Eat Dat! Tailgating Recipes

With football season underway and the weather cooling down, fall is truly the perfect time to tailgate in New Orleans. If you’re in need of some football tailgate recipe inspo, take a look at these fun and easy recipes perfect for a crowd.

Tailgating Recipes

Charleston Cheese Dip

Sure, we live in New Orleans, but we can enjoy a little love from the Low Country with this creamy, cheesy dip recipe from Food Network. Serve it with tortilla chips and crudité like carrots or celery.

Ingredients: 

• 1/2 cup mayonnaise
• One 8-ounce package cream cheese, softened
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated Monterey Jack cheese
• 2 green onions, finely chopped
• 1 dash cayenne pepper
• 8 butter crackers, crushed, such as Ritz
• Corn chips, crackers or bagel chips, for serving
• 8 slices bacon, cooked and crumbled (optional)

Recipe: 

Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.

Remove the pan from the oven and top with the bacon.

Roasted Jalapeno Poppers

These aren’t exactly healthy, but roasting is a better alternative than typical breaded, fried poppers while adding deep, complex flavor.

Ingredients:

• 12 large jalapeno peppers
• 2 ounces feta cheese
• 4 ounces cream cheese, at room temperature
• 4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
• A small handful fresh cilantro, finely chopped
• 2 tablespoons grated onion

Recipe: 

Preheat the oven to 425 degrees F.

Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.

Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

PB&J Chocolate Bars

Finish on a salty-sweet note with these delectable dessert bars!

Ingredients: 

For the base

• 1 stick unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 large egg, beaten
• 1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
• 3/4 cup finely chopped roasted peanuts

For the filling and glaze

• 1/4 cup grape jelly
• 7 tablespoons plus 1 teaspoon unsalted butter, softened
• 1/3 cup creamy peanut butter
• 1/2 cup confectioners’ sugar
• 4 ounces semisweet chocolate, chopped

Recipe: 

Make the base: Line an 8-inch square baking pan with foil, extending it over the sides. Put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water.

Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners’ sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.

Place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.

Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

All recipes via FoodNetwork.com

Check out more great recipes here! 

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