Appetizers Mexican

Mexicana Antipasto

The Super Bowl is tonight!!!!!! You might think that I’m excited from that, but I just had to look up whether Super Bowl is one word or two. That’s how little I know or care about football. I just don’t understand it, and I genuinely find it painful to watch. I make an exception every year for the Super Bowl though because I really like to eat, and I really like the commercials. I feel like all of the commercials have been leaked already this year though, so I’m hoping there will be something I haven’t seen. I am particularly excited to see the Ferris Bueller one even though I have already seen it a million times. I laugh at the same things over and over.

A few of my boyfriend’s friends from university are coming over to watch the Super Bowl tonight, so I have been cooking a few things today. I am a little bit stressed out between the cooking and my homework right now so I didn’t have time to take photos of everything that I made, but I will write an entry about the dessert that I made in addition to this dip. This recipe comes from one of the Best of Bridge books. My mom makes this dip all the time, and I have never liked it much in the past because I never liked vegetables or spicy things. My tastes have changed considerably since I started this blog, however, and this dip has always been a really big hit with guests. I thought it deserved another shot, and I am really glad that I decided to make it. It is so good! Especially since I have this newfound love of olives, and there are tons of olives in this thing. There is really nothing bad about an antipasto nacho dip. There is still time to make this before the game starts! You don’t even have to cook anything!

Mexicana Antipasto
8 oz pkg of cream cheese
Pinch of garlic powder
1/2 cup sour cream
1 large avocado, mashed
1/4 tsp lemon juice
1 tomato, finely chopped
1 can (4 oz) green chiles
5 slices bacon, cooked crisp and crumbled
3 to 4 green onions, chopped
1/4 cup sliced ripe olives
1/4 cup sliced stuffed green olives
1 bottle (8 oz) taco sauce (I bought medium)
1 cup shredded cheddar cheese (I used Mexican blend)

Combine cream cheese, garlic, and sour cream and use as the first layer in a 9-inch pie plate.
Combine avocado, lemon juice, tomato, and green chiles for the second layer.
Sprinkle on bacon, green onion, and olives.
Spred taco sauce over all and sprinkle with cheese. Refrigerate. Serves 10 to 12.

Write a comment