It’s football season in the South, which means it’s time to fire up the grill, preheat the oven, and break out the Dale’s! A Birmingham tradition, Dale’s Seasoning has been adding that little something *extra* to recipes for over 75 years.
Today, we’re sharing three recipes that are perfect for all of your tailgates, football parties, and fall festivities.
Savory sausage balls with Dale’s are cheesy, flavorful and the perfect finger food. When I tested out this recipe, my sister declared them the BEST sausage balls she has ever eaten! Creamy caramelized onion dip gets even more flavor thanks to Dale’s and pairs well with all kinds of crackers and chips. Finally, pub mix brings together all of our favorite crunchy snacks with an irresistible sweet and salty marinade. We love how Dale’s Seasoning elevates all three recipes, making these classic dishes even better!
Now go grab your bottle of Dale’s and give them a try because, no matter who you cheer for, we can all agree that gameday is not complete without a delicious spread!
Savory Sausage Balls
Ingredients:
● 1 lb sausage (breakfast sausage)
● 3.5 cups grated sharp cheddar (1⁄2 white cheddar and 1⁄2 yellow cheddar)
● 1.5 cups bisquick
● 1 Tbsp Dale’s Original Seasoning
Directions:
1. Combine all ingredients in a large bowl. Using your hands, mix ingredients until a dough forms.
2. Roll dough into 1” balls and place on a baking sheet lined with nonstick foil.
3. Bake at 400 degrees for 15-20 minutes, until golden brown and cooked
through.
*Note: We like dipping these in stone ground dijon mustard!
Caramelized Onion Dip
Ingredients:
● 2 Tbsp unsalted butter
● 1 8 oz package cream cheese, softened
● 1 8oz package Havarti cheese
● 8oz shredded white cheddar
● 1/2 cup mayonnaise (we love Duke’s!)
● 2 large onions, thinly sliced
● 2 Tbsp Dale’s Original Seasoning
● 1⁄2 tsp salt
● Black pepper, to taste
Directions:
1. Preheat oven to 350 degrees.
2. Melt the butter over medium heat and add onions. Cook the onions for about 10-15
minutes, until softened, stirring occasionally. Sprinkle onions with salt and pepper,
add Dale’s Seasoning and stir to combine. Lower heat and cook onions for another
25-30 minutes, until deeply browned and caramelized. The trick is to leave them
alone long enough to start browning, but then stir before they burn. Just be sure to
keep an eye on them throughout.
3. Combine the cream cheese, mayonnaise, Havarti, white cheddar and onions,
stirring until thoroughly mixed. Transfer the dip to an oven-safe dish (we like using
a cast iron skillet) and bake for 25-30 minutes, until golden and bubbly. Serve with
your favorite crackers, chips or sliced baguette.
Pub Mix
Ingredients:
● 1 cup Honey Mustard seasoned pretzels (we used Dot’s Honey Mustard
Pretzel Twists)
● 1 cup Gardetto’s Garlic Rye Chips
● 1 cup Wheat Toasted Corn Cereal
● 1 cup Oyster crackers
● 1 cup honey glazed & roasted peanuts
● 1 cup sesame sticks
● 1/2 c. butter
● 2 Tbsp French’s Classic Yellow Mustard
● 2 Tbsp honey
● 2 Tbsp Dale’s Original Seasoning
● 1 tsp seasoned salt
● 1/2 tsp onion powder
Directions:
1. Preheat oven to 250 degrees.
2. In a large bowl mix together cereals, pretzels and peanuts.
3. Put butter, mustard, honey, Dale’s, seasoned salt and onion powder in a
microwavable bowl. Microwave on high 1-2 minutes or until butter is melted
and mixture is hot. Stir. Pour over cereal mixture, stirring evenly to coat.
4. Pour the snack mix on to two large, rimmed baking sheets. Bake mix in
preheated oven for 40-50 minutes, stirring every 15 minutes.
5. Remove from oven and let cool. Store in airtight container.
