Appetizers for Bulldog Tailgating



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Check back often as new recipes will be added each day.

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Paige's taco dip
Paige from Vidalia
10-15 (depending on appetite)

1 16 oz. sour cream
1 can refried beans
1 bag shredded taco seasoned cheese
1 jar of salsa of your choice
1 pkg. taco seasoning Place refried beans in the bottom of round dish (quiche/pie plate).

Mix taco seasoning with sour cream and place on top of refried beans. Salsa goes on next (you may have to drain some of the liquid off depending on type) and then top with cheese. Serve with tortilla chips of your choice. Enjoy! Go Dawgs!
 

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Buffalo Chicken Dip
Cheryl from Augusta
6-8 hungry Dawgs

12 oz. Franks
Red Hot Sauce
2 8oz. pkgs. cream cheese
8 oz. Blue cheese dressing
1 lb. shredded chicken

Mix all ingredients together well.

Bake at 350 for 15 minutes. Serve with toasted rounds, pita chips or crackers. Garnish with celery sticks and carrot strips.

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Beat 'em All Grape Salad
Neanie from Austell

4 cups white seedless grapes
2 cups red seedless grapes
8 oz. cream cheese
8 oz. sour cream
cup sugar
1 teaspoon vanilla
cup brown sugar
1 cup chopped pecans

Wash and dry grapes Mix cream cheese, sour cream, sugar, and vanilla, then add grapes and chill over night Before serving mix brown sugar and pecans and sprinkle over mixture.

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Red & Black Dip
Neanie from Austell

8 oz Cream Cheese
2 T sour cream
cup chopped sun dried tomatoes
cup diced black olives
c finely chopped red onion (can substitute chopped green chilies)

Mix all ingredients well. Chill & serve with veggies and/or crackers.

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Buffalo Chicken Dip
Cheryl from Augusta
Serves: 6-8 hungry Dawgs

12 oz. Franks
Red Hot Sauce
2 8oz. pkgs. cream cheese
8 oz. Blue cheese dressing
1 lb. shredded chicken

Mix all ingredients together well. Bake at 350 for 15 minutes. Serve with toasted rounds, pita chips or crackers. Garnish with celery sticks and carrot strips.

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MUSHROOM LOG APPETIZER
Neanie from Austell

2 (8 oz.) cans refrigerated Crescent dinner rolls
1 (8 oz.) pkg. cream cheese, softened
1 tsp. Lawry's seasoned salt
1 (4 oz.) can mushroom stems & pieces, drained
1 egg, beaten 1 to 2 tbsp. poppy seeds

Separate crescent dough into 8 triangles; press perforations to seal. Combine cream cheese, mushrooms and salt, mixing well. Spread this mixture over each rectangle of dough. Roll up jelly roll fashion and pinch seams to seal. Slice logs into 1 inch pieces and place seam side down onto ungreased baking sheet. (I put the log in freezer for about 10 minutes before slicing-makes it so much easier to slice) Brush each log with beaten egg and sprinkle with seed. Bake at 375 degrees for 10 to 12 minutes. Yield: 4 dozen.

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SCOOP 'EM UP DAWGS CHEEZE DIP
Jean from Fayetteville

1 LARGE CAN OF CREAM OF MUSHROOM SOUP
1 LARGE BOX OF SPICY VELVEETA CHEESE
1 LARGE ROLL OF SPICY JIMMY DEAM SAUSAGE
1 CUP OF MILK

PRECOOK THE SAUSAGE/DRAIN. START YOUR SLOW COOKER COMBINE ALL INGREDIENTS UNTIL BLENDED WELL IN THE SLOW COOKER. STIR OCCASIONALLY/SERVE WITH LARGE SCOOP CHIPS/ CHEER GO DAWGS!!!!!!!!!!!!!

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Georgia Cavier
Pam from Cairo

2 cans Black Beans (rinsed & drained)
2 cans Black-eye Peas (drained)
2 cans White Shoepeg Corn (drained)
2 cans Rotel (I use 1 Original & 1 Mexican)
1 bunch Green Onions (chopped)
1 bell pepper (chopped)
8 oz. Italian Dressing (more or less according to taste)

Mix all ingredients and add Italian dressing. Mix all together well. Best if made night before. Serve with tortilla chips or frito scoops. Enjoy and Go Dawgs!!


Atomic Dawg Droppings
Chris from Atlanta

12 Fresh Jalapeos
1pkg Cream Cheese (softened)
24 mini smoked sausages
24 slices bacon

Wash jalapeo peppers and remove stems. Slice lengthwise and remove ribs and seeds. Spread cream cheese inside each pepper half and press a mini-sausage inside. Wrap each filled pepper with one whole slice of bacon (like a mummy) and use a toothpick to hold in place. Grill on each side until bacon is desired doneness and peppers have softened.

Makes 24 Dawg "droppings" (Shrimp can replace sausages and pimiento cheese can be substituted for cream cheese for different variations)

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Hot Bean, Cheese and Onion Dip
Justin from Smyrna

1/2 yellow onion
diced 2 cloves garlic, minced
1 can black beans, drained and rinsed
1 can, Rotel (green chilis w/ tomatoes)
4 oz., cream cheese, room temperature
8 oz., Velveeta 1/2 cup, shredded chedder cheese.
Hot sauce, to taste
Salt & pepper, to taste

Heat onions and garlic in 3 tbs. of olive oil in medium sauce pan over med-low heat until onions are soft. Add remaining ingredients and allow to cook on low for 15 minutes, stirring frequently. Serve with large corn chips, tortilla chips, or toasted pita bread.

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SPINACH DIP
Mary Jane from Allentown, Pa

1 c. sour cream or yogurt
1 pkg. Knoors vegetable soup mix
1 c. mayonnaise
1 pkg. (10 0z) frozen chopped spinach, drained
1 8 oz. can water chestnuts, chopped
1/3 c. chopped green onions

Mix and cover and refrigerate at least 8 hours. Serve on crackers or rye bread

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All-SEC Pimento Cheese
Scott from Covington

1 - 8 oz block of sharp cheddar cheese
1 small jar of dice
1/2 teaspoon of your favorite hot sauce
pinch of salt
fresh ground pepper to taste
mayonnaise until creamy (1/2 to 3/4 cup)

Grate the cheese using a hand grater. Mix the grated cheese with the other ingredients. Serve on your favorite crackers, celery, or loaf bread cut into 1/4th's as an appetizer.

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