March Madness Dips and Tips

Want to throw a slam-dunk March Madness party this year? Foodie on Campus has a few tips to ensure that your guests all have a ball.

  • Send out brackets as invitations and have your guests fill them out ahead of time. This will get every guest involved in the fun before your party even begins.
  • Dress the part by wearing a referee jersey. This will ensure that your guests will always be able to find you, and it’s fun!
  • Play ESPN “jock jams” to pump up your fans.
  • In between games, start pickup games in your driveway or at the park to get everyone moving.
  • Put mini basketball hoops over your trashcans. It’s festive and will make it more likely that your guests will help clean up.
  • Feeding a party can be like feeding a basketball team, so make sure to have enough dishes to please the crowd. Here are a few dunk-worthy dips:

Zesty Vegetarian Taco Dip

Ingredients

  • 1 16 oz. can of Amy’s organic chili
  • 1 16 oz. container of Greek yogurt
  • 1 16 oz. jar of natural salsa
  • 3 avocados, mashed
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head of iceberg lettuce, chopped
  • 2 cups of shredded cheddar cheese (can substitute low-fat)
  • 1 (6 ounce) can of sliced black olives, drained

Instructions

  • Pour chili into a large, flat dish.
  • Spread Greek yogurt over the chili.
  • Mix the salsa and the avocados. Spread over the previous layer.
  • Place a layer of tomato, green pepper, green onions, and lettuce over the avocado mixture.
  • Top with cheddar cheese and garnish with olives.
  • Enjoy with tortilla chips!

Greek Bean Dip

Ingredients

  • 1 15 oz. can of white beans, drained
  • ¾ cup Greek yogurt
  • ½ cup feta cheese
  • 1 tbsp lemon juice
  • 1 tsp garlic salt
  • black pepper, to taste
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh chives, chopped

Instructions

  • Place all ingredients except the herbs into a food processor.
  • Puree until smooth.
  • Add herbs and pulse until mixed evenly.
  • Serve with assorted vegetables such as baby carrots, sugar snap peas, pepper strips, broccoli, or cauliflower.

Danielle DiCristofano is a sophomore at the University of Dayton majoring in dietetics. She plans to become a registered dietitian and work for a health magazine.

Photo Credit: Nicole Hayashi, Dollar Photo Club

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