Looking for that last minute idea to complete your Super Bowl feast? Well you are in luck! Our office ladies shared their favorite go-to appetizer perfect for any gathering.
Jane’s Pic: Six Layer Dip (her sister’s recipe!)
Layer from bottom up in a large (not too deep) casserole dish:
1 can refried beans
1 Cup Guacamole (You can make your own if you are energetic.)
8 oz. sour cream
2 (8 oz.) jars picante sauce
¾ Cup chopped black olives
¾ Cup chopped scallions
3 Cup peeled and chopped plum tomatoes
1 ½ Cup shredded cheddar cheese
Garnish with ½ Cup slices of Jalapeño peppers (optional)
1.Keep refrigerated. Take out 15 minutes before serving. Nacho scoops accompany this dip perfectly!
2.You can’t make a mistake with this if you eliminate an ingredient that you don’t like or add something that you do. Other options: Substitute salsa for picante sauce ; Substitute Monterey jack cheese for cheddar cheese; Substitute onions for scallions
Kris’ Pick: Homemade Guacamole Dip
3 medium avacados, ripe and pitted
3 tablespoons fresh lime juice
¼ cup Tabasco Green Pepper Sauce
¼ cup chopped fresh cilantro
2 tablespoons chopped onion
3 medium plum tomatoes, diced
Salt to taste
Tanya’s Pick: Black Bean Hummus with Pita Chips
1/2 cup chopped fresh cilantro, divided
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 garlic clove, peeled
1.Preheat oven to 425°.
2.Place 1/4 cup cilantro, tahini, and next 8 ingredients in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro. Serve with Stacy’s Pita Chips
Jodi’s Pick: Little Pigs in a Blanket
Lil Smokie Sausages
Pillsbury Crescent Rolls
1.Cut each crescent roll square into 4 pieces, wrap around sausage, cook according to crescent roll package directions.
Stephanie’s Pick: Her husbands Spinach Dip with Pita Chips (his recipe is secret so here is another option!)
1 (8 ounce) package cream cheese softened
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons minced garlic
2 cups grated Asiago cheese
1/2 cup minced fresh parsley
1 1/2 cups frozen chopped spinach, thawed and drained
1.Preheat oven to 350 degrees F (175 degrees C).
2.Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
3.Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.