Traveling Tailgate Tips
Whether the home team is pro, college, or high school, there is no doubt that getting together with the gang and eating fun football food makes cheering an enjoyable experience. Along with arriving early enough to stake out a grill and allowing enough time for the festivities before the game begins, here are a few more tricks.
Hot Dips on a Fall Day
Buffalo Chicken Dip and Spinach Artichoke Dip are real crowd pleasers and best served warm. However if an aluminum pan filled with dip is placed directly on the grill grate, the bottom is sure to burn.
The answer is to put a rock in each corner of an extra pan, pour a cup of water in it, and place the pan with the dip in it on top. It acts as a steamer pan ensuring that what gets heated up will be delicious!
Buffalo Chicken Dip for 12
Blend together: 2 cups cooked & diced chicken, 16 oz. cream cheese, 1 cup ranch salad dressing, ¾ cup Frank’s Hot Sauce, 1 ½ cup mild shredded cheddar cheese.
Spinach Artichoke Dip for 12
Blend together: 8 cups fresh spinach, 1 drained can artichokes, 12 oz. cream cheese, 2/3 cup parmesan, ½ cup mayonnaise, ½ cup sour cream, and ½ teaspoon each salt, red pepper flakes, and garlic powder
Keeping the Cool Things Cold
Mayonnaise based dishes taste better cold than lukewarm and from a food safety standpoint can’t be left at room temperature for long.
The solution is to employ an extra aluminum pan again, but this time fill it with ice. Then when the food pan is placed on top of the ice, it stays nice and chilled.
Chipotle-Cilantro Slaw for 12
from Southern Living Magazine
Blend together: 1 (16 oz.) package coleslaw mix, 2 chopped canned chipotle peppers, ½ cup chopped cilantro, ¼ cup mayonnaise, 2 tablespoons sour cream, 2 tablespoons lime juice, 1 tablespoon sugar, 2 teaspoons red wine vinegar, 1 teaspoon lime zest, ½ teaspoon salt, ½ teaspoon pepper.
Serving Crisp, not Wilted Salad
Among all the rich pregame food, a veggie option is nice – if it tastes and looks scrumptious! One idea is to transport the dressing in a separate container and add it at the last minute.
Another is to bring along a salad that doesn’t include lettuce and only gets better the longer it marinates in a dressing. Clear plastic cups or mason jars with lids are great containers for individual antipasto salads.
Antipasto Salad for 12
Combine together: 1/3 pound pepperoni slices, 1 can drained quartered artichoke hearts, 1 cup halved cherry tomatoes, 8 pepperoncini peppers, ½ cup pitted black olives, 1 small bottle Italian salad dressing
Julie Yates is a former teacher and current food blogger. She enjoys sharing quick, easy, and healthy recipes with people who love to cook. Visit her food and recipe blog here.