Buffalo Ranch Chicken Dip

The OG tailgate treat (i.e. our family favorite) will always leave you fighting over the last bite.

Ingredients

• 2 (10 ounce) cans of chunk chicken, drained (you can also use rotisserie chicken)

• 1 (8 ounce) packages of cream cheese, softened

• 1 cup ranch dressing

• 3/4 cup Frank’s Red Hot

• 1 1/2 cups shredded cheddar cheese

Instructions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through.

2. Stir in cream cheese and ranch dressing.

3. Cook, stirring until well blended and cream cheese is melted.

4. Mix in half of the shredded cheese and transfer the mixture to a slow cooker.

5. Sprinkle the remaining cheese over the top, cover and cook on a low setting until hot and bubbly.

Serve with celery sticks (because healthy…), chips or crackers. 

Loaded Tater Tot Skewers

If you ever wanted to look dainty at a tailgate while eating junk food, here’s the answer. The recipe is from Carissa Stanton at Broccyourbody. Make sure you check out her site where she makes junk food healthier (but still delicious).

Ingredients

• Shredded cheese (I use Mexican cheese)

• Green onions

• Bacon (omit bacon to make vegetarian)

• Ranch

• Or anything you might put on nachos

Instructions

1. I personally cooked the tater tots first then added them to the skewer, but looking back I guess I could have added them while they were frozen too! Anyway, cook your tater tots according to the package.

2. Let cool, add to your skewer and top with shredded Mexican cheese. Bake for another 5ish minutes or until cheese is fully melted.

3. Top with diced crispy bacon, green onion and a drizzle of ranch. Serve with ketchup and ranch for dipping! So easy and delish!!!

Hot Jalapeño Corn Dip

This recipe is a favorite of Brooke, mom of four boys, who knows a little something about keeping everyone happy.

Ingredients

• 1 cup sour cream

• 1/2 cup mayonnaise

• 1/2 tsp garlic salt

• 1/2 tsp coarsely ground black pepper

• 2 cups shredded cheddar cheese

• 1 3/4 cups fresh sweet corn (or use 1 can of corn, drained)

• 11 oz can Mexicorn, drained

• 10 oz can Rotel, drained

• 4 oz can diced green chiles, drained

• 1/4 cup chopped green onions

• 1/4 cup chopped cilantro

Instructions

1. In a medium bowl, mix together the sour cream, mayonnaise, garlic salt, and black pepper.

2. Add the shredded cheese, sweet corn, Mexicorn, Rotel, green chiles, green onions, and cilantro. Stir to coat with the dressing.

3. To serve cold: Cover and refrigerate until ready to serve.

4. To serve hot: Spread in a casserole dish and bake at 350˚F for 30-40 minutes, until hot and bubbly.

5. Serve with corn chips or tortilla chips.

Recipe is courtesy of The Gunny Sack. We’re not trying to claim we came up with it (like we’re that talented)! We’re simply sharing their good work. There are great modifications, tips and tricks, etc. on the original recipe if you’d like to check that out.