are you ready for some football....and chips and dip???

Tonight, we'll be locked down watching my alma mater play in the most important game since I can remember. And we'll be snacking on fresh tortilla chips and the 1-2-3 Mexican Dip from this book.

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1-2-3 Mexican Dip

from The Bride and Groom First and Forever Cookbook

1 can refried beans

1 1/2 c. medium salsa

1 tsp. chili powder

1 tsp. ground cumin

3/4 tsp. dried oregano

3/4 c. sour cream

1/2 c. mayonnaise

1/4 c. finely chopped red onion

1/3 c. chopped fresh cilantro

1 tsp. onion powder

1 small red bell pepper, seeded and chopped

1 c. grated cheddar cheese

- Combine beans, 1/4 c. of the salsa, chili powder, cumin and oregano. Spread evenly over bottom of 9-inch round ceramic casserole dish. 

- Combine sour cream, mayo, red onion, cilantro and onion powder in another bowl. Spread over top of bean mixture.

- Combine bell pepper and the rest of the salsa, and gently spread over sour cream mixture, being careful not to mix layers. Top with cheese, and refrigerate until chilled, at least an hour. Serve with tortilla chips. The dip can be made 1 day in advance and refrigerated.

Go Tech!