Easy Super Bowl Dip Recipes

Are you ready for some football? Superbowl time is just around the corner, and you are in luck. I have some delicious recipes to share with you so that your party is a success. These are my top 3 favorite recipes that I make for our Superbowl Parties every year. I hope you enjoy them as much as our friends do.

Spinach & Artichoke Dip

1/2 (10 ounce) package frozen chopped spinach, thawed, drained
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, very finely minced
1/2 teaspoon hot sauce
1/4 cup grated Parmigianino Reggiano cheese, or domestic Parmesan cheese
1/4 cup mozzarella, grated

Mix everything and pour it into a baking dish. Bake in a preheated 350 degrees F. oven until bubbling and golden brown on top, about 30 minutes. Serve with your favorite bread or crackers.

7 Layer Dip

1 16-ounce can refried beans
1 teaspoon garlic powder
1 teaspoon cumin
2 large avocados
2 teaspoons grated onion
1 cup sour cream
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup green onion, chopped
1 cup tomatoes, chopped
1/2 cup black olives, sliced

In a small bowl, mash the refried beans with a fork, to soften, and stir in the garlic and cumin. Thin the bean mixture, if necessary, with a little water, milk, or, preferably, sour cream. Spread the bean (dip) evenly on a large serving platter.

Cut the avocados in half, lengthwise, and remove the seeds. Scoop the meat into a small bowl; mash with a fork and stir in the grated onion. Carefully spread the avocado (dip) onto the bean dip to within 1/2" of the edge of the bean dip.

Add the remaining layers one at a time, each to within 1/2" of the last layer, in this order: sour cream, Cheddar, Monterey Jack, green onions, tomatoes, and black olives.
Serve with tortilla chips.

Guacamole Dip

4 avocados
4 cloves garlic, minced
1/4 sweet red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 red chiles, seeded and finely chopped
4 tablespoons olive oil,divided
Juice of 1 lime
Salt and pepper to taste
Pinch of cayenne, for garnish

Cut the avocados in half lengthwise and remove the seeds.

Scoop out the meat into a medium-size bowl and mash with a fork. (Do not process in a food processor or blender.)

Gently stir in the garlic, red onion, jalapeno pepper, red chiles, 3 tablespoons of the olive oil, and lime juice. Add salt and pepper to taste.

Transfer to a serving bowl, if necessary.

Drizzle the remainder of the olive oil over the Guacamole and sprinkle with cayenne for presentation. Serve immediately