What Should We Eat on Game Night?
If you’re one of those people who live and breathe football, eagerly counting down the days until the season kicks off, then you’ve definitely come to the right place. The love for the game is a special kind of passion, one that often starts early. Growing up, my dad would coach two teams from my high school, which automatically meant that our family calendar revolved around the gridiron. We didn’t miss any games, home or away. Game days were more than just a sporting event; they were a full-blown family celebration, every single time. These gatherings, filled with cheering, pre-game predictions, and of course, fantastic food, brought us a lot of nice memories that I cherish to this day.
Even now, as an adult, that same excitement bubbles up inside me. When the summer starts to taper off and the weather cools down a little bit, bringing that first crisp hint of autumn to the air, I still eagerly await the moment to take the team gear out of my closet and proudly wear it. For some (me included), football is something that’s meant to be enjoyed with others. It’s a communal experience, a reason to gather your friends and family, and share in the highs of a spectacular touchdown and the collective groans of a missed field goal.
With that being said, I’ve made it my personal quest over the years to become the undisputed queen of the tailgate. It’s a title I take very seriously! From the early morning buzz of College GameDay to the grand spectacle of the Super Bowl, I have developed and perfected a series of tried-and-appreciated affordable recipes that efficiently complement the big game. These aren’t just snacks; they’re conversation starters, crowd-pleasers, and an essential part of the game day ritual.
My hosting philosophy is all about variety and ease. I love setting out several appetizers and sides for munching throughout the game, paired with a couple of heartier entrees, so people can easily create their own plate with what they prefer. This “grazing” style means no one is ever hungry and can eat at their own pace between plays. And, of course, you can’t have a celebration without something sweet. Also, don’t forget the dessert to fully satisfy a sweet tooth and end the day on a high note, regardless of the final score. Here’s the list of my go-to champions:
Bacon-wrapped breadsticks
Let’s kick things off with a true icon of savory snacking. First, carefully preheat the oven to 350 degrees F (175 degrees C). Then, grab a container of refrigerated breadstick dough—the kind that comes in a tube is perfect for this. Pop it open and separate the dough into individual breadsticks. Now for the magic: carefully wrap each breadstick with a piece of bacon. I find that standard-cut bacon works best as it cooks through at the same rate as the dough; thick-cut can sometimes remain a bit chewy. Wind the bacon slice around the dough like a spiral, making sure it’s snug but not too tight. To take it to the next level, sprinkle some garlic powder and grated Parmesan cheese on each and every stick. For a sweet and savory kick, a light dusting of brown sugar is also incredible.
Place them on a baking sheet lined with parchment paper for easy cleanup. Cook them in the preheated oven for 10 to 15 minutes, or until the bacon is crispy and the breadstick dough is golden brown. Make sure you check them around the 10-minute mark, simply to ensure they do not overcook, as oven temperatures can vary. Once they’re done, let them cool for a minute before serving. You can serve it with a dish of creamy ranch dressing for dipping, which is a classic pairing. Marinara sauce also works wonderfully. If you want to add a healthier twist to the snack, you can replace the breadsticks with fresh asparagus spears. Just snap off the tough ends, wrap them in bacon, and bake as directed. It’s a fantastic, low-carb alternative!
Fruit kebobs
Well, it’s worth mentioning that not all game day snacks have to be heavy and savory. Adding something fresh and colorful to the spread is always a good idea. If you have children at your gathering, it’s best to bust out the fruit kebobs and make sure you are ready to get the hero’s treatment. There’s something universally appealing about food on a stick, and these vibrant, juicy skewers are a guaranteed hit with the little ones. Children usually love food on a stick, and these could easily top their list of favorites, especially when they get to help make them.
The beauty of fruit kebobs is their versatility. You can easily use any assortment of fruit, tailoring the kebobs to your personal taste or what’s in season. Some winning combinations include strawberries, melon chunks, and grapes, or pineapple, kiwi, and blueberries. For more simplicity and visual appeal, you can use three or four fruits with contrasting colors for your kebobs. Simply cut up the sturdier fruit, like melon and pineapple, into similar bite-sized cubes, then place them in separate containers alongside berries and grapes. This makes assembly quick and easy.
This is also a fantastic opportunity to get your kids involved in the kitchen. Let them thread the kebobs with their chosen fruits, using any given combination of flavors they prefer. It keeps them busy and makes them more excited to eat their creations. For a special treat that feels extra indulgent, put a large or a few mini marshmallows in the middle of each kebob. You could also serve them with a simple, sweet dip made from vanilla yogurt mixed with a little honey and cinnamon.
No-fuss potato skins
This is my shortcut version of the classic appetizer, delivering all the flavor without all the work. First, preheat your oven to 400 degrees F (200 degrees C). I highly recommend using Russet potatoes for this, as their starchy texture becomes wonderfully fluffy when baked. Scrub and dry about six medium-sized potatoes. Then, cut the potatoes lengthwise into thick wedges, so you can get all the strips to be about one inch thick. This method is faster than hollowing out baked potatoes. Toss the wedges in a bowl with a tablespoon of olive oil, salt, and pepper. Then place them in a single layer on a cookie sheet covered with some foil or parchment paper. Bake them for about 30 minutes, flipping the potatoes halfway through, until they are tender on the inside and crispy on the outside.
When the time comes, carefully remove the baking sheet from the oven. Now for the fun part: the toppings. Top each potato wedge with a generous sprinkle of sharp cheddar cheese, a couple of crumbles of pre-cooked bacon, and some freshly sliced chives or green onions. Feel free to customize! Monterey Jack cheese, chopped jalapeños, or even a little pulled pork would be delicious additions. Return the sheet to the oven and bake for another five minutes, or just until the cheese is melted and bubbly. Serve them hot with a dish of sour cream or plain Greek yogurt for more dipping. And as I always say, some ranch dressing or dip would work like a charm with everything if you ask me.
Pizza roll-ups
These are always the first thing to disappear from the snack table. To start, make sure you preheat the oven to 375 degrees F (190 degrees C). For the ingredients, we’d advise you to get a tube of refrigerated crescent dough and a package of mozzarella cheese sticks from the refrigerated section of any grocery store. Unroll the dough and separate it into triangles. Now, build your mini pizzas: place about a teaspoon (not a full tablespoon, to avoid leakage!) of marinara or pizza sauce close to the wide end of each crescent triangle. Then, put two or three pieces of pepperoni on top of the marinara sauce. Don’t be afraid to experiment with other toppings like tiny bits of cooked sausage, chopped olives, or finely diced bell peppers.
Next, you can add one-half of a mozzarella cheese stick on top of the pepperoni. Roll up the crescent starting from the wide end, and place it seam-side down on an ungreased cookie sheet. For a professional-looking finish, you can brush the tops with a little melted butter mixed with garlic powder and Italian seasoning. When you have made all of them, put the cookie sheet in the oven for 10 to 12 minutes, or until they are a beautiful golden brown. Let them cool for a few minutes before serving, as the filling will be very hot. Be sure to serve them with a bowl of extra warm marinara sauce for dipping, if you wish.
Oven S’mores with a twist
No game day is complete without a dessert, and what’s more beloved than a S’more? Everyone loves some S’mores. Well, if you’re tailgating and watch the game outside, you can easily make these the traditional way over an open flame or grill. However, for an indoor party, you can also use the oven to make your own perfectly gooey treats without any of the smoke. You can choose how to go about it, but it’s worth mentioning that you can add this incredibly fun twist: substitute other candy bars for the traditional milk chocolate bar. This is where you can get really creative!
The possibilities are endless. Try some peanut butter cups for a classic flavor combination, or chocolate-caramel bars for an extra gooey center. Coconut cream bars, cookies ‘n’ cream bars, or even peppermint patties around the holidays are fantastic options. Set up a little “S’mores bar” with different candies and let your guests build their own. To start, preheat the oven to 425 degrees F (220 degrees C). You can halve 20 Graham crackers (so you have 20 squares) and lay out 10 of those cracker squares on a cookie sheet lined with parchment paper. This will save you a major cleanup headache later.
Then, put one large marshmallow on top of each cracker square. Place the sheet in the oven for just a few minutes, typically 3 to 5 minutes. You MUST check them constantly, probably starting at the 2-minute mark, to make sure the marshmallows don’t burn. You want them puffed up and lightly golden. As soon as they are, remove the sheet from the oven. Immediately place your favorite candy bars on top of the hot marshmallows, and then carefully cover them with the remaining graham cracker halves, pressing down gently to smush it all together into a melted, delicious sandwich.
Tiny taco bites
These bite-sized wonders give you all the flavor of a taco in one crunchy, easy-to-eat package. First, make sure you preheat the oven to 350 degrees F (175 degrees C). Then, open a bag of tortilla chips. For this recipe, you will want to find the ones shaped like a small bowl or scoop, as they are perfect for holding fillings. If you can’t find them, regular round or triangular tortilla chips will work, you just have to be a bit more careful when topping them. You can place the chips in a single layer all along a baking sheet.
For the filling, you can fill each chip with a small spoonful of refried black beans. To make it even more flavorful, you could also use seasoned ground beef, shredded chicken, or a spicy chorizo mixture. Just be sure not to overfill them. Then, add a generous sprinkle of a shredded Mexican cheese blend or cheddar cheese on top of each taco bowl. Bake the small tacos for just five to seven minutes, or until the cheese is perfectly melted and the beans are warmed through. Remove the sheet from the oven, and then finish them off with your favorite cold toppings. A small dollop of salsa, a bit of guacamole, or even sour cream on top of each bowl is perfect. A sprinkle of chopped cilantro or a thin slice of jalapeño can also add a fresh kick.
It doesn’t matter what sporting event you might be watching, from a regular season matchup to a championship game, these are fun, versatile recipes that will instantly fit right in. They are easy to scale up or down depending on your crowd size. So gather your friends, lay out the spread, and enjoy the start (or even the end) of the season. Let the games begin, and go *whatever team you stan*!
More complicated recipes – slow-cooker buffalo chicken dip
Now, if you want to prepare something with a bit more substance for a viewing party, you absolutely must make this slow-cooker Buffalo Chicken Dip. I personally don’t like to play favorites with my recipes, as they’re all like my children, but if I were forced to choose a champion, this dip would definitely be it. It’s legendary among my friends. As a general rule, I prepare this recipe all the time for game days for a couple of very specific, glorious reasons.
First, it’s deceptively easy and surprisingly fast to prep, with only about 15 minutes of active time. The slow cooker does all the heavy lifting, letting you focus on your guests instead of being stuck in the kitchen. Second, it also takes just a few budget-friendly ingredients such as shredded chicken (a rotisserie chicken is a great shortcut here!), diced onions, a block of full-fat cream cheese for ultimate creaminess, your favorite buffalo-style hot sauce, and some ranch or blue cheese dressing. Most importantly, it’s downright, addictively delicious. The first time I ever cooked it was for the Super Bowl, and my roommate at the time loved it so much he decided to take the entire slow-cooker crock to the couch with him and fend off anyone who tried to get a chip in. That’s when I knew I had a winner.
Tequila guacamole
You can think of this as a guacamole that’s basically ready to party. It’s the classic dip we all know and love, but with a grown-up, festive kick. This easy Tequila Guacamole is ideal for dipping tortilla chips, topping a huge platter of nachos, and even spreading on those no-fuss potato skins we talked about earlier. When planning a game day menu, we can take the “more the merrier” approach, especially when it comes to dips. They are the cornerstone of a great tailgate spread, mainly because of how easy, flavorful, and shareable they actually are. A big bowl of this in the center of the table invites everyone to gather ’round.
The secret is using good, ripe avocados and just a small splash of silver tequila—it adds a bright, slightly zesty flavor that complements the lime and cilantro perfectly, without tasting overtly boozy. Besides, the leftovers (if there are any!) are ideal for snacking and adding a flavorful punch to breakfast tacos or scrambled eggs the following day. It’s the dip that keeps on giving.
Cast-iron skillet pizza
For something truly hearty that can serve as a main course, look no further than a cast-iron skillet pizza. In this Cast-Iron Skillet Pizza with Sausage & Kale, the skillet can easily double as a serving dish—just place it on a trivet in the middle of the table—which definitely helps cut down on the number of dishes to scrub later on. The real magic of using cast iron is the incredible crust it creates: crispy and golden on the bottom, chewy and soft on the inside. With only six ingredients, including store-bought pizza dough, this homemade pizza is as easy to make as it is impressive.
A key tip is to preheat your skillet in the oven before you press the dough into it; this ensures that amazing, crisp-fried bottom crust. While sausage and kale is a delicious, robust combination, you can top it with anything you like, from classic pepperoni to a vegetarian-friendly mix of mushrooms and onions. Once it’s out of the oven, a drizzle of hot honey or a sprinkle of red pepper flakes can elevate it even further. This is a showstopper that will have everyone asking for your secret.
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