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.
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
- 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.
- 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.
- Spread guacamole on top of cream cheese mixture.
- Next, evenly sprinkle shredded cheese on top of guacamole.
- 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.
- Finally, sprinkle sliced olives on the top.
- Serve with tortilla chips.
2.2
http://glorioffood.com/2012/02/03/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
- Combine all finely diced ingredients in a bowl. Stir.
- Adjust salt and pepper to taste.
2.2
http://glorioffood.com/2012/02/03/the-spread/
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
- Cut avocados lengthwise. Remove pits. Using a spoon, scrape out the avocado and place into a bowl.
- Using a fork, mash avocado. Make sure to leave it slightly chunky. If you prefer guacamole completely smooth, continue mashing it.
- Add pico de gallo to guacamole and fold together.
- Add limejuice, a couple dashes of garlic powder, salt and pepper to taste.
2.2
http://glorioffood.com/2012/02/03/the-spread/
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