Tex-Mex Game Day Dip Cups

When you have a Super Bowl Party, is Bean Dip or Seven-Layer Dip part of your repertoire? For most of us, the answer is yes. I love the idea of changing things up a bit with individual dipping cups.

If you have a favorite layer dip, by all means go with that. If not, try this dip. I love the use of cream cheese instead of sour cream. The cream cheese brings to a new level of flavor with the introduction of Hatch Chilies to the mix. If you are worried about too much heat, don’t be. Hatch Chilies aren’t known for heat so much as flavor, although you can get hot chilies.

While not everyone is an olive eater (I know, hard to believe), so you could have the olives on the side or half the cups olive-free. That’s one of the concessions we’ll be making in my house. Another suggestion would be to have different “heat” levels. My guys can take the heat, but not everyone can. One way to bring up the heat would be to have some chopped hot peppers that people could add as they like, or skip entirely.

The beauty of these dip cups is that you can play around it them, make whatever you like, served however you like. After all, the whole point to any party is to have fun. And that fun can begin in the kitchen.

Oh, and before I forget, today is also Southern Foods Day. Does a Tex-Mex dip count?

Tex-Mex Tailgate Dip
2 cups Green Leaf Lettuce
2 Roma Tomatoes, diced (3/4 cup)
1 can (16 oz) Refried beans
2 tablespoons Taco Seasoning
2 packages (8 oz) Cream Cheese, softened
2 cans (4.5 oz) Hatch Chilies
1 cup Chunky Salsa (any variety)
2 cups shredded Mild Cheddar Cheese
1 can (2.25 oz) sliced Black Olives, drained (1/2 cup)
1 bag Corn Tortilla Chips

Stack lettuce leaves, roll tightly and cut into shredded ribbons. Bag up, refrigerate until ready to use. Trim stem end from tomatoes. Slice tomatoes in half lengthwise, scrap out the seeds. Dice tomatoes, place in a sandwich bag and refrigerate until ready to use.

In medium bowl, mix refried beans and taco seasoning mix. Set aside.

In another medium bowl, mix cream cheese and hatch chilies. Set aside.

Arrange 12 (8-oz) plastic or glass cups on a serving tray. (A rimmed baking sheet wrapped in foil works well) Spoon a layer of the bean mixture (about 1 1/2 or 2 tablespoons) in the bottom of cups. Top with the same amount of the cream cheese mixture, then a thin layer of salsa. The cups should be 2/3 full at this point. Cover and refrigerate until ready to serve.

To serve, top each cup of dip with lettuce, cheese, olives and tomato. Serve with tortilla chips.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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