We spent this superbowl at our friends, Matt and Sara's, new apartment. We had lots of food, as usual, and I thought I'd post some of it.
Nicci's Superbowl Dip
1 1/2 lbs. hamburger meat
1 envelope of taco seasoning
3 cups shredded cheddar cheese
1 large can refried beans (~30 oz)
1 large can refried beans (~30 oz)
2 cups guacamole
3/4 cup sour cream
Brown hamburger meat in skillet; drain. Follow directions on back of taco seasoning envelope, but use 1 cup of water instead. While the hamburger meat is simmering, heat the refried beans in the microwave until warmed through. Spread the hamburger meat evenly in the bottom of a 13 x 9 inch pan. Then add the refried beans on top, using a spatula to even it out.
Brown hamburger meat in skillet; drain. Follow directions on back of taco seasoning envelope, but use 1 cup of water instead. While the hamburger meat is simmering, heat the refried beans in the microwave until warmed through. Spread the hamburger meat evenly in the bottom of a 13 x 9 inch pan. Then add the refried beans on top, using a spatula to even it out.
Layer the shredded cheddar evenly over the top. Spread the guacamole over the top of the dish, again using a spatula to make it even.
Place the sour cream in a ziploc baggie and press it down to one corner. Cut the corner tip off of the baggie, and pipe the sour cream onto the guacamole in whatever design you like. 
Finished Product!
Notes: You can add olives, tomatoes, lettuce, or anything else that is typical of a layered mexican dip.
Matt cooking his jambalaya.
Destiny's jalapeno poppers.
The swedish meatballs my husband made.
Watching the 3D portion after the 2nd quarter.
1 comment:
That's such a cute idea for the sour cream Nic!
Post a Comment