Favorite Tailgating Recipes
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Ok...confession: the reason you haven't seen any food related posts from me is due to the fact that I don't exactly errr...know how to cook. Living with roommates who always hogged the kitchen making ridiculous 3 course meals in my post college abodes turned me into an extremely efficient food preparer. I'd get my Lean Cuisine out of the freezer, (if I didn't pick up takeout) pop it in the microwave, and boom: in and out in 5 minutes. This habit didn't really benefit me much because I don't know how to do much in the kitchen (it honestly kind of scares me) and those fancy KitchenAid mixers ya'll all rave about don't excite me whatsoever. Sorry, well actually, sorry I'm not sorry that I'd rather have a new bag or dress or killer boots. Domesticity fail!
I do understand one thing though, and that is the art of the DIP. They are extremely easy to make and everyone loves them. Boom: WIN WIN situation. I exert minimal effort and have a contribution to the tailgate!
Below are some of our AFGID team's signature favorites.
Who doesn't love cheese and bacon? Better yet, what weirdo doesn't love these mixed together in a hot and delicious concoction that melts in your mouth?
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This weekend my friend Elizabeth and I made this Cheddar Bacon Dip for my boyfriend's Bama vs. Penn State game watch party in Birmingham. ROLL TIDE, Alabama is awesome. Elizabeth found this on Plain Chicken
and what a source they are for some awesome noms.
Cheddar Bacon Dip (a.k.a Crack)
16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese
Mix together and refrigerate 24 hours. Serve with chips and/or veggies.
Looking for something even meatier? I recommend this INSANE Spicy Sausage Dip from My Baking Addiction.
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Spicy Sausage Dip
1 (16 ounce) package pork sausage
1 (15 ounce) can diced tomatoes with mild green chilies, undrained
2 (8 ounce) packages of cream cheese; room temperature
hot sauce to taste (I used Sriracha
Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.
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This one comes to us by way of Sweet Tea with Cindy:
2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (I used Ro-Tel – widely available)
2 cups chopped red bell pepper
1/2 cup chopped onion (or a little onion juice)
1 (4-ounce) jar chopped pimentos, drained
1 (8-ounce) bottle Italian dressing OR
¼ tsp. salt
¼ tsp. garlic salt
¼ tsp. garlic powder
In a large bowl, combine all ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with multi-colored corn chips for a colorful presentation. We liked the lime flavored chips best.
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AMANDA'S CORN DIP
1-8 OZ PACKAGE OF CREAM CHEESE, WARMED
1-CAN SWEET YELLOW CORN, DRAINED
1-CAN SWEET WHITE CORN, DRAINED
1-CAN MILD ROTEL, DO NOT DRAIN
1 ½ TEASPOONS OF CUMIN
½ CUP FRESH CHOPPED CILANTRO
DASH OF TONY’S SEASONING
SALT AND PEPPER TO TASTE
MIX TOGETHER IN A BOWL AND POP IN THE FRIDGE FOR A FEW HOURS. IT GETS BETTER THE LONGER IT SITS IN THE FRIDGE…SERVE WITH FRITOS AND ENJOY!
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Evan's Picante Dip
1/2 cup -1 cup picante sauce or salsa
1 -8 oz cream cheese softened
chopped green onions
: blend picante sauce and cream cheese together. Spread onto serving tray. Layer ingredients starting with shredded lettuce, then add the cheese, tomatoes, onions, and top it off with black olives.
Serve with tortilla chips. *Refrigerate if needed.
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