Tailgate Ready

These tailgate favorites are simple to prepare and easy to transport to your favorite tailgate spot, whether in The Quad, The Grove, the Amphitheater, or even your own family room.


Alabama Cheese Board

For a no-cook tailgate option, create an artful display of Alabama cheeses on an Alabama-shaped wooden cutting board.

1 (11-oz.) Belle Chevre goat cheese log
½ cup Wickles spicy red sandwich spread
1 (6-oz.) jar Stone Hollow Creamery goat cheese with sundried tomato and basil
1 (4.2-oz.) wedge Dayspring Dairy sheep’s milk gouda-style cheese
Assorted crackers
½ cup pecans

To serve, top log of goat cheese with about ½ cup spicy red sandwich spread. Spoon sundried tomato and basil goal cheese onto crackers. Arrange all items on cutting board. Yields 12 servings.

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Pimiento Cheese

This classic spread is a must at all Southern tailgate parties.  It’s better if you make it a few days ahead.

8 oz. extra-sharp Cheddar cheese, shredded
½ cup cream cheese, softened
½ cup mayonnaise
1 tsp. Worcestershire sauce
½ tsp. garlic salt
¼ tsp. freshly ground black pepper
1 (4-oz.) jar diced pimiento, drained

Combine first 6 ingredients, and stir well.  Stir in pimiento.  Cover and chill.  Serve with crackers. Yields 2 1/2 cups.


Easy Barbecue Chicken Sliders

Use rotisserie chicken and bottled barbecue sauce to make these easy mini barbecue chicken sandwiches

1 cup traditional barbecue sauce
1 Tbsp. cider vinegar
1 tsp. spicy mustard
½ tsp. ground cumin
½ tsp. garlic salt
2 cups shredded, skinless boneless rotisserie chicken breast
1 (12-oz.) package Hawaiian sweet rolls
12 bread-and-butter pickle chips

Combine barbecue sauce and next 4 ingredients in a medium saucepan, and cook over medium heat until mixture comes to a simmer.  Add chicken, and stir well.  Cook until thoroughly heated. Spoon about 2-3 tablespoons of chicken onto the bottom half of each roll. Top with a pickle and top half of roll. Yields 12 sandwiches.

Easy Black Bean-and-Corn Salsa

You can make this easy 5-ingredient dip in about 5 minutes with items you may already have in your pantry.

1 (15.5-oz.) can black beans, rinsed and drained
1 (15.25-oz.) can whole-kernel corn, drained
1 (16-oz.) jar chunky salsa
2 Tbsp. fresh lime juice
2 Tbsp. chopped fresh cilantro

Combine all ingredients in a large bowl, and stir to combine.  Cover and chill until ready to serve.  Serve with tortilla chips. Yields 4 cups.

Photography by Art Meripol

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