Treats for The Big Game

Treats for The Big Game

by Susan Neuhalfen

Can’t Miss 7-Layer Dip

• 16 ounces refried beans
• 1 (1 1/4 oz.) package taco seasoning
• 1 cup sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 cup lettuce
• 1 cup Mexican blend cheese
• 1 cup tomatoes


Mix refried beans with taco seasoning and layer in casserole dish as follows:
• refried beans with taco seasoning
• sour cream
• guacamole
• salsa
• lettuce
• cheese
• tomatoes

Pepperoni Football Cheese Ball

• 16 oz cream cheese, softened
• 1 tsp Italian seasoning
• 8 oz finely shredded mozzarella cheese
• ½ cup shredded Parmesan cheese
• 2 – 5 oz bags mini pepperoni slices, divided
• 3 green onions, thinly sliced
• ½ cup chopped, cooked bacon
• 1 4 oz jar diced pimientos, drained and patted dry

Here’s how to make it:

• Beat the cream cheese until light and fluffy. Beat in Italian seasoning, mozzarella and Parmesan cheeses.
• By hand, mix in half (one – 5 oz bag) of the pepperoni slices, green onions, bacon, and pimientos.
• Spoon cheese mixture into a bowl lined with plastic wrap. Wrap the cheese ball firmly in plastic wrap, transfer to cutting board or hard surface and shape into football. Refrigerate for at least 2 hours and up to 2 days.
• Remove the cheese ball from the fridge and cover with remaining pepperoni, pressing gently. Top with cut cheese slices to look like football laces.
• Serve with breadsticks, crackers or veggies.
Recipe courtesy of

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