Kick off NFL season with indoor tailgate


The NFL will kick off its 2011 season in style on Thursday and it’ll be humdinger.

The last two Super Bowl winners will meet at Lambeau Field in a marquee matchup between the Green Bay Packers and the New Orleans Saints.

Of course, I’ll be wearing my Who Dat tee shirt and serving New Orleans cuisine in a sort of indoor tailgate.  

What better way to watch this match up than in your easy chair with a big screen TV and a remote control so you can change the channels during commercials. 

To make thing easy, I found a crock-pot recipe that can simmer until halftime and it reeks of New Orleans.

Muffuletta Dip

  • 16-ounce jar pickled mixed vegetables (giardiniera)
  • 8-ounce package cream cheese, cut up
  • 1 cup shredded provolone cheese (4 ounces)
  • 2 ounces cooked ham, finely chopped
  • 1/2 cup pitted Kalamata and/or green olives, rinsed, drained, and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning, crushed
  • 1/4 teaspoon crushed red pepper (optional)
  • Milk

  • Thinly sliced salami

  • Focaccia squares or sliced ciabatta bread, toasted


1. Rinse and drain pickled vegetables. Chop vegetables (you should have about 1 cup). In a 1 1/2- or 2-quart slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.

2. Cover and cook on low-heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 tablespoons) to reach dipping consistency.

3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally and adding milk ( prefer sour cream) as necessary.

Serve with salami on toasted bread. And stand up between bites and shout “Who Dat Gon’ Beat Them Saints!”

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