Good Life, Good Food: Super Bowl snacks

From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Super Bowl snacks.

Jalapeno Popper Dip:


8 oz cream cheese, softened

1 C mayo

1 C shredded Mexican blend or cheddar cheese

¼ C spicy brown mustard

2 ea fresh jalapeno peppers, seeded and diced

2 Tbsp Panko bread crumbs, toasted


Combine all the ingredients, except the bread crumbs in a medium bowl

Sprinkle bread crumbs over dip just before serving. Serve with tortilla chips.

This same dip, can be used hot. Simply preheat oven to 375 degrees. But the ingredients in a ovenproof dish and back for 20 minutes or until hot.

This is a great dip for your Super Bowl party or any party! The flavors of the favorite popper you

can eat as a dip! Enjoy!

Fried Avocado and Zucchini
w/Chipotle Cream Sauce:


3 C canola or vegetable oil

2 ea Haas avocados, halved, seeded, peeled and sliced lengthwise

3 ea zucchini split and cut into matchstick, skin off is optional

3 ea jalapenos, halved, seeded and julienne stripped

¼ tsp kosher salt and coarse black pepper

1 C all purpose flour

1 C seltzer

1 tsp baking powder

Chipotle Cream Sauce:

1 C sour cream

1 Tblspn chipotle salsa or paste

1 clove garlic, pressed

Pinch of salt for taste

Whisk together all the Chipotle cream sauce ingredients and set aside.


Heat oil over medium heat in a sauté pan or large pot.

Thoroughly mix the flour, seltzer, baking powder and kosher salt and coarse ground pepper together. It will be thick.

Working one at a time, dip the sliced avocado, sliced zucchini and jalapeno slices in the breading, pull out and shake off excess. Begin placing them in the hot oil, and frying in batches about 3-5 minutes or until golden brown. Transfer to a paper towel lined plate to drain excess grease off.

Serve with Chipotle Cream dipping sauce! Great for tailgating or just a party with friends! Enjoy