Football Season Means Snacking and That Means Dips: Try These Recipes at Your Next Football Party

I live in Texas and in Texas football is king. Even the television series Friday Night Lights was based on hometown Texas football. But from what I see from my readers and Facebook page, etc, I believe the love of football is an American tradition is most cities and towns. And football whether tailgating at local games or have a group in to watch the "big" games, means food. For your next gathering, try these Tex-Mex flavored dip recipes. Sarah is famous for her Taco Dip and loves to share this recipe which is quick, easy, and delicious with either tortilla or corn chips. The Ranchero Cheese Dip cooks in the microwave in minutes. It is delicious served with corn chips, tortilla chips, or fresh veggies for those who want an alternative to chips. The last recipe is a throwback to my 1950s childhood in Southern Indiana.

SARAH'S TACO DIP
1 1/2 lbs. hamburger meat
1 package taco seasoning
1 carton sour cream - 8oz
1 small yellow onion, chopped
1 medium green (bell) pepper, chopped fine
3 medium tomatoes, chopped
1/2 lb cheddar cheese, grated

In a skillet, brown the hamburger meat. Stir meat while cooking to crumble. When meat is browned, drain off fat. Spread meat on the bottom of a 9 x 13-inch pan. Let meat cool 5 minutes. Layer on top of meat mixture: sour cream, onion, green pepper, tomatoes, and top with cheese. Serve with tortilla chips or corn chips.

MICROWAVE RANCHERO CHEESE DIP
1 jar (16-oz) American cheese spread
1/4 cup milk
2/3 cup sour cream
2 tbsp tomatoes with green chilies
1 tsp Worcestershire sauce

In a 1 1/2-quart casserole dish, combine the cheese, milk, and sour cream. Microwave mixture in a covered dish on high for about a minute, just until softened. Stir and add the Worcestershire sauce and the tomatoes with chilies. Microwave, covered, until heated through, about 3 to 4 minutes. Stir before serving. Serve warm with corn chips, tortilla chips, or fresh vegetables.

1950s ERA CHILI CON QUESO
1/2 cup finely chopped onion
1 tbsp butter
2 medium chopped, seeded tomatoes
1 can (4-oz)diced green chili peppers, drained
1 cup shredded American cheese
1 cup shredded Monterey Jack cheese
1 tsp cornstarch
1 tsp hot pepper sauce
Chips, your choice of tortilla or corn chips

Cook the onion in the butter in a saucepan until the onion is crisp tender. Add the tomatoes and chili peppers. Simmer the mixture over low heat for 10 minutes. Toss the cheeses with the cornstarch and gradually add to the saucepan. Stir constantly until cheeses are melted. Stir in the hot pepper sauce and cook until mixture is heated through. Serve with the chips. This makes almost 2 cups of queso.

Enjoy! And may your team win!!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/
For her quick and easy recipe collection visit her at http://grandmasquickfixrecipes.blogspot.com/

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