Big Game Dip


1/2 cup crushed tortilla chips
1/2 cup shredded lettuce
1/2 cup chopped onion
1 cup prepared guacamole
|1 can diced tomatoes (drained)
1 can refried beans or refried black beans
2 tablespoons taco seasoning
1/2 cup low-fat sour cream plus
1/4 cup for decoration 3/4 cup shredded cheese
Sliced olives
3 chopped green onions
1 red bell pepper Tortilla chips (for dipping)


Using a Chinet® platter or Chinet Bakeware®, small or large oval pan, place crushed tortilla chips on the bottom of the platter. Layer shredded lettuce, chopped onion, drained tomatoes and guacamole. In a small mixing bowl, mix the refried beans, taco seasoning and the sour cream together.
Spread on top of the guacamole with a spatula.
Sprinkle cheese around the sides of the Chinet® platter/pan.
Slice olives and chopped green onions and place on top of cheese. Place 1/4 cup sour cream in small plastic bag.
Cut a slit in the corner of the bag to create a piping bag and use to make the lines of the football.
Cut the red bell pepper into small strips and lay across the center line of sour cream to make the "stitches" of the football.

Note: Experiment with this recipe ... add jalapenos or cilantro if you like it spicy!

Heather Kyle, UT Extension Office Agent/Educator


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