Super Bowl Party Snacks That Are The Bomb!
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Having a big group of people for this Sunday’s Super Bowl? Watching the Super Bowl, whether my Eagles are in it or not (mostly not), has always been a tradition in my household. And one of the biggest things I love about the game, and the day, is it gives me a reason to pig out on dips, chips and wings. Haven’t thought about what to make or haven’t got a clue on how to make something? I am here to the rescue. Below are a few Super Bowl Party Snacks that will make your evening one to remember. And aside from the food, please make sure you have plenty of BEER! And trust me. These recipes aren’t anywhere close to being as complicated as the delicious monstrosity concocted above.
BUFFALO CHICKEN DIP
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank’s Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
- 6 small to medium sized russet baking potatoes (total 3 pounds)
- Olive oil
- Canola oil or grapeseed oil
- Kosher salt
- Freshly ground pepper
- 6 strips of bacon
- 4 ounces grated cheddar cheese
- 1/2 cup sour cream
- 2 green onions, thinly sliced, including the greens of the onions
Scrub the potatoes clean then bake the potatoes using either an oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 450°F. Brush or rub grape-seed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
ORIENTAL FLAVORED TORTILLA ROLL-UPS
- 1 packet – flour tortillas
- 1 onion – thinly sliced
- 1 pepper – cut into thin strips
- 1 pack – Philadelphia cream cheese, softened
- 1 ripe avocado – sliced
- Toasted sesame seeds
- Teriyaki sauce
Sauté the thin slices of onions and strips of red bell peppers. Prepare the avocado slices and leave the cream cheese at room temperature to soften it. Assemble the tortillas putting a layer of cream cheese and adding all the other ingredients so that the tortilla will be easily rolled-up. Add some salt and a good quantity of sesame seeds, then add drops of teriyaki sauce over the ingredients and roll up each tortilla. Use toothpicks to keep from unrolling.
Mini Burger Sliders
- 2 pounds ground beef
- 1 (1.25 ounce) envelope onion soup mix
- 1/2 cup mayonnaise
- 2 cups shredded Cheddar cheese
- 24 dinner rolls, split
- 1/2 cup sliced pickles (optional)
Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray. Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.