When October rolls around, I am ecstatic! October means it is fall and fall is my absolute favorite season! I love the cool crisp air and crunchy colorful autumn leaves.
Since it is my favorite season, it is also a great time to share with friends and enjoy a lot of tasty snacks! No gathering would be complete without chips and dip. They are always a hit with my family and friends.
I love to reach for a bag of TOSTITOS® Original Restaurant Style Tortilla Chips as the center of my fall gathering. Not only are they a great base for nachos topped with chili, but they pair well with your dip of choice. I like to offer an array of dips to complement those light and crispy textured TOSTITOS Original Restaurant Style Tortilla Chips.
There’s no better snack than these TOSTITOS chips for bringing friends together.
One of my most favorite dips to bring along is this avocado, corn, and white bean salsa. Now, I am usually not a fan of avocado unless it is in guacamole form, but I LOVE it in this salsa. The salsa even keeps for a day or two without the avocado going brown. The white beans add a creaminess that goes so well with the avocado.
Good old salsa is another great option to include. My family loves this quick and easy blender salsa. You just toss all if the ingredients in the blender and process to your desired consistency. We like it blended really well. It’s like what you can find at many Mexican restaurants. This always disappears fast when I make it.
Then, I decided to try this Snappy Salsa and Bacon Dip. It includes 3 ingredients that the men in my life love – salsa, queso, and BACON! I don’t think I have ever met a man that doesn’t like bacon! It was a hit just like I expected.
- In a bowl combine the sour cream, Worcestershire sauce, TOSTITOS Medium Chunky Salsa, and TOSTITOS Salsa Con Queso. Stir until well blended.
- Fold in the cooked bacon and green onion. Place in the refrigerator until ready to serve. Serve with TOSTITOS Original Restaurant Style Tortilla Chips.
Recipe adapted from Frito-Lay.
This post is brought to you by a partnership with Frito-Lay. All opinions are my own.