Monday, August 11, 2014


As the smell of Scotch tape begins to fill the air of Wal-Mart, the fifth season is at hand... Back to School. It is a short season when children have organized notebooks, every parent has pinned 7,123 healthy school lunches to their boards, and I even get up in the morning to make breakfast instead of grabbing something in a foil wrapper on my way to work. It is a time of renewal...then something happens, air horns scream, face paint appears, and Saturdays become a time of celebration....


What do you need to make your Saturday Football Party great? Here are a few exciting dips and sundries to get your party going.

Revolutionary Dip

This delicious dip has Bunker Hill canned chili as its secret ingredient. Serve it hot with tortilla chips or pita chips.

1 can Bunker Hill Chili
2 packages cream cheese
1 8 oz bag of  shredded cheddar (divided)

Heat the first two ingredients in a microwave safe dish; I generally use a glass Pyrex dish. Heat in intervals of 45 seconds. When the mixture is combined well, add 4 oz of cheddar to the mixture. Stir the mixture well. Top the dip with the remaining cheddar. Place under a broiler until to cheese on top is melted...ENJOY!

You can also mix things up a bit with South of the Border Dip. Served with tortillas, it is amazing...

South of The Border Dip

1 small package of velveta cubed into 1inch pieces
1 jar of your favorite salsa
1can refried beans

Start by spreading refried beans on the bottom of a Pyrex baking dish. In a separate microwave proof dish combine velveta and salsa. Reserve some velveta to top the dip. Microwave the mixture  in 30 second intervals, stirring frequently, until cheese begins to melt. Pour mixture over refried beans. Top with velveta, I generally flatten out the cubes slightly to cover the surface evenly.  Bake at 350 for 20 minutes until cheese is melted.

More great ideas to come!

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