Being both fans of sporting events and snacks, we of course had to make some good eats for the Super Bowl. Actually, my husband makes his favorite appetizer (maybe even food?) of all time, Buffalo Wing Dip, most Sundays. It’s known in some blog circles as “crack dip”. Our recipe comes from family, and is slightly different then the recipe I see on the ‘net.
I also made a new recipe (new to me) – Black Bean and Corn dip from Delish. We also had BBQ meatballs in the slow cooker and a dependable Tastefully Simple dip called Fiesta Dip. I didn't get a photo of the Black bean dip, but my photo would have been silly compared to the one on Delish, so go there to see what it looks like.
Buffalo Wing Dip
(the measurements aren’t exact, and the maker of the dip tends to spice it up and throw in other random ingredients I don’t always see, like red pepper flakes, black pepper, and/or Cholula sauce)
2 small or one large chicken breast, cooked and shredded
4 oz. cream cheese, softened
1/3 cup Frank's Red Hot
1/4 -1/3 cup Ranch dressing (we use low fat)
2 cups shredded cheese, or more if you like (we use a Mexican or Colby Jack blend)
Pre-heat oven to 375. Mix together first 4 ingredients in a 9x9 baking dish or pan and spread evenly. Top with cheese. Bake until cheese is melted and bubbly. Serve hot with tortilla chips.
Hot Black Bean and Corn Dip
1 Tbsp olive oil
15 oz. can black beans, drained
1/2 cup corn kernels, removed from the cob (I used frozen corn)
1/2 cup diced onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
2 Tbsp diced green chiles (I used more like 2 Tbsp)
1/2 cup (2 oz.) shredded Monterrey Jack Cheese with Jalapenos, or more as desired
Preheat oven to 375°F. Add oil to skillet over medium heat. Saute onions. Add garlic, green chiles, cumin, chili powder and saute for 2-3 minutes until garlic is fragrant. Add black beans and saute another 3-4 minutes. Using a potato masher, coarsely mash the beans. Add corn, saute another 2-3 minutes. Transfer skillet contents to a baking dish. Top with shredded cheese and back at 375°F for 15 minutes, or until cheese is bubbly and lightly browned. Serve hot.
We ate this with tortilla chips, but this would also make a great quesadilla filling!
And, I may or may not have made these. And one of two of them may or may not have jumped into my mouth.