It’s Tailgating Season – W&W says…bring on the party!

We at Wilks & Wilson know this is prime season for tailgating. And, we can’t think of a better way to celebrate “THE GAME” than gathering before, during, and after the big event to root your team to victory.  http://wilksandwilson.com

With that thought in mind, we’ve recently introduced a fantastic ready-to-drink version of our famous All Natural Bloody Mary mix. Packaged in plastic, disposable bottles, it has all the great taste of our original Bloody Mary mix with the Vodka already added!

Now that’s convenient!

Perfect for any tailgate PAR-TEE.  With the Vodka already added, our four-packs are ready when you are. We’ve made it simple to enjoy Bloody Mary’s anywhere.  With no mixing required, we like to say, “To make it, just shake it!”

Now that we’ve got the drinks covered, let’s discuss the snacks. There are only a couple basic requirements for the snacks: they must be delicious, and they should be no-fuss.

With that in mind, here’s some mouthwatering tailgating dips you can make in a crockpot. These warm dips are a must for your spread. Just throw all of the ingredients together in the pot, and let the slow cooker do all the cooking for you. Plus, it will keep your favorite dips nice and warm throughout the whole game!

 

Gooey Slow Cooker Jack & Cheddar Nacho Cheese Sauce

INGREDIENTS:

32 ounces of finely grated Jack and Cheddar cheese

15 ounces of traditional refined beans

1-2 cups of heavy whipping cream*

1 cup of finely diced canned green chilies

Salt and Pepper

* Add the extra cream as needed to create a thinner sauce.

 

DIRECTIONS:

In a large saucepan, add the 1-cup of cream and allow it to slowly warm. Then begin adding handfuls of cheese to pan, stirring constantly. Continue this process until all the cheese is melted, adding more cream as needed for a thinner sauce.

Place your slow cooker on low heat and add the chilies and beans, stirring until they are combined.

Add the cheese sauce to the slow cooker, stirring until the beans have melted into the cheese sauce and then reduce the heat to warm.

Either serve immediately, or allow to rest in your slow cooker throughout the game.

 

Crockpot Cream Cheese Artichoke Dip Tailgating Recipe

Cream cheese is a wonderful base for crockpot dips, and that’s what I used here, along with mozzarella cheese and artichokes. The cheeses melt together with the artichokes to create a creamy and flavorful topper for chips or crackers!

INGREDIENTS:

16 ounces cream cheese

8 ounces mozzarella cheese

1 14-ounce can of artichoke hearts, diced

4 garlic cloves, minced

1-cup milk

1-teaspoon salt

2 teaspoons pepper

Tortilla chips or crackers, for Serving

DIRECTIONS:

Place all ingredients (except the chips) in the crockpot. Turn the crockpot to high and let cook for about 3 hours, stirring occasionally.

Once 3 hours has lapsed, remove the top from the crockpot and check the dip. The dip should be completely melted together. Taste the dip and see if you need to add any more salt or pepper. You can also add more artichoke hearts at this point if you wish. If the dip is ready, turn the crockpot to low and leave the top on until ready to serve. (If you do not need the dip for a few more hours, be sure to leave the crockpot on low with the top on.)

To serve at your tailgate, leave the dip in the crockpot and serve with tortilla chips or crackers.

Note: If you are serving the dip where you have no electricity, be sure to cook the dip at home and then leave the top on until ready to serve. The dip will stay warm inside the crockpot for about 1 hour. You can also make this dip ahead of time and warm right before it’s time to serve.

Serves:

About 10 people

 

 

Crockpot Tailgate Recipe: Creamy Chili Bean Dip

Looking for a good dip recipe to serve with tortilla chips at your next tailgate party? This chili bean dip is a crowd pleaser – I’ve never had anyone tell me that they don’t love it!

Place all of the ingredients (except the tortilla chips and cheddar cheese) in the crockpot – so the chili, hot chili beans, kidney beans, cream cheese, and pepper. Turn the crockpot to high and leave it to sit cooking for about 3 hours, removing the lid to stir occasionally.

Plus, the best part is, it’s incredibly simple. All you do is throw canned chili, a couple of different types of canned beans, and cream cheese into a crockpot. Let it cook for a few hours – and you’re done! You have an amazing dip that couldn’t be easier.

INGREDIENTS:

2 cans chili with beans

2 cans hot chili beans (if you can’t find them, then just use white beans, or any type of beans in a red sauce)

2 cans red kidney beans, drained

2 cups W&W Bloody Mary Mix

16 ounces cream cheese

2 teaspoons pepper

Tortilla Chips (for serving)

Shredded cheddar cheese (optional)

DIRECTIONS:

Once 3 hours have lapsed, remove the top from the crockpot and check the dip. The dip should be completely melted together. Taste it and see if it needs more pepper. (I don’t add salt because there is enough salt in the beans). If the dip is ready, turn the crockpot to low and leave the top on until ready to serve.

To serve, leave the dip in the crockpot and set out with tortilla chips. You can also place some shredded cheese next to the chips and dip so people can sprinkle it on top. Enjoy!

Note: If you are serving the dip where you have no electricity, be sure to cook the dip at home and then leave the top on until ready to serve. The dip will stay warm inside the crockpot for about 1 hour. You can also make this dip ahead of time and warm it right before it’s time to serve.

Serves:

About 10 people