NFL: Notorious Food Lover

Disclaimer: I don’t like football.

There. I said it. Watching a bunch of men in padded leggings run around tackling each other just isn’t my idea of a good time. To me, football seems to consist of long stretches of boredom, occasionally punctuated by brief bursts of action. I've also never been able to figure out what the majority of the team is actually doing, other than standing on the sidelines slapping butts and drinking Gatorade.

That being said, when I was finally coerced into going to see an NFL game I discovered something surprising. In spite of the fact the match itself holds no interest for me, attending a game is actually a lot of fun. There's music, entertainment, beer and - best of all - endless amounts of food.

Watching a game at home may not have quite the same vibe as front-row stadium seats, but thankfully what it lacks in atmosphere it makes up for in another department: snacks.

My main requirement for a game day snack?

It must be flavorful and plentiful enough to occupy my attention while my friends and co-workers drink beer and scream colourful obscenities at the TV.

After conducting extensive research under the guise of quality control, I’ve concluded the winning game day snack has to be the seven layer dip. As advertised, the dip is made up of - yep, you guessed it - seven layers.

LAYER ONE: THE BASE

Our first layer is pretty base-ic: refried beans. Don't let the simplicity fool you, though. Beans play an integral role in the creation of the seven layer dip, as without them the whole thing would fall apart into an 00ey-gooey mess.

The most common bean used to make refried beans is the Pinto bean. These little gems are packed full of healthy fibre and nutrients, making them a nutritious yet delicious foundation for our dip.

To keep things easy I like to buy a can of refried beans, then spice them up with a little bit of garlic and chilli powder.

LAYER TWO: THE SPICE

Next, we add the spice.

Mix one container of full-fat sour cream with a healthy amount of taco seasoning, and then slather it over the beans.

That's all there is to it, though I do like to make my own seasoning using the recipe below. Feel free to make it as hot as you can handle.

*Yes, you can use low-fat sour cream, but this is game day. Be bold.

Taco Seasoning:

1.5 Tbsp Chili Powder

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

1/2 Tsp Red Pepper Flakes

1/4 Tsp Italian Seasoning

1/2 Tsp Paprika

1.5 Tsp Cumin

1 Tsp Salt

1 Tsp Ground Pepper

Mix together and use as needed.

LAYER THREE: HOLY GUACAMOLE

Layer three. The guac.

If you're running short on time you can grab one of those pre-made containers from the supermarket, but I highly recommend making your own. If you don't, you're going to miss out on an opportunity to add a big burst of garlic-y goodness to your dip.

The secret to making the best guac in town is simple: put on some Latin tunes to get yourself in the mood. I love me some Shakira, but you do you.

Next, mash up three perfectly ripe avocados. (A little tip: buy a bunch of them from the grocery store three days prior, in varying colors and textures. This assures you at least three of them will be good to go when you need them. You can't fool us avocado, we know your tricks.)

Now, add 1/4 red onion (minced), 6 cloves of garlic (see note below), 1.5 limes (squeezed), olive oil (1 tsp), and red pepper flakes (1/2 tsp).

Add salt and pepper to taste, and you've got yourself a winner regardless of which team comes out on top.

*When I make guacamole I personally want there to be so much garlic it makes my mouth burn, but if this doesn't sound like something you'd enjoy then please, dial down the garlic.

LAYER FOUR: CHEESE PLEASE

Monterey Jack. Cheddar. Mozzarella. Something with Jalapeño.

The list of cheeses you can choose from these days can be downright dizzying.

Thankfully, there exists such a thing as Tex-Mex shredded cheese. This trusty bag includes all of the previously listed cheeses, thoughtfully pre-shredded and bagged into one easy to open package. All you have to do is grab a few generous handfuls, toss it over the guacamole, and layer four is complete.

LAYER FIVE: TOMATO, TO-MAH-TO

Fun fact: there are over ten thousand different varieties of tomatoes.

Needless to say, you've got options.

Prefer to go the salsa route? Fine by me.

Or, maybe you like the idea of a bit more colour, and want to use heirloom tomatoes. Do it.

Perhaps the traditional beefsteak is what you have on hand, or possibly you just love Romas.

Whatever you choose, layer five is how you're going to get some juicy sweetness in your dish. I’m a big fan of using Roma tomatoes as they add a nice touch of sugar to all that spice. They are also a little bigger than cherry or heirloom tomatoes, which makes chopping easier.

LAYER SIX: GOTTA GET THOSE GREENS

The green onion is a small, but essential part of the seven layer dip. They not only offer a bright splash of colour, but give each bite that earthy freshness we all know and love.

Green onions are also chock full of Vitamin K and C, and their presence means we can all feel better knowing we ate something green on game day.

LAYER SEVEN: OLIVE-THE-OPTIONS

Last, but not least, we have layer seven.

It’s kind of an “olive-it or I-hate-it” kind of layer, depending on which side of the fence you’re standing on when it comes to the controversial black olive.

Helpful hint: only put them on half the dip, leaving the other side olive-free for those who eye a Kalamata with deep, dark suspicion.

Once your layers are complete, all you need is the accessories: corn chips, and an optional Jalapeño Mango Margarita to wash it all down with.

2oz of GOOD Blanco Tequila

1oz of Cointreau

1oz Fresh Squeezed Lime Juice

1oz Mango Juice

2 Tsp of Agave

Jalapeño

Add 2-3 slices of Jalapeño to a shaker, then add tequila and cointreau. Muddle. Add the rest of the ingredients, top with ice, shake for 30 seconds. Strain and pour over ice in salt-rimmed glass.