If y’all know anything about us, you know we love Georgia football. Heck, we love all football…we’ve even been known to watch a powder puff game or two back in the day. One of the best things about college football season is tailgating! There’s something about hanging out in a parking lot with your friends and eating food out of plastic containers or fresh off the grill that makes us both say YUM! Maybe it’s more of a guy thing, but it’s definitely a sure thing for the best Saturday afternoon in the fall!
We’re happy to share another of our many tailgating recipes found in this issue of our magazine, The Deen Bros. Good Cooking. It’s packed with recipes and tips for making your football season a winner! Go Dawgs!
Backfield BLT Dip
Makes 8 to 10 servings
1 pound bacon, cooked, drained, crumbled, and divided
2 (8-ounce) packages cream cheese, softened
2 cups shredded mozzarella cheese
2 cups shredded fontina cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons Dijon mustard
11/2 cups chopped seeded tomatoes
Toasted bread rounds, crackers
1 Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.
2 Set aside 1⁄2 cup crumbled bacon.
3 In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, spinach, sour cream, mayonnaise, and Dijon mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes and remaining 1⁄2 cup crumbled bacon over hot dip. Serve immediately with toasted bread rounds and crackers.
Recipe courtesy of The Deen Bros. Good Cooking Magazine.
More Great Tailgating Recipes
End Zone Egg Rolls with Sour Cream Salsa Verde
Grilled Cheesy Olive Bread
Bobby’s Pickled Shrimp
Mini Pork Sandwiches
Naked Buffalo Wings
Fig Balsamic Pork Tenderloin Sliders
Lightening Fast White Bean Dip
Hot and Spicy Refried Bean Dip
Look for more tailgating recipes at thedeenbros.com
Read Jamie’s take on the best season of the year…TAILGATING SEASON.
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm