 cup Silver Queen corn kernels

• 1 medium sweet onion, diced

• 2 large Roma tomatoes, seeded and diced

• 3 chipotle peppers in adobo sauce, diced

• 2 cups cottage cheese

• 1/2 cup chopped cilantro leaves
• 1 pint plain yogurt, drained 1 hour

• 2 [1 ounce] packages dry Hidden Valley Ranch Dressing Mix

Preparation:

Mash avocados with lime juice and Hidden Valley Ranch Mix in large bowl, until just creamy and chunky. Add corn, onion, tomatoes, chipotles and cilantro and combine gently. Stir in cottage cheese. Taste and adjust seasoning. Spread mixture evenly and smoothly onto large cookie rectangular sheet [9x13].

Place well-drained yogurt into pastry bag with small round tip. Use white yogurt to pipe on the yard lines and pipe on the yard markers.

Tuck a few patsies [tortilla chips] around the edges. Place remaining chips into a skirt [napkin lined basket]. Serve, yell for the Eagles Super Bowl victory and be happy.

New England Clam & Lobster Dip

Makes 6 cups

Ingredients:

• 8 ounces cooked lobster meat, diced

• 6 ounces cooked clams, chopped [1 can]

• 2 ounces clam juice

• 4 cups sour cream

• 2 ounces lemon juice [2 lemons]

• 1 ounce lime juice [1 lime]

• 1/4 teaspoon cayenne pepper [optional]

• 1/4 cup scallions, minced

• 1/8 cup parsley, chopped

• 1/8 cup chives, minced

• 2 teaspoon Worcestershire sauce

• 1/4 cup cilantro, minced

• Salt and pepper to taste