We're into tailgating season. I'm not telling you anything that any football fan doesn't already know, from youth football all the way up to the pro leagues.
There. That's the extent of my knowledge, being a touch sports-challenged. In fact, I'll admit it's an annual event for me, when writing about food for that biggie game around January or so, to call the paper's sports department to ask if it's all one word (Superbowl) or two (Super Bowl).
I admire the planning (and work) that goes into tailgating and generally want the recipes for all the big time spreads I hear about that come from those plans. Bet you folks got started on this season's menus just after the last game of the past season.
Whichever way you travel and roll to cheer on your favorite team (or band), whether it's fancy and in style, as inside a plush RV or a makeshift cooking/dining area with a portable table, the back end of a truck or the flung-open doors of your car with a tablecloth or quilt spread over the hood, today's recipes are my way of helping you to maybe attract a crowd.
Both dishes aren't confined to the outskirts of a stadium. If there isn't time right now to try them, clip the recipes and remember them whenever it's comfortable to whip up something new for home. Keep them in mind especially for the upcoming holidays. Somehow the corn dip sounds like a good bet for Thanksgiving.
One note about both dips - they have to be kept warm for serving, which may be a slight challenge in an open-arena setting with few to no electrical outlets.
We have to thank Trisha Yearwood for the corn dip. It's one of her favorites I tried a couple years back from her cookbook that the family really, really likes. I still can't decide if it's an appetizer or should be a creamy corn side dish. You be the judge.
The spinach nacho blend is simply the action of adding spinach and cream cheese to the old RoTel dip. But it made for a delicious and altered combo
Speaking of tailgate and game day food, if you happen to have someone near and dear in college, both recipes are inexpensive and easy to prepare, enough so as to find their way into a student's dorm room between meals.
Not being a troublemaker, I'll keep quiet on any suggestion they might be welcome as party food in a residence hall or off-campus apartment.
Reach Judy Grigoraci at jg@suddenljg@suddenlink.net.
Hot Corn Dip
Makes about 2 cups
½ cup mayonnaise
¼ cup plus 2 tablespoons grated Parmesan
1 11-ounce can Mexicorn, drained
1 4-ounce can chopped green chilies, drained
1 cup shredded pepper Jack cheese
Corn or tortilla chips
MIX mayonnaise, Parmesan, corn, chilies and cheese. Spread in 1-quart baking dish. Bake at 350 degrees about 20 minutes (may take up to 30) or until bubbly around the edges.
SERVE with chips. May sprinkle with paprika before baking. For a spicy mixture, arrange sliced or chopped jalapeños (the chopped comes in 4-ounce can) over the top before baking.
Spinach Nacho Dip
Makes about 3 cups
1 9-ounce box steamable chopped spinach
16 ounces Velveeta, cubed
8 ounces softened cream cheese, cubed
1 10-ounce can RoTel diced tomatoes and chilies, undrained
Favorite chips, crackers or Melba toasts for dipping
PREPARE spinach as package directs, squeezing excess liquid. Place in microwave-safe bowl with all remaining ingredients.
MICROWAVE on high 2 minutes, then stir; cook another 2 minutes and stir, then cook 1 minute and stir. By then mixture should be blended and cheeses melted. Serve with desired dippers.