Tailgating Snacks

Get ready to elevate your tailgating experience with a delicious and healthier twist on classic game day favorites. Whether you’re cheering for your favorite team or prefer to socialize, these healthier recipes will keep you fueled and satisfied all game long.

Buffalo Chicken Dip 

INGREDIENTS 

• 2.5 cups of finely shredded cooked chicken breasts (or rotisserie chicken) 

• 1 8 oz package light cream cheese

• 1/2 cup Franks hot sauce 

• 1/2 cup mozzarella cheese 

• 1/2 cup plain Greek yogurt 

• 1/4 cup chopped green onion 

• 1/2 tsp garlic powder 

• 1/2 tsp onion powder 

• 3/4 cup cheddar cheese for topping 

• Optional toppings: green onion, blue cheese 

DIRECTIONS 

1. Preheat oven to 400F and grease an 8×8 baking dish.
2. In a large bowl, shred chicken with a fork.
3. Add in softened cream cheese, hot sauce, mozzarella cheese, and Greek yogurt. Stir until combined.
4. Mix in green onion, garlic powder, and onion powder.
5. Pour into greased baking dish. Top with cheddar cheese.
6. Bake in oven for 16-20 minutes or until bubbly throughout.
7. Top with blue cheese and more green onion and serve immediately.

Turkey Chili 

INGREDIENTS 

• 2 tsp olive oil 

• 1 yellow onion, chopped 

• 3 garlic cloves, minced 

• 1 medium red bell pepper, chopped 

• 1 pound extra lean ground turkey or chicken 

• 4 tbsp chili powder  

• 2 tsp ground cumin 

• 1 tsp dried oregano 

• 1/4 tsp cayenne pepper (use less or more depending on your spice preferences) 

• 1/2 tsp salt, plus more to taste 

• 1 (28 oz) can diced tomatoes or crushed tomatoes 

• 1 1/4 cups chicken broth 

• 2 (15 oz) cans dark red kidney beans, rinsed and drained 

• 1 (15 oz) can sweet corn, rinsed and drained 

• For topping: cheese, avocado, tortilla chips, cilantro, sour cream 

DIRECTIONS 

1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and sauté for 5-7 minutes, stirring frequently.
2. Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
3. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
4. Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.

Crispy Lemon Parmesan Zucchini Bite with Basil Aioli 

INGREDIENTS 

• 2 medium zucchini, sliced 1/4 inch thick 

• 1/2 cup flour  

• 2 eggs, lightly beaten 

• 2 cups panko breadcrumbs 

• 1/2 cup parmigiano reggiano, grated 

• 1 Tbsp lemon zest 

• Salt and pepper to taste 

• 1/2 cup mayonnaise 

• 1/4 cup basil 

DIRECTIONS 

1. Dredge the zucchini slices in flour, dip them in the egg, and coat them in the mixture of the breadcrumbs, parmesan, lemon zest, salt and pepper.
2. Place them on a wire rack on a baking pan, spray lightly with oil and bake in a preheated 425F/220C oven until lightly golden brown, about 15-20 minutes.
3. Puree the mayonnaise and basil and serve with the zucchini chips.