Superbowl Sunday (just go with it)

Okay, so this post is actually a week late, so I"m going to ask you to pretend you're reading this last week Sunday. Pretty please for me? Thank you!

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It's Superbowl evening ladies and gentlemen...Superbowl XLVI to be exact. I am parked on the couch at my in-laws, with food galore, and the confession that I still don't completely understand American football. But still I try!

For those of you who know me well enough, me + American Football were never friends. I thought it was a slow, confusing, and very unentertaining game to watch. I figured it was 'just an American thing' (my apologies to my American friends). But times have changed (and I have an American football loving husband) and I now begrudgingly quite enjoy Superbowl Sunday, although my hubby will confirm I still ask the silliest questions regarding football rules.

One of the main reason's I love Superbowl is because it gives me a chance to make food. Yummy party appetizer-type food! This year I went a little overboard, and made 4 different recipes. Below is the recipe for what was deemed the most successful and on the remake list...look for it at your next party! (yes, that means you have to invite me).







Macho Nacho Dip
(*disclaimer: i did not name this dish, but i wish i did!)

First Layer
1 can white kidney beans
1 cup light (5%) sour cream
2 tbsp taco seasoning

Place ingredients in mini food processor (or blender) and puree until smooth. Spread evenly over bottom of 8x11'' glass baking dish. Cover and refrigerate while making the next layer (put the dish in the fridge this each time you've completed a layer)

Second Layer
1 cup frozen sweet green peas (thawed)
1 can diced green chilies (or you can do what I did and replace this with 1/2 cup of water)
3 lg avocados
2 limes (you'll use their juice)
1/3 cup minced red onion
1 tbsp minced fresh cilantro
1 1/2 tsp taco seasoning
1/4 tsp salt
1/8 tsp black pepper

Place peas and can of chilies with their liquid (or substituted 1/2 cup water) in blender and puree until smooth. Set aside. Peel and pit avocados and mash pieces in a bowl. Squeeze the juice out of 2 limes and add to mashed avocados and mash some more! Add pureed peas mixture and remaining ingredients and mix well. Spread evenly over bean layer and refrigerate.

Third Layer
1 cup light sour cream
1 tub light garden vegetable cream cheese (I used Philadelphia brand)

Stir together softened cream cheese and sour cream until well mixed. Spread over guacamole layer and refrigerate.

Fourth Layer
2 cups salsa (use light, medium or super spicy as you wish)
2 tsp minced cilantro

Mix together and then, you guessed it! Spread over cream cheese layer and refrigerate.

Fifth layer
1 cup shredded cheese (old cheddar or marble are the best kinds to use)
1 cup chopped lettuce (you can use iceberg, but romaine lettuce cut small enough works nicely too)
1/3 cup minced red bell pepper
1/4 cup chopped green onions

Sprinkle cheese over salsa layer. Top with lettuce, followed by red pepper and green onions.
Cover with plastic wrap and refrigerate until serving. Try to have it all assembled in the fridge for at least 2 hours before serving. Enjoy!!!

*recipe courtesy of Janet and Greta Podleski, in their cookbook The Looneyspoons Collection (arguably the best cookbook I've ever owned. Honestly. Just ask my hubby!)

Happy eating!
- r