8 Fantastic Tailgate Recipes

Tailgate Recipes

It really doesn't matter if you're a Pro football or a college football fan, It's time to start thinking about the tailgate. There's nothing like watching a great game with friends with some great food. However, you may be wondering what to cook this season.

So, here are 8 quick and easy recipes to jumpstart your tailgate this football season. If you need to stock up on all the tailgate essentials, check out Yugster's  daily deals for some great options!

Chicken Dip

This Chicken Dip recipe is not only easy to make, it’s pretty quick too. Plus, you can prepare everything on the night before and keep it refrigerated. On game day, just bake until it's hot. 


  • 2 c chicken, shredded
  • 1 c mayonnaise
  • 8 oz cream cheese
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp onion powder
  • 1 1/2 c cheddar cheese, shredded


The first thing you need to do is to preheat your over to 375ºF. Then, mix the chicken, the mayonnaise, the cream cheese, the garlic, the pepper, and the onion. Make sure they are well combined. Put it in an oven-safe dish and top it with cheddar cheese. It takes about 20 minutes to bake. As soon as the cheese is melting or that is hot enough, you can take it from the oven. Serve warm with some Frito Scoops. 

Jalapeno Pimento Cheese

In case you're looking for something spicy, nothing better than this Jalapeno Pimento Cheese. One of the best things about this dish is that you can serve it as a cold or hot dip, or as a spread on a sandwich. 


  • 8 ounces cheddar cheese, shredded
  • 8 ounces Colby cheese, shredded
  • 1 jalapeno, seeded and diced
  • 1 - 4-ounce jar pimento
  • 1/2 teaspoon dry mustard
  • 3/4 cup mayonnaise
  • salt to taste


First, you need to drain pimento and reserve the liquid. Then, grab a large bowl and mix both kinds of cheese, the jalapeno, the pimento, the mustard, the mayonnaise, salt, and 1 T pimento liquid. Just combine everything and taste to see if you need to add more mayonnaise or salt. 

Black Bean Salsa

This is another amazing recipe to jumpstart your tailgate. it's versatile, and it's delicious. You can serve it as a dip, a salad, or a relish for tacos. 


  • 1 11 oz can white shoe peg corn, drained
  • 1 10 oz can diced tomatoes with green chilies, about half the liquid drained from them
  • 1 15 oz can black beans, drained and rinsed
  • 1/4 c chopped fresh cilantro
  • 1/2 c diced onion (I prefer Vidalia or Green onions)
  • zest and juice of 1 lime (about 2 T)


Just combine all the ingredients in a large bowl. 

Buffalo Bacon Blue Cheese Dip

If you want to have a taste of your favorite wings, you're going to love the Buffalo Bacon Blue Cheese Dip. 


  • 4 T hot sauce and/or apple cider vinegar
  • 1/2 c Greek yogurt (I used Chobani 0%)
  • 6 strips center cut bacon, cooked and crumbled
  • 4 oz, about 1 c crumbled blue cheese
  • Carrot and celery sticks, tortilla chips for serving


Just grab a bowl and mix the Greek yogurt and the apple cider vinegar or the hot sauce. Stir in the blue cheese and bacon. Serve with tortilla chips and with celery and carrot sticks. 

Dill Pickle Dip



  • 1 c sour cream
  • 8 oz cream cheese
  • 1 tsp parsley
  • 1 tsp onion powder
  • 5 oz. dried beef - finely chopped
  • 3/4 c dill pickle spears - drained, finely chopped


In a bowl, combine the sour cream, the cream cheese, and the seasonings. Make sure to beat until it is smooth. Then, stir in beef and pickles. Cover the bowl and put it in the refrigerator at least for 2 hours. You can serve with crackers. 

Slow Cooker Tailgate Chili


This has all the smokey flavor of a chili that has been cooking on the camp fire all day. It has the added benefit of a meal that comes together quickly!


  • 1 pound ground beef
  • 1 pound ground pork
  • 2 cans fire-roasted crushed tomatoes
  • 1 tablespoon ancho chili powder
  • 1 tablespoon chili powder
  • 1 teaspoon chipotle chili powder
  • 2 teaspoons cumin
  • 1 teaspoon roasted garlic powder
  • 1 teaspoon onion powder
  • 1 cup beer
  • 1 teaspoon cilantro
  • 1 tablespoon chocolate powder


Make ahead

Brown ground beef and pork in skillet over medium high heat until fully cooked. Cool before adding to a large zippered freezer bag. Add remaining ingredients. Store in fridge for up to 3 days or freezer for up to 3 months. Add thawed chili large cast iron pot over heat. Simmer over medium heat for at least 30 minutes or until nice and hot (the longer the better for flavor)

Make now/slow cooker

Brown ground beef and pork in skillet over medium high heat until fully cooked. Transfer to slow cooker. Add remaining ingredients. Cover and cook on high for 2-3 hours or low for 4-6.

Hot Taco Dip


Get ready for a cheesy, decadent recipe for Hot Taco Dip! Ground beef, salsa, cheddar, cilantro…yep, this is definitely a step up from plain ol’ cheese dip.


  • 1 pound ground beef
  • 3 tablespoons homemade taco seasoning (or 1 packet store-bought)
  • 1 (8-ounce) package cream cheese, softened
  • 8 ounces (about 2 cups) grated cheddar cheese
  • 1 cup salsa (mild, medium, or hot)
  • 1/4 cup packed finely chopped cilantro
  • 1/4 cup milk, plus additional if desired
  • Tortilla chips, for serving


Set a medium pot over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Once the meat is browned, drain the grease from the skillet and stir in the taco seasoning. Cut the cream cheese into cubes and add them to the pot, along with the cheddar, salsa, and cilantro. Stir until all ingredients are combined and melted. Stir in the milk until smooth and creamy, adding additional milk for desired consistency, if necessary. Serve immediately with tortilla chips.

Baked Chipotle Honey Lime Hot Wings


Wings are one of the simplest, most flavorful ways to prepare chicken!  All you do is shake your wings in a bag of spices, line them on a baking rack and bake until nice and crispy – no babysitting or standing in front of the stove.


  • 24 chicken wings with skin, rinsed and patted dry (approx 3 pounds)

Chipotle Chicken Rub

  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper

Honey Lime Hot Sauce

  • 1/4 cup honey
  • 2 tablespoons lime juice whisked with 1/2 teaspoon cornstarch
  • 1/2 - 1 1/2 teaspoons Frank's hot WINGS Sauce, not Frank's original
  • 1 tablespoon butter


Preheat oven to 400F degrees. Line baking sheet with foil for easy cleanup. Top baking sheet with baking rack/oven proof cooling rack and lightly spray with nonstick cooking spray. In a small bowl, mix together Rub Ingredients. Add half of the Rub to a large freezer bag. Add half of the wings and shake until coated evenly. Line wings on a prepared baking rack so they are not touching (they will be snug). Add remaining Rub ingredients and wings to a freezer bag and repeat. Bake on an upper middle rack for 45-50 minutes at 400 F degrees. Move oven rack approximately 6-8" from broiler and turn oven to Broil. Broil to desired crispiness, watching closely so they don't burn! Optional - for extra crispiness, flip chicken wings over and broil the other side until crispy. While wings are cooling, melt butter over medium heat in a small saucepan. Whisk in remaining Honey Lime Hot Sauce ingredients** and bring to a boil, stirring occasionally. Reduce to a simmer until slightly thickened, approximately 1 minute. Taste and add additional hot sauce for spicier sauces/more honey for sweeter. Add cooked chicken to a large bowl and gently toss with Honey Lime Hot Sauce with a spatula OR serve Honey Lime Hot Sauce as a dip


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