Lucy Gnazzo of Camp Hill is a tailgate pro.
The Penn State grad and football fan tailgates several times a season with her husband, Paul Gnazzo, and their friends.
One of their favorite go-to recipes is a Game Day Layered Taco Dip made with refried beans, guacamole and a cream cheese dip. Watch her make the dip on the Penn State Football on PennLive Facebook page.
Make it ahead of time, pack it up in a cooler and you're ready for a day of tailgating.
Here's the recipe:
Game Day Layered Taco Dip
- 1 can refried beans
- 1 packet ranch dip, fiesta ranch dip or taco seasoning
- 16 ounces light sour cream
- 4 ounces whipped cream cheese
- 1 jar salsa
- 2 avocados
- 1/2 teaspoon garlic salt
- 1/2 lime (squeeze for juice)
- 1/4 teaspoon pepper
- 1 bag of shredded cheese such as Colby jack, cheddar or Mexican mix
- Nacho chips, veggies, Triscuit wedges or favorite snack/chips
Smash avocados in a bowl and mix with garlic salt, lime juice and pepper and set aside. Mix ranch dip or taco seasonings with sour cream and cream cheese.
Assemble: Layer refried beans on bottom of casserole dish or foil pan. Next, add dip/cream cheese mixture, then guacamole and top with salsa and the shredded cheese. Refrigerate.
Before serving, add toppers such as shredded lettuce, jalapeno, diced tomato, black olives, diced scallions, Mexican or fiesta corn or cilantro.
*To save time, you can buy ready-made guacamole and ranch/fiesta dip.
We are profiling Penn State tailgaters throughout the season. If you have a recipe to share, email PennLive food and dining reporter Sue Gleiter at [email protected]
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