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Super Bowl LVI takes place on Sunday, February 13, at California’s SoFi Stadium. The game will be a face-off between the Cincinnati Bengals and Los Angeles Rams, with a star-studded halftime show including stars like Dr. Dre, Snoop Dogg, Eminem, Mary J. Blige, and Kendrick Lamar. While there’s no way to make sure your team will take home the win, you can be sure that your Superbowl party will have the ultimate spread.
Once the game is on, your friends are gathered, and the drinks are poured, there’s just one more thing to bring out—the food! Put down the food delivery apps and level up your snack game for matchday with this amazing seven-layer dip recipe. This healthy, colourful snack combines creamy avocados from Mexico, beet hummus, fresh salmon, crunchy vegetables, and a hint of jalapeño—just enough to spice things up. It’s easy to make and even easier to clean up.
For sports fans who love the classics, try a Mexican twist on a favourite French-Canadian comfort food with a veggie-infused poutine recipe. This veggie-infused Mexican take on poutine combines the spicy flavours of Latin America with the taste of Canadian comfort.
The Ultimate Seven-Layer Dip
Prep time: 30 minutes | Cook time: 0 minutes | Serves: 6 to 8
- 3 tomatoes, diced
- ¼ jalapeño, chopped
- 2 green onions, minced
- 60 mL (¼ cup) coarsely chopped fresh cilantro
- 4 avocados from Mexico, peeled and pitted
- 1 garlic clove, chopped
Juice of one lime
- 500 mL (2 cups) beet hummus
- 375 mL (1 ½ cups) store-bought roasted peppers, chopped
- 2 mini cucumbers, sliced into thin rounds
- 300 g (2/3 lb.) hot-smoked salmon, shredded
- Fresh chervil leaves for garnish
- Salt and pepper
- Crackers, sliced baguette and endive leaves for dipping
- In a bowl, mix tomatoes with jalapeño, green onions and cilantro. Season with salt and pepper and set aside; drain any excess liquid.
- In another bowl, use a fork to mash avocados from Mexico with garlic and lime juice. Season with salt and pepper and set aside.
- Pour beet hummus into a bowl of approximately 1.5 litres. Add in layers: tomato mixture, guacamole, roasted peppers, sliced cucumber, cilantro and smoked salmon. Top with chervil leaves and serve with crackers, baguette bread and endives.
Mexi-Canadian Poutine with Veggies and Avocados
Prep time: 30 minutes | Cook time: 20 – 25 minutes | Serves: 4
- Vegetable sticks
1 sweet potato, peeled, cut into sticks
- 1 turnip, peeled, cut into sticks
- 3 parsnips, peeled, cut into sticks
- 3 carrots, peeled, cut into sticks
- Splash of canola oil
- Salt and pepper, to taste
- 1 cup (250 mL) ready-made poutine sauce
- 2 tbsp. (30 mL) tomato paste
- 2 tsp. (10 mL) Worcestershire sauce
- 1 tbsp. (15 mL) hot sauce (such as Valentina, Red Hot, etc.)
- 1 tsp. (5 mL) cumin seeds
- Kernels from two grilled ears of corn
- 2 grilled peppers, diced
- 1 ½ cups (375 mL) cheese curds
- 2 avocados from Mexico, peeled, pitted and cubed
- 2 shallots, minced
- 2 tbsp. (30 mL) cilantro, roughly chopped
- Heat oven to 180°C/375°F.
- Mix vegetable sticks in a bowl with oil, salt, and pepper. Place on a baking sheet lined with parchment paper and cook on centre rack for 20 to 25 minutes.
- Add sauce ingredients to a pan and cook over medium-low heat for 10 minutes. Set aside.
- When vegetables are done, put roasted vegetables, cheese curds, roasted peppers, grilled corn, and avocado from Mexico cubes on a serving platter (or four individual plates). Top with shallots and cilantro. Drizzle with sauce before serving.