Score a Touchdown with a Game Day Dip
One of the best ways to take tailgating to the next level this season is by making healthier versions of classic game day fare. For example, you can be the MVP of your game day gathering with a delicious, hall-of-fame-worthy appetizer. Call an audible by using fresh, easy and healthy ingredients to make it better for you and score extra points with family and friends.
This Game Day Taco Dip takes fan-favorite flavors – beef, refried beans, salsa, guacamole, sour cream, cheese, tomatoes and black olives –
Game Day Taco Dip
Prep time: 25 minutes Cook time: 5 minutes Servings: 12
1 pound ground beef
1 package (1 ounce) taco seasoning
1/4 cup water
2 tablespoons minced cilantro
1 can (16 ounces) refried beans, zesty
salsa flavor
1 jar (16 ounces) thick and chunky salsa,
medium or hot
2 cups guacamole
1/2 cup sour cream
3 packages (5 ounces each) Fresh Express
Butter Supreme
1 1/2 cups shredded sharp cheddar cheese 1 cup tomatoes, chopped
1 can (2 1/4 ounces) sliced black
olives, drained
1 package (14 ounces) tortilla chips and adds a twist with the Fresh Express Butter Supreme Salad kit. This tasty, colorful blend of green butter lettuce, red butter lettuce, radicchio and baby chard is available in the refrigerated produce department and is perfect for creating healthier versions of beloved tailgating dips, snacks, finger foods and more.
Visit FreshExpress.com to discover more winning game day recipe ideas and find a retailer near you.
In skillet over medium-high heat, cook beef 5 minutes, or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook 2 minutes, or until water is absorbed. Transfer to bowl; cool to room temperature. Add cilantro; mix well.
In 9-inch pie plate, evenly spread refried beans; top with seasoned ground beef and salsa. Add spoonfuls of guacamole across top of salsa then carefully spread to smooth.
Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole.
Put pie plate in center of 15-by-18inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips.