Tailgating Recipes to help ring in the football season

The buzz is out there Charleston.  The smell of pigskin, house parties, tailgates, BBQ, beer and friends.  It is that time of year for Gamecocks, Tigers and Panthers or any other team that gives you goosebumps every Saturday and Sunday morning.  To help you leap into football season, we have provided three amazing recipes that will make you the life of any tailgate party.

These will surely make you the hit of the parade.  Be careful, they have a bite.

Buffalo Chicken Dip

1 rotisserie chicken, removed from bone and shredded

16 ounces of cream cheese, softened

1 cup of ranch or blue cheese salad dressing

¾ cup of Frank’s red hot

4 green onions, cut into ¼ inch slivers

1 cup of shredded Chedder or Colby cheese

Celery and carrot sticks

Sliced Baguette or crackers

Method: Preheat oven to 350. Mix first 5 ingredients and spread into 1 quart baking dish. Sprinkle with shredded cheese. Bake for 25 minutes and serve with veggie sticks and bread.

Jalapeno Corn Poppers

12 large jalapeno peppers

1 package Jiffy cornbread mix

½ of an8 ounce can of creamed corn

1 egg beaten

1/3 cup of milk

½ cup of Monterey jack cheese

Sour cream and salsa for serving (optional)

Method: Preheat oven to 400 degrees. Wearing latex or nitrile gloves, halve peppers with a knife and scrape out seeds. Place on a metal cookie sheet. Mix cornbread mix, creamed corn, egg and milk together until pasty and fill each halved pepper with 1 tablespoon of the mix. Sprinkle shreds of cheese on top. Bake for 15 minutes and serve warm with salsa and sour cream.

Black Bean and Corn Salsa

1 16 ounce can of diced tomatoes with green chills (Rotel is fine)

1 16 ounce can of white whole kernel corn

1 16 ounce can of black beans

½ medium red onion, diced

1 fist sized bunch of cilantro

1 tsp white sugar

Method: Mix all ingredients, add salt to taste and chill in refrigerator for at least 1 hour. Serve with tortilla chips or with jalapeño poppers (above)