#10DaysofTailgate: Boston Lager Cupcakes

Tailgate LogoToday is the last day of #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. I wanted to end this event with a dessert, and what tailgating event is complete without beer?!

I chose my husband’s favorite beer to use in a chocolate cupcake.

While I am not a beer drinker, even I enjoyed these cupcakes. The texture of the cake is lighter than your average cupcake. The flavor of the beer comes though, but not in an over powering way. The beer mellows the sugary flavor of a traditional chocolate cupcake and lends an earthiness to the cake.

The suggested frosting for these cupcakes was for a beer buttercream but I wanted to make these a little more family friendly so chose to omit the beer. I also wasn’t convinced that a traditional buttercream was the way to go with these cupcakes. I decided instead to make both vanilla and chocolate buttercream frostings to swirl together and create the look of a glass of foamy beer. At least, that was my intention. Whether or not that image came through to you or not, I’m proud of how these look. (If you’re new to Sew You Think You Can Cook, decorating cakes is one of my weakest skills in the kitchen and would always rely on my creative friend Kate to come rescue me. Now that I am living 750 miles away I’m going to have to learn how to do these things myself!)

 Boston Lager Cupcakes

Ingredients:

  • 1 stick butter
  • 1 1/4 C sugar
  • 1/4 C cocoa powder
  • 2 eggs
  • 1/2 C Boston Lager beer
  • 1/2 C water
  • 1 3/4 C flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Steps:

  1. Preheat oven to 325 degrees F.
  2. In the bowl of a stand mixer, beat together butter and sugar. Add eggs one at a time until combined. Mix in the beer and water until smooth.
  3. Add the flour, baking soda, baking powder, and salt and mix until combined.
  4. Fill lined cupcake trays 3/4 of the way full. Bake 15 minutes, or until toothpick comes out clean. Makes about 1 1/2 dozen cupcakes.
  5. Allow cupcakes to cool before frosting. In a piping bag, place both vanilla buttercream on one side and chocolate buttercream on the other. Pipe over cooled cupcakes, creating a two-toned swirl. (Frosting recipes can be found here.)

*This recipe is modified from David at http://blogs.westword.com/cafesociety/2010/04/beer_cupcakes_and_beer_milksha.php *

Sam Adams Cupcakes

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Mains
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen

Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with Camilla

Sides
Grilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla

#10DaysofTailgate: Chile con Queso

Tailgate LogoIt’s Monday and it’s still #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. That means my #10DaysofTailgate post gets a Mexican Monday twist!

Okay, it’s not really Mexican. It’s actually far from being real Mexican. Queso is definitely an American Mexican appetizer. BRMLogoVectorFull4CProBob ESOPAnd this one uses processed cheese. But there is Chipotle involved.

ElDiablo_Logo_Color_TaglineToday’s dip features two of our wonderful #10DaysofTailgate sponsors: El Diablo Hot & Spicy Mustard and Bob’s Red Mill. Combine their products with Velveeta and you have a dip fit to make any tailgater happy.

Bob’s Red Mill provided us with a bag of their 13 Bean Soup Mix. With it, I made 13 bean chili to do a play on my mandatory tailgating dip. I even added El Diablo Chipotle Mustard to give it another depth of flavor – a tiny bit of heat and a mustardy bite of vinegar.

Chile con Queso

Ingredients for the chili:

  • 1 1/2 C 13 Bean Soup Mix
  • 1 lb ground beef
  • 1 onion
  • 2 cloves garlic
  • 2 C canned diced tomatoes
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Steps for the chili:

  1. Soften beans by boiling for five minutes. Remove from heat and soak at least one hour. Drain.
  2. Cover beans with 5 C water and simmer until tender 2-3 hours.
  3. Brown ground beef. Add onion and garlic, cook until translucent. Drain.
  4. Add beef, tomatoes, chili powder, and S+P to the beans. Bring to a gentle boil and cook 50-60 minutes.

Ingredients for the Chile con Queso:

Steps for the Chile con Queso: 

  1. In a saucepan heat up chili.
  2. Melt in cheese.
  3. Add mustard and stir until combined.
  4. Keep warm in slow cooker. And serve with your favorite tortilla chips.

Chile con Queso

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings”  by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Mains
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
 Beef Kabobs by A Day in the Life on the Farm

#10DaysofTailgate: ‘Da Bears in ‘Da Blankets

Tailgate LogoOn this second Sunday of #10DaysofTailgate, which is hosted by Camilla of Culinary Adventures with Camilla, I have decided to highlight my favorite NFL team – the Chicago Bears. It is also fitting that today we play our rivals, The Green Bay Packers.

When you think Chicago food you think three things: pizza, beefs, and dogs. And Chicago’s favorite condiments: giardiniera, relish, and mustard.

I decided to create a tailgate friendly version of classic Chicago flavors. Pigs in Blankets, or well, in this case, ‘Da Bears in ‘Da Blankets! (Shout out to my mom for helping me come up with the title.)

I used all beef little hotdogs for my “bears” and the “blankets” classic crescent rolls sprinkled with poppy seeds. To satisfy the classic toppings of mustard and relish I served my dogs alongside some snack sized pickles and three different mustard dipping sauces. Why three? Because I couldn’t decide what flavor I wanted!

ElDiablo_Logo_Color_TaglineEl Diablo Hot and Spicy Mustards is one of our sponsors for #10DaysofTailgate and they generously provided their six flavors of mustard for us to play around with. Three of them I am showcasing today and one will be showcased tomorrow, so be sure to come back and check it out! I admit I’m too scared to try the habanero flavor while breastfeeding and I’m allergic to the mango – but my husband has assured me it’s delicious and he’s already used it for dipping grilled chicken. Based on other #10DaysofTailgate postings, the Mango is very popular! My personal favorite is the Steakhouse.

MBBQ-LOGO-120309I didn’t stop there with the Chicago menu though, I also made giardiniera. But not any giardiniera. I wanted to highlight another sponsored product, so I made a grilled giardiniera! I used the mesh grilling skillet from Mr. Bar-B-Q to grill all of the veggies! This skillet is awesome! The handle is detachable which makes for easy grilling. Simply place the skillet on the grill, remove the handle, and then when you’re ready to remove from the heat reattach the handle – no oven mitts required.

Grilled Giardiniera

‘Da Bears in ‘Da Blankets

Ingredients for the dogs:

  • 35 mini all beef hotdogs
  • 1 can refrigerated crescent rolls
  • 1 tsp poppy seeds

Ingredients for the mustard dipping sauces:

Ingredients for the giardiniera:

  • 1/2 head cauliflower
  • 1 stalk celery
  • 1 clove garlic
  • 1/2 large red bell pepper
  • 6 baby carrots (or 1 large carrot)
  • 1-2 serrano peppers
  • canola oil for grilling
  • 1/4 C olive oil
  • 1 tsp Gourmet Garden oregano paste
  • Kosher salt, to taste

Steps for the dogs:

  1. Preheat oven to 350 degrees F. Grease a baking sheet.
  2. Cut each crescent roll triangle into strips of 4 and wrap around each of the mini hotdogs. Place on baking sheet and sprinkle with poppy seeds.
  3. Bake 15 minutes, until dough is golden brown.

Steps for the mustard dipping sauces:

  1. In a small bowl combine mayo and sour cream.
  2. Divide into three smaller bowls (1/3 C each).
  3. Stir 1 tbsp each flavored mustard into one of the bowls.

Steps fro the giardiniera:

  1. Brush all of the veggies with canola oil and sprinkle with S+P. Grill veggies, tossing occasionally, until tender and the cauliflower is lightly golden, about 10 minutes.
  2. When cool enough to handle, finely chop all of the veggies and mince the garlic. Peel the skins off the serrano peppers and also remove the seeds. Note: If you don’t want a super spicy giardiniera use only one.
  3. In a bowl, combine veggies with olive oil and oregano. Season with salt. Keep refrigerated.

*The dogs and mustard dipping sauces are adapted from Pat and Gina Neely at http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-pigs-in-a-blanket-recipe.html *

Da Bears in Da Blankets 1 Da Bears in Da Blankets 2

Thank you Jennifer and Mr. Bar-B-Q for sponsoring our event.

Disclaimer: I received El Diablo Hot and Spicy Mustards, a mesh grilling skillet, and herb pastes through this event, however all opinions are my own.

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Jalapeno Popper Deviled Eggs by Debbi Does Dinner Healthy
Philly Cheese Steak Eggrolls by Cooking In Stilettos
Ketchup & Mustard Glazed Meatballs by Culinary Adventures with Camilla
Duck Bacon, Pear, Brie Baked Wontons by A Kitchen Hoor’s Adventures
Mains
Buffalo Chicken Sliders by girlichef
Chipotle Ranch Chicken Wings by Cheese Curd In Paradise
White Chicken Chili by A Day in the Life on the Farm
Saucy Maple Leaf Duck Sliders by Making Miracles
Three Pepper Burgers by Eliot’s Eats
Chipotle Mustard Pork Chops by The Pajama Chef
Cherry Chipotle Drumsticks by Summer Scraps
Sides
Salads in Jars by OnTheMove-In the Galley

#10DaysofTailgate: Maize and Blue Chicken Salad

Tailgate LogoOn this, the second Saturday of the #10DaysofTailgate event, which is hosted by Camilla of Culinary Adventures with Camilla, I have decided to put a spotlight on my other college football team – The Michigan Wolverines. My dad is a UM alum so I grew up bleeding maize and blue. And even still, I have a soft spot for the University of Michigan and those Michigan helmets!

When Not Ketchup stepped up and offered participating bloggers a sample of one of their dipping sauces I immediately knew that I’d be signing up for their Blueberry White Pepper flavor. Because when it’s football season, red is out of the question! On the back of the bottle is the slogan “Leave the red stuff for the kids.”

I wasn’t sure what to expect from the flavors of the Not Ketchup. Before receiving my bottle I was thinking of creating a barbecue sauce with it. After all, ketchup is included in most barbecue sauce recipes. I thought of doing Maize and Blue sliders and using cheddar cheese for my pop of yellow. But when I tasted this unique dipping sauce I decided to go in a different direction. Not Ketchup LogoThe blueberry flavor is nicely balanced by the white pepper and the sauce is rounded out by the tang from the apple cider vinegar.

With such a light and flavorful sauce I decided to make chicken salad instead. I knew that mayonnaise would mellow out the tartness of the sauce while fresh apple would still keep it bright and light. The beauty of chicken salad is that you can add in whatever flavors you like! I have never had a chicken salad with corn in it before, but I knew that I could satisfy my “maize” requirement with a little corn. And as a bonus, the grocery store had yellow tomatoes! My original recipe chicken salad is bright and refreshing. It isn’t drowning in dressing and has many textures and unique flavors to satisfy any pallet. I encourage you to order a bottle of Blueberry White Pepper Not Ketchup and give this recipe a go!

ThermoPop

I decided to poach chicken for my chicken salad. I like using poached chicken for chicken salad because poaching allows the chicken to absorb extra flavor and by cooking it in liquid it ensures the meat will stay moist. I even got to test out the Thermopop by ThermoWorks! With nine colors to chose from, I was ecstatic to find that I was sent the orange one! Remember – red is out of the question during football season. I have gone though a few different temperature gauges in my short cooking career. The very first one I had I broke by leaving it in the oven. TW Logo-Stacked 123C-1(Please note: The ThermoPop is not designed to be left in the oven.) After that I bought a digital one as well as a candy thermometer. Neither of these devices compare to the ThermoPop. Not only do their bright colors make it a fun kitchen gadget, but it also means it won’t get lost in my drawer of utensils. It comes with a matching “sheath” to keep the probe free from dirt and damage when not in use. The ThermoPop is also easy to use. A simple touch of the front button turns the device and backlight on (the backlight will automatically turn off after 10 seconds to save power), a button on the back will adjust the temperature from degrees Fahrenheit to degrees Celsius, and probably the best feature, another button will rotate the large digital display 90 degrees. There’s no more twisting your head in awkward angles to read your thermometer and there’s no need for a magnifying glass to read the temperature either.

Maize and Blue Chicken Salad

Ingredients for chicken:

  • 2 large chicken breasts
  • 1 tbsp sea salt
  • 1 tbsp peppercorns
  • 1 lemon, quartered
  • 1 small red onion, quartered
  • 2 cloves garlic, peeled and smashed

Steps for chicken:

  1. Fill a pot with 2 quarts water. Add ingredients for chicken.
  2. Bring pot to a boil, reduce heat to medium and allow to cook for 25 minutes, or until chicken is cooked through. Remove and let cool before cutting into bite sized cubes.

Ingredients for chicken salad:

  • 3 C cooked, cubed chicken (recommended recipe above)
  • 1 C diced apple (I used honeycrisp)
  • 1/2 C diced yellow tomato
  • 2 ears roasted corn, kernels removed (or 2 C)
  • 2/3 C blueberries
  • 3 scallions, chopped
  • 1/3 C mayonnaise
  • 1/4 C buttermilk
  • 2 tbsp Blueberry White Pepper Not Ketchup
  • 1/4 tsp dried mustard
  • 1/8 – 1/4 tsp cayenne pepper (to taste)
  • 1/4 – 1/2 tsp kosher salt (to taste)

Steps for chicken salad:

  1. In a large bowl gently toss together chicken, apple, yellow tomato, corn, blueberries, and scallions.
  2. In a small bowl whisk together mayo, buttermilk, Not Ketchup, dried mustard, cayenne, and salt.
  3. Gently coat chicken salad with the dressing.
  4. Serve on toasted buns, in lettuce cups, wrapped in a tortilla, or with crackers.

UM Chicken Salad 4Maize and Blue Chicken Salad

I do still want to make a barbecue sauce and a salad dressing with the Not Ketchup, and I know it would be fantastic over wings. The possibilities are endless. So leave the red stuff for the kids and order some today!

Thank you Erika and Jesse for sponsoring our event.

Disclaimer: I was provided a bottle of Blueberry White Pepper Not Ketchup and a ThermoPop from ThermoWorks through this event, however all opinions and statements are my own.

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
 Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla
Mains
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef
Sips
Apple Cherry Spice Cocktail by CafeTerraBlog
Dips
Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles
Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

#10DaysofTailgate: Thai Chicken Skewers

Tailgate LogoWe are now more than halfway through #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla. While there are a few healthy tailgating dishes that have been shared by my fellow blogger pals, I think it’s safe to say that the majority of our posts lean a little more towards the sinful side of the diet spectrum. So today I’m going to share a healthy grilling recipe with you! (Actually, come to think of it, my post tomorrow is healthy too! So be sure to come back and check it out. I promise, I don’t plan these things.)

Today’s recipes features two of our wonderful sponsors – Gourmet Garden and FireWire Grilling.

If you’ve never used Gourmet Garden herbs before I highly encourage you give them a try. I’ve purchased their herbs before, and usually buy them instead of bunches of fresh herbs. Gourmet GardenI cannot grow anything to save my life and I can’t keep fresh herbs alive for more than a day after bringing them home from the store. So unless I need fresh herbs for garnish, I’ll buy Gourmet Garden’s herb pastes. They last in the fridge for up to 3 months and give you that fresh flavor you’re looking for.

FireWire Grilling provided their Flexible Grilling Skewers for us to try. I don’t often go crazy for grilling gadgets, but these are worth getting excited about! I’ll admit, I was hesitant. Why would you want a flexible skewer? I asked. FireWire logoWell, let me tell you (in my best infomercial voice)! Don’t you hate it when you’re putting marinated meat and veggies on a skewer and your hands are all sticky and messy? Instead, put your meat and veggies on the skewer, and put it in the bowl or bag of marinade! (Yes, you still have to wash your hands if you’re handling raw meat, sorry.) That wouldn’t be possible with a typical straight skewer – it wouldn’t fit! What I also loved about these skewers was the skewer tip – it’s not sharp yet the meat slipped on easily. Remember that bag you’re putting the skewer in? It won’t poke a hole through it. There’s also no more fear of piercing fingers!

FireWire Flexible Skewers

Thai Chicken Skewers

Ingredients:

Steps:

  1. In a bowl whisk together sugar, lime and orange juices, fish sauce, coriander, pepper, chunky garlic paste, cilantro paste, and Thai seasoning. Reserve about a 1/3 C to baste skewers with.
  2. Place chicken and onion on skewers.
  3. Marinate skewers a minimum of 30 minutes.
  4. Grill skewers 4-5 minutes on each side, or until chicken is cooked through.

*This recipe was inspired by http://www.foodandwine.com/recipes/shrimp-with-thai-lemongrass-marinade *

Thai Chicken Skewers FG1

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla
Dips
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
Mains
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Bacon Cheeseburger Soup by From Gate to Plate
Sides
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps
 Sweets
Pumpkin Bars by The Pajama Chef

And for yesterday’s tailgating fare check out Camilla’s page here.

Thursday Thoughts #8

Thursday Thoughts

I’m posting a second Thursday Thoughts this month because there’s just so much going on!

We’ve been in our new house a little over a month now – and we’re getting closer to calling it home. We downsized when we moved to Ohio. I know, sounds crazy when we added a family member! With an older house we have much less storage space inside the home – but there’s a shed in the backyard and an add-on at the back of the garage where all of our extra furniture is housed in while here. Funnily enough I have a smaller kitchen, but more cupboard space. A very small amount of counter space though means the dishes pile up quickly; I’m still working on how to efficiently do my food prep. One thing I haven’t figured out is the lighting. The light fixtures, while new, have covers on them and provide a very yellow glow. I’ve been utilizing the covered back porch to get natural light and take my food outside to photograph. I’m not so sure foodgawker likes seeing grass in the background of my photos – it’s been a struggle to have images accepted on their site again. So, it’s back to square one with food photography. I do have a photobox that I might just have to become more proficient in using. If anyone has any tips please let me know!

IMG_0245We signed the lease for this house sight-unseen while still in Florida. We were hoping to avoid our belongings being placed in storage by having a door-to-door move. Unfortunately, our personal plans of a week’s vacation along the way meant that wouldn’t be possible. When we arrived, the house was smaller than we anticipated (the storage room I mentioned was included in the square footage, but it’s not a livable space). The photographs of the property that we saw online were accurate though, which was comforting. We were nervous this house wouldn’t work for us, but with creative use of space we’re happy with our new home. What is meant to be the dining room is our living room with couch, tv, and small table to eat on and the living room doubles as Stuart’s office and my craft space. The backyard is beautiful, too. The sink in the kitchen is underneath a window that looks into the yard and I love it!

I do love our neighborhood, and better yet, our neighbors! We always said we were “bad neighbors” in Florida. We’d always do the kind “wave hello” driving through the neighborhood and on our walks, occasionally we stopped to converse with the family on the corner. We vowed to be better neighbors when we moved and so far our neighbors have made that possible. Our next door neighbors stopped by to welcome us with fresh tomatoes from their garden. (You may have seen the photos on Instagram)

I’ve always heard that nothing can compare to homegrown tomatoes. That statement is absolutely correct. I don’t eat tomatoes plain – but these I could with a sprinkling of salt and pepper. Perfectly firm yet juicy and full of fresh flavor. I wanted to do these tomatoes justice – by not heating them! – and prepared two meals with them. We did BLTs that hit the spot and I created a tomato blueberry “salsa” to top grilled honey balsamic chicken which we ate over a bed of wild rice (photographed below).

Tomato Blueberry Salsa

#10DaysofTailgate: Corn and Cheddar Dip

Tailgate Logo

Today marks day five of #10DaysofTailgate hosted by Camilla of Culinary Adventures with Camilla! Hopefully you followed yesterday even though I took a mini break from the event to celebrate my brother-in-law’s birthday. If you didn’t, follow this link to Camilla’s page to check out the wonderful tailgating displays from day four’s tailgating spread.

For my birthday this year we went to my parents’ lake house in Lake Geneva, WI. While we were there we had a huge “meet and greet” for the family to come on out to the lake and see the newest addition to the family, my son Wesley. The rain stayed away and we had a wonderful time in the backyard with food and drinks. A family tailgate, if you will!

One of my cousins brought a dip over that I’d never had before. It was a cold corn dip with shredded cheddar cheese. She told me the list of ingredients and I knew I would have to try and recreate it for #10DaysofTailgate. The ingredient list included cayenne pepper – but I knew that I would be spicing my dip up with a different secret weapon – Carrot Karma hot sauce by the Intensity Academy.

Intensity AcademyWhen I discovered that I’d be receiving a bottle of carrot based hot sauce, the first question out of my aunt’s mouth was “How do you make hot sauce of out carrots?!” I can’t answer that question, but I do know that the Intensity Academy uses all natural ingredients. Their philosophy is “Through the perfect karma of good foods, one meets the Perfect Guru, whose taste is intense.” The level of heat in this hot sauce is perfect, it’s mild enough for people afraid of spicy foods yet lends perfect flavor for that little somethin’ somethin’. And when people ask you, “What is that?” you’ll be able to surprise them with a reply of “carrot hot sauce!”

Corn and Cheddar Dip

Ingredients:

  • 1 can (15.25 oz) Southwest Corn with Poblano and Red Peppers, drained
  • 1 1/2 C shredded mild cheddar cheese
  • 3 scallions, chopped
  • 1/8 C mayonnaise
  • 1/8 C sour cream
  • 1 – 1 1/4 tsp Carrot Karma Hot Sauce (depending on your heat preference)
  • 1/4 tsp salt

Steps:

  1. In a large bowl gently stir together corn, cheese, and scallions.
  2. In a small bowl whisk together mayonnaise, sour cream, hot sauce, and salt. Add more hot sauce to taste.
  3. Pour mayo mixture over corn mixture and gently mix until combined. Keep refrigerated until ready to serve. Remix dip to break it up before serving.
  4. Serve with your favorite tortilla chips.

Corn and Cheddar Dip

Thank you Michele for sponsoring our event.

Disclaimer: I was provided a bottle of Carrot Karma hot sauce through this event, however all opinions and statements are my own.

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie
Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla
Dips
Steakhouse Deviled Egg Dip by From Gate to Plate
Mains
Ultimate Bacon Burger by Cheese Curd In Paradise
Cincinnati Turkey Chili by The Pajama Chef
Smoky Date Pulled Pork by Curious Cuisiniere
Sides
Just Ducky Baked Beans by A Day in the Life on the Farm
Sweets
Linebacker-Sized Chocolate Chip Cookies by Things I Make (for Dinner)
Rocky Ledge Bars by Debbi Does Dinner Healthy
Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen
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