Yvette Marquez-Sharpnack, the author of Muy Bueno, shows us how to make some easy football foods.
Yvette Marquez Sharpnack, the author of Muy Bueno, shows us how to make some easy football foods.
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Seven Layer Dip
1 (16-ounce) can refried beans
1 (8 ounce) container sour cream
1 cup guacamole
1 cup pico de gallo or salsa of your choice
1 cup shredded Cheddar or Monterey Jack cheese
1 (2.25-ounce) can black olives, chopped or sliced
1/2 cup green onions, chopped
Place a spoonful of refried beans in eight-ounce wide-mouth mason jars. Next, layer the sour cream followed by the guacamole and salsa.
Top the dip off with cheese, chopped olives, and green onions.
Serve with tortilla chips.
Sweet Mango and Spicy Bacon Salsa
8 to 10 servings
5 slices bacon
1 teaspoon ground red pepper (cayenne)
2 large ripe mango, seed removed, peeled and chopped
¼ cup chopped red onion
1 jalapeño chile, chopped, if desired
1 tablespoon fresh lime juice
Blue corn tortilla chips
Heat oven to 425°F. Line cookie sheet with foil.
Arrange bacon slices on cookie sheet. Sprinkle red pepper on both sides of each slice.
Bake in center of oven 15 minutes. Set aside to cool and firm up. When cool, chop bacon into small pieces.
In medium bowl, stir together chopped bacon, mango, onion and chile. Add lime juice; toss gently. Let stand at room temperature to blend flavors. Serve with tortilla chips. Store in refrigerator.
Chocolate Covered Strawberry Footballs
8 ounces dark chocolate chips
1 pound of large strawberries (about 20), washed and dried well
1 large tube of white cake decorating icing
Place the chocolate in a microwave safe cup and heat the chocolate in 45 second intervals, stirring after each one.
Line a baking sheet with waxed paper. Pick a strawberry up by its stem and hold the leaves back. One at a time, dip each strawberry in the chocolate all the way up to the top and twirl to coat. Place coated berries on the waxed paper.
Allow drying for about 15 minutes and then with white decorating icing decorate the strawberries to look like footballs.