Football Friday Tailgate Recipes: I Dip, You Dip, We Dip

Happy Football Friday.  Today we have a variety of dips.  Hot, cold, easy, creamy, and sweet.  A great variety for every taste.  Did you save last week’s Chicken Sandwiches with Alabama White Sauce?  While I was researching corn dips I came across several other dips hot and cold that are perfect for tailgating season. Y’all enjoy!

Football Friday Tailgate Recipes: I Dip, You Dip, We Dip

Chocolate Chip Cookie Dough Dip

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • Graham cracker sticks

 Directions

    1. In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

Individual Seven-Layer Dips

Always a tasty party favorite, however, after a few people have dipped, it starts to look like mush.

All the pretty layers turn into an unappetizing pile.

Perfect for tailgating use plastic tumblers for individual servings.

Ingredients:

  • 1 (16 ounces) can refried beans
  • 1 (1 ounce) package taco seasoning
  • 1 cup guacamole or make homemade guacamole
  • 1 (8 ounces) container sour cream
  • 1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
  • 1 cup shredded cheddar or Mexican blend cheese
  • 2 Roma tomatoes, diced
  • 1/2 bunch of green onions, sliced
  • 1 (2.25 ounce) can of sliced olives, drained
  • 8 (9 ounces) plastic tumblers
  • tortilla chips

Instructions:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here’s how the layers are assembled:
  • Layer 1: beans and taco seasoning
  • Layer 2: guacamole
  • Layer 3: sour cream
  • Layer 4: salsa or pico de gallo
  • Layer 5: cheese
  • Layer 6: tomatoes
  • Layer 7: green onions and olives (optional)
In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips.
Makes around 8 individual dips.

Loaded Baked Potato Dip

Ingredients:

  • 1 large russet potato
  • 8 ounces thick-cut bacon cooked*
  • 8 ounces plain nonfat Greek yogurt
  • 8 ounces reduced-fat sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup freshly grated sharp cheddar cheese
  • 3 tablespoons chopped fresh chives divided
  • For serving: kettle-style potato chips

Instructions:

  • If necessary, cook the bacon according to one of my easy methods listed below. Once cool, dice into small pieces.
  • Meanwhile, prick the potato all over with a fork, then place it on a microwave-safe plate. Microwave on high for 6 to 10 minutes or until soft and cooked through.  Let cool. Slice the potato in half, then carefully scoop the insides out into a mixing bowl. Discard the skins.
  • With a fork, mash the potato until smooth.  Add the Greek yogurt, sour cream, garlic powder, onion powder, salt, and pepper. Add the cheddar, 2 tablespoons of the chives, and all but 2 tablespoons of the bacon. Stir to combine. Taste and add additional salt or pepper as desired.
  • Transfer to a serving bowl, then sprinkle the remaining bacon and chives over the top. Serve warm or at room temperature with potato chips.

Loaded Rotel Velveeta Queso

Ingredients:

  • 1/2 lb. hot pork sausage or regular, casing removed (Such as Jimmy Dean)
  • Salt and pepper to taste
  • 3/4 cup Pale Ale beer or your favorite type of beer
  • 16 oz. Velveeta cut into 1” cubes
  • 1/2 c. Shredded Pepper Jack cheese
  • 1 can Rotel Tomatoes, undrained 14.5 ounce can
  • 1 cup black beans drained and rinsed
  • 1/4 cup chopped fresh cilantro (optional)
  • Favorite chips of your choice

Instructions:

  1. Start by cooking the sausage fully.
  2. Add all dip ingredients (including the cooked sausage) into the slow cooker.
  3. Cook on high for 2-3 hours, stirring occasionally.

Nutty Yummy Dip

This is one of my ALL TIME FAVORITE dips!

Ingredients:

  • 16 ounces of sour cream
  • 4 cups of cheddar cheese
  • 1 pound of bacon – cooked
  • 1 packet of Ranch Dressing – you can do two if you want a more Ranch-y flavor
  • 1/2 cup of Mayo
  • 1 cup of slivered almonds (toasting is optional)
  • Cracker of choice. My personal favorites are Wheat Thins or Chicken in a Biscuit

Instructions:

  1. Start by cooking the bacon let it cool then chop it up
  2. Stir all ingredients into a bowl.
  3. Refrigerate for an hour serve chilled.

On The Menu

See you next week for another Friday Football Friday Tailgate Recipe. Last week I lied and said we would have a sweet treat that is October-themed this week.  I was a week ahead of myself.  So, NEXT week we will have the fun sweet treats I teased last week.  Enjoy your weekend of games. Hope you get to enjoy some dips too!