Football Dip

One of the best things to do while watching a game is eat. Here’s another tailgating recipe that you can enjoy. This was created by Anna Schultz and it is now her husband’s favorite football dip.

Credit to Linda T

Prep: 10 minutes
Cook: 20 minutes
Servings: 8
Yield: 8 servings


1 pound ground turkey
1 onion, chopped
1 green bell pepper, chopped
1 (28 ounce) can vegetarian refried beans
1 tablespoon coconut oil
1 cup salsa
1/2 cup taco seasoning mix
2 tablespoons ranch dressing
2 tablespoons soy sauce
2 teaspoons liquid smoke flavoring
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
salt and ground black pepper to taste


Step 1
Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. Cover skillet and simmer until onion is softened, about 5 more minutes. Transfer turkey mixture to a bowl.

Step 2
Stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. Mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with Cheddar cheese and mozzarella cheese. Cover skillet and cook until cheeses melts, 3 to 5 minutes.

Step 3
Mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.

Cook’s note:

I add a little water when cooking the turkey, it tends to get dry because I buy the 90% fat free version. My family loves spices so if your family is more mild it is easy to tailor the spices to your tastes. I also have used chopped venison and ground beef, although the turkey is my personal favorite. I have also used this as a great taco layer dish, you put a thick layer of dip on the bottom of a baking dish and cover in shredded lettuce and chopped veggies and whatever other toppings you like.

Nutritional Facts:

Per Serving:
367 calories; protein 23.3g; carbohydrates 40.8g; fat 13.5g; cholesterol 54.8mg; sodium 1683.8mg.

If you have tried this recipe, tell us what you think.


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