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.
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.