If you haven’t noticed this year, we foodies at Onward State never waste an opportunity to write about our favorite thing. So where does any female turn to when they’re in need of a little domestic inspiration? That’s right: Pinterest. Seeing as the Food & Drink section has been filling up with autumnal and Halloween-themed treats, I couldn’t help but picture some of these at tailgates tomorrow. After all, it is Halloweekend–why should the festivities end when the sun comes up?

1. Spider Web Nacho Spread

Bean Layer:

• 2 can(s) (16 oz each) lowfat refried black or pinto beans
• 1/4 cup(s) chopped cilantro
• 2 tablespoon(s) lime juice
• 1 tablespoon(s) hot Mexican chili powder
• 1 teaspoon(s) minced garlic
• 3 large plum tomatoes,  sliced

Middle Layer:

• 1 1/2 cup(s) thick and chunky salsa
• 1 cup(s) (4 oz) shredded Mexican cheese blend

Guacamole Layer:

• 4 ripe Hass avocados
• 3 tablespoon(s) lime juice
• 2 tablespoon(s) minced red onion
• 2 large jalapeno chiles, seeded and minced
• 1 teaspoon(s) salt

Web:

• 1 cup(s) reduced fat sour cream
• Decoration: a clean plastic toy spider
• Serve with: blue, yellow, red corn tortilla chips

For full instructions, head over to Spiderweb Nacho Spread Recipe for Halloween.

2. Sand Witches

There’s no precise recipe for this one, but rather allows for a creative spin if you’re already planning on serving hoagies* or finger sandwiches. Just make witch hats and legs with some construction paper (or print them, if you’re lazy), attach them to a toothpick, and crown your sandwich a sand witch.

*Note, they’re hoagies not subs

3. Funny Bones (recipe courtesy of Epicurious)

• 1 (12-ounce) package white chocolate chips (2 cups)
• 36 pretzel sticks and rods of various sizes
• 72 mini-marshmallows (about 1 cup)

Preparation:

1. Line a rimmed baking sheet with parchment or wax paper.
2. Place the chips in a double boiler over just-simmering water and melt, stirring frequently. As soon as the chips are just melted (there may even be a few solid ones left), remove the pan from the heat and remove the top section of the double boiler so the chocolate’s temperature doesn’t keep rising.
3. Stick marshmallows onto both ends of the pretzels, with the marshmallows’ flat sides parallel to the pretzel.
4. Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back in the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature.

 

4. Spiced Pumpkin Cream Cheese Dip (recipe courtesy of Ezra Poundcake)

For this dessert dip, you’ll need:

• 1 8-ounce package of cream cheese, softened (microwave for 15 seconds)
• 1/2 cup pumpkin puree, homemade or canned
• 1/4 cup light brown sugar
• 3/4 teaspoon pumpkin pie spice (or 1/2 tsp. cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. allspice or cloves + dash of nutmeg)
• 1/2 teaspoon vanilla

1. In a medium mixing bowl, beat the softened cream cheese, pumpkin and sugar until smooth. (You could also use an immersion blender or wooden spoon.)
2. Add the pumpkin pie spice and vanilla.
3. Cover and refrigerate for at least 1 hour.

My recommendation? Serve with graham crackers or Nilla Wafers for a bite size pumpkin cheesecake snack!

If you get thirsty, consider pairing any of these with some of our favorite Fall Cocktails.

Do you have any other recommendations for festive tailgate dishes? Let us know in comments below!