Super Delicious Dips for the Big Game
There are three types of people who watch the Super Bowl: the ones who are invested in the game, the ones who are only in it for the commercials and the ones who come for the food. Regardless of which camp you fall in, be sure to leave some room on your plate for these three hearty and delicious dip recipes. Pass the chips, please!
Mississippi Sin Dip
1 ½ cups sour cream
2 ½ cups shredded cheddar cheese, divided
1/3 cup chopped green onions
1 (8 oz.) package cream cheese, softened
1/2 cup chopped ham
1/3 cup chopped green chiles
2-3 dashes Worcestershire sauce
1 loaf crusty bread
Mix the sour cream, two cups of shredded cheese, green onions, cream cheese, chopped ham, green chiles and Worcestershire sauce in a large mixing bowl. Beat until everything is evenly combined.
Slice the top third off of the bread loaf. Set aside. Using a spoon or clean hands, carve out the interior of the loaf of bread, leaving a one-inch border. Reserve the bread you spooned out for dipping.
Spread the dip into the hollowed-out bread. Top the dip with the remaining shredded cheddar cheese. Wrap the bread bowl completely in foil.
Bake for one hour.
Serve as a dip with the hollowed-out bread, crackers or chips.
1 bunch fresh cilantro
5 Roma tomatoes
1 medium yellow onion, peeled and roughly chopped
1/2 red onion, peeled and roughly chopped
2 cloves garlic minced
1 whole medium jalapeno pepper, seeded
1 (15-oz.) can black beans, drained
1 (15-oz.) can black-eyed peas, drained
1 (15-oz.) can whole kernel corn, drained
1/2 cup chopped green onions
4 tablespoons olive oil
3 tablespoons red wine vinegar
Salt and pepper to taste
Wash cilantro and remove stems.
Roughly chop tomatoes, onions, garlic and jalapeno. Place it in the bowl of a food processor with the cilantro and process until slightly chunky and ingredients are well incorporated. If you don't have a food processor, chop everything by hand.
Transfer mixture to a large bowl. Stir in beans, black-eyed peas, corn, green onions, olive oil and red wine vinegar.
Cover and refrigerate for six hours, stirring occasionally.
Season with salt and pepper to taste just before serving.