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Great Football Dips!

nachos
Snapperwolf, flickr

With Sunday quickly approaching, here are three great recipes for your Superbowl party dips!

1. SLIM’S BAD ATTITUDE NACHO SAUCE

Ingredients: 7 (15 ounce) jars nacho cheese dip

                          3 pounds ground beef

                          3 (1.25 ounce) packages dry Mexican or taco seasoning

                          1 yellow onion, diced

                          1 teaspoon chili powder

                          4 (10 ounce) cans diced tomatoes with green chiles, drained

Directions: Pour the cheese sauce into a large slow cooker. Cover, and set to high. Place a large skillet over medium heat. Cook the ground beef until completely browned; stir in the taco seasoning. Reserving the fat in the skillet, use a slotted spoon to transfer the beef to the slow cooker and stir into the cheese. Return the skillet to medium heat. Combine the onion and chili powder in the skillet, cook until the onion softens. Stir in the tomatoes with green chiles. Add to the cheese mixture and stir. If sauce is too thick, stir in up to a half cup of water. Serve with yellow corn tortilla chips and pickled jalapeno slices.

2. JALAPENO POPPER SPREAD

Ingredients: 2 (8 ounce) packages of cream cheese, softened

                          1 cup mayo

                          1 (4 ounce) can chopped green chiles, drained

                          2 ounces canned diced jalapeno peppers, drained

                          1 cup grated Parmesan cheese

Directions: Stir together cream cheese and mayo in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish and sprinkle with Parmesan. Microwave until hot, about 3 minutes. Or if you want to brown the cheese, bake it at 375 for  about 30 minutes. Serve with tortilla chips or crackers.

3. BUFFALO CHICKEN DIP

Ingredients: 2 (10 ounce) cans chunk chicken, drained

                          2 (8 ounce) packages cream cheese, softened

                          1 cup Ranch dressing

                          3/4 cup pepper sauce (such as Frank’s Red Hot)

                          1 1/2 cups shredded Cheddar cheese

 Directions: Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow-cooker. Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly. Serve with celery sticks and chicken-flavored crackers. 

For more great Football Dip recipes, check out www.allrecipes.com

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