Can you dip it? We can dip it!

Superbowl 50 took place yesterday. The Broncos defeated the Panthers 24-10.🏈


I can tell you that Lady Gaga slayed the National Anthem.🇺🇸


But I won’t even go there with the half-time performance. Meh!

I had every intention of staying in sweatpants and ordering takeout. A few of the girls had no plans, so we pulled together a last minute potluck. I managed to keep the tab at $100.


Here are a few of our dips.

Laurens seven layer bean dip.


Boars head franks, rolled into pillsbury croissant dough, are the perfect finger food to dip into all American mustard and ketchup. This is Kara, Lauren’s sister.



What if you could turn a jalapeño popper into a dip? Well, you can.

Roast 3 jalapeños and 2 poblano peppers at 400 degrees for 30 minutes. I added the poblanos but you can use just jalapeños.

In a separate bowl, mix

-2 8oz packages of cream cheese

-1 1/2 cups of cheddar

-1 1/2 cups sour cream

-Dice up the roasted peppers and add to the mix.

-Put the popper mix into a baking dish or small cast iron skillet.

In a separate bowl, mix 1 cup of bread crumbs with 3 tablespoons of melted butter. Blend until it forms medium-sized bread crumb lumps. Crumble the bread crumbs over the top of the mix.

Bake at 350 for 25-30 minutes or until the bread crumbs brown. Serve with warm baguette pieces or chips.


Alicias buffalo chicken dip. It was the fan favorite.

-1 rotisserie chicken

-1 cup of franks red hot

-2 8oz packages of 1/3 less fat cream cheese

-1 cup chunky blue cheese

Allow the cream cheese to soften. Then mix with the hot sauce and blue cheese. Add chicken (She uses the food processor to chop it up). Mix everything together well. Top with a layer of shredded cheddar cheese. Bake at 350 degrees for 20-30 minutes until heated through.


Keeping it simple for the cornbread, with boxed jiffy mix.


Guinness Chili

1 pound of cubed boneless short ribs. (Ask your butcher to cube it). Thank you Joe at Adams

1 pound of ground pork

1 can of tomato paste

1 onion

1 Shallot

3 cloves of garlic

1 can of guinness

2 14 oz cans of diced tomato

2 cups of beef broth

Spices- cumin, chili powder, cinnamon, salt,  and pepper

1 14 oz can of black beans

Sour cream, fresh chive and cooked bacon for topping.


Cut the top off the cornbread. Scoop out the center. Fill the cornbread with the chili. Top with sour cream, chive and bacon pieces.


For the sake of time and saving money I chose boxed dessert.

Blend the brownie mix, chocolate pudding mix and chopped salted pecans.


I bought blue, orange and white icing for decorating the brownies. The white icing worked well. But the colors I bought were gel, not icing. Lesson learned, read the label. You couldn’t see the gel color against the brownie, so we had to scratch the team colors.


At 6:30 we gathered our food and sat in front of the TV.


Whats a superbowl potluck without a shot. When I think of a sports bar, I think of pickle back shots. I would normally use McClures pickles, of Brooklyn. But being in the Hudson Valley, it was only right to use local pickles.

Check out Perry’s Pickles out of Rosedale, NY.

Take a shooter of your whiskey of choice and chase it with pickle juice. I prefer dill pickles but you can use your preference.



I hope you all enjoyed your Super Bowl Sunday! Cheers.

xoxo, ANNIE



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