This month, get recipes for buffalo chicken dip, corn and bean dip, and creamy spinach-artichoke dip.

One of my family’s favorite fall pastimes is college football. My husband, Thom, can hardly wait for the first game of the season. He’s always glued to an Auburn app, listens to multiple podcasts, has the latest Bo Jackson book on his nightstand, and converses with regularity on several text threads as he regurgitates the minutiae of something called “The Portal.” Somehow, it all builds into a frenzy. But I must admit it does add a storyline to the upcoming season and the hope of victory.

I love it too but to a different extent. I have found a way to both thrive and survive in a home dedicated to the gridiron. For example, I love Thom’s enthusiasm as he exclaims on Saturday mornings, “It’s Game Day in the South!” followed by the Auburn fight song, as I pour the morning coffee. My response to that mayhem is a plate of sausage pinwheels fresh out of the oven — renaming them Tiger Tails for his benefit.

I’m well aware of what our Saturdays hold for the next few months, so I map out the football schedule with our social calendar in mind and start swapping invites to cheer on the Tigers with family and friends. I always take this opportunity to wrap my head around creating Auburn-themed tablescapes and planning menu pairings where we devour the opposing team — such as barbecue pork sliders when we play the Razorbacks.

Having a plethora of AU alumni in our family means we trek down to “The Loveliest Village on the Plains” at least once a season. I adore the tailgating, Tiger Walk, watching our mascot Aubie’s antics on the field, and belting out “Sweet Caroline” in the stands. I really don’t mind shopping for coordinating outfits in burnt orange and navy blue to wear on campus. And to be honest, it gives me chills when our eagle is set free to circle the stadium, and the tradition of rolling toilet paper in our beloved oaks at Toomer’s Corner after a win.

Unfortunately, I just don’t love football.

There, I said it.

You see, I’ve tried to be a real fan. One year, giving it my best, I read Football for Dummies cover to cover. As a result, I was able to surprise a few of my peeps with timely outbursts of, “Where’s the coverage?!” In the end, I’ll stay content on the sidelines keeping the recipes coming, hosting the gatherings, decorating, shopping, and traveling — enjoying the fall my way.

So, I tell you with great enthusiasm and authority with 18 years of experience under my belt — and you can take it to the house — these are some great recipes for dipping into fall and football, y’all.

Buffalo Chicken Dip

Makes 8-10 servings

Ingredients

3 c. cooked chicken (shredded)

2-8 oz. packages cream cheese (softened)

8 oz. ranch dressing

1/2 c. Franks Red Hot Pepper Sauce®

8 oz. cheddar cheese (shredded)

celery (cut into sticks)

assorted club crackers

Directions

Preheat the oven to 350 degrees. In a cast-iron skillet over low heat, add cooked chicken, cream cheese, dressing, and hot sauce. Stir until well combined. Pour into a 9-inch-by-13-inch baking dish. Sprinkle cheese over top. Bake until warm and bubbly, about 15–20 minutes. Serve the buffalo chicken dip warm with celery sticks and club crackers.

Tip from Laura: If you’re a blue cheese fan, sprinkle some on top for extra flavor.

Corn and Bean Dip

Makes 8-10 servings

Ingredients

8 oz. container of basil and tomato crumbled feta

15 oz. can black beans (drained and rinsed)

2 ears fresh corn, or 1 can of white corn (drained)

4 green onions (sliced)

1/4 c. olive oil

1/8 c. apple cider vinegar

tortilla chips

Directions

Combine all ingredients in a sealed container. Let stand in the refrigerator for one hour. Serve with favorite tortilla chips.

Creamy Spinach-Artichoke Dip

Makes 8-10 servings

Ingredients

1 c. Parmesan cheese (grated)

1 c. sour cream

1/2 c. mayonnaise

4 green onions (sliced)

3 Tbsp. fresh lemon juice

1 clove garlic (minced)

1 c. pepper jack cheese (shredded)

10 oz. package frozen spinach (thawed, well drained)

14 oz. can artichoke hearts (drained, chopped)

8 oz. can water chestnuts (drained, diced)

Sprinkle of paprika

pepper to taste

tortilla chips or pita crackers

Directions

Preheat the oven to 350 degrees. In a medium bowl, add the first 10 ingredients and combine well. Turn into a lightly greased one-quart baking dish and sprinkle paprika and pepper on top. Bake for 30 minutes or until warm and bubbly. Serve with tortilla chips or pita crackers.

Tip from Laura: If spice is a concern, swap out the pepper jack cheese with mozzarella cheese.

Laura Schupp is the author of Our Newlywed Kitchen: The Art of  Cooking, Gathering & Creating Traditions. Learn more about Laura at OurNewly-wedKitchen.com.

These recipes originally appeared in the September 2024 issue of HomeLife Magazine. Take a look at our recipes featured in August to get recipe ideas for cooking with kids.

The post HomeLife Recipes | Dip into Fall, Y’all appeared first on Lifeway Women.

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