Wednesday, October 6, 2010

Football Food

It's that time of year, when pigskin and snacky foods encompass many individuals' Saturdays...and even some week nights.  This past Saturday was one of the biggest games around here, OU/Texas (insert upside down horns symbol here).  David and I had some friends over and here are the two scrumptious dip recipes I made for our lovely guests.  Try these for your next football game get-together!

Southwest Corn Dip (modified from Tasty Kitchen recipe)

2 cups frozen corn
1 can chopped chilies, drained
2 anaheim peppers, chopped
1 can black beans
1 red bell pepper, chopped
1 bunch scallions, chopped
1 cup sour cream
8 oz. finely shredded mexican-blend cheese
fresh cilantro, chopped (to taste)

Drain chilies and black beans (rinse beans and drain a few times). In a large bowl combine corn, chilies, peppers, black beans, bell pepper, and scallions.  Mix well.  Stir in the sour cream and grated cheese. Add the cilantro last.

Refrigerate before serving.

Serve with Fritos Scoops, yum!

I'm going to be honest...this next dip was the big hit and it was sooooo...stinkin'....easy....peasy!!  And I'm not posting a pic because, as Jessica said in her blog, this is one ugly dip.  Good...but ugly.

Chili Dip (from How Sweet It Is)

1-8oz block of cream cheese, softened
1 1/2 cups chili
1 1 /2 cups shredded cheddar

Preheat oven to 375.

In a bowl, mix cream cheese, 3/4 cup chili, and 3/4 cup cheddar cheese. Spread in dish. Top with remaining chili and cheese. Bake at 375 for 15-20 minutes.

Serve with chips and enjoy!

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