6 Layer Mexican Dip

The Ultimate Big Game Snack Table

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDayGlory #CollectiveBias #ad

For me, the Big Game is all about the food. I love a good opportunity to make goodies for the people I love, so I had an idea to make a really fun snack table. 
Big Game Tablescape
o Game Day Glory Sweepstakes.

Since I seem to always be at my favorite local Wal-Mart, I easily found all the goodies I needed for my fun game table setup to give my kids and their friends plenty of snacks for the big game. Big GameMy table made everybody happy; from TOSTITOS® chips with six layer dips, mini sandwiches and sweets. I made several things –   Individual 6 Layer Mexican Dips IMGP8676 copyMini Italian Sandwiches Mini Italian SandwichesSkittles® XL (41 oz. size bag) Push Ups Skittles Push UpsSNICKERS® FUN SIZE® Variety 35 oz were definitely a part of the spread!  Snickers GameLots of Pepsi™ for refreshment. Mars Big Game TableTo make my table, I used an old bedsheet and some of my ex-husband’s white duct tape that he used for work; I found it in the garage! The decorated containers are simply a tomato sauce can and mason jars that I covered with construction paper and decorated with burlap and tape. The push ups were these cute plastic push up containers I found online with Skittles® XL 41 oz. There’s a million uses for them. The kids loved them! Here’s the recipe printable for the six layer dips and the sandwiches-

The Ultimate Big Game Tablescape


    For the Mexican Dip Cups
  • 1 lb. ground round
  • 1 packet taco seasoning
  • 1 cup water
  • 4 oz cream cheese at room temperature
  • 1 can black beans, drained and rinsed
  • 1 can white corn, drained and rinsed
  • TOSTITOS® Salsa
  • Sour cream
  • Black olives, sliced
  • Cheddar cheese, shredded
  • Green onions, sliced
  • For the Italian Sandwiches
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp onion powder
  • 2 garlic cloves, minced
  • 1 tbsp dried oregano
  • Salt and pepper to taste
  • 1 loaf Italian bread, sliced
  • Mayo
  • 1/2 lb Pastrami, thinly sliced
  • 1/2 lb Ham, thinly sliced
  • 1/2 pound bacon, cooked
  • 4 oz. Muenster cheese, sliced thin (or Provolone or Mozzarella)
  • 1 cup pickled pepperoncini peppers, sliced
  • 3/4 cup black olives, pitted and sliced
  • 1/2 yellow onion, sliced
  • Italian leaf parsley, chopped


  • Brown taco seasoning over medium heat, add taco seasoning, water and cream cheese; stirring until combined. Cover and let simmer; adding a little water at a time if it gets too thick.
  • To make layered dip cups, add beef mixture on the bottom of clear plastic cups, followed by beans, corn, salsa, sour cream, cheese, olives and onions.
  • Serve with TOSTITOS®
  • Make the Italian dressing - combine olive oil through salt and pepper and shake; refrigerate.
  • Slice Italian bread lengthwise twice to get three layers.
  • Spread mayo generously on the bottom half of bread.
  • Layer pastrami, ham, and cheese slices on the bottom, to the second layer add bacon, more cheese slices, peppers, black olives, onions and parsley.
  • Drizzle with Italian dressing and cover with top half of the bread.
  • Wrap with plastic wrap and refrigerate for at least 3 hours.
  • Cut and serve.
  • [xyz-ihs snippet="Swoop"]


My favorite way to eat the Italian Subs is to wrap them in aluminum foil and bake them at 400 degrees for about 20-30 minutes. Since these were going to be sitting out for a while, I decided to keep them cold, but if you should try them hot!


Make sure to go and vote for your favorite snack stadium (above) to enter the #gamedayglorysweepstakes for a chance to win a $100 Walmart eGift card or Xbox One! You can also share a photo of your own snack stadium on Instagram using “#gamedayglorysweepstakes” to enter the sweeps. Go here for more snack stadium and snack ideas.



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.