Best tailgate food ideas for the ultimate game-day party
Are you tired of the usual tailgate menu routine? No more settling for boring burgers and store-bought snacks: These hearty meals and stackable tailgate finger foods are triedand-true game-day favorites that will make your celebration the tastiest yet.
Whoever your crew, these tailgate recipes can satisfy from a few people to an entire parking lot. Easily doubled or tripled, these dishes are nothing, if not shareable. So put your game face on — it’s time to feast!
HAM AND CHEESE SLIDERS
These buns are made for your watch parties and tailgates.
Ingredients:
4 tablespoons melted butter
24 soft slider rolls, split
8 ounces thinly sliced sharp cheddar cheese
8 ounces dill-pickle slices, drained and patted dry
2 plum tomatoes, seeded and very thinly sliced
8 ounces thinly sliced smoked ham 1 tablespoon dried onion flakes
2 teaspoons poppy seeds
Directions:
1. Heat the oven to 375 degrees. Brush the bottom of a 13-by-9-inch baking dish with half of the melted butter. Line the dish with the bottoms of the rolls.
2. Onto the rolls in the dish, layer the cheddar, pickle slices, tomatoes and then the ham. Replace the tops of the rolls. Cover the dish with foil, and bake for 20 minutes.
3. Meanwhile, combine the dried onions and poppy seeds. Uncover the dish. Brush the tops of the rolls with the remaining butter. Sprinkle with the dried-onion mixture. Bake for 10 to 15 minutes or until deep golden brown on top.
CREAMY BASIL POTATO SALAD
If you are trying to prep for your tailgate ahead of time, look no further than this classic that tastes even better after sitting in the fridge overnight.
Ingredients:
3 pounds baby red and gold potatoes, scrubbed
Kosher salt
Pepper
8 ounces creme fraiche, at room temperature
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
3 scallions, thinly sliced, plus more for topping
3/4 cup packed fresh basil, thinly sliced, plus more for serving
Directions:
1. Place the potatoes in a large pot, and add enough water to cover them by 2 inches. Bring to a boil. Add 1 tablespoon salt; then reduce the heat, and gently simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool slightly, then spread out the potatoes to dry. When cool enough to handle, cut the potatoes in half.
2. In a large bowl, whisk together the creme fraiche, mustard, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the potatoes, and gently toss to coat; then fold in the scallions and basil.
3. Let sit 30 minutes, or refrigerate up to
PRETZEL BITES
Here’s a suggestion for snack time with three easy ingredients.
Ingredients:
Pizza dough
1/3 cup baking soda
1 egg, beaten
Coarse salt and green onions for sprinkling Grainy mustard for serving
Directions:
1. Bring a small pot filled with 5 cups of water to a boil. Add the baking soda.
2. Meanwhile, roll cherry-size pieces of pizza dough (about 1/2 ounce each) into balls. Drop the balls into boiling water. Cook 1 minute or until slightly puffed. With a slotted spoon, remove the balls, and place on paper towels, Transfer, spaced 1/2 inch apart, to a parchment-lined baking sheet.
3. Brush the dough with egg, and sprinkle with coarse salt. Bake at 450 degrees for 12 to 15 minutes or until golden.
4. Serve with green onions and grainy mustard.
SPICED SNACK MIX
It’s crunch time!
Ingredients:
3 1/2 cups mini pretzels
2 cups toasted corn-squares cereal (We used Corn Chex.)
2 cups cheese crackers
6 tablespoons unsalted butter, melted 1/4 cup sunflower seeds
2 tablespoons sesame seeds 1 tablespoon black sesame seeds 1 tablespoon dried minced onion 1 teaspoon caraway seeds
1 teaspoon dried parsley
1/2 teaspoon cracked black pepper
Directions:
1. Heat the oven to 300 degrees. Line two large rimmed baking sheets with parchment paper.
2. In a large bowl, toss the pretzels, cereal and crackers with melted butter to coat; then toss with the sunflower seeds, sesame seeds, onion, caraway seeds, parsley and pepper.
3. Arrange the mixture in an even layer on prepared baking sheets, and bake, tossing once, until lightly toasted in spots, about 20 minutes. Let cool; then serve or store in an airtight container for up to one week.