Tailgate Party Power Stack (Printable)

Savory layers of smoked sausage, cheeses, veggies, and dips built for easy sharing and bold flavor.

# What You'll Need:

→ Proteins

01 - 12 ounces smoked sausage, sliced
02 - 8 ounces roasted turkey breast, sliced
03 - 8 ounces sharp cheddar cheese, cubed
04 - 8 ounces pepper jack cheese, cubed

→ Carbs & Crackers

05 - 1 large crusty baguette (12 ounces), sliced
06 - 2 cups sturdy pretzel chips (about 100 grams)
07 - 2 cups pita chips (about 100 grams)

→ Vegetables & Pickles

08 - 1 cup baby carrots (about 150 grams)
09 - 1 cup celery sticks (about 100 grams)
10 - 1 cup cherry tomatoes (about 100 grams)
11 - 1 cup dill pickle spears (about 150 grams)
12 - 1 cup pickled banana peppers (about 150 grams)

→ Dips & Spreads

13 - 1 cup ranch dip (240 milliliters)
14 - 1 cup spicy mustard (240 milliliters)
15 - 1 cup roasted red pepper hummus (240 milliliters)

→ Garnishes

16 - ½ cup fresh parsley, roughly chopped (about 15 grams)
17 - ½ cup mixed nuts (about 90 grams)

# How To Make It:

01 - Preheat oven to 350°F. Arrange baguette slices on a baking sheet and toast for 8 to 10 minutes until crisp. Remove and allow to cool.
02 - On a large, sturdy board or platter, layer pretzel chips, pita chips, and toasted baguette slices evenly to form the base.
03 - Stack smoked sausage, turkey breast, sharp cheddar, and pepper jack cheese cubes in alternating layers for visual appeal and easy access.
04 - Nestle baby carrots, celery sticks, cherry tomatoes, dill pickle spears, and pickled banana peppers around and between the protein and cheese layers for balance.
05 - Place ranch dip, spicy mustard, and roasted red pepper hummus in separate small bowls and arrange securely among the stacks.
06 - Sprinkle chopped parsley and mixed nuts over the platter for color and texture. Serve immediately and replenish as needed during the event.

# Expert Advice:

01 -
  • It's designed to travel—no worries about things sliding around or getting soggy in the cooler
  • You can build it hours ahead and just refresh the dips when you arrive at the party
  • Every bite combines savory, salty, and bright flavors without needing a plate or fork
  • It feeds 10-12 people without looking like you're serving a crowd, just sharing
02 -
  • Toasted baguette is non-negotiable—untoasted bread will absorb moisture and turn into disappointment within an hour
  • Buy your meats from the deli counter and have them slice to order; pre-packaged tastes like it's been waiting, and texture matters when people are eating one-handed
  • Keep this in a cool place if it's sitting out for more than an hour—cheese softens and dips get runny faster than you'd expect
  • The pickle spears and banana peppers are doing more work than they seem; they're resetting your palate between rich bites
03 -
  • Buy your cheese cubed from the cheese counter—it saves 15 minutes and the cuts are cleaner than anything you'll manage with a knife
  • If you're making this more than 2 hours before serving, hold back the parsley garnish and nuts; add them right before people arrive so they look fresh and vibrant
  • The board actually improves if you assemble it in the morning and keep it cool—flavors have time to mingle, and you show up with zero stress
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