Recipes: Football Sunday Party Dips

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Football season is finally here! Nothing says Fall like a Sunday Football Party. To take the stress away from deciding what appetizer to prepare tomorrow, I made a list of some of my favorite dips to prepare! These dips are great because they can be served with chips, so little work is needed to feed your hungry guests. Yes, they are classics but I promise that each one is going to taste amazing!

Homemade Pico de Gallo (Salsa)

  • 4- Large Tomatoes, diced
  • 1- Onion minced (red or white)
  • ½ Lemon, juiced
  • 2- Tablespoons Cilantro
  • 1- Large Jalapeño, chopped and seeded (2 jalapeños for HOT salsa)
  • 1-Clove of Garlic, minced or 1- Teaspoon Garlic Powder
  • 1- Teaspoon Cumin
  • Salt and Pepper to taste (I suggest at least 1 Teaspoon of salt)


-Mix all, refrigerate for at least 3 hours, and serve.



7-Layer Taco Salad*

  • 1- Packet of Taco Seasoning
  • 1- 14 oz Can Refried Beans
  • 1- 8 oz Cream Cheese
  • 1- 8 oz Sour Cream
  • 1- Head of Lettuce
  • 2- Tomatoes
  • 1- 16 oz Taco-Blend Shredded Cheese
  • 1- Green Pepper
  • 1- Small Can of Sliced Black Olives

Directions:
 
1.       Warm refried beans and mix with taco seasoning. Spread as first layer in pan.

2.       Mix sour cream and cream cheese (softened).  Spread as second layer.

3.        Chop lettuce as the third layer

4.       Tomatoes are the fourth layer

5.       Cheese is the fifth layer.

6.       Green peppers is the sixth layer

7.       Black olives tops as the seventh layer.

8.       Enjoy with tortilla chips!

                                                *Inspired variation from www.allrecipes.com



Mango- Jalapeño Guacamole

  • 3- Large Avocados (Ripe)
  • ½ Lemon, juiced
  • 2- Large Diced Tomatoes
  • ½ Minced Red Onion
  • 1- Large Jalapeño, minced and seeded
  • 1- Large Mango , skinned and diced
  • 2- Teaspoons cilantro, chopped
  • 1- Teaspoon Garlic Powder
  • Salt and pepper to taste


-Mix all ingredients and refrigerate for at least three hours before serving.

Tip: Try adding other seasonings to the guacamole to get some great flavors! Adobo (Hispanic All Purpose Seasoning) adds a great flavor to this dip and can substitute adding salt and pepper.



Classic Dill Dip

  • 1 Cup Mayonnaise
  • 1 Cup Sour Cream
  • 1 ½ Teaspoons: Dill Weed, Minced Onion, Beau Monde Seasoning, and Parsley Flakes


-Mix all and serve with carrots, celery, cauliflower, green peppers, pea pods, and more! This dip can be served immediately but tastes better after a few hours of refrigeration.

Tip: Beau Monde can be purchased at any grocery store and will last a long time! 



BONUS:

Gloria’s Veggie Pizza

  • 1- 8 oz Cream Cheese (Softened)
  • ½ Envelope Ranch Dressing
  • 2- Cans of Croissants
  • 1- 16 oz Package of Shredded Cheddar Cheese
  • Veggies of Your Choice
Directions:


1. In a separate bowl, mix cream cheese and ranch. Blend well.

2. Open croissants and spread on a cookie sheet. Press all croissants together to form one big piece of dough. Poke holes in the dough with a fork so that the doe doesn’t rise. Cook at 350 degrees Fahrenheit until crust is golden brown (about 8-10 minutes).

3. When dough is cooled, spread your cream cheese mixture on top.

4. Top with diced veggies and shredded cheese.


Suggestions for Veggies: Broccoli, Cauliflower, Carrots, Cherry Tomatoes, Green or Red Pepper

*Leave a comment below letting me know what recipes you would like to see next. Please like and share!*

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