Best Tailgate Butt Burner Dip Recipes

TEX-MEX TAILGATE DIP

Tex-Mex Tailgate Dip image

Seven layers = seven reasons to love this party-ready bean dip. Creamy, spicy and full of flavor, every bite is a celebration of everyone's favorite Tex-Mex ingredients that's worth cheering for before the game even begins.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 16

Number Of Ingredients 10

Ingredients

1 can (16 oz) Old El Paso™ refried beans
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup salsa (any variety)
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1 can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
Tortilla chips, as desired

Steps:

In medium bowl, mix refried beans and taco seasoning mix. Spoon about 2 tablespoons of the bean mixture into each of 16 (5-oz) clear plastic cups.
In another medium bowl, mix cream cheese and chiles. Spoon 1 heaping tablespoon of the cream cheese mixture over the bean mixture in each cup.
Top each cup with 1 tablespoon of the salsa, followed by 2 tablespoons of the lettuce, 2 tablespoons of the cheese, 1 1/2 teaspoons of the olives and 2 teaspoons of the tomato. Refrigerate until serving time, up to 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 150, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 0 g

TAILGATE BUTT BURNER DIP

Tailgate Butt Burner Dip image

I have no idea where the name came from, but I do know that this is one of the best hot chicken dips I have ever tasted. I use my own barbecue sauce (Aunt Masa's Soul Sauce) when I make this dip.

Provided by Marsha Gardner

Categories Meat Appetizers

Number Of Ingredients 10

Ingredients

3 bone-in chicken breasts
4 Tbsp butter, unsalted, room temperature
1 tsp kosher salt
1/2 large red onion, diced
1 tsp brown sugar, firmly packed
1 lb cream cheese, room temperature
2/3 c ranch dressing
2/3 c favorite barbecue sauce
8 oz sharp cheddar cheese, freshly shredded
crackers or chips for dipping

Steps:

1. Preheat oven to 425-degrees. Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces.
2. While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramel in color remove from heat.
3. In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.
4. In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips. My favorite is the flat pretzel crackers.