Clash of Super Bowl snacks: Dips inspired by San Francisco, Kansas City
When the San Francisco 49ers and the Kansas City Chiefs face off at Super Bowl LIV on Sunday, serve up your own take on these team's hometown favorites with cheesy, easy dips.
Even if you're not rooting for either team (don't worry, Tom Brady, there's always next year), these nods to each Super Bowl competitor are worthy, delicious opponents against any traditional game-day offerings.
For the 49er fans in the room, we skipped the traditional sourdough bread bowl route (though, no one can go wrong with a creamy spinach dip in a bread-bowl combo) and instead went back to the Golden Gate city's history with the Mission Burrito. Today, the burrito — which, at its most basic, starts with a large flour tortilla, filled egg-roll style with rice, beans, salsa, shredded meat, with the option of adding sour cream, cheese and guacamole — is a nationwide staple. But the humble burrito, as we know it, got its start in San Francisco in the 1960s, when the trusty flour tortilla made its way from being an on-the-go lunch for hungry farm workers to restaurant kitchens in the Mission District of San Francisco. While delicious, burritos can be messy fare in the living room in front of the television, so we opted for a pared-down version of a 7-layer dip that has all the fixings for a Mission Burrito minus the rice.
MISSION BURRITO LAYER DIP
One 16-ounce can refried beans
1 can Rotel diced tomatoes
1/2 package taco seasoning
2 to 3 ripe avocados
Juice from 1 lime
Cilantro to taste
8 ounces sour cream
1 cup shredded cheddar cheese
Slice green onions
1 cup diced tomatoes
Tortilla chips for serving
Mix together refried beans, Rotel tomatoes and taco seasoning until well combined. Set aside. Peel and slice avocados, mash with lime juice, cilantro and salt and pepper to taste.
Spread bean mixture evenly over the bottom of a 7-by-11-inch baking dish. Spread avocado mixture evenly next. Next, spread sour cream in a thin layer over avocados. Sprinkle with cheese, tomatoes and green onions. Serve with tortilla chips or soft flour tortillas that can be filled with the dip mixture for quick, easy burritos.
Kansas City is known for its barbecue, especially burnt ends smothered in a signature tomato-based sauce with molasses and a little bit of heat at the end. If you want to give a nod to the city's barbecue history, but with the ease of a crowd-pleasing dip, try a Barbecue Chicken Dip that comes together with one big mixing bowl and 20 to 30 minutes in the oven. This creamy dip is the perfect vehicle for the tang of the barbecue sauce with the added crunch of red onion and brightness of cilantro. Impress your guests with your own homemade version of Kansas City barbecue sauce or by buying a pre-made bottle at the grocery store.
BARBECUE CHICKEN DIP
Two 8-ounce packages cream cheese, softened
1/4 cup barbecue sauce (we suggest a Kansas City-style)
1/2 teaspoon garlic powder
1 1/2 cups chopped, cooked chicken
1/3 cup corn
1/3 cup black beans
2 green onions, sliced
1/2 cup shredded Pepper Jack cheese
1/2 cup shredded Cheddar cheese
Chopped red onion and cilantro
Additional barbecue sauce for drizzling on top
Tortilla chips for serving
Preheat oven to 375 F. In a large bowl, stir together softened cream cheese, barbecue sauce and garlic powder until smooth.
Stir in chicken, corn, black beans, green onions, and half of cheese. Transfer the mixture to a lightly greased casserole dish or small cast iron pan. Place in oven for 15 minutes.
Remove from oven and sprinkle remaining cheese on top. Bake 10 to 15 more minutes until cheese is melted. Sprinkle dip with red onion and cilantro and drizzle with barbecue sauce. The dip is best served warm and may need reheating throughout the big game.
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