Watching the Super Bowl every year is not complete without an abundance of food and friends. There’s something about homemade chips and dip that brings fans together no matter which team you are rooting for. Here are five fun Super “Bowls” you can make to enjoy during Super Bowl LI this Sunday:
1. Five Layer Dip
Ingredients:
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1 ½ cups of refried beans
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1 ¾ cups of guacamole
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1 ½ cups of sour cream
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1 (8 ounce) package shredded cheddar cheese
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2 diced tomatoes
Directions:
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Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, for about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
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Spread guacamole in a layer atop the beans.
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Spread sour cream atop the guacamole.
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Sprinkle cheese over the sour cream; top with tomatoes.
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Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.
***TIP: Use a clear glass platter so everyone can see the five layers!
2. Buffalo Chicken Wing Dip
Ingredients:
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1 1⁄2 lbs chicken breasts, cooked and shredded
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1 (12 ounce) bottle hot sauce (use however much is desired)
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2 (8 ounce) packages cream cheese, softened
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1 (16 ounce) bottle bleu cheese salad dressing (or use ranch if not a bleu cheese fan)
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2⁄3 cup chopped celery
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3 cups shredded cheddar cheese or 3 cups monterey jack and cheddar cheese blend
Directions:
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Preheat oven to 350.
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In a large bowl, mix shredded chicken, celery and cheese.
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In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle of hot sauce (remember however much you add will determine how hot or mild it is).
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Pour heated mixture into bowl with chicken mixture. Stir to mix well.
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Pour into a 13″ x 9″ baking pan. Bake uncovered for 40 minutes or until bubbly—-make sure top doesn’t get browned.
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Let stand for 10 minutes.
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Serve warm OR cold (tastes better warm).
3. Jalapeno Popper Dip
Ingredients:
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2 packages (8 ounces each) cream cheese, softened
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1 cup mayonnaise
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1/2 cup shredded cheddar cheese
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1 can (4 ounces) chopped green chilies
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1 can (4 ounces) diced jalapeno peppers
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1/2 cup shredded Parmesan cheese, divided
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1/2 cup seasoned bread crumbs
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1 tablespoon olive oil
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Corn chips, tortilla chips or assorted crackers
Directions:
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In a large bowl, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended.
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Spoon into an ungreased 1-1/2-qt. baking dish.
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In a small bowl, combine the breadcrumbs, oil and remaining Parmesan. Sprinkle over cheese mixture.
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Bake, uncovered, at 350° for 20-25 min. or until golden brown.
- Serve with chips or crackers.
4. Spinach Dip
Ingredients:
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1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
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1 container (16 oz.) sour cream
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1 cup mayonnaise
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1 package Knorr® Vegetable recipe mix
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1 can (8 oz.) water chestnuts, drained and chopped (optional)
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3 green onions, chopped (optional)
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Loaf of pumpernickel bread for bread bowl and dipping (optional)
Directions:
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Combine all ingredients and chill about 2 hours.
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Serve with chips or bread bowl
***TIP: To lighten up dip, substitute 1 container (16 oz.) nonfat plain Greek yogurt.
5. Chili con Queso Dip
Ingredients:
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One 1-pound package refrigerated hot breakfast sausage
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1 onion, diced
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One 2-pound block processed cheese, such as Velveeta
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One 10-ounce can diced tomatoes
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Chips, for serving
Directions:
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Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.
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Chop the cheese block into cubes and add along with the diced tomatoes and green chiles and chopped green chiles, juice and all.
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Cook over a low heat until it all starts coming together. Then stir in the diced jalapeno.
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Serve with chips.