The Spread

When it comes to Super Bowl Sunday, it’s all about the spread.

And I am not talking about the score.

I love seeing the commercials, Tom Brady and the extravagant half-time show; but for me, the main event is the smorgasbord of appetizers and finger foods that have a standing invitation to every Super Bowl party.

Today at work there was a Super Bowl themed potluck; everyone brought a favorite snack food for football-watching.

Because no spread is ever complete without the infamous 7-Layer Dip, I contributed that to today’s spread.

Sure, 7-Layer Dip is unoriginal and very predictable, but it is ALWAYS good and NEVER leftover.

I made the guacamole and pico de gallo from scratch, but you can easily skip this step for time-saving purposes.


7-Layer Dip

What You Need

  • 1 can refried beans
  • 1 small can diced green chilies
  • 1 8-oz block of reduced-fat cream cheese
  • 8 oz container of reduced-fat sour cream
  • 3 tablespoons taco sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 cup guacamole (recipe below) can use store-bought
  • ¾ cup 2% 4-cheese Mexican blend shredded cheese
  • 1 cup pico de gallo (recipe below) can use store-bought
  • 1 small can sliced black olives
  • Tortilla chips

What To Do

  1. Heat the refried beans in a small can over medium-low heat. Add diced green chilies, undrained. Stir well. Spread refried beans on to dish and let them cool slightly before adding next layer. I used a 9-inch pie dish, but any platter or plate would work.
  2. Using a hand mixer, blend cream cheese, sour cream, taco sauce, cumin and garlic powder in a medium-sized bowl. Evenly spread the cream cheese mixture on top of the cooled beans.
  3. Spread guacamole on top of cream cheese mixture.
  4. Next, evenly sprinkle shredded cheese on top of guacamole.
  5. On top of the guacamole, spoon the pico de gallo. I made sure to drain some of the liquid from the pico de gallo before adding it to the dip.
  6. Finally, sprinkle sliced olives on the top.
  7. Serve with tortilla chips.
http://glorioffood.com/2012/02/03/the-spread/

The Spread

What You Need

  • 5 Roma tomatoes, diced
  • ½ large white or yellow onion, diced
  • 2 jalapeno peppers, diced
  • 1 small bunch of cilantro, stems discarded and leaves chopped
  • Juice of 1 lime
  • Salt and pepper to taste

What To Do

  1. Combine all finely diced ingredients in a bowl. Stir.
  2. Adjust salt and pepper to taste.
http://glorioffood.com/2012/02/03/the-spread/

Guacamole

What You Need

  • 3 ripe avocados
  • 3/4 cup Pico de gallo
  • Juice of half of a lime
  • A couple dashes of garlic powder
  • Salt and pepper to taste

What To Do

  1. Cut avocados lengthwise. Remove pits. Using a spoon, scrape out the avocado and place into a bowl.
  2. Using a fork, mash avocado. Make sure to leave it slightly chunky. If you prefer guacamole completely smooth, continue mashing it.
  3. Add pico de gallo to guacamole and fold together.
  4. Add limejuice, a couple dashes of garlic powder, salt and pepper to taste.
http://glorioffood.com/2012/02/03/the-spread/

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