You will get extra points when you serve this creative halftime dip with crisp tortilla chips.
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1 tablespoon Land O Lakes® Butter
1 small (1/2 cup) red bell pepper, chopped
1 small (1/2 cup) onion, chopped
2 (15-ounce) cans black beans, rinsed, drained
1 to 2 teaspoons chopped fresh jalapeño chiles
1/2 teaspoon ground cumin
1 cup salsa
1/2 pound (2 cups) shredded Cheddar cheese
1 (12-ounce) container (1 1/2 cups) refrigerated guacamole
2 cups shredded lettuce
1/2 cup sour cream
Refried beans, if desired
Melt butter in 12-inch skillet until sizzling; add red pepper and onion. Cook over medium heat, stirring occasionally, 3-5 minutes or until onion is softened. Stir in beans, jalapeño chiles and cumin. Continue cooking 2-3 minutes or until heated through .
Transfer 1 cup bean mixture to food processor bowl fitted with metal blade or 5-cup blender container. Cover; process on High speed 30-60 seconds or until smooth. Return blended mixture to remaining bean mixture; stir to combine. Spread bean mixture into 13x9-inch baking dish. Cover; refrigerate 2 hours or overnight.
Layer salsa, cheese, guacamole and shredded lettuce evenly over bean mixture, just before serving.
Spoon sour cream into resealable plastic food bag. Snip off small corner. Pipe sour cream over lettuce to resemble yard lines on football field. Spread refried beans into shape of football on top of lines, if desired. Pipe sour cream on football to resemble laces. Serve with tortillas chips.
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