We are just days away from Super Bowl aka Commercial Bowl, the Puppy Bowl and Stuff Yourself Sunday. If you survey men, women, kids and dogs… they all plan on being in front of their TV’s on Sunday. Even the non-sports fan will be a fan for a day so they can partake in a little chili con queso, refreshments and calling the over-under on how many times Peyton Manning yells “Omaha”!
While I for one, appreciate game day party classics like Spinach Dip and Lil’ Smokies, I do like to incorporate modern twists on the favorite classics. I also like to set a festive party and offer a variety of beverages with a focus on the bubbles since its a party favorite and a nice contrast to the heavy game day fare. Because at the end of the day I want my guests to leave full and happy with the thought that they will be back next year.
So in the spirit of it all I offer the simplest of party recipes… a crowd pleaser and will go with any of your beverages, in my case the Blanc de Noirs. Plus, it eliminates people trying to squeeze their chips in between
commercial breaks I mean, plays on the field.
- 1 (16 ounce) can refried beans
- 1 (1 ounce) package taco seasoning
- 1 cup guacamole
- 1 (8 ounce) container sour cream
- 1 cup chunky salsa or pico de gallo
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tomatoes, diced
- 1/2 bunch of green onions, sliced
- 1 (2.25 ounce) can of sliced olives, drained
- 8 (9 ounce) plastic tumblers
- tortilla chips
- In a small bowl mix taco seasoning with re-fried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
- Here’s how the layers are assembled:
- Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
- In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
- Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
- Thank you to The Girl who Ate Everything blog for being the source for this recipe and many more of my favorites!