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Super Bowl Party Food: Touchdown Taco Dip with Football Chips


Hosting a Super Bowl party next weekend or just staying in with the kids? This easy layered taco dip will be a hit with kids and adults alike. Add a few homemade football chips to complete the snack. It’s an easy-to-make Super Bowl food that will have the fans roaring in appreciation.

A classic layered taco dip starts with refried beans, a sour cream and cream cheese layer that is spiked with taco seasoning and all topped off with a football field of guacamole. Simply pipe on yard-line markings with sour cream, and you’re done! Flour tortillas become footballs with a bit of snipping with the kitchen shears, a light brush of oil and some time in the oven.

Touchdown Taco Dip with Football Chips
For the dip:
1 15-ounce can refried beans
4 tablespoons hot sauce, optional
1 cup sour cream
8 ounces cream cheese, softened
3 tablespoons taco seasoning
3 cups guacamole

For the chips:
12-pack 10″ flour tortillas
2-4 tablespoons olive oil or oil of choice
kosher salt

Make the dip: In a 9×13″ baking sheet, spread out one can of refried beans. Drizzle hot sauce over the top, if desired. Mix together sour cream, cream cheese and taco seasoning until incorporated. Spread over the refried beans and hot sauce. Spread guacamole over the top of the sour cream layer.

Using a pastry bag with a tip or a zip-top bag with one corner snipped, pipe the extra sour cream onto the guacamole to create the lines and numbers on the football field. Serve immediately with football-shaped chips. (To make ahead: Cover guacamole layer completely with plastic wrap to prevent browning prior to piping on the sour cream. Remove plastic wrap and pipe sour cream just before serving.)

Make the chips: Preheat oven to 350º F. Stack the tortillas 3-4 high and cut football shapes, using the round edges as a guide. (You can also cut laces using a small sharp knife.) Once all football shapes have been cut out, lay them out in a single layer on a parchment-lined baking sheet. Brush lightly with olive oil. Bake for 10 minutes, flip and brush with olive oil. Bake for an additional 5-10 minutes until tortillas are crisp. (Alternatively, you can pan fry the tortillas chips on the stove top in a bit of olive oil over medium- to medium-high heat, flipping as they crisp.) Remove from oven and salt lightly. Serve.

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