These Tailgate Recipes Are The Best Part Of Football Season

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Autumn is swiftly approaching, and for us here at Monet, that means one big thing — great recipes. Okay, it means more than that, but you have to admit that fall comes with some wonderful food choices. Another thing that comes with excellent food? Football season. Even those of us who couldn’t tell a third down from third base can appreciate the excellent tailgate food that seems to be everywhere this season. And today, we’re sharing our favorite tailgate recipes to get you through all of football season!


Corn Dog Bites

Thank you Gluesticks Blog for the recipe!


Corn Bread Batter:

  • 1 + ¼ cups yellow cornmeal

  • 1 cup all-purpose flour 

  • ⅓ cup sugar

  • 1 Tbsp baking powder

  • ½ tsp salt

  • 2 eggs

  • ¼ cup melted butter

  • 1 + ¼ cup milk

Hot Dogs:

  • 8 hot dogs

  • 1 quart oil


  1. Mix the batter ingredients until they’re smooth. 

  2. Cut 8 hot dogs into 3 pieces and insert a toothpick into the bottom of each piece. Pat the hot dogs dry with a paper towel. 

  3. Dip each hot dog piece into the batter, then carefully drop them into the oil that’s been heated to 350°F. 

  4. Leave the toothpicks in the corn dog bites while they’re frying. Fry for 1-2 minutes or until they’re golden brown. Remove the corn dog bites from the oil and place them on a platter lined with paper towels. 

  5. Remove the toothpicks and serve with whatever condiments you want!


Spinach-Artichoke Dip in Wonton Cups

Thank you Just a Taste for the recipe!


  • 12 wonton wrappers

  • Cooking spray

  • ½ of a 10 oz. package frozen spinach, thawed and well-strained. 

  • 1 can artichoke hearts (drained and finely chopped)

  • ⅓ cup mayonnaise

  • ¼ cup sour cream 

  • 2 oz. cream cheese (room temperature)

  • ½ cup grated Parmesan cheese

  • 2 garlic cloves (minced)


  1. Preheat the oven to 350°F. 

  2. Arrange the wonton wrappers in a 12-cup muffin pan, then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes, then remove them from the oven and set them aside. 

  3. In a medium bowl, stir the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese, and minced garlic together. 

  4. Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10-12 minutes until the spinach mixture is warm and the wonton cups are golden brown. 


Easy Pinwheels

Thank you A Couple Cooks for the recipe!


  • 6 cups fresh baby spinach leaves

  • 4 10-inch flour tortillas 

  • 8 oz. cream cheese 

  • ⅓ cup finely chopped sun dried tomatoes in oil

  • ½ tsp dried basil 

  • ½ tsp dried oregano 

  • ¼ tsp garlic powder

  • ¼ tsp kosher salt 

  • ¾ cup shredded mozzarella cheese


  1. Place the spinach leaves in a skillet with ¼ cup of water. Heat it over medium heat for a few minutes until the spinach completely wilts down — about 2-3 minutes. Put the spinach in a bowl and add cold water to cool it instantly, then squeeze out as much water as possible and chop the spinach finely. 

  2. Chop the sun dried tomatoes next. 

  3. In a medium bowl, add the spinach, sun dried tomatoes, cream cheese, basil, oregano, garlic powder, and salt. Mix everything until it comes together in a smooth filling. Taste and add salt if needed. 

  4. Place a tortilla on a cutting board and spread ⅓ cups of filling on it. Sprinkle with 3 tablespoons of the shredded mozzarella cheese on top. Roll the tortilla up very tightly, making sure to keep the roll very tight at the beginning. Repeat for all tortillas. 

  5. Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice the ends off the rolls and discard, then slice them into ¾-inch slices.


30 Minute BLT Pasta Salad

Thank you Midwest Foodie for the recipe!


  • 16 oz. rotini pasta 

  • 8 oz. crispy bacon 

  • 1-pint grape tomatoes (halved)

  • 2-3 cups freshly chopped romaine or arugula

  • 1 cup homemade croutons

  • ¼ cup thinly sliced red onion

  • ¼ cup thinly sliced green onion + more for garnish


  • ½ cup sour cream 

  • ½ cup 2% milk 

  • ¼ cup olive oil 

  • 2 Tbsp balsamic vinegar

  • 1 Tbsp Dijon mustard

  • 2 tsp fresh dill 

  • ½ tsp garlic powder

  • Kosher salt

  • Fresh cracked black pepper


  1. Cook the pasta according to the package directions until it’s al dente. Toss it in olive oil and season with salt and pepper then put it in the fridge to cool. 

  2. While the pasta is cooking, cook your bacon until it’s perfectly crispy. Set it aside to cool, then crumble. 

  3. Add the cooled pasta, crumbled bacon, tomatoes, greens, croutons, red onion, and green onion to a large bowl. 

  4. Combine the sour cream, milk, olive oil, balsamic vinegar, Dijon, dill, garlic powder, and a couple of pinches of salt and pepper in a large measuring cup until it’s smooth and creamy. 

  5. Drizzle the dressing over the pasta salad and gently toss it to coat. Garnish with sliced green onions and enjoy!


Impossibly Easy Mini Buffalo Chicken Pies

Thank you Betty Crocker for the recipe!


Buffalo Chicken Mixture: 

  • 6 Tbsp butter (melted)

  • ½ cup cayenne pepper sauce

  • ¼ tsp seasoned salt

  • ¼ tsp pepper

  • 1 + ½ – 2 cups shredded or chopped cooked chicken 

  • 1 cup freshly shredded sharp Cheddar cheese 

  • 2 Tbsp ranch dressing 


  • ½ cup Bisquick mix

  • ½ cup milk 

  • 2 eggs


  • ⅓ cup blue cheese crumbles

  • 4 green onions (chopped)

  • 1 bunch fresh cilantro (chopped)


  1. Heat the oven to 375°F and spray 12 regular-sized muffin cups with cooking spray. 

  2. In a small bowl, mix the melted butter, hot sauce, seasoned salt, and pepper to make the buffalo sauce. 

  3. In a medium bowl, stir the batter ingredients with a whisk until it’s blended. Spoon 1 tablespoon of batter into each muffin cup. Top with about ¼ cup of the chicken mixture. Spoon 1 tablespoon of batter over the chicken mixture in each muffin cup. 

  4. Bake for about 30 minutes and cool for 5 minutes. Place the pies on the cooling rack and cool for another 5 minutes. 

  5. Top each pie with blue cheese, chopped green onion, chopped cilantro, and drizzle with the reserved buffalo sauce.


S’Mores Dip

Thank you Five Heart Home for the recipe!


  • ½ Tbsp butter

  • 1 + ½ cups chocolate chips

  • 15 jumbo marshmallows (halved)

  • Graham cracker squares


  1. Put the rack in the center of your oven and place an 8-inch cast iron skillet on it. 

  2. Preheat the oven to 450°F with the skillet inside. 

  3. Once the oven is preheated, take the hot skillet out. Place a pat of butter in the skillet and swirl it around so the melted butter coats the bottom and sides. Pour the chocolate chips in an even layer into the bottom of the skillet. Next, arrange the marshmallow halves over the surface of the chocolate chips, covering the chocolate completely. 

  4. Bake for 5-7 minutes or until the marshmallows are toasted. 

  5. Serve with graham crackers!


Which tailgate recipe was your favorite? Do you have another that we missed? Comment below!

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