Don’t Let Filo Dough Intimidate You!
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Argo cornstarch, Athens, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Cilantro, Clabber Girl, College Inn, Cool Whip, Cumin, Daisy sour cream, domino sugar, eat, Eggland's Best eggs, filo dough tacos, food, Gold Medal flour, granulated sugar, Green Giant, green onion, ground beef, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Tillamook cheddar cheese, Toll House, tomato, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Do you ever wish you could go back to being a kid? Think about it, kids have little responsibilities and they do everything with full on heart and joy. I think this carries over to eating. My kiddos love to dip their food and they do it so joyfully. Eating is a full on game and dippable things are a hit in our house.
Grownups and kids alike enjoy taking a food and being able to dip it into sour cream, ranch, or ketchup. This recipe is perfect for dipping, and so much fun! Gather your kiddos in the kitchen for this one; they’ll be able to help with each step of the recipe preparation!
Recipe and photo courtesy of Heidi Washington.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS AND DIRECTIONS.
Quick Tip – Don’t let the filo dough dry out while you work. Instead, keep it covered with a slightly damp kitchen towel.