As the countdown to Super Bowl Sunday continues it's time to start thinking about those game-day party snacks. The Food Network's Chef Corbin has his crowd-pleasing dips and spreads recipes.
Chef Corbin's Spicy Nacho Drizzle
- ½ Cup Cream Cheese
- 1 tsp. Tabasco Brand Pepper Sauce
- 1 Clove Minced Garlic
- ½ Lemon
- 1 tbs. Parsley
- 1 tbs. Chives
- 2 tbs. Sour Cream
- 1/4 Cup Hot Water
Method
- Whisk cream cheese, Tabasco, garlic, fresh squeezed lemon juice, parsley, chives and sour cream together in a bowl.
- Slowly add hot water and continue whisking together. Add the mix to a blender and blend until smooth.
- Drizzle over your favorite nachos right away or allow to set in fridge for 2-3 hours to allow the flavours to mix together.
Mashed Avocado and Tomato Relish
- 1 avocado, mashed
- 1 large tomato, diced medium
- ¼ Thai red chili
- Pinch of ground cumin
- Juice from 1 lime
- Salt and Pepper to taste
Method
- Combine all ingredients and serve
Cast Iron Nachos
- 3 cups blue corn tortilla chips
- 3 cups yellow Corn tortilla chips
- 3 cups red corn tortillas
- 2 cups mixed shredded cheese (provolone, Monterey Jack and White Cheddar)
- 1 cup- cherry tomatoes- halves
- ¾ cup red onion- diced small
- ½ cup roasted red peppers- cut into thin strips
- ½ cup pitted black olives
- 1 cup cooked sausage- sliced thin
- ¼ cup pickled hot banana peppers
Method
- Preheat you oven to 325-degrees
- Layer the assorted tortillas with the mixed shredded cheese, tomatoes, olives, sausages, peppers and onions
- Bake in the oven until the cheese melts-approximately 10 minutes
- Remove from heat and serve with your house-made guacamole and chunky salsa
'Best Ever' Easy Ingredient Salsa
- 2 vine-ripened tomatoes- chopped
- ½ tsp. TABASCO® brand Pepper Sauce
- 1 tbsp. chopped fresh cilantro
- ½ garlic clove- minced
- 3 tbsp. chopped red onion
- Pinch of salt to taste
Method
- Combine all ingredients and chill for 1 hour and serve with your favorite Corn Chips, tortillas, Quesadillas or grilled fish or chicken
Three Bean Dip
- Yield- 1 serving platter
- 1 eight inch pie plate
- 1 - 250gram pack of soft cream cheese
- Salt and Pepper to Taste
- ½ tsp. (Pinch) ground cumin
- 3 dashes of Tabasco Sauce
- 1 cup (300 grams) cooked white beans
- 3/4 cup (250 grams) cooked black beans
- 1 cup (300 grams) cooked garbanzo beans
- 1 cup (grams) diced small fresh tomatoes
- Zest and juice from 1 lime
- 1 ½ Tbsp. (20ml) extra Virgin Olive Oil
- 1-2 Tbsp., (20ml) Tabasco Sauce (dependent on how spicy you want it to be)
- Salt and Pepper to Taste
- 3Tbsp. (45grams) chopped fresh Cilantro
Method
- Combine the softened cream cheese with the Tabasco sauce, salt, pepper and ground cumin.
- Spread the cream cheese mixture onto the bottom of an 8-inch glass pie dish
- In a separate bowl, combine the cooked beans with the diced tomatoes, lime zest, lime juice, olive oil, chopped fresh cilantro and Tabasco Sauce
- Season with salt and pepper and layer the bean mixture on top of the cream cheese in the pie dish
- Refrigerate for 1 hour and then serve with your favourite assortment of toast, corn chips and breads
Options
- Substitute with different types of cooked beans (option to use tinned cooked beans)
- Option to use low-fat cream cheese