If you’re feeling traditional: The classic ‘seven layer nacho dip’

Ingredients:

1 oz. taco seasoning

16 oz. refried beans

8 oz. cream cheese, softened

16 oz. sour cream

1 cup guacamole

16 oz. salsa

1 large tomato, chopped

1 green bell pepper, chopped

1 stalk chopped green onions

½ red onion, chopped

Finely chopped hot peppers (to taste)

6 oz. canned, sliced black olives

2 cups shredded cheddar cheese

Method:

Mix the taco seasoning with the refried beans in a bowl and spread evenly in a large dish. Mix together cream cheese and sour cream, and spread in a second layer on top of the refried beans. Next, add the layer of guacamole, followed by a layer of salsa, and then a layer of veggies, excluding the hot peppers and black olives. Now, add the layer of shredded cheese, and garnish with the black olives and chopped chili peppers if you like it hot. Serve with your favourite nacho chips, and a frosty drink!

If you’re feeling ambitious: Crunchy Asian snack mix

Ingredients:

½ cup unsalted butter, cut into 8 pieces

2 tbsp. sugar

2 tbsp. soy sauce

2 tbsp. hoisin sauce

1 tbsp. Asian sesame oil

¾ tsp. garlic powder

2/4 tsp. ground ginger

¾ tsp. cayenne pepper

8 cups popped popcorn

6 cups shreddies

1 can Chow Mein noodles

1 package Asian rice cracker snack mix

2 cups salted, roasted cashews or peanuts

1 cup wasabi peas or dried peas

Method:

Preheat the oven to 250 degrees Fahrenheit, with two racks evenly spaced. Melt butter in a medium saucepan and whisk in sugar, soy, hoisin, sesame oil, garlic powder, ginger and cayenne. Combine the popcorn, shreddies, Chow Mein noodles, Asian snack mix, cashews and peas in a very large bowl. Drizzle with butter mixture and stir well to coat. Spread evenly on 2 large baking sheets. Bake for one hour, turning every 15 minutes to heat evenly. Cool completely, and serve.