So even though we were in Southern California we still white trashed it up. We went to the Virginia/USC game on Saturday and because the majority of us flew in for the event, we didn’t have the big tailgating tents, tables, plasma tvs, or generators, but had food and beer. And that my friends is a perfectly good tailgate. A little white trashy, but just fine for someone like, say, me.
Did I mention our tailgate was on….
An actual tailgate?
Oh yeah. It was. And it was chock full of food.
And libations…and more food.
And because we were in Southern California, the weather was perfect…and at times, slightly chilly. You know, the kind of weather that makes you happy to be outside.
Eating. And drinking.
And the kind of weather that even makes you forget to open your eyes when someone’s taking a picture of you…
Yeap, just your average white trash tailgate.
My tailgating wish for you is that you’ll follow suit this weekend. Order your food from a local bbq joint, pack your beer in a styrofoam cooler, and crank some tunes from your car stereo.
And have one heckuva tailgating party in the process.
E-Z Chili Cheese Dip
1 block Velveeta
1 can Rotel tomatoes
1 can Chili
Melt cheese over low-medium heat, stirring slowly.
Add tomatoes and can of chili.
Stir to combine.
Continue to stir until all are mixed together well, cheese has melted, and chili is heated through.
Can also be made in a crockpot.
Let’s be honest, this works well for tailgates too.
ps. You know you actually want this.
pps. Should I be scared that I just made this recipe up on the fly?
ppps. I think this officially makes me white trash. Rut-roh.
Since I’m a little under the weather and the creative juices aren’t exactly flowing at this time, I’m going to put you guys in charge of next weekends Tailgating Menu.
So whether you’re a novice tailgater like my husband and me
or a professional who brings a 5 course meal, chairs, tents, and blender, I would love to hear from you.
Leave your favorite tailgating food and recipe in the comment section and I’ll combine them all for next weekend’s new tailgate menu.
And although I don’t have the attention span (or the patience) to sit down and watch an entire game, I do
take down enjoy the food that comes along with tailgating.
So in honor of college football season, I’m going to start posting a weekly tailgating recipe for all of you guys who actually do tailgate.
I’ll just enjoy the food from the comfort of my home.
This week’s recipe is crab and artichoke dip…
Let me put it out there that this is not my recipe. This is from Clyde’s and the recipe can be found here, but since most of you have probably never eaten there nor heard of it, I thought I’d be nice and share this incredible recipe with you.
CRAB AND ARTICHOKE DIP RECIPE
(Serves six to eight)
||finely minced onion
||8 oz. packages cream cheese
||Old Bay seasoning
||14 oz. can artichoke hearts
||Crab meat, cartilage removed
1. In a sauce pot, saute the onions in the butter until they are soft but not brown.
2. Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
3. Fold in the artichokes and crab meat.
4. Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.
5. Sprinkle the Parmesan evenly over the top.
6. Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.
And that is it my friends. One of the best crab and
spinach oops, artichoke recipes known to man. I have family that swears by the stuff.
So go forth, make dip, and may the force be with whatever team you are cheering on tomorrow.
Wanna take a stab at what two teams will be cheered for in my household?
Yeap, Go DAWGS!
Oh and of course Go Wahoos!