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Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Monday, November 29

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Recipe Fri Sep 03 2010

The Perfect Tailgate Dip

It's that time of the year again: football season. Which means that the glorious activity known as tailgating is upon us. When I look back on my favorite college football memories, sure I remember the time Alabama won the National Championship, but what I really took away from all those tailgates was Ft. Payne Tailgate dip. I've heard this recipe go by many other names - Boygee Dip, Sausage Dip (really creative...), Meaty Goodness, but no matter what you call it, it's a hit. People fawn over this dip like crack. I can personally guarantee that if you bring this around for a Bears game you will be invited back to more parties/tailgates. Best part: it could not be easier to make!


  • 1 package of sausage

  • 1 8oz. box of cream cheese

  • 1 can rotel tomatoes

Heat a large skillet on medium high heat. Once hot, add sausage and start to break apart using a wooden spoon. Cook until the sausage is golden brown. Drain off the grease.

Add cream cheese into skillet with sausage and reduce heat to low. Slowly stir the cream cheese until it's melted.

Finally add in the whole can of rotel, including juices, and stir until all ingredients are Ft. Payne Tailgate Dip.JPGcombined.

Transfer to a bowl and serve with tortilla chips or any other vessel that can get this into your mouth.

This dip can be eaten hot or cold (and trust me people will eat it any way they can get it), but I prefer it hot. Enjoy!

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Dory / September 7, 2010 10:56 AM

This dip sounds delicious. I'm definitely going to make it for the next party I go to. Thanks, Renee!

Hambone / September 9, 2010 2:26 PM

I make the same dip, but choose to use Velveeta (the Greyhound bus of cheese) instead of cream cheese. the veleveeta gives a bit more tang to it and does melt wonderfully

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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