Feed Your Game Face

    5 Tailgating Finger Foods and Dips

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    1. Sausage Wontons

    Preheat oven to 400°F. Spray a mini-muffin tin with nonstick spray. Gently press wonton wrappers into tin. Bake 6 to 8 minutes. In a large skillet, brown 1 lb bulk sausage and let cool. Combine sausage, 1½ cups shredded sharp cheddar, 1½ cups shredded Monterey jack, 1 cup light ranch dressing, 1 small can chopped black olives, and 1 diced red pepper. Fill each wonton and bake at 350°F for 5 minutes. Remove, let cool, and repeat with remaining wonton wrappers. Makes 48 wontons.

     

    2. Prosciutto Pinwheels

    Take a package of crescent rolls and press all the seams together on the counter. Top with 8 slices of provolone and 6 slices of prosciutto. Roll up from the long side, wrap in plastic wrap, and chill 1 hour. Unwrap and slice into ¼-inch pinwheels, place on ungreased baking sheet, and bake at 350°F for 10 minutes. Makes 20 pinwheels.

     

    3. Artichoke Crostini

    Preheat oven to 350°F. Slice eight ¼-inch slices from a baguette. Brush both sides with olive oil and season with coarse salt and ground pepper. Place on a baking sheet and bake for 10 minutes, turning once. Remove from oven and let cool. Rinse and dry a 6-oz jar of artichoke hearts and finely chop. In a small bowl, mix artichokes, ¼ cup grated Parmesan, 1 tbsp chopped parsley, and 1 tbsp olive oil. Spoon topping onto crostini. Makes 8.

     

    4. Gourmet Guacamole

    Cut 4 avocados in half, scooping flesh out and dicing with a knife. Add the juice of one lemon, one clove minced garlic, ¼ cup minced red onion, ¼ tsp Tabasco sauce to a large bowl, and mix in avocado. Dice tomatoes and add just before serving. Makes 3 cups.

     

    5. Fresh Pico de Gallo

    In a food processor, chop one clove garlic and one jalapeno (seeded). Cut one large tomato into quarters and add to food processor along with 1/3 cup fresh cilantro. Pulse for a few seconds, then pour into a bowl. Dice another large tomato into ¼ inch pieces, add to bowl with 1 tbsp lime juice, one chopped green onion, ½ tsp salt, and stir. Serve with tortilla chips. Serves 12.