By Justin Segelstrom
Fall in North Dakota means football, gatherings, and plenty of food to share. Whether you’re setting up a tailgate or heading to a potluck, these recipes are guaranteed crowd pleasers. From easy dips to hearty chili and cheesy sides, here are some of my favorites.
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Veggie Ranch Dip
Simple, creamy, and always a hit, this dip is perfect with fresh vegetables or chips. Bonus: it can be made ahead of time, and the flavors only get better as it chills.
Ingredients
¾ cup sour cream
½ cup mayonnaise
2 tablespoons dry ranch seasoning
1 tablespoon grated onion
¼ teaspoon dried dill or 2 to 3 tablespoons fresh dill, chopped
¼ teaspoon seasoning salt
Instructions
1. Whisk everything together in a bowl until smooth.
2. Chill in the refrigerator until ready to serve.
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Buffalo Chicken Dip
This one disappears fast! Creamy, cheesy, and a little spicy... just like buffalo wings without the mess.
Ingredients
3 large cooked boneless, skinless chicken breasts, finely chopped (about 3–4 cups)
8 ounces cream cheese, cubed
1 cup ranch dressing (or ranch + a splash of blue cheese, if you like)
1 cup hot sauce (Frank’s RedHot works great)
1 teaspoon black pepper
1 teaspoon garlic powder
½ cup chopped green onion
1½ cups mozzarella cheese, shredded, divided
1½ cups cheddar cheese, shredded, divided
Instructions
1. Preheat oven to 350°F. Grease a 9x9 baking dish.
2. In a saucepan, melt together cream cheese, ranch, hot sauce, black pepper, and garlic powder over medium-low heat until smooth.
3. Stir in finely chopped chicken, green onion, 1 cup mozzarella, and 1 cup cheddar. Mix well.
4. Spread into baking dish and sprinkle remaining cheese on top.
5. Bake 20–30 minutes, until hot and bubbly. For extra golden top, broil 2–3 minutes.
6. Serve with tortilla chips, crackers, or veggies.
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Chili for Chili Dogs
The ultimate game day chili, made just for topping hot dogs. Rich, flavorful, and thick enough to stay put in the bun.
Ingredients
1 pound ground beef
⅓ cup water
5 ounces tomato sauce
½ cup ketchup
2½ teaspoons chili powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon sugar
½ teaspoon onion powder
Dash of Worcestershire sauce
Instructions
1. In a large saucepan, cook ground beef with water, breaking it apart as it cooks.
2. Stir in tomato sauce, ketchup, chili powder, salt, pepper, sugar, onion powder, and Worcestershire.
3. Simmer about 20 minutes, until thickened.
4. Spoon over hot dogs in buns. Top with cheese and onions, if you like.
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Jalapeño Cheese Tater Tots
Crispy, cheesy, and packed with jalapeño flavor. These tots are bite-sized perfection for tailgates or potlucks.
Ingredients
3 cups shredded hash browns, thawed
1 cup shredded cheddar or pepper jack cheese
¼ cup finely chopped pickled jalapeños (patted dry)
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cornstarch
Instructions
1. Thaw hash browns and squeeze out excess moisture with a towel.
2. In a large bowl, mix hash browns, cheese, jalapeños, flour, garlic powder, salt, pepper, and cornstarch. Press together well.
3. Cover and refrigerate for 30–60 minutes.
4. Shape into tight little cylinders (about 1 tablespoon each).
5. Fry at 350°F for 2–3 minutes, until golden and crispy. Drain and salt immediately.
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Scalloped Potatoes with Ham & Leeks
This dish brings comfort food vibes to any gathering. Creamy potatoes layered with leeks, garlic, and optional ham make it hearty enough to be a main dish—or a perfect side.
Ingredients
2 tablespoons butter (plus more for greasing dish)
1 cup finely chopped leeks (or sweet onion)
2 cloves garlic, minced
1 cup chopped ham (optional)
1 teaspoon dried thyme
1 cup whole milk
1 cup heavy cream
2 teaspoons kosher salt
½ teaspoon black pepper
2½ pounds golden potatoes, peeled and thinly sliced
Instructions
1. Preheat oven to 350°F. Butter an 8x8 baking dish.
2. In a saucepan, melt butter and cook leeks for 2 minutes. Add garlic and thyme; cook 30 seconds.
3. Stir in milk, cream, salt, and pepper. Simmer 5 minutes until slightly thickened.
4. Add sliced potatoes and ham (if using), stirring to coat. Spread evenly into baking dish.
5. Bake uncovered about 1 hour, until potatoes are tender and bubbly. Let cool slightly before serving.
Justin's posts for On Your Table appear on the third Friday of each month. Visit this page to view some of the recipes he has shared with us.