Let the Finger Food Season Commence!

I love this time of the year.  High school football games {because in Texas, that's sort of a thing}, festivals, tailgating, parties...I just love it all.  Actually, I could do without the high school football.  It's not my favorite.  I don't get to see Mr. Spouse much during these next few months, so I could definitely do without high school football. {Does that make me less of a Texan?!}  I do, however, love all the get-togethers.  Really...I love all the food at those gatherings.  This is the season of finger foods.  Getting stuffed off of grazing without having a full fledged meal and boy do I love to graze.  

My dear friend, Amy, always makes the best finger foods.  She introduced me to the most irresistible trail mix and my favorite summer cocktail.  When she brought this little number to our last girls night in, I was instantly hooked...and it absolutely couldn't be easier!!  

Girls nights...in or out...would definitely qualify as my most favorite gathering.  I'm glad I have girlfriends who love to eat as much as I do :)

TAILGATE CHIPS

1 large bag Kettle Brand Crinkle Cut Chips {Salt & Fresh Ground Pepper}

1 large tub of pico de gallo {or you could make your own}

1 tub of Feta Cheese

I'm pretty sure this needs no explanation, but if you're anything like me, you have trouble toasting bread.  So hear goes...

Spread out a layer of chips on a long serving dish.  Now top that with some pico...and then some feta.  Now another layer of chips...pico...and feta.  

BOOM.

You might even want to pick up an extra tub of feta and pico depending on how flavorful you like your chips. 

When Amy made this for our girls night in, she sprinkled bleu cheese on the top instead of feta.  Not gonna lie...I don't like bleu cheese at all.  Shockingly, I ate it up when Amy made it, but when I recreated the dish I had to 86 the bleu stuff and use the feta instead.  

OH.MY.YUM.

I can't tell you how many times I've made this since our girls night.  It's too easy NOT to make.  

Your chips will get a bit soggy after a while if they're sitting out for too long.  You can pop 'em in the oven at about 200 for a few minutes to soak up the moisture.  Plus, that adds a nice little texture and heat for something a smidge different.  In all honesty, you won't have to worry about that....they'll be gone in NO time!

This is definitely a finger food I could eat through every season!!!