Thursday, May 21, 2009

Great Food, Great Hockey

It's halfway through the month of May, the weather is warm, flowers are blooming, and the Detroit Red Wings are deep in their quest for another Stanley Cup. During home games at the Joe in Detroit, it is a common sight to see an octopus being thrown onto the ice. The tradition of the octopus dates way back into the 1950's, and the eight legs of the octopus were representative of the eight games it took to win the Stanley Cup. Times have changed, a mascot Al now hangs from the roof of the Joe (see picture below), and it takes 16 wins to win the cup, but octopus continue to find their way onto the ice.

So....onto the food. It's a tradition in Mrs Sac's Purple Kitchen to make delicious appetizers to enjoy while watching the hockey games. I created this eight-layered Mexican dip to enjoy while watching the last two games (which they won!). It makes a lot, but would be great for any gathering and keeps well for letovers if covered in the fridge for a couple of days.

And I couldn't help myself...I had to include this adorable picture of Socks and Thumper with the Al's.

Al's Eight-Layered Mexican Dip

1 can fat freerefried beans
1 can black beans, rinsed and drained
2 avocados, mashed
2 green onions, sliced
1 1/4 cup tomatoes, finely chopped
1 clove garlic, smashed
8 oz softened fat free cream cheese
8 oz fat free sour cream
1 small can black olives, coarsely chopped
1.5 cups finely shredded 2% Mexican cheese
1/2 cup fresh cilantro, chopped
juice of half a lime
1 tsp cumin
1/2 tbsp Mexican chili powder
1/4 tsp cayenne pepper
1/4 tsp oregano
salt and pepper to taste

In a small saucepan, heat beans, remove and pule in a food processor or mash with fork till desired consistency. Put back in saucepan and add the refried beans and heat on low for a couple of minutes. (This will make it easier to spread)

Meanwhile mix sour cream, oregano, cayenne, chili powder and cumin, set aside.

In another bowl, mash the avocado and add salt, pepper, lime juice, and cilantro, set aside.

In a glass dish, spread the beans. On top, layer the cream cheese, avocado, sour cream mixture, cheese, tomatoes, olives and onions.

Cover and refrigerate for 2 hours and enjoy with tortilla chips! I like Tostitos Scoops or Hint of Lime chips.

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