As you may remember, I do not care about watching football, but I do care about having tasty football snacks. Today I made the classic Mexican 7-Layer Bean Dip. There are many varieties, but they generally start with a bean dip base followed by taco topping layers. I use Fritos Original Bean Dip as my base, which I think adds a little something something. I also use freshly chopped tomatoes rather than salsa, so it is a little less soupy than some I have tasted.
I have never had problems locating cans of Fritos Original Bean Dip until today’s grocery trip. To my horror, I found out that my local Publix no longer carries the bean dip because not enough people were buying it. So, I tried a few other stores and finally found two cans at the gas station convenience store. I think that probably sums up the nutritional value of this party dip, but honestly, who can refuse the stuff?
2 (9-oz) cans Fritos Original Bean Dip
1 container guacamole (about 10 oz.)
2 ripe tomatoes, seeded and diced
1 pkg mild taco seasoning
~12 oz. sour cream
2 c. Mexican cheese blend, grated
3 green onions, chopped
Scoop the 2 cans of bean dip into a 9 x 13 casserole dish and spread evenly across the bottom with a spatula.
Dollop the guacamole on top of the bean dip and gently spread out using the spatula. Try not to disturb the bean dip layer. It’s kind of like frosting a cake.
Sprinkle the chopped tomatoes on the guacamole.
In a small bowl, mix the taco seasoning with the sour cream. Combine well. It will be a light orange color. Spread the sour cream mixture over the guac and chopped tomatoes. Gently spread with the spatula trying not to disrupt the layer beneath.
Sprinkle the grated cheese on top.
Sprinkle the green onions over the cheese.
Serve with Frito scoops or tortilla chips.
Can be made ahead. Cover and refrigerate until ready to serve.
Have you seen the individual Mexican Layer Dips on Pinterest? I had some extra ingredients and made a few in ramekins. Very mini and cute.
You may not recognize the dill dip in the picture above because I shared the recipe previously as a kindergarten snack idea. Even though it is the same recipe, it looks totally different when presented in the grown up way. I brought the fancy version of the dill dip to a neighborhood party, and the adults and kids dug in. You know it is a hit when even the bowl gets eaten (no after photo available).
2 c. sour cream
2 c. mayonnaise
3 T. chopped fresh dill
3 T. chopped fresh flat leaf parsley
2 T. grated onion
1 T. seasoned salt
Combine ingredients and chill at least one hour or overnight.
Serve with raw vegetables, pita chips, pretzels, etc.
Purchase a round loaf of crusty bread. I think the loaf in the picture was called “Mountain Bread”. Sour dough loaves work well too.
Using a serrated knife, cut the top and center off the bread. It is similar to cutting the top off a pumpkin when carving.
With your fingers, pull out some of the squishy center, so you have a good amount of hollowed out area for the dip.
Cut the removed bread into bite sized pieces and serve with the dip.
It has taken me several days to write about the final party dip decision for our dip-for-dinner meal while watching the Super Bowl. After considering all of my dip options for Super Bowl Sunday, I opted for a new RoomMom recipe. Several years ago, I ate something like this at a friend’s house. She picked it up in the pre-made section of her grocery store. Then, I started seeing a variety of Buffalo Chicken Dip recipes popping up on Pinterest. If you like hot wings, you will like this.
1 (8-oz) package cream cheese, room temperature
2 chicken breasts, skin on, bone in (about 2 lbs)
1/2 c. Louisiana Hot Sauce (or Tabasco)
1/2 c. blue cheese salad dressing (or ranch)
6-8 oz. shredded Colby-Monterey Jack cheese
Tortilla chips or Frito Scoops
Preheat oven to 400 degrees. Put chicken breasts on a roasting pan. Rub skin with olive oil and season generously with Kosher salt and black pepper. Cook chicken for about 40 minutes until golden on the top and cooked through. Remove from oven and tent with foil. Let rest until cool enough to handle. When cooled, remove skin and pull chicken off the bone; cut into bite sized pieces and set aside.
Beat cream cheese, hot sauce, and blue cheese dressing together until smooth.
Fold in chicken pieces.
Spray baking dish with Pam and spread mixture into the dish.
Sprinkle Colby-Jack cheese on top.
Bake at 350 degrees about 20 minutes until cheese is melted and bubbly.
Serve hot with chips and celery sticks.
You can use 2 (10-oz) cans of chunk white chicken, drained if you do not have time to cook your own chicken. Although, now that I have perfected roasting a package of chicken breasts, I recommend the method above.
A pie pan or a 9×9 baking dish is a good size for serving this dip.