Kentucky caviar

Kentucky Caviar, Sun-Dried Tomato Dip, & Brown Butter Rice Krispie Treats

Tailgate Treats are my favorite part of football season. This should be a surprise to no one! These are perfect recipes for all day nibbling, sharing, prepping ahead, and taking on the go. In our house, it’s all about college football and Saturdays are for lounging, cooking, eating, and entertaining. I’ll be making these again this weekend!

Kentucky caviar

Kentucky Caviar

Course Appetizer
Cuisine American

Ingredients
  

  • 1 can garbanzo beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 bell pepper, diced
  • 1 cup corn, cut fresh from cob or thawed from frozen
  • 1 cup diced tomatoes
  • 2 jalapeños, seeds and diced
  • 2 green onions, sliced (white and green parts)
  • 1/2 cup cilantro
  • 1 large or 2 small avocados, diced
  • 4 cloves garlic, minced
  • 1 tbsp sugar or honey
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • salt and pepper, to taste
  • tortilla chips, for serving

Instructions
 

  • Combine all ingredients in a mixing bowl and season well with salt and pepper. Serve with scoop-style tortilla chips.
sundried tomato dip

Sun-Dried Tomato Dip

Course Appetizer
Cuisine American

Ingredients
  

  • 1/2 cup sun-dried tomatoes, drained and julienned
  • 1 8- oz package cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 green onions, sliced (white and green parts)
  • 1/2 tsp dried oregano
  • salt and pepper
  • hot sauce or cayenne pepper, to taste
  • crudités or crackers, for serving

Instructions
 

  • Combine the sun-dried tomatoes, cream cheese, sour cream, and mayonnaise in a food processor. Blend until smooth. Add the green onions and oregano and pulse to combine. Season with salt and pepper. If you like spice, add some hot sauce or a pinch of cayenne pepper. Serve with cut vegetables, crackers, or pita chips.
brown butter rice krispie treats

Brown Butter Rice Krispie Treats

Course Dessert
Cuisine American

Ingredients
  

  • 1 stick unsalted butter
  • 2 10- oz bags mini marshmallows
  • 1/2 tsp coarse salt
  • 1 12- oz box crispy rice cereal

Instructions
 

  • Grease a 9×13 cake pan with about 1/2 tbsp of butter.
  • Melt the remaining butter in a large pot over medium heat and allow it to brown. It will start to smell toasty and take on a light amber color. Once it does, add the mini marshmallow and salt. Stir until just barely melted; this does not have to be completely smooth and lumps are welcome. Add the cereal and stir well. Transfer the mixture to the prepared dish and press to flatten. The wrapper from the stick of butter or lightly dampened hands are very handy for this. Allow to fully cool and set, then invert the entire pan onto a cutting board. Slice with a sharp knife into neat squares.

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