No Whine with Dinner: 50-Yard Fiesta Dip

Move over Martha Steward, because Mandy at Gourmet Mom on the Go is the queen of kitchen creativity as far as we’re concerned. The focus of Mandy’s blog is to inspire her readers to get into the kitchen with their kids, and she does this by sharing  fun and whimsical recipes. You just have to see her Edible Chandelier and Tipi Tacos to believe it!

For this post, we feature Mandy’s 50-Yard Fiesta Dip. We chose this recipe because football season is back in full swing, and we thought her super-yummy tailgate snack would be an easy (and healthy) one for everyone to make.

It’s clear Mandy’s three children, Big C, Little C, and Little H (their blog aliases), love to cook, and this recipe was easy enough for these pint-size chefs to get involved. Read on to learn more about the dish as well as Mandy’s oh-so-clever ideas for getting kids of all ages excited about food.

50-Yard Fiesta Dip
Makes 8 Servings

  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 can (15 oz) Great Northern Beans or Navy Beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 3/4 cup red salsa, any kind
  • 2 cups shredded cheese (I used Kraft Mexican Blend)
  • 1 jar (16 oz) Pace Tequila Lime Salsa (or salsa verde if you can’t find it)
  • 1 package (8 oz) reduced-fat cream cheese, softened
  • 1/2 cup light sour cream
  • Whole wheat flour tortillas
  • Sea salt, optional (these are for the “football crisps,” or you can just use chips)

1. Preheat oven to 400 degrees.

2. Mix Black Beans, Great Northern Beans, corn, red salsa, and shredded cheese in a large bowl. Spread the mixture in a 9 x 13 pan sprayed with cooking spray.

3. Bake for 15 minutes until warm and bubbly. Remove from oven and let set for 5 minutes.

4. While the dip is baking, place a stack of tortillas on a cutting board and cut into football shapes. Spread on a greased cookie sheet and spray tops with cooking spray. Sprinkle sea salt on top. Bake in a 400 degree oven for 5 minutes until crispy.

5. After the dip has cooled for 5 minutes and set a little bit, gently spread Pace Tequila Lime Salsa over the top. Stir together the cream cheese and sour cream and place in one-gallon Ziploc freezer baggie. Snip an end off the bag and pipe on yard lines and hash marks. If the mixture is too thick to pipe out, add a little more sour cream.  Serve with Football Crisps.

Q: Where did you get the recipe?
A: I created it myself.  A friend told me about how she used beans and cheese to make a yummy hot dip and it inspired me.

Q: What do you like about this recipe?
A: I like the nutritional value, and everyone loves it.  It’s great for a football munchie, and it’s healthier than most other “football food.”

Q: What do your kids think about this recipe?
A: My girls go crazy over this dish. When Big C tried it, she said, “I am going to gobble this up!” Little C wanted to know if we were going to play football and Little H gave it two thumbs up and said, “I wike it!”

Q: Other than the fact that this recipe makes everyone in your family happy, do you have any other “Mandy” tips you’d like to share with fellow parents for taking the “whine” out of dinner?
A:
Take an extra 60 seconds to turn the food into something “different.”  For example, recently, I took some hot rice, molded it into a little “bowl,” filled it with the chopped chicken and vegetables we cooked for dinner, and told my 2-year old it was, “Puppy Chow.”  She devoured a dish that she probably would have balked at.

I believe if you get the kids involved in the cooking process, they will be more likely to eat what you prepared.  Everyone can help, even if it’s just taking things to the recycle bin. It can even be as easy as calling a dish a different name.  “Princess Soup with Magic Wands” sounds more appetizing than “Vegetable Soup and Breadsticks.”

Another tip I have is to sit down AT THE TABLE all together and talk while you eat.  Ask questions like, “If you could turn into an animal, what would you be?”  Have everyone take a bite before they answer.  Even if you have already eaten or are not eating that dinner, find something to eat or drink and sit down with your family.

Finally, don’t stress if your kids won’t eat something the first (or 5th) time you introduce it.  If you keep introducing new foods, they eventually will try it.  Otherwise, it becomes a power game and you have lost the fun and magic of mealtime.  Kids are finicky by nature. My 2 year old will devour sushi and hot curry dishes one day and will balk at chicken nuggets another day.

Q: Can you tell us about your blog?
A: I am passionate about “taking back dinnertime” and bringing the family together around the table.  In my house, we make all kinds of fun and whimsical food that is great for all ages.  Hopefully my site will inspire you to get into the kitchen with your kids and make some fun memories.

We’d like to thank Mandy for her creative recipe and helpful mealtime tips.  Stay tuned for our next installment of No Whine with Dinner coming next month. If you’re a football fan and plan to make this dip for your next tailgate party, pleae let us know by posting a comment to the blog. Go Pats!!

One Response to “No Whine with Dinner: 50-Yard Fiesta Dip”

  1. Aggie on September 18th, 2009

    I am so excited about this dip! What an awesome idea! And I love Mandy’s ideas about taking back dinnertime…I couldn’t agree more. Love the tips about asking questions at dinner…taking a bite before the answer! We play the “color game” where we pick a color and have to eat it off our plates…for some reason that worked and got my kids eating all kinds of stuff I thought they wouldn’t! Great post!

Leave a Reply