Tailgating Recipes: Buffalo Chicken Dip, Greek 7 Layer Dip, Taco Dip, and more!

Are you looking for some delicious - and healthy - fall recipes for cooler days and nights?  Ready to tailgate?  Our crew at Physicians Healthy Weight Center shared their favorites!  Enjoy!!!

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Tailgating Recipes

Lighter Buffalo Chicken Dip  (serves 9)

Serving Size: 1/3 cup,  Calories: 107.9, Fat: 4.9g, Carbs: 5.4g, Fiber: 0g, Protein: 10.3 g

Ingredients:

• 4 oz reduced fat cream cheese, softened
• 1 cup fat free sour cream or 0% plain greek yogurt
• 1/2 cup Franks hot sauce (or whatever hot sauce you like)
• 1/2 cup crumbled blue cheese
• 1 tsp white wine vinegar
• 2 cups cooked shredded chicken

Directions:

Mix the first 5 ingredients together until smooth. Add the chicken and put this in the microwave for 5 minutes or until warm. Serve with carrots sticks and celery.

Greek 7 Layer Dip   (serves 9)

Serving Size: 1/4 cup, Calories: 93, Fat: 5g, Carbs: 7g, Fiber: 1.5g,  Protein: 5g, Sodium: 202 mg

Ingredients:

• 8 ounces hummus, store bought or homemade
• 1 cup 0% fat Greek yogurt
• 1 clove garlic, finely minced
• 1 tsp chopped fresh dill
• Juice of 1/2 lemon
• Pinch kosher salt
• Freshly ground black pepper
• 2 tbsp red onion, minced
• 1 cup English cucumber (about ½ large), ½-inch dice
• 1 cup Roma tomato, seeded, ½-inch dice
• 1/4 cup crumbled fat free feta cheese
• 1/4 cup Kalamata olives, sliced

Directions:

In a small bowl, combine yogurt, garlic, dill, lemon juice, salt and freshly ground pepper. Set aside.

In an 8”x8” or 7″ x 11″glass dish, layer the hummus, yogurt mixture, red onion, cucumber, tomatoes, feta and olives. Serve with low carb pita or veggies.

Pita Pizzas

Joseph’s Oat Bran Flax Pitas

Pizza Sauce

Fat Free Mozzerella Cheese

Favorite toppings:  onions, peppers, banana peppers, black olives, spinach, artichoke hearts, mushrooms, turkey pepperoni, turkey sausage…

Cook at 400 until cheese melts and pita is crispy.

Bacon Cheeseburger Meatballs

Ingredients:

• Alfresco chicken meatballs or lean beef meatballs
• Fat Free American Cheese, cut in small pieces
• Pre-Cooked Bacon slices, cut in small pieces (option) or turkey bacon or vegetarian bacon
• Ice Berg Lettuce, cut into small pieces
• Grape Tomatoes, cut in half
• Dill pickle chip

Instructions:

1. Bake Alfresco meatballs or lean beef meatballs as directed, following the package instructions.
2. Meanwhile: Cut small pieces of American cheese to melt on top when meatballs are baked.
3. "Stack" your desired toppings on toothpicks. I used a piece of bacon, a small piece of ice berg lettuce and a half grape tomato.
4. When the baking time is up, top each meatball with a small slice of cheese, place back in the oven for a couple of minutes more to let the cheese melt.
5. Poke the already stacked skewer into the meatball, plate and serve.
6. Serve with ketchup, mayo and mustard dipping "sauce" if desired.

Pat’s Taco Dip

Ingredients:

1-½ cans vegetarian refried beans

16 oz. fat-free (or light) sour cream or 0% plain Greek yogurt

8 oz. reduced-fat cream cheese

1 package reduced sodium taco seasoning mix

1 jar salsa (Newmans Own brand works well)

2 tomatoes, cut up finely

1 yellow pepper, finely chopped

Shredded lettuce

1 package Fat-free shredded mozzarella cheese

Scallions, finely diced

Directions:

In a 9x13 inch dish, spread refried beans evenly.

In a seperate bowl, using an electric mixer, combine sour cream, cream cheese, and taco seasoning. After mixing, layer this over the refried beans. Next, spread jar of salsa over the sour cream mixture.
Layer tomatoes and yellow pepper over the salsa. Top with shredded lettuce, shredded cheese, and scallions. Enjoy with tortilla chips or chopped vegetables.

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