Kara’s Sights and Bites: Fall and football mean . . . It’s officially dipping season

By Kara Kimbrough

Fall’s finally here and football season is in full swing. The tantalizing aroma of wings, dogs and burgers grilling in the late afternoon sun is almost sweeter than your favorite team’s victory. Colorful tables filled with sausage balls, pulled pork sandwiches, pigs in blankets, football-shaped cheese balls, dips of every description and sugar cookies iced in team-colors are surrounded by fans who enjoy dining outdoors under a tent almost as much as entering the stadium to watch the game.

It doesn’t matter if you’ll enjoy fall football action on a high school or college campus or in front on the TV in your recliner, it helps to have new recipes and tailgating ideas in your play book.

At last week’s Ole Miss-LSU matchup in Oxford, a group of “mostly Simpson County” Rebel fans created a standout tent named “Tailgater of the Day,” an honor announced on the Jumbotron in the midst of the game. I was more interested in their menu, which included a feast of chicken strips, smoked and fried wings, pulled pork, chili cheese dogs, sandwiches, Rebel corn dip, cowboy caviar and decorated cookies was served.

Rebel corn dip sounded interesting, so I quickly retrieved the recipe. If you’d like to receive it, drop me an email and I’ll send it to me. Tip: If you’re not an Ole Miss fan, simply change the name to reflect your school loyalty.

I did a little research and found the top five tailgate recipes American consistently search for on Google. They include wings, burgers and sliders, finger foods like pigs in blankets and nachos, chili and dips. I approve of this list, especially the last item. I’m a firm believer in the value of a  lineup of flavorful dips on every tailgate table. In no particular order, here are a few of my favorites:

• Two-Ingredient Salsa…it simply doesn’t get any easier…or tastier.  Friends are shocked when I tell them it’s as easy as letting an eight-ounce bar of cream cheese soften for a few hours, then mixing it with a 15.5-ounce jar of medium-heat salsa. I use a food processor or hand mixer to ensure a smooth consistency, but you can stir it together by hand if time is short. If you simply must make it a little fancier, chop a small Roma tomato and sprinkle on top or a handful of chopped black olives.
• As an alum, I primarily tailgate at Southern Miss. We’re close to the Gulf Coast, so shrimp prepared a myriad of ways, including in savory dips, is prevalent on Game Day. Location aside, a good shrimp dip translates well on every campus. Out of a dozen recipes, one of my favorites doubles as a dip for crackers or chips and as a sandwich spread on crusty French bread.

To make Easy Shrimp Dip, beat eight ounces of cream cheese with a quarter cup of mayonnaise, along with two tablespoons of lemon juice. Stir in a tablespoon of cocktail sauce (more to taste) or hot sauce if you prefer a spicier dish. Gently stir in three-fourths of a pound of small shrimp that have been cooked, shelled and finely chopped. Season with salt and pepper to taste. Pour into a bowl and refrigerate at least 30 minutes before serving. Top with chopped green onions (optional). Serve cold with chips, crackers or vegetable slices.

• Looking for a lighter dip? Healthy Spinach Yogurt Dip fits the bill. Squeeze the water from a 10-ounce package of thawed frozen spinach and combine with two cups of light sour cream, a cup each of reduced-fat mayonnaise and plain yogurt, small package of Knorr’s Vegetable Recipe Mix and a sprinkle each of fresh dill and seasoning salt. Cover, chill and serve with savory crackers.

Last, the recipe is a little lengthy, so if you’d like the recipe for one of the best dips I’ve ever tasted – Cataloochee Ranch Trout Dip – a delicious concoction served at Switchback, the signature restaurant of the amazing property in Maggie Valley, NC – drop me an email and I’ll send it your way. The base of Crème Fraiche and other seasonings is so amazing that switching out smoked trout for another more readily available seafood item won’t substantially alter the taste.

So…peruse your recipes, pick a flavor (or two) and start dipping…and above all, enjoy football season while it’s here because like our fleeting fall, it won’t last long.

Kara Kimbrough is a food and travel writer from Mississippi. Email her at [email protected].