Fall Food and Football

Cool crisp mornings and colorful foliage, especially on the maples, make fall my favorite time of year. In addition to pulling out sweaters from the back of  the closet, I pull out recipes for my favorite pot roasts, soups and chilis. Most of these foods are easily to serve at a Tailgate Party.

When tailgating with friends, I prefer to bring food that is already cooked. Pack hot foods in insulated carriers or plan to reheat in a slow cooker. Have lots of beverages, both hot and cold, depending on the weather. Some great foods for tailgating are Pulled Pork Sandwiches, Italian Beef Sandwiches and Sloppy Joes. A bowl of chili with assorted toppings is always a hit. Sandwiches are a favorite because they are easy to eat and filling.

Before the main course, try serving some chips and dip. The recipe below is one of my favorites. Heat it in a heavy pottery pie plate that will retain the heat until you get to the game. I keep a well-stocked pantry and usually can pull most of these ingredients together at the last minute.

Espinacha Dip             

Makes 6 cups (12 servings)

 1 (14 oz.) can artichoke hearts, drained and chopped

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

1 (10 oz.) can chopped tomatoes and green chiles, drained

1 (8 oz.) package light cream cheese, softened

1 (4 oz.) can sliced ripe olives, drained

1 cup light sour cream

1 cup shredded cojack cheese

1 1/2 tablespoons red wine vinegar

1/2 teaspoon salt

Hot pepper sauce, to taste

Corn chips, tortilla chips or toasted baguette slices

Heat the oven to 400 degrees F. Combine all ingredients in a large bowl and mix until well blended. Spray a shallow baking dish with nonstick cooking spray. Spoon the dip into the dish. Bake 30 minutes or until heated through and cheese is melted.

Serve warm with corn chips.