…from the California Kitchen
ow you doin’? Consider this the tale of two dips that are perfect for Super Bowl Sunday. Nacho toppings are perfect for dipping while sipping and rooting for your favorite team. My Macho Nacho Dip is better than the original, plus you can add as much heat as desired.
I’ve already written how much I love Buffalo Wings (Cooking Lesson #410: Super Bowl Sunday Crock Pot Chicken Wings). My Buffalo Chicken Dip provides all the spicey flavor without any of the bones.
Macho Nacho Dip
If you’re planning to watch the play-by-play, binge-watch a TV series or indulge in a streaming movie, nachos are definitely in the Must Have category for quick snacks or dinners in front of the boob-tube for adults and kids alike.
My nacho recipe is definitely for people who love to pick at the toppings. Now, you don’t have to create an architectural masterpiece by piling on all the cooked ingredients over a tower of chips. I leave all the gooey stuff in the skillet after sliding them under the broiler to melt the cheese. It’s good way to keep the ingredients warm and juicy in the pan—and the tortilla chips stay nice and crisp in an adjacent bowl preventing them from getting limp.
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 to 6 servings
1 tablespoon of cooking oil
1/2 cup chopped white onion
1-1/2 tablespoons finely diced jalapeño
1/2 cup chopped green pepper
1 pound ground beef (85%/15%)
1 cup store bought salsa (choose the heat level of your taste)
1 cup frozen corn, defrosted
1 cup black beans, drained
1 cup shredded mild Cheddar cheese or Mexican cheese blend
2 avocados, pitted and sliced
3 scallions, sliced into circles
Tortilla chips, warm
Buffalo Chicken Dip
I thought the Buffalo Bills were going to make it to the Big Game this year—they came close but fell short—but you can still be a Buffalo winner. This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers or chips and celery and carrot sticks. Everyone loves my wing recipe and now you can have your chicken without the bones.
Prep time: 5 minutes
Cook time: 45 minutes+
Yield: 20 servings (roughly 5 cups)
15 ounces roasted chicken chunks (1/2-inch cubes)
3/4 cup pepper sauce, more if you like it hotter (I prefer Frank's Red Hot)
2 (8 ounce) packages softened cream cheese
1 cup ranch dressing (I prefer Hidden Valley)
1-1/2 cups shredded mild Cheddar cheese, divided
2 tablespoons blue cheese crumbles
1 bunch celery, cleaned and cut into 4-inch pieces
1 bunch of carrots, peeled and cut into 4-inch pieces
Crackers and chips for dipping
ChefSecret: With all the officiating changes over the last several years—challenges, video replays and checking with New York, game times have gotten longer—much longer. Make sure you have enough goodies to take you through at least 3-1/2 hours.
Quip of the Day: For all you newbies out there, red wine pairs well with trying to understand all the new football rules… and if you drink enough, some of them may actually make sense… God knows they don’t when you’re cold sober!
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