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Two Tailgate Dips

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Pabst BBQ Dip! Here are two quick and easy tailgate dips that you can make with simple ingredients that you may already have in the kitchen. The first is from my Kent The Deck Chef Pabst Blue Ribbon Recipe book - which you can download as a PDF on

Ultimate PBR Cheese Dip
From the Pabst Blue Ribbon Recipe Booklet by Kent Whitaker
2 cups processed cheese food cubed
1 cup white American cheese cubed

1 cup Pepper Jack Cheese cubed
1/2 can Pabst Blue Ribbon
1/2 cup milk
1 cup green chilies chopped tomatoes drained
1/2 cup real bacon bits
1/2 cup chopped onions
1/2 packet taco seasoning mix
Directions: Combine all of the ingredients in a crock pot and cook covered on low until cheese is melted. Add more PBR or milk as needed to thin or additional cheese or a few spoonfuls of self rising corn meal to thicken to desired consistency. For added flavor you can stir in crumbled cook sausage or ground beef.

Kent's Tailgate Crab Dip
From the Tennessee Hometown Cookbook by Kent Whitaker and Sheila Simmons
1 package of cream cheese softened (8 ounce)
1/2 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon Worcester sauce
1/2 teaspoon Italian seasoning
1/2 pound crab meat or imitation crab meat chopped
1/2 cup bacon bits
In a bowl combine cream cheese, mayo and water until well blended and smooth. Add remaining ingredients, mix until well blended. Add sour cream or more mayonnaise if desired. You can also add adash or two of hotsauce and seafood seasoning.

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.