Sweet! Another trip to the Superbowl for the Steelers! DH is super stoked, of course, and we're anticipating a party in the mix. Time to break out the black and gold, chips, guac, and get ready for some FOOTBALL! If you have a recipe you love, share it. Thanks!
My first try at Hot pizza dip was a success for Bunco last month so I'll make that again:
1 (8 ounce) package cream cheese, softened (I use low fat)
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped (I use turkey pepperoni)
2 tablespoons sliced black olives
small jar chopped mushrooms
Directions
1.In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
2.Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Throw it in a crock pot on low and serve it up with sliced french baguette or garlic breadsticks.
If anyone has one, I would love a good salsa recipe that's not loaded with cilantro. I usually make this particular salsa(recipe modified from my Pampered Chef cookbook) and it's a big hit with Tostito's Scoops:
Southern-Style Salsa
Ingredients:
1-2 ears fresh corn (I use 1-12 oz. pkg frozen corn, thawed)
1 small green bell pepper
1 small red bell pepper
1 fresh jalapeno pepper, seeded and chopped (or 1 T. chopped from jar)
1 green onion with top
1 tbsp (15 mL) snipped fresh cilantro (I don't use cilantro)
1 garlic clove, pressed
1 can (15 oz or 398 mL) Southern-style pre-seasoned black-eyed peas, drained and rinsed
1 can (15 oz) Black beans, rinsed
1/3 cup (75 mL) Italian salad dressing (I use fat free)
1/4 tsp (2 mL) hot pepper sauce (Frank's Red Hot)
1 can (15 oz) can mild Ro-tel (optional)---sometimes I throw it in for a kick
Large corn chips or tortilla chips (optional)
Directions:
1. Cut off tip of ears of corn, creating a flat base. Hold corn by husk end and stand upright on cutting board. Remove kernels from corn using Kernel Cutter to equal 1 cup (250 mL) corn kernels. Chop bell peppers and jalapeƱo pepper. Slice green onion.
2. Combine all ingredients in medium bowl with lid; mix gently and cover. Refrigerate at least 1-2 hours to allow flavors to blend, but overnight is preferred. Serve with corn chips.
Well, there's just a couple things we'll have. It will be a killer game, even if Green Bay wins.