Last weekend Caroline volunteered to get together the food that needed to be heated and/or grilled at a tailgate gathering for 25. Many people at the company she works with were Hospitality and Tourism Management majors from the same university - and it was Homecoming! I was thrilled to be able to help and she texted me her menu wish list. Along with the usual hot dogs, hamburgers, and brats, she wanted to serve Spinach Artichoke Dip and Buffalo Chicken Dip. The group had access to grills, but if a pan is just set right on the grill, the bottom is sure to burn. The answer was to put rocks in the bottom of an empty pan, pour water in it, and then set the pan with dip in it on top of that. Caroline said it worked perfectly and every one loved the hot dips on a fall day. As for keeping the Chipotle-Cilantro Slaw and potato salad cold, she employed the opposite method. Ice was put in the bottom of an empty pan, and the pans with the slaw and potato salad were set on top of that. The spinach dip recipe came from the days when Caroline was working in the John Purdue Room for a class toward that above mentioned degree. The chicken dip is from Jenn Ford, a teacher friend of mine. Both could be made a bit healthier by substituting low fat cream cheese, light mayonnaise, and Greek yogurt for the real cream cheese, mayo, and sour cream. The slaw is from Southern Living Magazine and to help it travel well, Caroline kept the dressing in a jar and the peppers in a baggie until the last minute. The potato salad is a family favorite and a nice change of pace when surrounded by other dishes loaded with mayonnaise. Below are the recipes - Enjoy!
|Put ice in bottom pan to keep it cool|
|Put rock in each corner w/ water, top with pan|