It’s time for the Super Bowl! Be the best party guest ever and whip up this Sombrero Dip. It’s a cheesy, meaty, one-pot appetizer that is sure to bring a smile to your friends’ faces.
Any of my classy friends out there excited for the Super Bowl, because I’m excited…about the parties! 😉
While I actually do enjoy watching the game (as long as it isn’t a blowout), I’m more excited to hang with friends, watch the half time show, and eat all the delicious party food.
THE FIRST SUPER BOWL
Massive parties, an excess of food, and extremely high ticket prices (as of today tickets for the sold out game are going for over $5,000 each) are Super Bowl norms today, but that wasn’t the case in 1967.
January 15th, 1967 was the first Super Bowl. The Los Angeles Memorial Coliseum was the home of the historic match-up between the Green Bay Packers and the Kansas City Chiefs, and the Packers kicked butt with a final score of 35-10. [note]”Packers Face Chiefs in First Super Bowl.” History.com. Accessed January 23, 2016. http://www.history.com/this-day-in-history/packers-face-chiefs-in-first-super-bowl.[/note]
If you were interested in attending and willing to fork over the hefty $12 ticket price (for comparison, a movie ticket at the time cost $1.22), you could easily get a seat because that first game didn’t sell out. [note]Smith, Stephen. “Super Bowl Ticket Prices: A Historical Look.” CBSNews. February 3, 2012. Accessed January 27, 2016. http://www.cbsnews.com/news/super-bowl-ticket-prices-a-historical-look/.[/note] [note]”Annual Average U.S. Ticket Price.” NATO. Accessed January 25, 2016. http://natoonline.org/data/ticket-price/.[/note]
Today, the Super Bowl is a huge event for so many people. I was actually invited to three different parties this year. That’s a lot for someone who isn’t a huge football fan! Nevertheless, I’ll definitely make my way to one of them because I love all kinds of parties, especially those with awesome food.
THE PERFECT PARTY DIP
If you do find yourself headed to a Super Bowl party this year, make sure to be a fantastic guest and bring the ultimate party food, a dip! I’m sure this Sombrero Dip will fit the bill perfectly. It’s cheesy, meaty, and the tiniest bit spicy… dip heaven.
This recipe jumped out at me while I was looking through an old and tattered cookbook of my Grandma Shirley’s. Unfortunately, the book is so tattered and is even missing its cover that I have no idea exactly when it was published. What I do know, is that it is a community style cookbook. It is a lovely compilation of recipes submitted by many ladies from its time.
The original Sombrero Dip recipe from my grandma’s mystery cookbook was submitted by a lady named Anne Anderson. It was pretty plain, but still sounded tasty and simple. Ground beef, onion, beans, cheese, extra-hot “catsup,” and pimento stuffed olives. Not much to it!
Obviously, I wanted to change it up a bit, and after doing a google search for Sombrero Dip, I found many different variations of it all over the web. Some were cold 7-layer style dips, while others were more involved versions of Ms. Anderson’s.
The one thing that was consistent between the hot variations of Sombrero Dip was the inclusion of green pimento stuffed olives! It seems like an odd addition to me, but I kept it in the recipe and gave it a go. Deliciousness ensued with every bite, so the green olives live on in my version of Sombrero Dip.
CUSTOMIZE THIS DIP
As I found out, the ingredients in this dip can vary as much as you’d like. Feel free to experiment and use my version as a starting point. It’s great with homemade chips (I love making corn chips in the oven) and fresh veggies…sliced radishes anyone?
If you aren’t onboard with the meat party happening in this recipe, may I suggest making my Avocado Cilantro Greek Yogurt Dip as your contribution to the Super Bowl snack table this year? It’s super easy and sure to please meat lovers and vegetarians alike.
Let me know in the comments below if you make this Sombrero Dip and if your friends loved it. I hope your Super Bowl is SUPER fun, and GO (YOUR TEAM’S NAME HERE)!
SOMBRERO DIP RECIPE TIPS
-I use a cast iron skillet when I make my Sombrero Dip, and the cast iron helps keep the dip hot for a long time, which is a fun presentation.
-If you don’t have an oven safe skillet, you can easily make the dish in any skillet and transfer to an oven safe casserole dish to finish off the cooking.
-There are lots of spicy ketchups out there. I use a jalapeno spiced ketchup, but use whatever spicy ketchup suits your fancy!Print
This cheesy, meaty, and salty dip is sure to be a winning appetizer at every party!
- 1 pound 85% lean ground beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 (15.5 ounce) cans kidney beans, drained and rinsed
- 2 cups shredded sharp cheddar cheese, divided
- 3/4 cup spicy ketchup
- 1 tablespoon chili powder
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cumin
- 1/2 cup pimento stuffed green olives, chopped
- 1/2 cup jarred pickled jalapenos, chopped
- Sliced scallions, for garnish
- Preheat oven to 450 degrees.
- Bring a 10-inch oven safe skillet to high heat. Add beef, onion, and garlic. Crumble beef well and cook until it is no longer pink, about 5 minutes. Remove from heat.
- Add beans, and using the back of your spatula, mash them up a bit. Stir in half of the shredded cheese, ketchup, and spices.
- Top with remaining cheese, chopped olives, and chopped jalapenos, and bake until the cheese has melted and it is super bubbly, about 10 minutes.
- Top with sliced scallions, and serve with your chip or veggie of choice.
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