Tasty Tailgate Treats Dipity Doo Dah Dips For Days

Happy Football Friday All Y’all. It is time for more tasty tailgate treats. Dipity Doo Dah this week we have dips for days. Who doesn’t love a good dip? They are perfect little all-in-one meals that you scoop up bite by bite and every bite is a little different. Did y’all save last week’s Comfy Cozy Soups? I did NOT because a lovely heat wave came rolling through Texas and ruined my weekend soup-making plans. I hope some of y’all had a chance to make some soups of your own. Have a great weekend of football games and a tasty variety of dips! ENJOY!

Tasty Tailgate Treats Dipity Doo Dah Dips For Days

Million Dollar Tailgating Dip

Ingredients:

• 4 slices bacon cooked and roughly chopped
• 1-2 jalapenos diced
• 8 oz cream cheese softened
• 1 3 oz link smoked chorizo sausage
• 1 c shredded sharp cheddar cheese
• 1 c frozen corn kernels
• 1 tbsp olive oil
• chips to serve

Directions:

1. In a frying pan over medium heat, heat up the olive oil.
2. Add in the sausage and cook for 2 minutes until just beginning to brown.
3. Toss in the jalapeño and corn kernels and mix with the chorizo. Cook for an additional two minutes.
4. In a bowl combine the softened  cream cheese, cheddar cheese, cooked bacon, and the  chorizo corn mixture. Stir together while warm.
5. Put into a bowl to serve with corn chips. I like to top mine with additional bacon pieces and jalapeño.

Hot Corn Dip

Ingredients:

• 4 to 5 ears corn, shucked
• Vegetable oil, for brushing
• Salt and pepper, to taste
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 1 fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)
• 2 Tbsp. butter
• 1 (8-oz.) package of cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 lb. Monterey jack cheese, grated and divided
• 2 green onions, sliced
• Chili powder, for sprinkling
• 1 (4-oz.) can diced green chiles
• Tortilla chips, to serve

Directions:

1. Preheat the oven to 350°F.
2. Brush the corn cobs with vegetable oil, sprinkle with a little salt and pepper, and place on a grill pan for about 10 minutes, turning constantly. Remove the cobs from the heat to cool. Cut the kernels off the cobs once they’re cool enough to handle.
3. In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook until the veggies are soft and golden, about 5 minutes. Remove the skillet from the heat to let the veggies cool slightly.
4. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the Monterey jack. Mix on low speed until combined. Add the green onion, veggie mixture, corn, and green chiles, mixing on low speed until just combined.
5. Spread the mixture into a baking dish and sprinkle with the remaining Monterey jack. Bake until bubbly and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips!

Pizza Dip 

Ingredients:

• 8 oz. Cream Cheese, softened
• ¾ cup Sour Cream – can sub mayo
• ½ teaspoon garlic powder
• ½ teaspoon Oregano
• ½ teaspoon Basil
• 1/8 teaspoon red pepper flakes, plus more for topping
• 1 cup Marinara Sauce
• ¼ cup Parmesan Cheese, finely grated
• 1 ¼ cups Mozzarella Cheese
• 15 slices Pepperoni
• Crusty Bread, for serving

Directions:

1. Preheat oven to 350°.
2. Combine the softened cream cheese, sour cream, garlic powder, oregano, basil, and red pepper flakes. Ideally, the sour cream shouldn’t be cold when it goes into the oven to maintain a smooth consistency. Spread on the bottom of a 9-inch pie plate, baking pan, or cast iron skillet.
3. Spread 1 cup of marinara sauce on top, then add the Parmesan and Mozzarella cheese.
4. Add pepperoni or desired pizza toppings.
5. Bake uncovered for 25-30 minutes, until the top begins to brown.
6. Optional: Garnish with additional red pepper flakes, freshly ground pepper, and roughly chopped parsley.
7. Serve with crusty bread, pita/tortilla/bagel chips, or vegetables.
8. Additional topping options for this dip include sausage, mushrooms, olives, bell peppers, onions, sliced tomatoes, beef, ham, pineapple, feta, and more!

Chicken Taco Dip

Ingredients:

1. In a large mixing bowl, add cream cheese, sour cream, taco seasoning, and garlic. Use a hand mixer to beat until well combined.
2. Stir in the remaining ingredients.
3. Cover and chill mixture for at least 1 hour for best flavor.
4. Serve cold with chips and enjoy!

Best Tailgate Sausage Dip

Ingredients:

• 1 pound Italian sausage, browned – the protein that makes this stick to the old ribs!
• 8 oz cream cheese, softened – every good dip needs a little cream cheese!
• 8 oz sour cream – to smooth out the cheeses.
• 1 tsp smoked paprika – a smoky flavor that accents the sausage.
• 2 tbsp chopped chives – just a slight onion flavor to really bring out the flavor of the sausage. A good pop of color too!
• 1/4 cup chopped onions – for flavor.
• 1/2 tsp sage – sage, I promise, in this recipe, it works!
• salt and pepper to taste – according to your dietary needs or preference.
• 1/2 cup mozzarella cheese – pretty tasty glue!
• 1/2 cup cheddar cheese – again, two kinds of this glue help add depth of flavor!

Directions:

1. Preheat oven to 350 degrees.
2. Cook and drain the sausage and set aside.
3. Mix in a large bowl, the cream cheese, sour cream paprika, onions, sage, salt, and pepper. Mix well. Add about a half a cup of each cheese(more if you like!) and then the sausage. Mix well and pour into a 9 X 9 greased casserole dish or a 9-inch pie plate.
4. Bake at 350 degrees for about 30 to 45 minutes until top is bubbly and golden brown. Top with chopped chives. Serve warm or room temp.

On The Menu

Next week we will have another selection of tasty tailgate treats for you to impress your football friends. Have a great weekend of games. Enjoy!