College Football Season Is Here

Game time is here. You are probably like me and hosting a few game parties this year or maybe you are tailgating and need a new recipe to take with you. Below are some great ideas:

Onion Garlic Dip


Ingredients:
1 large onion
5 cloves garlic
1 tablespoon extra-virgin olive oil
One 16-ounce container sour cream
Juice of 1 lemon
2 teaspoons hot pepper sauce
1 teaspoon paprika
Salt
Directions:
1.Using a food processor, finely chop the onion and garlic.

2.In a medium skillet, heat the olive oil over medium-high heat. Add the garlic-onion mixture and cook until softened, about 5 minutes. Pulse the mixture in the food processor with the sour cream, lemon juice, hot sauce, paprika and salt to taste. Refrigerate until serving.


Buffalo Potato Wedges with Warm Blue Cheese Dip

Ingredients:
3 tablespoons hot pepper sauce, preferably Frank's RedHot
3 tablespoons butter, melted
1 tablespoon seasoned salt
2 1/2 pounds baking potatoes
Cooking spray
1 cup blue cheese crumbles
1/2 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon pepper
8 celery ribs, cut into 3-inch sticks
Directions:
1.Preheat the oven to 450°. In a large bowl, combine 1 tablespoon each hot sauce and butter with the seasoned salt. Cut each potato into 8 wedges, add to the bowl and toss.

2.Spray a baking sheet with cooking spray. Arrange the potatoes on top and roast, turning once, until golden, 35 to 40 minutes. Remove from the oven and toss with the remaining 2 tablespoons each hot sauce and butter.

3.In a small saucepan, stir together the blue cheese, sour cream, mayonnaise and pepper and heat until warmed through, about 3 minutes. Serve with the potatoes and celery sticks.

If you do not like Blue Cheese always try the southern favorite, Ranch.

Below is the link that will provide you with your favorite teams schedule:

http://espn.go.com/college-football/schedule

Alicia Crouch, REALTOR
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