Football season means it's time to break out all the tailgating supplies and prepping for watch parties. Everyone knows the secret to a good party is food, so we've rounded up our go-to recipes to help with your game day planning
Hot Spinach & Artichoke Dip
- 1 (8 ounce) package cream cheese, softened
- ¼ cup of mayonnaise
- ¼ cup grated Parmesan cheese
- ¼ cup grated Romano
- 1 clove garlic, peeled and minced
- ½ teaspoon dried basil
- ¼ teaspoon garlic salt
- salt & pepper to taste
- 1 (14 oz) can artichoke hearts, drained & chopped
- ½ cup frozen spinach, thawed & drained
- ¼ cup shredded mozzarella cheese
- Preheat oven to 350 °F (175 °C). Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper. Gently stir in artichoke hearts and spinach.
- Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven for 25 minutes, until bubbly and lightly browned.
Spicy-n-Sweet Snack Mix (Vegan Friendly)
- Cooking spray
- 3 tbsp. unsalted butter
- ¼ cup pure honey
- 1 ½ tablespoon Sriracha
- 1 ½ tablespoon Worcestershire sauce
- 2 teaspoon Aleppo pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 cup sesame sticks
- 1 cup mixed roasted nuts, such as peanuts, pistachios, cashews, and walnuts
- 1 cup crunchy chickpeas
- 2 teaspoon lemon zest
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- Preheat oven to 325°F. Lightly grease a rimmed baking sheet. Cook butter, honey, Sriracha, Worcestershire, Aleppo pepper, onion powder, garlic powder, and black pepper in a medium saucepan over low heat, stirring just until warm and butter is melted. Stir in sesame sticks, nuts, and chickpeas. Spread mixture on prepared baking sheet.
- Bake, stirring halfway through, until fragrant, 14 to 16 minutes.
- Meanwhile, stir together lemon zest, sugar, and salt in a bowl. Add to nut mixture on baking sheet and toss to coat; cool completely.
Slow Cooker Buffalo Chicken Dip
- 1 (8-ounce) block reduced-fat cream cheese, roughly cut into 1-inch cubes
- 4 ounces crumbled blue cheese (If you’re not a fan of blue cheese, feel free to leave it out.)
- 3 cups diced or shredded cooked chicken
- 2 cups shredded part-skim mozzarella cheese
- 1 cup hot sauce** (Frank’s is recommended) (If you do not like much spice/heat, start with 1/2 cup hot sauce. Then once the mixture has cooked, give it a taste, and you can always add more.)
- 1 cup plain Greek yogurt or sour cream
- 1 Tablespoon ranch seasoning (or to taste)
optional toppings: extra crumbled blue cheese, thinly sliced green onions, chopped celery, and/or a drizzle of hot sauce
- Spray the inside of the bowl of your slow cooker with cooking spray.
- Add all ingredients to the bowl of the slow cooker and stir until combined.
- Cook on high for 1.5 – 2 hours, or until the cheeses are all melted. (Alternately, you can also cook this on low for 3-4 hours, or until the cheeses are all melted.)
- Give the dip a good final stir, then transfer to a serving dish and garnish with extra blue cheese and green onions if desired.
- Serve with Tostitos scoops and/or carrot and celery sticks.
- 12 Slider buns
- 12 Meatballs, cooked
- 2 cups Pizza or Pasta Sauce
- 2 cups Mozzarella cheese, shredded
- 3 tablespoons Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 tablespoons Olive oil
- Preheat oven to 350°F.
- Cut your slider buns in half lengthwise to separate the bottoms from the tops. Place the bottom half of the slider buns in a casserole dish.
- Spoon a little sauce on each bun then place a meatball on each one, and add just a little more sauce over the meatballs.
- Cover the meatballs in mozzarella cheese.
- Place the top buns over the meatballs and brush them with a little oil.
- Combine the Parmesan cheese and the Italian seasoning then sprinkle it over the buns.
- Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.
Avocado Feta Dip
- 3 large avocados (chopped into small chunks)
- 2 Roma tomatoes (chopped into small chunks)
- 4 ounces plain crumbled feta cheese
- 1 small bunch of fresh parsley (chopped fine)
- 1 tablespoon olive oil
- 1.5 tablespoon red wine vinegar
- ½ teaspoon (or more) of garlic powder
- ¼ cup chopped fresh red onion
- salt and pepper to taste
- 1 bag tortilla chips for serving
- Except for the avocados, combine all of the ingredients together in a bowl.
- Refrigerate for a few hours or overnight.
- Chop the avocados and gently stir them in just before serving.
Loaded Baked Potato Bites
- 1 large russet potato (or 2 small ones), sliced ½-inch thick
- 2 tbsp butter, melted
- Sea salt and freshly cracked pepper, to taste
- 1 cup sharp cheddar cheese, shredded
- ¼ cup Sour cream
- ¼ cup cooked bacon, chopped into bits (about 3 pieces)
- 2 tbsp fresh chives, chopped
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray or line it with parchment paper.
Toss the potato slices in the melted butter until evenly coated. Season well with sea salt and freshly cracked pepper. to taste.
Arrange the potato slices in a single layer on the sheet pan. Bake potato slices for 15 minutes then flip them over and bake for another 13-15 minutes, or until golden brown and tender.
Top the potato rounds with shredded sharp cheddar cheese and return to the oven for 2-3 minutes, or until cheese is melted and bubbling.
Add a dollop of sour cream, bacon bits, and fresh chives to the top of each potato round.