Love guacamole, but want something different?
These Football Tailgate Squares are for you!
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Last weekend we invited two couples over and all their kids {we have 8 together!} to watch the big Iowa/Iowa State football game. It was gorgeous outside ALL day, so the husband and I got the bright idea to move our big family room T.V. out to the deck so we could not only enjoy the game outside, but not be cramped in our small house.
Moving it, swiping out cords and cable boxes, actually proved to be quite easy. However, the mosquitos had a different party planned and by halftime we were moving that T.V. back inside.
No amount of Bug Soother or OFF spray was fazing these guys {and I call them all guys, because ladies would not be this annoying}.
So we watched the second half inside, albeit a bit cramped, but it was fun nonetheless. And the food! I made a big batch of my Iowa Crock Pot Maid-rites, which are perfect for big gatherings and everyone else brought side dishes to share.
I went completely out of my normal "dip" making and made these Football Tailgate Guacamole Squares...different, yet so tasty!
There are only six main ingredients needed for this appetizer: crescent rolls, cream cheese, an avocado, bacon, a tomato, green onion and a few shakes of different seasonings.
It can be made well in advance {probably not the day before due to the crust getting a bit soft}, but most definitely the morning of the big night game.
If you are a guacamole and chip lover, I'm guessing your love this. If you are a Mexican lover, I'm guessing you'll love this. And if you are just a normal person who likes game day bites, I'm guessing you'll love this too!
Football Tailgate Guacamole Squares
1 tube Pillsbury crescent rolls
5 oz. cream cheese, softened
1 avocado
1/2 lb. of bacon
1 seeded and chopped tomato
1 green onion, diced
1 t. chili powder
1/2 t. cumin
1. Preheat the oven to 375 degrees. Spray a 9x13 baking dish with cooking spray and roll out the crescent rolls on the bottom of the pan, pinching the seams together. Bake for 10 minutes or until golden brown. Remove from the oven and allow to cool.
2. In a skillet cook the diced bacon until crispy. When done remove from the pan to a paper towel lined plate to drain, set aside.
3. In a small bowl combine the softened cream cheese and the ripe avocado until smooth. Sprinkle in the chili powder and cumin. Spread this mixture over the cooled crescent rolls.
4. Sprinkle the squares with the chopped bacon, chopped tomato and sliced green onion.
5. Keep refrigerated until ready to serve. Cut into squares.
