Watching football this weekend? Attending a family friendly New Year’s Eve party? Me too. There is no better tailgate snack food for football watching and potlucks than a Mexican 7-layer dip. I will be bringing this crowd favorite to a friend’s house tonight, and I made individual sizes, so we can keep eating more dip during football games tomorrow. Normally, I like to use a layer of diced tomatoes instead of salsa. I forgot the tomatoes at the grocery store, so I went with the salsa layer, which is a totally acceptable substitute. You can see my original recipe with the diced tomatoes HERE. I know many people have a version of this recipe, but I think the Fritos Original Bean Dip and the taco seasoning mixed in with the sour cream makes this variation a little special. Happy New Year!
2 (9-oz) cans Fritos Original Bean Dip
1 container guacamole (about 10 oz.)
~2 cups salsa
1 pkg mild taco seasoning
~12 oz. sour cream
2 c. Mexican cheese blend, grated
3 green onions, chopped
scoop Frito’s or tortilla chips
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.
Dollop the salsa on top of the guacamole layer and spread gently.
In a small bowl (or the sour cream container), 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 salsa. 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.
Make individual layered dips in ramekins or the clear 9-oz. plastic cups.
Our infamous event planner neighbor, Ms. Jackie, went above and beyond for her latest party. She hosted an 80s prom night last night in her backyard oasis, Possum Grove. She even rented a dance floor and had a balloon arch photo area. In honor of this big event, I cooked up a new party dip to share with guests rather than making one of my old reliables. This hot and cheesy roasted red pepper dip was better than I expected. I think throwing the bacon bits on the top before baking really elevated the flavor satisfaction levels.
The cream cheese base in this dish reminds me of the Hot Artichoke Dip and the Charleston Cheese Dip, which have always been favorites of mine. If you need appetizer ideas for football watching this fall or are cooking for a cocktail party with friends, I recommend this roasted red pepper dip recipe.
1 package (8 oz.) cream cheese, softened
1 c. mayonnaise
2 T. finely chopped onion
2 garlic cloves, minced
4-5 sun dried tomatoes, drained and chopped (~4 oz)
1/3 c. chopped roasted sweet red peppers
1 c. shredded part-skim mozzarella cheese
1 c. shredded Italian cheese blend
1/2 c. shredded Parmesan cheese, divided
3 cooked bacon slices, crumbled
Ritz and/or Club crackers for serving
In a mixing bowl, combine cream cheese, mayonnaise, onion, and garlic until blended.
Stir in tomatoes, red peppers, mozzarella cheese, Italian cheese blend, and 1/4 c. Parmesan cheese.
Spread mixture in a greased baking dish. I used an oval baking dish, but a 9-inch pie pan would work too. Sprinkle with remaining Parmesan cheese and bacon bits.
Bake at 350 degrees for about 20 minutes until edges are bubbly and lightly browned.
I got a text earlier this week from my neighbor, Miss Jackie, suggesting we order pizza and have snacks Saturday night in the front yard while the kids rode bikes, played Ghosts in the Graveyard, and ran around. Easy enough– we love casual summer get togethers. Who knew there would be a pop-up thunderstorm at 5:00? The whole group ended up in my kitchen and playroom, and I drank margaritas. I made a blue cheese Columbine dip that works really well as a topping for hamburgers too, so we cancelled the pizza idea and grilled burgers.
The original recipe comes from one of my favorite cookbooks, Colorado Collage. Sewing Sister thinks we should add crumbled bacon to the top to make it even more delicious.
1/2 lb. crumbled blue cheese
1/3 c. chopped red onion
1/3 c. olive oil
1 T. fresh lemon juice
1 T. red wine vinegar
1/2 t. crushed garlic
1 t. dry mustard
1/4 t. ground black pepper
1/3 c. chopped fresh parsley
Pour crumbled blue cheese in a 9-inch pie pan or similar sized dish (I used a quiche dish).
In a food processor, combine onion, olive oil, lemon juice, vinegar, garlic, mustard, and pepper. Pulse to blend.
Pour the dressing evenly over the blue cheese.
Sprinkle with parsley.
Let stand 2+ hours at room temperature.
Serve with blue corn tortilla chips, pita chips, or little toasted bread triangles.
Add a scoop to the top of a freshly grilled hamburger to make a blue cheese burger.
I needed a festive dip to take with me to a friend’s house, so I pulled out the recipe for my old friend, sun dried tomato dip (courtesy of Ina Garten). The dip originally appeared in my Labor Day Potluck Dinner post. After assembling the dip and the veggie tray, I realized how perfect this dip is for the holidays. The dip is a pinky red color, and I used several red and green raw vegetables. The finished product is quite merry and bright.
Need a quick bite for family members who will be milling around your house for Christmas or something tasty for football viewing? Sun dried tomato dip has got your back. Happy holidays and happy dipping readers!
¼ c. sun-dried tomatoes in oil, drained and chopped (get plain oil, any seasoning changes the dip flavor)
8-oz. cream cheese, room temperature
½ c. sour cream
½ c. good mayonnaise
10 dashes Louisiana hot sauce or Tabasco
1 t. kosher salt
¾ t. black pepper
2 scallions, thinly sliced (white and green parts)
Puree the tomatoes, cream cheese, sour cream, mayonnaise, hot sauce, salt, and pepper in a food processor fitted with a metal blade.
Add the scallions and pulse twice. Set aside a pinch of scallions to garnish the top of the dip when serving.
Serve at room temperature with sugar snap peas, celery sticks, carrot sticks, pretzel sticks, pita chips, etc.
Make sure cream cheese is at room temperature to get the ingredients to blend together smoothly.
Sugar snap peas are my favorite raw vegetable for this dip.
Pita chips and Snyder’s pretzel dipping rods are my favorite cracker-y vehicle for getting this dip to your mouth.
We grilled hamburgers with a few friends after the Thanksgiving eat-a-thon last week, and I needed a little snacky bite while people were waiting for dinner. Since I had not consumed enough rich, calorie filled food prior to the hamburger dinner (ha!), I decided we needed a really good dip with lots of melted cheese. I made a Charleston Cheese Dip that is incredible. The consumption rate may have been faster than the Hot Vidalia Onion Dip, which I did not think possible.
1/2 c. mayonnaise
8-oz. package cream cheese, softened
1 c. grated sharp Cheddar cheese (I used Cracker Barrel)
1/2 to 1 c. Monterey Jack cheese
2 green onions, finely chopped
1 garlic clove, minced
1 dash cayenne pepper (optional)
8 butter crackers, crushed (I used Ritz)
8 slices bacon, cooked and crumbled
Frito scoop chips, more Ritz crackers, or pita chips for serving
Preheat the oven to 350 degrees.
In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions, minced garlic, and cayenne pepper (if using).
Transfer the mixture to a shallow baking dish. I used a quiche dish. A 9-inch pie pan will work too.
Top the mixture with cracker crumbs and bake until heated through, browned on the top, and bubbly around the edges.