(Family Features) Before the end zone dances and sideline celebrations, settling in for a winning game day experience starts with delicious foods. Whether your football parties take place at home, in the backyard or right outside the stadium, kicking it off with savory appetizers can get the crowd on its feet.

Keep your game plan simple this season and light up the scoreboard with fan favorites like dips and wings. These versions are both easy to prepare and can be enjoyed fresh or made in advance and kept warm or reheated to energize your fellow diehards.

Visit Culinary.net to find more touchdown-worthy tailgate recipes.

Add Savory Spice to Game Day Celebrations

Powering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.

This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.

Game Day Buffalo Chicken Dip

Servings: 3-4

• 2 cups shredded chicken
• 8 ounces cream cheese
• 1/2 cup sour cream
• 1 1/2 cups sharp cheddar cheese, plus additional for topping, divided
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 heavy pinch dried dill
• 1/2 cup hot sauce
• 2 green onions, chopped
• blue cheese crumbles
• chips
• vegetable sticks

1. Heat oven to 400 F.
2. In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.
3. Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.
4. Bake until cheese is melted, approximately 15 minutes.
5. Top with blue cheese crumbles and chopped green onion.
6. Serve warm with chips and vegetable sticks.

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 – 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.

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

1. 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.
2. 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.
3. Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole.
4. Put pie plate in center of 15-by-18-inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips.

Just Wing It

Skip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.

Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill.

Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game.

Game Day Chicken Wings

Total time: 50 minutes
Servings: 4

• 1/2 cup butter, cubed
• 1/3 cup flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 10 chicken wingettes, thawed
• dipping sauces (optional)
• fresh parsley (optional)

1. Preheat oven to 425 F.
2. Line baking sheet with foil. Arrange butter cubes on foil.
3. In medium bowl, combine flour, paprika, garlic powder, salt and pepper.
4. Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet.
5. Bake wings 30 minutes.
6. Turn wings over and bake 15 minutes, or until crispy and fully cooked.
7. Serve with dipping sauces and sprinkle with fresh parsley, if desired.

Source: Fresh Express

(Family Features) Gathering for the big game is a source of annual excitement for fans across the country, but the moment is as much about connecting with family and friends as it is the action on the field. The superstar of the celebrations is often the food, from snacks and appetizers to full-blown meals and tasty sweets.

For a better-for-you way to grub out at gametime, this Healthy 7-Layer Taco Dip from Milk Means More features essential nutrients provided by yogurt so you can enjoy a football favorite that nourishes both the body and soul.

Find more game day recipes at MilkMeansMore.org.

Watch video to see how to make this recipe!

Healthy 7-Layer Taco Dip

Recipe courtesy of Liz Della Croce of “The Lemon Bowl” on behalf of Milk Means More
Prep time: 15 minutes
Servings: 12

• 1          can (15 ounces) fat-free, refried beans
• 1          cup salsa
• 2          cups plain Greek yogurt
• 1          tablespoon cumin
• 1          tablespoon smoked paprika
• 1          teaspoon salt, divided
• 1/4       teaspoon cayenne (optional)
• 2          avocados
• 1/2       cup cilantro, minced, divided
• 1          teaspoon garlic powder
• 1          lime, juice only
• 1/2       cup scallions, minced
• 2          Roma tomatoes, seeded and diced
• 1/4       cup black olives, sliced
• tortilla chips

1. In small bowl, mix refried beans and salsa. Spread mixture in thin layer on bottom of large platter.
2. In separate small bowl, whisk yogurt, cumin, smoked paprika, 1/2 teaspoon salt and cayenne, if desired. Spread mixture on top of bean layer.
3. In third bowl, mash avocados with 1/4 cup cilantro, garlic powder, lime juice and remaining salt. Spread guacamole on top of yogurt layer.
4. Sprinkle dip with minced scallions, diced tomatoes, black olives and remaining cilantro. Serve with tortilla chips.

Source: United Dairy Industry of Michigan

(Family Features) Settling in for an afternoon of gridiron action calls for football food from dips and appetizers to full-blown feasts. Whether you’re a diehard fan, casual observer or just there for the game time grub, a full day of “homegating” requires flavorful eats to refuel the crowd.

One of the easiest ways to take your menu from benchwarmer to superstar status is to add foods from one of the country’s top authentic Mexican food brands, Cacique, to your playbook. For example, flavor-packed, heaping Cheesy Chorizo Nachos can score a touchdown at your gathering, even among the pickiest of fans. When the game is on the line, call on this dish to keep your team satisfied from kickoff to the final whistle.

Made with crumbly, creamy, pleasantly milky queso fresco; authentic real cheese queso dip that’s ready in minutes; robust, spicy pork chorizo; fresh-tasting Crema Mexicana; and small-batch homestyle salsa, this shareable dish can feed a houseful of hungry fans. Ready in less than an hour, it’s a perfect solution for pregame baking so it’s ready just before the coin toss.

To find more game day recipes, visit CaciqueInc.com.

Cheesy Chorizo Nachos

• 1 package Cacique Pork Chorizo
• 1 package Cacique Queso Blanco Queso Dip
• 1 can (15 ounces) refried beans
• 2 tablespoons water, plus additional, if necessary
• 1 bag (12 ounces) tortilla chips
• 1 package Cacique Ranchero Queso Fresco
• 1/2 cup Cacique Crema Mexicana
• 1 large jalapeno, sliced thin
• 2 radishes, sliced thin
• fresh cilantro leaves, for garnish
• guacamole, for serving
• Cacique Mild Homestyle Salsa, for serving

1. In large nonstick skillet or well-seasoned cast-iron pan over medium-low heat, cook pork chorizo, using spoon to break it up. Stir regularly until completely warmed through and deep brown, scraping crispy bits from bottom of pan.
2. Microwave queso dip 2-3 minutes until heated through.
3. In medium bowl, thin refried beans with water. Beans should be thick but nearly pourable; add additional water 1 tablespoon at a time, if necessary.
4. Heat oven to 350 F.
5. To assemble nachos, add half the tortilla chips to 13-by-9-inch rectangular baking dish. Use spoon to drizzle half the queso dip and half the refried beans evenly over chips, distributing as evenly as possible. Sprinkle with half the crumbled queso fresco. Repeat with remaining chips, queso dip, beans and crumbled queso fresco. Bake 5-8 minutes until crumbled queso fresco softens and queso dip is creamy.
6. Remove from oven then drizzle with crema Mexicana and scatter pork chorizo over top. Garnish with sliced jalapenos, radishes and fresh cilantro. Serve with guacamole and salsa.

Source: Cacique

(Culinary.net) Enjoying a meal with loved ones at the end of the day is a timeless tradition, but many families feel as though they’re constantly searching for ways to mix up the menu.

One trend gaining traction among home chefs is “meatless Mondays” in which classic dishes are made using substitutions for meat like veggies or grains. It’s a simple way to maintain nutritional value at the dinner table while putting a tasty twist on worn-out meals.

This Meatless Cheesy Burrito Bake can provide your family a flavorful way to skip the meat and make way for protein in the form of brown rice paired with bell peppers, onion and refried beans wrapped in wheat tortillas and topped with cheese, salsa and guacamole.

Find more creative family dinner inspiration at Culinary.net.

Watch video to see how to make this recipe!

Meatless Cheesy Burrito Bake

• 2          tablespoons canola oil
• 2          bell peppers, sliced
• 1          medium onion, sliced
• 1          teaspoon cumin
• 2          cups water
• 1          cup brown rice, uncooked
• 1          can (12 ounces) evaporated milk, divided
• 1          cup shredded cheddar cheese
• 1          can (4 ounces) diced green chiles, undrained
• 1          can (16 ounces) refried beans
• 6          wheat tortillas (8 inches)
• salsa (optional)
• guacamole (optional)

1. Heat oven to 350 F.
2. In large skillet, heat canola oil. Cook peppers, onion and cumin until tender.
3. In saucepan, add water and brown rice. Cook 45 minutes.
4. In saucepan, add 1 1/4 cups evaporated milk, shredded cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 cheese mixture in with rice; set remaining cheese sauce aside.
5. In medium bowl, add refried beans and remaining evaporated milk. Microwave 3-4 minutes.
6. Lay out tortillas and layer: refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in baking pan. Top burritos with remaining cheese sauce. Bake 20-25 minutes.
7. Garnish with salsa and guacamole, if desired.

(Culinary.net) Having fun in the kitchen can be an easy way to get kids involved for a family-friendly activity. These Fiesta Snacks call for flavors many kids love stacked up in a way that allows them to aid in the process.

Find more snack recipes at Culinary.net.

Watch video to see how to make this recipe!

Fiesta Snacks

• 1          pound chicken, chopped
• 1/2       cup salsa, divided
• 1/4       cup sour cream
• 8          tortillas (8 inches)
• 1/3       cup refried beans
• 1/2       cup guacamole
• 6          ounces shredded cheese

1. Heat oven to 350° F.
2. In skillet, cook chopped chicken until done.
3. In medium bowl, mix cooked chicken, 1/4 cup salsa and sour cream until blended.
4. In small bowl, mix refried beans and remaining salsa until blended.
5. Lay two tortillas on baking sheet lined with parchment paper.
6. Spread chicken mixture over both tortillas. Place second set of tortillas over chicken mixture. Spread guacamole over top tortillas. Place third set of tortillas on top and spread refried bean mixture over tortillas. Place fourth set of tortillas on top and sprinkle shredded cheese over tortillas.
7. Bake 10 minutes until cheese is melted.

(Family Features) Cinco de Mayo is a fun and festive holiday that's celebrated with music, dancing, family and delicious food. To bring great Mexican flavors to your fiesta, take a lesson from Maria Conception Jacinta Dominguez Ortega - also known as Mama Ortega.

In the 1800s, Mama Ortega created a loving home for her 13 children, and it centered around a tiny kitchen. From her small charcoal-burning stove, Mama created memorable meals her family loved. Everything for each meal was homegrown, handpicked and homemade.

You may not be able to grow your own ingredients, but you can take advantage of the way Mama did things - through authentic ingredients such as the line of Ortega Mexican Foods products. Fire-roasted chiles, authentic taco seasonings, crisp taco shells made with whole kernel corn and America's number one taco sauce are just a few of the ways that Ortega brings authentic Mexican flavor and fun to your family's dinner table.

For more delicious Mexican recipes to enjoy on Cinco de Mayo - or any day - visit www.ortega.com.

Slow-Cooked Shredded Beef Tacos

Prep Time: 12 minutes
Start to Finish: 6 hours
Makes: 6 to 8 servings

• 1 1/2 pounds beef chuck roast
• 1 medium onion, sliced
• 1 cup water
• 1 Ortega Grande Taco Dinner Kit
• 1 can (4 ounces) Ortega Diced Green Chiles
• Optional toppings: shredded lettuce, chopped tomato, shredded mild cheddar cheese, sour cream

1. Place beef and onion in 4-quart slow cooker. Combine water and seasoning mix from kit in small bowl. Pour over beef and onion. Cover and cook on LOW 6 to 8 hours or until fork tender.
2. Transfer beef to cutting board; shred beef with two forks. Place in large bowl. Stir in taco sauce from kit and chilies.
3. Fill warmed taco shells and tortillas from kit with beef mixture. Top with cheese sauce from kit. Garnish with desired toppings.

Smothered Beef and Bean Burritos

Prep Time: 10 minutes
Start to Finish: 40 minutes
Makes: 10 burritos

• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1 can (10 ounces) condensed cheddar cheese soup
• 1/2 cup sour cream
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 onion, diced
• 3/4 cup water
• 1 Ortega Soft Taco Kit
• 1 cup Ortega Refried Beans
• 2 tablespoons chopped fresh cilantro
• 1/4 cup diced tomato

1. Preheat oven to 350°F. Lightly coat 13 x 9-inch baking dish with nonstick cooking spray. Combine soups and sour cream in small bowl; set aside.
2. Heat oil in skillet over medium-high heat. Add beef and onion. Cook and stir 5 minutes or until beef is no longer pink. Drain and discard fat. Add water and seasoning mix from kit. Cook and stir 3 minutes. Stir in refried beans.
3. Wrap tortillas from kit with clean, lightly moistened cloth or paper towels. Microwave on HIGH (100% power) 1 minute, until hot and pliable.
4. Divide beef mixture evenly among tortillas. Fold ends of tortilla to middle, then roll tightly around mixture. Place in baking dish, seam side down. Repeat with remaining tortillas.
5. Spread soup mixture evenly over tortillas. Bake 22 to 25 minutes or until heated through. Garnish with taco sauce from kit, cilantro and tomatoes.

Easy Empanadas

Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 12 empanadas

• 1 cup prepared refrigerated barbecue shredded pork
• 2 tablespoons Ortega Taco Sauce, any variety
• 1 tablespoon Ortega Fire-Roasted Diced Green Chilies
• 1 can (12-count) refrigerated biscuits
• 1 egg, well beaten
• 1 cup black bean and corn salsa

1. Preheat oven to 375°F. Mix pork, taco sauce and chilies in small bowl.
2. Separate biscuits into 12 pieces. Flatten each biscuit into 6-inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.
3. Bake 12 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.

Chili Con Queso Dip

Prep Time: 3 minutes
Start to Finish: 15 minutes
Makes about 3 cups

• 1 package (16 ounces) pasteurized processed cheese spread, cut into chunks
• 1 cup Ortega Thick and Chunky Mild Salsa
• 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
• 1 package (10 count) Ortega Tostada Shells or 1 package (12-count)
• Ortega Taco Shells, broken into pieces
• Additional Ortega Fire-Roasted Diced Green Chiles (optional)
• Chopped tomatoes (optional)

1. Combine cheese, salsa and chilies in small saucepan. Cook and stir over low heat until fully melted and blended.
2. Serve warm with tostada or taco shells. Garnish with additional chilies and tomatoes, if desired.

Chocolate Chile Brownies With Spiced Frosting

Prep Time: 10 minutes
Start to Finish: 1 hour
Makes: 9 servings

Brownies

• 1 package (18 to 19 ounces) brownie mix, plus ingredients to prepare mix
• 1 can (4 ounces) Ortega Diced Green Chiles, undrained

Frosting

• 1 cup powered sugar
• 1 tablespoon Ortega Chili Seasoning Mix
• 1 1/2 to 2 tablespoons milk

1. Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over sides of pan; lightly coat with nonstick cooking spray.
2. Prepare brownies according to package directions. Stir in chilies; mix until well blended. Pour into prepared baking pan. Bake 25 to 30 minutes, or use time recommended on package. Cool on wire rack. Using foil "handles," remove from pan.
3. Blend powdered sugar and seasoning mix in small bowl. Stir in milk, adding more if necessary, until desired consistency. Spread on brownies. Slice and serve.

Source: Ortega

Fresh ideas for a fun fiesta menu

(Family Features) There’s no better way to spice up a party than by using unexpected ingredients in fun, flavorful dishes and drinks. For your next fiesta, celebrate a star of the party with sweet and juicy watermelon.

Not only does versatile watermelon lend a unique taste to your menu, it’s a healthy ingredient that provides natural hydration with 92 percent water content, along with the antioxidant lycopene and the amino acid citrulline.

These recipes show how, with a little creative carving, you can use the whole melon, including flesh, juice and rind, for big value and zero waste.

Find more fiesta-ready recipes at watermelon.org.

Cactus Carving

• Medium-large oval or oblong watermelon (seeded or seedless)
• Cutting board
• Paring knife
• Dry erase marker
• Kitchen knife
• Scoop
• Cactus cookie cutter
• Small flower cookie cutters
• Toothpicks
• Fire and Ice Salsa (recipe below)

Wash watermelon under cool, running water and pat dry.

On cutting board, place watermelon on its side and cut off 1/4 inch-1/2 inch from stem end; this will provide a sturdy base. Reserve end piece to make into small cactus.

Stand watermelon upright on base. Use dry erase marker to draw simple outline of cactus shape.

One-third up from bottom of watermelon, draw straight line around back, being careful not to go through cactus outline; this will create a serving bowl for watermelon salsa.

Use kitchen knife to cut around outline, leaving just bowl with cactus attached. Scoop out base to form bowl.

From pieces of watermelon that were cut away, use cookie cutters to make cactus pieces and flower pieces to decorate with, and chop remaining watermelon to make watermelon salsa and watermelon margaritas, or juice.

Attach toothpicks randomly around cactus to make thorns and decorate with watermelon flowers. Decorate bottom rind scrap with toothpicks to resemble short, round cactus.

Fill bowl with Fire and Ice Salsa and serve with tortilla chips.

Fire and Ice Salsa

Makes: 3 cups

• 3 cups seeded and finely chopped watermelon
• 1/2 cup finely diced green peppers
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• 1 tablespoon finely sliced green onion
• 1-2 tablespoons finely diced jalapeno peppers

1. Combine ingredients; mix well and cover. Refrigerate at least 1 hour before serving.

Nachos with Watermelon Avocado Salsa

Makes: 8 servings

• 1 avocado, peeled, seeded and chopped
• 2 teaspoons lime juice
• 1/4 cup chopped cilantro
• 1 minced garlic clove
• 1 can (4 ounces) diced green chilies, drained
• 2 tablespoons diced red onion
• 1 1/2 cups diced watermelon
• 16 ounces fat-free refried beans
• 11 ounces corn tortilla chips
• 1 1/2 cups sharp cheddar cheese, grated
• 1/3 cup fat-free sour cream

1. Heat oven to 350° F.
2. To make salsa: In medium bowl, combine avocado, lime juice, cilantro, garlic, chilies and red onion; toss to thoroughly mix. Add watermelon and toss gently. Set aside.
3. Over medium heat, heat beans until hot. Mash if preferred.
4. Place chips on flat, oven-proof plate or cookie sheet and top with beans and cheese. Repeat layers as desired. Heat in oven 10 minutes, or until cheese has melted and chips are hot.
5. Top with salsa mixture and sour cream.

Tip: Reserve some salsa to place in bowl for dipping.

Blended Watermelon Margarita

Makes: 2 margaritas

• 2 cups seedless watermelon, cubed and frozen
• 1/2 cup water
• 3 ounces silver tequila
• 1 1/2 ounces lime juice
• 1 ounce elderflower liqueur
• pinch of salt
• lime slices, for garnish

1. In blender, combine watermelon, water, tequila, lime juice, elderflower liqueur and salt. Blend until smooth.
2. Pour into two chilled margarita glasses and garnish with lime slices.

Watermelon Margarita on the Rocks

Makes: 2 margaritas

Watermelon Simple Syrup:

• 2 cups seedless watermelon, cubed
• 1 cup sugar

Watermelon Juice:

• 2 cups seedless watermelon, cubed
• 1/2 cup water

Margarita:

• lime wedges
• coarse salt
• ice
• 4 ounces silver tequila
• 4 ounces watermelon juice
• 2 ounces lime juice
• 1 ounce watermelon simple syrup

1. To make watermelon simple syrup: In small saucepan over medium heat, combine watermelon and sugar. Use potato masher to mash watermelon and sugar together, pushing out liquid and dissolving sugar. Simmer 5 minutes, stirring frequently. Pour mixture through fine mesh sieve set over bowl or jar, pressing watermelon to extract all liquid. Set aside to cool completely.
2. To make watermelon juice: In blender, combine watermelon and water. Blend until smooth then pour through fine mesh sieve set over bowl or jar.
3. To assemble margaritas: use lime wedge to line rims of two glasses with juice. Dip glasses in coarse salt and carefully fill glasses with ice.
4. Combine tequila, watermelon juice, lime juice and simple syrup in cocktail shaker with ice. Shake until thoroughly chilled, about 30 seconds, and pour into prepared glasses. Garnish with lime wedges.

Source: National Watermelon Promotion Board

Ingredients

• 1 pound Bob Evans Original roll sausage
• 1 can (16 ounces) refried beans
• 1 can (4.5 ounces) chopped green chiles
• 1 package (1.25 ounces) taco seasoning mix
• 1 container (16 ounces) sour cream
• 1 jar (11 ounces) salsa
• 1 can (6 ounces) sliced black olives
• 1 large tomato, diced
• 1 bunch green onions, chopped
• 2 cups (8 ounces) shredded Mexican cheese blend
• Tortilla chips

Preparation

1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
2. Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
3. Serve immediately with chips. Refrigerate leftovers.

Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

Notes, Tips & Suggestions

Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.

Source

Bob Evans