We have arrived at Super Bowl week! We have always loved celebrating the Super Bowl with huge food spreads, lots of friends, and family, but this year is most exciting for Kidd because the Tampa Bay Buccaneers will be playing. Kidd has been a Bucs fan through thick and thin, so this year we have set out to make a menu that is extra special. While our gathering may be a bit smaller, we fully plan to indulge in an epic Super Bowl spread.

Jamie hates seven layer dip. Let’s just put that out there into the world and get it off our chests. The layering of all of these different ingredients- some of which should be hot, some of which should be cold- is just a huge no no. The only problem with her dislike of seven layer dip is that everyone else in the family loves it. Can’t get enough. When brainstorming recipes for this year’s Super Bowl, we knew we had to form some sort of compromise so that the seven layer fans get their fix, but make sure that Jamie wouldn’t be repulsed by the idea of eating cold refried beans. Enter Seven Layer Dip Nachos. A recipe to make all of the people happy. We have baked the chips, cheese, refried beans, and chiles before topping them with all of the ingredients we prefer to have cold. To spice things up, we have made a chipotle lime sour cream and added our homemade guacamole. If you’re not in the mood to cook any more than you have to, you can easily purchase sour cream and guacamole at the grocery store and call it a win. These nachos are a gorgeous heap of cheesy goodness and the perfect game day appetizer for hungry football fans.

Seven Layer Dip Nachos

• Servings: 8-10
• Prep Time: 15 minutes
• Cook Time: 10 minutes
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Our version of Seven Layer Dip made into nachos!

Ingredients for the Nachos

• 1 bag of your favorite tortilla chips
• 8 oz shredded Mexican cheese blend
• 1 can (16 oz) refried beans
• 1 can (4 oz) green chiles, drained
• 2-3 tbs sliced black olives
• 1/2 cup pico de gallo, drained well
• 1/2 recipe of our homemade guacamole

Ingredients for the Chipotle Lime Sour Cream

• 1 cup sour cream
• 1 chipotle in adobo, minced
• 1 tsp cumin
• juice from one lime
• salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. Lay half of the chips onto a small cookie sheet in an even layer. We like the nachos to be piled high, so if it looks like the sheet tray is getting little crowded, that’s okay! Just make sure the chips are in an even layer so they don’t spill in the oven.
2. Use a spoon to dollop half of the refried beans, green chiles, and shredded cheese over the first layer of nachos. Add the remaining tortilla chips on top of the first layer and repeat the dollops of refried beans, green chiles, and cheese. Bake the nachos in the oven for 10 minutes, or until the cheese is nice and melted.
3. While the chips are baking, make the sour cream. Whisk the sour cream, chipotle in adobo, cumin, and lime juice in a small bowl. Season to taste with salt and pepper.
4. When the cheese is melted onto the chips, remove from the oven and let the topping games begin! Dollop the sour cream, pico de gallo, and guacamole around the chips, trying to get the toppings into all of the nooks and crannies. Sprinkle with the olives and serve immediately.