Football Season Is Finally Here! Fans continue to make the big game last more than four quarters by rolling out their tents, grills and satellite dishes and creating a place where food and fellowship become one. I am continually amazed at the incredible foods that are being shared at tailgates. I have seen whole hogs being cooked and even eaten the best dolmas of my life at a high school tailgate. Food and football are quite simply the perfect marriage.
When I go to tailgates, I am constantly asked about my Bigger Than Your Butt Dip (yep, that is what I named it. Because after you eat enough of it, things begin to grow a bit). This dip is incredible in a multitude of ways: as a chilled spread; warmed inside puff pastry in pillows of yum; and in stuffed baked potatoes. Can you imagine one dip rocking so many dishes? Well, I promise once you take this to your first gathering, you better plan on making it for the rest of your life. It is that good!
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Bigger Than Your Butt Dip (aka BTB Dip)
16 oz cream cheese, softened
2 c crisply cooked hickory smoked thick cut bacon, crumbled
1 c mayonnaise
5 green onions, chopped
2 c grated sharp cheese
1 t seasoning salt
1/2 t pepper
• In a large bowl, mix all ingredients together. Once mixed well, place in an airtight container. Chill at least four hours before serving. Serve with your favorite crackers, chips and veggies.
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Piggy Puffs
Prepared BTB Dip
1 package puff pastry sheets, thawed
Parmesan cheese, shredded
green onions, sliced thin
• Preheat oven to 400 degrees. Allow puff pastry to thaw on the counter per package instructions. Once puff pastry is thawed, unfold 1 sheet. Cut the sheet into thirds vertically – I follow the lines from the folds. Then cut each third in half vertically. Then cut the dough in half horizontally. Cut the horizontal pieces in half again (essentially cutting your strips into fourths). That should make 24 pieces total.
• In a well-greased mini-muffin tin, press a square of pastry into each hole. Stretch the square a bit so the pastry covers the sides. Place 1-2 teaspoons of BTB Dip on top and press into dough. Sprinkle with Parmesan cheese and place into the center of the oven. Bake puffs for 12-15 minutes or until golden brown. Allow puffs to cool slightly before removing from tin. Garnish with a sprinkling of green onions. Set puffs on a platter and serve.
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The Perfect Baked Potatoes
4 russet potatoes, baked
Prepared BTB Dip
•Top your hot baked potatoes with a scoop of dip! No need for sour cream and all of the other fixings. You can also use the dip to make Twice-Baked Potatoes. Simply cut your baked potatoes in half lengthwise, and use a spoon to scoop out the middle of the potato. Place the warm potato in a medium-sized bowl, add the dip and blend together with a hand mixer. Then refill the potato shells with the whipped potatoes. Sprinkle with additional cheese and bake at 350 degrees until bubbly and browned.
