Super Bowl Sunday is just over the horizon, and for years, I couldn’t care less 🙂 Yet somehow or another, I managed to raise a football crazy girl who actually anticipates and watches football games, playoffs and bowls! So, through her, I am slowly warming up to the excitement of Super Bowl Sunday.

Not for the game, not even for the commercials, but for the snacks! Just like there are American food traditions around Thanksgiving, Easter, Christmas, St. Patrick’s Day and Valentine’s Day, there are also special Game Day foods.

Being slow to this football thing, I don’t have a huge repertoire of Super Bowl recipes, but I do have some. This recipe is my go-to recipe for big parties—my Crockpot Bean Dip. I’d put the crockpot right on the coffee table, with a ladle and some bowls and chips right next to it. You can control the flavor and spiciness of this dip by your choice of beans, salsa and cheese. This recipe makes enough for two football teams, and if there are leftovers, it freezes and microwaves well. I’ve also combined leftover bean dip with leftover meat and rice, wrapped it in a tortilla and called it a burrito!

The original recipe is from The Fix-It and Forget-It Cookbook by Good & Ranck.

Crockpot Bean Dip for a Crowd

INGREDIENTS

• 2 16oz. cans of refried beans
• 8 oz. of cream cheese, cubed and then softened in the microwave
• 2 cups of jar salsa
• 2 Tablespoons of chili powder
• ½ teaspoon of cumin
• 4 cups of grated cheese—I often use the packaged Mexican Blend
• 16 oz. of sour cream

DIRECTIONS

1. Mix beans, cream cheese, salsa, chili powder and cumin together in a saucepan, then heat over medium high heat until cream cheese is melted.
2. Gradually stir in grated cheese, stir until melted.
3. Remove pan from heat and stir in sour cream.
4. Pour entire mixture into a crockpot and cook, covered, on high for one to two hours to reheat, then reduce heat to warm to serve.

My kids like this on Tostitos Scoops, because they can get a lot of bean dip on one chip 🙂 Thank you for visiting my kitchen today!