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 THE TAILGATER
 The Monthly Tailgating Webzine

Warm Artichoke Dip

South Beach Diet Version

Ingredients:
1 (8 ounce) package reduced-fat cream cheese

½ cup mayonnaise

½ cup 1 percent milk

¼ cup Parmesan cheese

1 garlic clove, minced

1 teaspoon hot pepper sauce

1 (14 ounce) can artichoke hearts, drained

1 teaspoon fresh lemon juice

Salt and freshly ground black pepper

Blend cream cheese, mayonnaise, milk, cheese, garlic, and hot pepper sauce in a food processor until smooth.  Add artichokes and pulse until well combined but still chunky.

Transfer to a microwave-safe serving dish.  Microwave on medium heat until heated through, turning once or twice, about 5 minutes.  Stir in lemon juice and season to taste with salt and pepper.  Serve with assorted crackers.  Makes 12 (1/4 cup) servings

Mushroom or Jalapeno Poppers

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Ingredients:
Big capped mushrooms or Jalapeno peppers*

1 tube of Jimmy Dean brand sausage (we like the spicy kind)

1 block of cream cheese (room temperature)

Fresh parmesan cheese (as much as you like)

*If using mushrooms, remove mushrooms and clean cap.  If using jalapenos, slice long ways and remove membranes (careful not to rub your face while cleaning as it will burn.)

Preheat oven to 400 degrees.

Cook sausage, drain grease.  Stir in both cheeses.  Spoon the mixture into mushrooms or jalapenos.  Cook for 15 minutes or until golden brown.  Eat and enjoy!  

-- Submitted by Gina Coggins, Pensacola , Florida

Avocado-Corn Salsa

Mix all ingredients together in a medium bowl.  Serve with chips or with grilled shrimp or other seafood.  Makes 5 cups.

Ingredients:
1 can corn

1 red onion, diced small

1 red bell pepper, diced small

1/4 cup balsamic vinegar

4 to 8 dashes Tabasco sauce (or to taste)

1 tsp. chili powder

1/2 cup fresh lime juice (about 4 limes)

3 ripe but firm avocados, peeled, pitted and diced large

1/3 cup extra-virgin olive oil

1 Tbs. minced garlic

1 Tbs. ground cumin

1/4 cup chopped fresh oregano

Salt and fresh ground pepper, to taste

Helpful tip:  If you don’t have fresh oregano or limes, don’t fret!

This recipe taste terrific with or without these ingredients – it’s entirely your choice.  It is however recommended that a quality balsamic vinegar be used for optimum flavor.

-- Submitted by the Race Track Ladies, San Antonio, Texas

Mexi-Mizzou Cheese Log

Ingredients:
1 box Mexican Velveeta cheese
1 8-oz. brick cream cheese
1 cup chopped black olives
1 cup chopped scallions

Roll out Mexican Velveeta between two sheets of wax paper. Transfer to a clean sheet of wax paper. Frost with cream cheese. Sprinkle with olives & scallions. Roll "jellyroll style" into log.  Serve with assorted crackers.

-- Larry Fuller, Missouri

Jamaican Shrimp

Ingredients:
2 lbs. raw prepared shrimp (peeled and de-veined)

1 lb. Pistachio nuts

1 or 2 Eggs beaten

Cajun spices

Barbecue skewers

Rinse shrimp thoroughly with clean cool water. Grind pistachios into a very fine powder or dust, then combine with Cajun spices. Season to taste. Dip cleaned shrimp into eggs and roll until covered with the powdered nut and spice mixture. Place shrimp on skewers and grill until they become opaque.  Serve immediately.

-- Bill Levinson, Miami, Fla.

The Irish American Philly Omelet

The Ultimate Tailgater's Breakfast

Ingredients:
3 large eggs

Shredded imported Kerry Gold Irish cheese

Shredded American cheese

Slab (1/4 ") Philadelphia cream cheese

Chopped chives

Salt and fresh ground pepper

Turn large grill to high and preheat griddle for 10 to 20 minutes depending on outside temperature (below zero requires more preheating).  Crack eggs and scramble in bowl. Pour eggs on griddle. After eggs set, add cheeses, chives.  Salt and pepper to taste.  Cook to desired doneness.  Serve with bacon, toast and a Bloody Mary.

-- Big Ed, Philadelphia, PA

www.theeaglemobile.com

Easy Tailgating Vegetable Dip

Ingredients:
1 pt Hellmann’s Real Mayonnaise

8 oz. sour cream

8 oz. cottage cheese (drained)

1 pkg. Original Hidden Valley dressing

Mix together well and serve with fresh cut vegetables.

-- Colleen Billings, Omaha, Nebraska

Fresh Salsa
 Tailgating never started off so great!

Ingredients:
4 to 5 tomatoes

1 yellow pepper

1 shallot

2 cloves of garlic

3 Tbsp. chopped fresh basil

2 Tbsp. olive oil

1 Tbsp. cider vinegar

2 to 4 green chilies (or use any variety of mild to hot peppers of choice)

Salt and pepper to taste

Combine all ingredients into food processor and process until will blended.  Refrigerate at least two to three hours or overnight for ingredients to meld.  Serve with tortilla chips.

Try other add-ins such as: 1 small can corn, 1 chopped avocado, ½ fresh lime squeezed over mixture, minced fresh cilantro – be creative and enjoy!

Chesapeake Hot Crab Dip

Ingredients:
1 cup crabmeat

1 Tbsp. Old Bay Seasoning

1 8 oz. pkg. cream cheese

1 Tbsp. milk

¼ cup onion Blossom Horseradish Dip*

1 Tbsp. minced onion

1 cup grated cheddar cheese

2 oz. slivered almonds

Remove cartilage from crab.* Sprinkle Old Bay Seasoning on crabmeat and stir until well blended. In a separate bowl, beat cream cheese and milk until soft. Add onion, horseradish dip and half of the cheddar cheese. Fold in crab. Top with slivered almonds and remaining cheddar cheese. Pour into a shallow baking dish. Bake at 350° for 20 minutes or until browned. Serve hot.

-- The Gifted Gourmet, Lewes, Del.

Water Chestnuts Wrapped in Bacon

Ingredients:
1 lb. bacon

2 8-oz. cans whole water chestnuts

Cut bacon strips in half. Wrap one water chestnut per one-half slice of bacon and secure each with a toothpick. Place wrapped chestnuts on a grilling or broiler grate and grill on medium heat for about 5 minutes or until bacon looks done.  Serve hot.

Bootsy Roman, Little Falls, NJ

Tailgater Bacon Dip

Ingredients:
2-8oz. pkgs. cream cheese, softened
1/2 cup Miracle Whip
1/2 cup green onions, also use tops
1-2oz. bottle of bacon bits, or 10 slices of bacon fried crisp and crumbled
1/3 cup parmesan cheese

Combine cream cheese and Miracle Whip, stir until smooth. Add remaining ingredients. Mix well. Put in a shallow dish, cover and chill for a minimum of four hours.

 Let set at room temperature for about 15 minutes before serving. This will make it easier to dip out of the dish. Serve with chips or crackers.

-- Keila Hendrix, Richardson, Texas

Eaglesfan Homemade Salsa

Ingredients:
2 large tomatoes, chopped
1 large onion chopped
1 red bell pepper
1 yellow bell pepper
1 clove garlic, chopped fine
1 cup white vinegar - add it last and don’t let salsa get too runny
1 can tomato sauce, chunky
Variety of mild and hot peppers to taste
Fresh cilantro

Chop veggies to marble size and add vinegar.  Mix all tailgating ingredients together, adding the white vinegar last so as to not let the salsa get too runny.   Separate a portion of the salsa and add more hot peppers for the folks who like it real hot. This should make about a gallon of salsa. Try it -- you'll be surprised at how good it is and how simple it is to make.  It only takes about 30 minutes to make, however, I think it's best when it sits overnight.  This gives the flavors time to blend.   

Bill Eaglesfan, Cumberland, MD

Chili Dip

Ingredients:
8 oz. cream cheese

1 can Hormel Chili with Beans

1 cup shredded cheddar cheese

Spread cream cheese in an 8-inch shallow pan or pie plate. Top with chili, then cheddar cheese. Heat for about 15-20 minutes (or until heated through) on your grill or in the oven. Serve with Taco or Tortilla chips.

Roland Keeper, Biloxi, MS