Football Field Layered Taco Dip

Score big at your next watch party with this Football Field Layered Taco Dip! Refried beans, sour cream, queso, guacamole, and pico come together in a tasty lineup, decorated to look just like the big game. Topped with “players” made from olives and tomatoes and finished with tortilla goal posts, it’s a show-stopping centerpiece that’s as fun to make as it is to eat. Grab some chips, dig in, and let the snacking kickoff begin!

Recipe - Welcome

Prep Time45 Minutes

Servings12

Ingredients

2 small flour tortillas

2 (16 oz) cans Brookshire’s Refried Black Beans

1 cup salsa

3 cups sour cream, divided

1 1/2 cups pico de gallo, drained

1 3/4 cups store-bought queso

3 cups guacamole

7 large black olives

7 cherry tomatoes

tortilla chips, for serving

halved mini peppers, for serving

Directions

Cut the tortillas into goal post shapes by using kitchen shears. Toast them in a dry skillet over high heat until crisp. Set aside to cool completely. Mix the beans and salsa in a bowl. Spread evenly in a 9 x 13 pan. Top with 2 1/2 cups of sour cream, smoothing into a flat layer.
To build the field, spread pico de gallo on the left two inches and queso on the right two inches to form end zones. Fill the center with guacamole. Place the remaining 1/2 cup of sour cream in a piping bag or zip-top bag with a corner snipped.
Pipe lines to divide the end zones from the field. Add a center 50-yard line and two more evenly spaced lines on each side to represent yard markers.
Top with black olives and cherry tomatoes to represent football players. Insert the tortilla goal posts into the end zones. Serve the dip with tortilla chips and mini peppers.

Nutritional Information

Per Serving (8 oz): Calories: 280, Fat: 20 g (7 g Saturated Fat), Cholesterol: 30 mg, Sodium: 850 mg, Carbohydrates: 22 g, Fiber: 5 g, Protein: 6 g.

45 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

Cut the tortillas into goal post shapes by using kitchen shears. Toast them in a dry skillet over high heat until crisp. Set aside to cool completely. Mix the beans and salsa in a bowl. Spread evenly in a 9 x 13 pan. Top with 2 1/2 cups of sour cream, smoothing into a flat layer.
To build the field, spread pico de gallo on the left two inches and queso on the right two inches to form end zones. Fill the center with guacamole. Place the remaining 1/2 cup of sour cream in a piping bag or zip-top bag with a corner snipped.
Pipe lines to divide the end zones from the field. Add a center 50-yard line and two more evenly spaced lines on each side to represent yard markers.
Top with black olives and cherry tomatoes to represent football players. Insert the tortilla goal posts into the end zones. Serve the dip with tortilla chips and mini peppers.