The Best Dips for SuperBowl

Homemade dips are much better than store bought. Below are my 3 favorites to have with tortilla chips. Also check out quacamole, salsa and chili recipes on my blog.

ARTICHOKE HEART CHEESE DIP

1 (8 oz.) jar artichoke hearts, drain & chop fine
1 c. mayonnaise
1/2 c. white cheddar cheese or Gruyere
1/2 c. parmesan cheese
1/2 t garlic powder

Mix well. Bake, uncovered in casserole dish at 350 degrees for 25 to 30 minutes. Make sure to serve hot, dip with dark crackers or pumpernickel logs.

KNORR SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
1 1/2 c. sour cream
1 c. mayonnaise (I use Hellmann's)
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped
Loaf of pumpernickel bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf of pumpernickel bread, hollow out loaf to leave shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables.

7 Layer Taco Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.


Mango Salsa

1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1/4 cup diced tomato
1 red onion, diced
2 tablespoons chopped cilantro
1 avocado, chopped
1 fresh jalapeno chile pepper, finely chopped (optional)
2 tablespoons lime juice
1 tablespoon lemon juice

DIRECTIONS
In a medium bowl, mix mango, red bell pepper, tomato, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 1 hour before serving.