Super Bowl Sunday (aka this year The Brother Bowl, or The HarBowl) is less than a week away! Yipeeee! It’s one of our favorite “holidays.” (Are we the only ones who consider it a holiday?) Ben grew up near Baltimore, so I don’t have to tell you who we are rooting for, although we’re ultimately Chicago Bears fans. But, you already knew that, right?
I love watching the game and the commercials, but every year it seems that I miss the majority of what’s on the TV because I’m hovering over the food and socializing with my friends. Don’t get me wrong, I love all of that, too, but at the end of the night I usually think “shoot! I really wanted to see that game!”
This year, we are hosting the party and I plan to figure out how to socialize, eat AND watch the game all at the same time. Plus, I have a few new appetizers already up my sleeve that can be prepped ahead of time so I don’t need to spend all of my time in the kitchen. This one is a super easy dip that can be prepped up to 4 hours in advance, then thrown in the oven for just 20-30 minutes before topping with fresh tomatoes and green onions.
My friend from church served this at a women’s gathering a few months ago and I tracked her down for the recipe right away. I believe it may have originally come from a Better Homes and Garden publication, but not entirely sure. Either way, it’s a keeper!
An easy and impressive game-day dip that can be prepped up to 4 hours in advance then quickly baked before your party guests arrive.
- 2 cups shredded sharp cheddar cheese
- 1 cup mayonnaise
- 1 (4 1/2 oz) can chopped ripe olives, drained
- 1 (4 1/2 oz) can chopped green chiles, drained
- 1/4 tsp garlic powder
- dash of hot sauce
- About 1 cup chopped grape tomatoes
- 1/4 cup sliced green onions
Combine the cheese, mayonnaise, three-quarters of the olives, chiles, garlic powder and hot sauce in a large bowl. Stir until evenly blended. Spread into a lightly greased 9-inch pie plate or small baking dish. (At this point, you can cover the dish with plastic wrap and refrigerate up to 4 hours. Bake as directed, increasing baking time). Bake at 350 degrees F for 20 minutes or until heated through. Sprinkle the tomatoes, remaining olives, and green onions evenly on top. Serve warm with chips, peppers, crackers, crusty bread, etc.