For Super Bowl 50 instead of having the same old snacks return to your table, try something new! Cielito Lindo is a dish native to Puerto Rico, and while it is similar to a multi-layer dip, instead of being greasy and heavy, this combination is crispy, light and delicious. Cielito Lindo is the prefect appetizer for your Super Bowl party due to its easy preparation and versatility.

The dip is traditionally prepared by layering cream cheese, refried beans, salsa, cheese, lettuce and chopped tomatoes, however you can add ground beef, chicken, steak or really anything you enjoy! The dip is served with tortilla chips and while you may have always purchased store bought tortilla chips, our simple recipe for homemade corn tortilla chips will have you serving truly authentic dishes to your friends during the big game. Check out recipes for both Cielito Lindo dip and tortilla chips below and add a little spice to your Super Bowl Sunday!

Cielito Lindo


  • 2 containers (8 oz.) of cream cheese, softened
  • 1/2-cup sour cream
  • 2 cans (16 oz.) refried beans
  • 4-6 cups iceberg lettuce, chopped
  • 2 jars (14 oz. each) salsa
  • 4 tomatoes, chopped
  • 4-6 cups cheddar & mozzarella cheese, grated


Build mixture on two 13x9-inch trays. Let the cream cheese to soften and whisk together sour cream. Reserve. Spread a layer of beans in each of the trays. Then place a layer of cream cheese, lettuce, salsa, chopped tomatoes and top with the cheese mixture. Serve with tortilla chips.

Recipe courtesy of Que Rica Vida

Homemade Corn Tortilla Chips

This recipe is just as easy as the dip; you can’t be that amazing Cielito Lindo on just your average store bought Tostitos! A dip is only as good as its chip, and this Super Bowl Sunday your homemade corn tortilla chips will reign supreme!


  • 16 corn tortillas
  • 2 tablespoons safflower, sunflower, or grape seed oil (high-heat oil for frying)
  • 1-teaspoon fine grain sea salt, or more, to taste
  • 2 limes, juiced


Preheat your oven to 400 degrees Fahrenheit and take out 2 large rimmed baking sheets. Cut each cooked tortilla into 4 segments and brush each side very lightly with oil. A pastry brush works great for this. Place oiled chips on the baking sheets in a single layer and sprinkle salt over top. Bake for 8 to 11 minutes until golden brown and crispy. They will crisp even more as they cool. For a lime-salted version, as soon as the chips come out of the oven lightly spritz (with your fingers) all of the chips with fresh lime juice. Let fully cool.

Recipe courtesy of Food 52