tailgate food

Looking for an easy baked appetizer for your next gathering? Your friends and family will flip over this Hot and Creamy Pizza Dip that&#039;s made with cream cheese, pepperoni, and sausage and ready in a flash. 

Hot and Creamy Pizza Dip

cream cheese, softened

sour cream

green bell pepper, seeds

lb. sausage

lb. beef,

Italian seasonings

mini pepperoni, divided use

Italian seasoning

red pepper flakes

salt

pizza sauce

mozzarella cheese

Parmesan cheese

mini pepperoni,

Italian seasonings,

Toasted baguette slices

baguette

vegetable or canola oil

In a large mixing bowl, combine the cream cheese with the sour cream until nicely blended; stir in the green bell pepper, cooked sausage, cooked ground beef, Italian seasonings, garlic, red pepper flakes, and seasoned salt.

Spread the prepared dip mixture into a greased 9&quot; pie plate or casserole dish. Top the dip with the pizza sauce, shredded cheese, Parmesan, a few more pepperoni; lastly, sprinkle a bit of Italian seasoning over the top.

Bake the dip, uncovered, on the center rack of the oven for 30-35 minutes or until golden brown on top, and hot and bubbly throughout. Serve the dip warm with toasted baguette slices or your favorite pita chips and crackers.

To Make the Easy Cheesy Pizza Dip

Meanwhile, preheat the oven to 400 degrees. Using a serrated knife, slice the baguette into 1/4-inch thick slices, placing each one onto a parchment-lined rimmed baking sheet. Using a silicone basting brush, lightly brush each slice on both sides with a bit of oil. Bake, uncovered, on the center rack of the oven for 4-5 minutes or until lightly golden brown.

To Make the Baguette Slices

Using this sous vide method produces tender, juicy chicken wings every single time. Give them a quick finish in the oven to crisp the skin and then toss them in the buffalo sauce for the perfect wing texture and flavor.

Sous Vide Chicken Wings with Buffalo Sauce

chicken wings (drums, flats,

salt (to taste)

buffalo sauce (store-bought

ranch dressing (optional, to serve)

blue cheese dressing (optional, to serve)

celery (optional,

Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 160° Fahrenheit. Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.

When water is preheated, place chicken wings on cutting board. Pat each wing completely dry with paper towels, then liberally season all sides of wings with salt.

Transfer wings to sealable, food-safe bag. Close bag and use vacuum sealer or water displacement method (see Notes) to remove as much air as possible.

Fully submerge chicken wings in preheated water bath. Cook wings 2 hours at 160° Fahrenheit.

Once 2-hour cook time is up, immediately remove bag of chicken wings from water bath. Preheat broiler on high heat. While broiler preheats, transfer chicken wings from bag to baking sheet. Pat wings completely dry with paper towels.

When broiler is preheated, place baking sheet under broiler and cook wings 5 to 6 minutes or until skins are crisp and golden brown. Carefully remove baking sheet from broiler.

Transfer wings to large bowl. Pour buffalo sauce over wings and toss or gently stir until wings are completely coated with sauce. Transfer wings to serving plate(s) and serve immediately with ranch or blue cheese dressing and celery sticks, if desired.

Crunchy, savory pork rinds stand in for tortilla chips in this keto nacho recipe. Topped with taco meat, lots of cheese, creamy guac, and any of your other favorites for a quick and easy Mexican-inspired dinner or app.

Pork Rind Nachos

beef

chili powder

½ teaspoon smoked paprika

cumin

garlic powder

black pepper

water

pork

cheese

guacamole

jalapeños (fresh or pickled, drained well)

pico de gallo (drained well)

chopped fresh cilantro

sour cream (or crema)

Place ½ pound lean ground beef in large skillet and place skillet on stovetop over medium-high heat. Cook ground beef, stirring frequently and breaking up beef into crumbles, until ground beef is completely browned.

Once ground beef is browned, add ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon cumin, ¼ teaspoon garlic powder, and ¼ teaspoon freshly ground black pepper to skillet. Pour in ¼ cup water and stir to incorporate water, spices, and ground beef.

Simmer mixture 3 to 5 minutes or until liquid fully evaporates and/or is absorbed into meat.

For the Taco Meat

Preheat broiler on high. If needed, reposition oven racks so that sheet pan can sit approximately 6 to 8 inches beneath heating element.

Spread half of 1 2.5-ounce bag pork rinds across baking sheet. Sprinkle half of shredded cheese evenly across top of pork rinds, then top cheese layer with half of prepared taco meat.

Layer remaining pork rinds on top of taco meat, then top pork rinds with evenly-distributed layers of remaining shredded cheese and remaining taco meat.

Place baking sheet under preheated broiler and broil nachos just until shredded cheese melts. Be careful not to broil nachos too long or pork rinds can burn or lose their crisp texture.

Once shredded cheese is melted, remove baking sheet from oven. Top nachos with desired toppings and serve immediately.

For the Keto Nachos

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Hot and Creamy Pizza Dip

Sous Vide Chicken Wings with Buffal...

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Top 3 tailgate food recipes from across the web

The most viewed tailgate food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hot and Creamy Pizza Dip

Sous Vide Chicken Wings with Buffal...

Pork Rind Nachos

The most viewed tailgate food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine