In Knoxville, tailgating isn’t just something we do before a football game—it’s practically a fall pastime.

And few places can claim a game-day tradition quite like ours. In 1962, Vol Network broadcaster George Mooney was looking for a way around Knoxville’s game-day traffic. His solution? Take his small boat down the Tennessee River to Neyland Stadium. Other fans eventually followed his lead, and what began as one man’s clever way to beat traffic grew into the Vol Navy, one of college football’s most recognizable tailgating traditions.

You don’t need a boat—or even a ticket to the game—to appreciate a good Knoxville tailgate. Whether you’re gathering on campus or around the television at home, one thing is certain: you can never have too many recipes to feed a hungry crowd.

That’s where this week’s Tailgate Dip comes in. Mexicorn, black beans, Rotel, sharp cheddar, jalapeño, and cilantro come together in a creamy Ranch-seasoned dip that’s easy to make ahead and even easier to eat. Grab the Fritos Scoops and dig in.

And don’t worry if there’s some left after the game. This is one tailgate recipe that knows how to make a comeback.

 Ingredients

  • 3 Steam Crisp Mexicorn Cans (11 oz each), drained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 can Mild Rotel, drained
  • 1 cup (8 oz) sour cream
  • 1 cup Mayonnaise
  • 8 oz shredded sharp cheddar cheese
  • 1 oz package of Hidden Valley Ranch Dip Mix
  • ¼ cup diced jalapeño
  • ¼ cup fresh cilantro
  • 2 tsp chili powder

Directions

  1. Begin by draining all canned ingredients. Rinse and drain the black beans.
  2. Chop fresh cilantro.
  3. Grate an 8 oz block of cheddar cheese.
  4. Combine all ingredients and spices and mix well.
  5. Refrigerate at least 1 hour before serving.

Food Fairy Tips

  • Drain, drain, drain. Take the extra time to thoroughly drain the Mexicorn and Rotel and rinse and drain the black beans. Too much liquid can make this a watery dip.
  • Grate your own cheese. I like buying an 8-ounce block of sharp cheddar and grating it myself. Freshly grated cheese has a softer texture and blends beautifully into the creamy drip.
  • Fritos Scoops for the win. Regular tortilla chips will certainly work, but Fritos Scoops are especially good with this recipe.
  • Turn leftovers into pasta salad. Cook and cool rotini pasta and fold in leftover Tailgate Dip. Delicious!

Search ingredients at FOOD CITY.

 

Simple recipes. Big flavor. Little fuss. Aneisa Rolen shares easy-to-follow recipes with companion videos, making home cooking approachable for every cook.

For more free recipes, visit www.foodfairyprep.com or follow Aneisa Rolen on Instagram or Facebook.

Enjoyed this article? Read more Dishing It Out with Aneisa Rolen.

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