Living (and working) near a college town means one thing: it doesn’t take you very long to learn how to tailgate and how to tailgate well.
I’ve seen just about everything when it comes to tailgates: satellites in the parking lot, campers parked for days waiting for the game, breakfast and brunch and lunch foods, giant blow up mascots, drinking no matter what time it is, tvs bolted to the backs of trucks, grills that unfold and look more like a transformer than something you cook burgers on.
But when it comes to the food for tailgates, there’s really only one rule: It has to taste good. Some people make seriously complicated foods for tailgates, and some people just throw out veggie trays (not the best tasting food ever, but it works). Okay, maybe there are two rules. Tailgate foods also need to be relatively easy to make and/or eat. Because when you’re drinking all day to get ready for the game, you can’t be worried about cooking an involved dish on the back of your truck or a grill in the parking lot.
Bbq, burgers, pork, sandwiches, chips, dip, and sweets. If you have a few things on that list, you’ll be good.
And just to keep from getting bored, you have to switch up the recipes every week. The serious tailgaters choose their menu based on the team they’re playing, but not everyone is that involved, and that’s totally fine!
If you’re looking for a new dip to serve for the SuperBowl or your tailgate party next year or just because, this Sweet and Spicy BBQ Chicken Dip is our new favorite. Sweet from the apple butter, spicy from the hot sauce and chili powder and paprika. It’s perfect on tortilla or bbq chips and even more delicious used as nacho toppings with scallions, cilantro, and sour cream.
I baked this dip in the oven, but you could definitely throw it in a foil baking dish and cook it right on the grill, too.
Looking for some new tailgating recipes for the SuperBowl? Here’s some more fabulous ways to use apple butter for your football party:
Angie’s Chipotle Apple Butter Wings
Sweet and Spicy BBQ Chicken Dip
Makes: 8-10 servings
- 3 cups cooked chicken, chopped
- 1/2 cup Musselman’s apple butter
- 1/2 cup ketchup
- 1 12 oz. can of cream of chicken soup
- 2 tsp minced garlic
- 2 tsp onion powder
- 2 tsp chili powder
- 2 tsp smoked paprika
- 2 tsp hot sauce
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 cup sharp cheddar cheese, shredded
- Preheat oven to 375 degrees.
- In a large bowl, mix the chicken with the apple butter, ketchup, cream of chicken soup, garlic, onion powder, chili powder, smoked paprika, hot sauce, salt, and pepper.
- Pour the mixture into a greased baking dish (8×8 or 1.5 quart). Sprinkle the cheese over the top of the chicken mixture.
- Bake at 375 degrees for 20-30 minutes until the cheese is melted and starting to brown and the edges of the dip are bubbling.
- Serve warm with tortilla or barbeque chips.