2 ripe avocados, halved, pitted, peeled, and washed 2 T freshly cut pico de gallo or mango salsa (bought at the grocery store is fine) Juice of one small lime Salt to taste Pomegranate seeds
Mix these ingredients together, then sprinkle with pomegranate seeds
Erika's Super-Duper Super Bowl Dip *Ready in less than 10 minutes from start to finish*
8 oz shredded cheddar cheese 8 oz package of cream cheese 1 can of your favorite chili (about 2 cups) Chopped green onions
Make the dip in 3 layers in a 9 inch round or square ceramic or glass dish. First spread the cream cheese on the bottom, then add the chili and spread out to make a second layer. Pour shredded cheese on top. Top it with chopped green onions. Cover with plastic wrap and cook in the microwave on high for 6-7 minutes. Or, alternately, bake uncovered in the oven at 400 degrees for 20 minutes.
Rachel Lutzker's Easiest Chili E-V-E-R 1 large can of salsa 1 can of cannellini beans 1 lb ground turkey Chili Powder Corn Bread mix
Cook the ground turkey in a skillet with chili powder to taste. Cook until it is browned. Pour the turkey in a dutch oven. Pour in the salsa and rinsed beans and cover. Simmer for about 10 minutes. Mix corn bread mix and pour it into the dutch oven on top of chili and cover. Cook for about an additional 10 minutes, or until the corn bread has risen and cooked through. You can personalize the recipe by adding sliced jalepeno, breakfast sausage, or bbq sauce when you simmer the turkey with salsa and beans. Serve chili with sour cream and sliced green onions.
Joe's Super Bombogenesis Cheese Dip Of Furey 10 oz block of Sharp cheddar, cut in small pieces 3/4 of a large white onion, diced 1 Cup mayonnaise 1 loaf of Italian bread, cut into small pieces
Mix everything except the bread together in a casserole dish. Bake in the oven at 350 degrees for 25 minutes, stirring every 10 minutes. The dip is done when lightly browned on top. Scoop the dip using Italian bread or your favorite food vehicle. Feel high pressure in your waistline expand!