Okay now, time is growing short. You have all contributed before and now is the time to drag all those foods and recipes out from the back of the refrigerator and share them one last time. The troll pies, and the sticky buns and the dips and the ribs and give us everything you got!!!Football food doesn't have to be healthy - the season is short, at least compared to hockey. Heeding Fred's call for Super Bowl party recipes, I start you with something even the kitchen-challenged can make. Warning: this is a little addictive and it contains too much fat and sodium.
You can probably use reduced-fat sour cream to lighten it up. But why?
Mikey's Salsa Dip
This recipe isn't from a guy named Mikey - it's named for a young boy who ate huge amounts of it when I brought it to neighborhood football gatherings (Hail to the Redskins!) Mikey called it "Lynn Dip," so feel free to name it after anyone or anything that suits the occasion.
1 - 16 oz. container sour cream
1/2 of a 1 oz. package Ranch dip mix (I use Hidden Valley original)
1 cup chunky salsa (I use medium heat)
Optional garnish: diced tomatoes and green chiles
Corn or tortilla chips for dipping (oh, use any type of chip you like)
Blend sour cream and Ranch dip mix until smooth. Stir in salsa and refrigerate for at least a couple of hours - overnight is probably better. Dust off your chip'n dip set, fill bowl section with dip and put corn chips on the plate part. Impress your guests with the optional garnish of tomatoes and chilies. If you don't have a chip'n dip server, a regular bowl and plate will work just fine - but it might look a little tacky to serve it from the sour cream container
The original recipe for this dip calls for an entire package of Ranch dip mix and 1/2 cup of salsa, so feel free to play with this to suit your taste. It would probably be good with RO*TEL tomatoes replacing the salsa. This particular version is just the result of my faulty memory, because I forgot to write down the directions when a friend told me how to make it.
