Delish Super Bowl Spreads!
Dear Friends,
Good heavens! What a crazy football weekend we just enjoyed! Every game was close and came down to the wire. I hope this next weekend’s playoff games are as much fun and that Super Bowl is exciting too!
Game days are always more fun with friends and good food. To get your party started, serve these great spreads and watch them disappear. These crowd-pleasers will have your gang cheering for YOU!
Oh, and while you’re cooking up your game day plans, be sure to Register Now for the next 30 Days to Effortless Entertaining workshop! We start Monday, January 31st. Only three days to register! Talk about FUN! We have a great time and with my step-by-step workshop, you’ll be game-day ready every day for all the gatherings you want to host! Let’s do this and enjoy our friends all spring and summer!
From our home to yours,
Vulture Dip
INGREDIENTS
1 cup grated Monterey Jack cheese
1 cup grated sharp cheddar cheese
10 oz frozen spinach, thawed and drained
1 cup diced and drained canned tomatoes
1 cup picante sauce
½ cup chopped green onions
8 oz cream cheese, softened
1 tsp ground cumin
DIRECTIONS
Mix Monterey Jack and cheddar cheeses.
Mix spinach, tomatoes, picante sauce, green onions, cream cheese, and cumin. Fold in 1 ½ cup of cheese blend.
Transfer to shallow oven-proof serving dish. Top with remaining cheese. Bake at 350° for 30 min.
Serve with tortilla chips.
DEEDEE’S NOTES
-
Recipe may be prepped a day in advance. Cover and chill. Bake prior to serving.
Vidalia Onion and Cheddar
INGREDIENTS
6 cups chopped Vidalia onion, ~3 lg onions
2 tbsp butter
1 scant cup mayonnaise
2 cups cheddar, sharp shredded
1 clove garlic, minced
½ tsp Tabasco
2 tbsp chopped Italian parsley, optional
DIRECTIONS
Sauté onion in butter over medium-high heat until tender. Remove from heat and combine with remaining ingredients. Transfer to shallow buttered ovenproof serving dish. Bake at 375° for 25 min.
Garnish with parsley, optional. Serve warm with crackers.
DEEDEE’S NOTES
- Recipe may be prepared earlier in the day or 2–3 days in advance. Cover and chill. Bake prior to serving.
- Do not use prepackaged chopped onions or prepackaged shredded cheese.
Guacamole
INGREDIENTS
8 dashes Tabasco
½ cup chopped red onion
1 garlic clove, minced
1 tsp salt
1 tsp freshly ground black pepper
1 med tomato, seeded and chopped
4 ripe avocados, coarsely chopped
DIRECTIONS
DEEDEE’S NOTES
- Recipe may be prepared earlier in the day. Place on a piece of plastic wrap and wrap tightly to keep from browning.
