Football is upon us, here are some great tailgate recipes!

There is a smell in the air and it’s not the smell of fall, it’s grills at football tailgate parties! No matter if you root for college teams, NFL teams (GO RAVENS!) or both, your weekends will be complete with these easy recipes to take to the party. These recipes are perfect for travel to any tailgate party.


Grilled Pepper Poppers


1/2 cup (4 ounces) soft goat cheese

1/2 cup (4 ounces) fat-free cream cheese, softened

1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro

1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Spiced Mixed Nuts (these are simple and can be stored for up to 3 weeks)


2 large egg whites

2/3 cup sugar

2 1/2 tablespoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
6 cups mixed nuts (any combination of untoasted walnuts, pecans, cashews, and pistachios)
1/4 cup (½ stick) butter, melted
1/3 cup finely grated Parmesan

Preheat oven to 300° F. Line 2 large baking sheets with foil or parchment. Grease lightly and set aside. Position a rack in center of oven. In a large bowl, beat the egg whites until foamy. Gradually add the sugar, beating to a loose, meringuelike texture. Beat in the Old Bay Seasoning, Worcestershire sauce, chili powder, cayenne, and salt. Add the nuts and butter and stir well to coat evenly. Add the Parmesan and mix again. Divide the nuts between the baking sheets, spreading evenly in a single layer. Roast for 30 to 40 minutes to a golden brown (do not allow the nuts to darken too much), rotating the sheets during cooking for even roasting. Line a work surface with foil or parchment. After removing the nuts from oven, immediately slide them onto the foil or parchment. Cool completely. Store, refrigerated, in an airtight container for up to 3 weeks.

Beer and Cheese Dip (serve with anything you want)


3 (5 oz.) jars sharp cheese spread, such as Kraft Old English Cheese, at room temperature

16 ounces cream cheese, softened

1 1/4 ounces blue cheese, crumbled

2 cloves garlic, minced
2 drops hot sauce (I prefer Franks Red Hot)
1 small onion, minced
2 tablespoons salted butter, softened
1/4 cup dark beer, heated and cooled, plus extra if needed
1 loaf mini pumpernickel bread slices, optional

Blend cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion and butter in a food processor. Mix in 1/4 cup beer. Add more beer if necessary, a few tablespoons at a time, until dip reaches dip consistency. Pour into a bowl, cover and refrigerate for at least 2 hours.

Pumpkin Dip


3/4 cup (6 ounces) 1/3-less-fat cream cheese

1/2 cup packed brown sugar

1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apples or graham crackers

Do you have a great tailgate recipe to share? I would love to add some new additions to our parties!

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Mom, Writer, Lover of all things Social Media. Trying to make it all happen one day at a time! I'm a city girl stuck in a country world in Maryland. Loves Pugs and Designer Handbags. Hates working out, red wine and slow drivers.

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