Best Quick and Easy Tailgate Snacks
Calling all snackers and football fans! We decided to celebrate the beginning of football season with some of our favorite snack recipes. Not only are these tailgate staples a total crowd pleaser, but they can also be made in relatively short notice. So, whether you’re throwing an impromptu party or going to someone else’s soiree, we’ve got you covered. Read on for five seriously drool-worthy recipes!
Any cheese or artichoke fan NEEDS this recipe for the next Sunday night game. This dip calls for parmesan and mozzarella and only takes half an hour to prepare! You’ll also need one block cream cheese, two cups mayonnaise, one can of artichoke hearts, two thinly sliced green onions, 1/2 cup grated Parmesan, one cup shredded mozzarella, a dash hot sauce, a dash Worcestershire sauce, salt, and pepper.
Method: Prebake the oven to 350 degrees. In a large mixing bowl, beat the cream cheese with an electric mixer (we like Hamilton Beach) until smooth. Then, add all remaining ingredients to the bowl and mix well. Add the dip to a shallow bowl and stick into the preheated oven. Wait until the dip is golden and you can see a little bubbling!
For a little kick at your next tailgate, there’s Benny’s Famous Jalapeno Poppers! You’ll need one package of softened cream cheese, four ounces shredded cheddar cheese, six ounces fresh corn kernels, salt and ground black pepper, eight fresh halved and seeded jalapeno peppers, eight slices of bacon cut in half (we like Oscar Mayer Bacon Naturally Hardwood Smoked), and 16 toothpicks.
Method: Preheat your grill for medium-high heat, and lightly oil the grate. Then, mix together the cream cheese, cheddar cheese, corn, salt, and black pepper in a bowl. Next, fill the jalapeno halves with the cream cheese mix. Then wrap each stuffed pepper with bacon, securing it with a toothpick. Be sure the toothpick pokes through the bacon as well as the pepper! Last, place the poppers face down on the grill over direct heat. Grill until bacon is crispy and brown, about five minutes; turn the poppers over and grill until bacon is crisp on other side, five more minutes. Voila!
What party is complete without buffalo chicken dip? Grab your favorite bag of chips and get baking! You’ll need a few ingredients: two eight-ounce packages of cream cheese, one cup ranch dressing, 3⁄4 cup of red hot sauce, one ten-ounce can of chicken, and shredded cheddar cheese.
Method: First, preheat the oven to 350 degrees Fahrenheit and beat the cream cheese, ranch dressing, and red hot sauce in a bowl. Next, fold in the shredded chicken and spread the mixture into pie plate sprayed with non-stick spray. Bake for 15 minutes and top off with cheddar cheese melted on top. Finally, bake an additional ten to 15 minutes. Serve hot with chips and dig in!
This recipe is this writer's personal favorite. Monkey bread is delicious, easy and always a crowd pleaser! Grab one can of 12-ounce refrigerated biscuits, two tablespoons of margarine, two tablespoons of Kraft Grated Parmesan Cheese, one teaspoon of Italian seasoning, 1/2 teaspoon garlic powder, 1/2 cup of Kraft Shredded Italian Five Cheese with a bit of cream cheese and 1/2 a cup of tomato and basil pasta sauce.
Method: First, preheat the oven to 350ºF. Separate the biscuits and cut them into quarters. Then, mix the margarine, parmesan, and seasonings in medium bowl until blended. Add the dough pieces and toss to coat. Place the dough in nine-inch round pan sprayed with cooking spray and top with shredded cheese. Bake for 20 to 25 minutes until golden. Cool ten minutes. Finally, remove bread from pan to wire rack and cool slightly. Add the warm pasta sauce and serve with bread!
Last but definitely not least, guac. For the best recipe, you’ll need three Haas avocados (halved), one lime, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne, 1/2 medium onion, 1/2 jalapeno pepper, two Roma tomatoes, one tablespoon chopped cilantro, and one clove garlic.
Method: First, in a large bowl, place the scooped avocado and lime juice. Toss to coat. Then drain the lime juice. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Finally, add one tablespoon of the reserved lime juice. Let sit at room temperature for one hour and then serve.
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