Disclaimer: I am not a football fan. It’s not that I don’t like it; it’s just that I don’t really know the rules and so I get pretty bored watching it. Though, I can remember watching an Eagles game with Matt a couple years ago and there were a ton of fights, which I found it pretty entertaining but Matt tells me games like that aren’t very common. Anyway, fan or not, Super Bowl Sunday is always a great day! Who doesn’t love football snacks? Every year I struggle to limit myself in terms of cooking but it’s tough to say the least. It took me a while to narrow it down but I was finally able to list my top five favorite Super Bowl Snacks.
In addition to the following five recipes, my Super Bowl Sunday must haves include M&D chips, guacamole, and spicy salsa (cannot be beat) and sangria. I know that last one is weird but I don’t like beer and sangria is the perfect daytime drink. Don’t lie, you know you love sangria too. Anyway, without further ado … my top five Super Bowl snacks (in no particular order).
Buffalo Chicken Rangoons: Like wings, but better. They’re super easy to make too! I found this recipe on a blog called Mom Foodie (she sounds awesome, right?).
Ingredients
- ½ tub of Dean’s Dip Buffalo Ranch Dip
- 1 cup finely chopped leftover chicken (cooked)
- 3 tbs celery, finely chopped
- 3 tbs crumbled blue cheese
- 1 large egg
- 45-50 small wonton wrappers
- Oil to coat.
Instructions
- Preheat oven to 375 degrees.
- Mix together dip, chicken, celery & blue cheese.
- In small bowl Beat the egg. Pour ½ into the mixture and mix well. Reserve the other half.
- Lay out some wrappers (I do about 6-8 at a time). Baste on a thin egg wash on 2 adjacent wrapper edges & make sure the corner they meet at has thin, but thorough coverage.
- Place a small dollop (about a tsp) of the buffalo chicken mixture in center of wonton wrapper.
- Fold opposite edge over to meet egg washed corner. Press to adhere, then press down the edges.
- Place the rangoons on baking sheet and spray or baste both sides of each with oil.
- Bake for 8 minutes, then flip and bake 3 more minutes.
- Serve as is or with more of the Dean’s Dip Buffalo Ranch Dip.
Bacon Artichoke Dip: You can never have too many dips at a party. This one is out of control. Thank you Home Made Interest for sharing such a delectable treat.
Ingredients
- 1 8 oz. package Cream Cheese, softened
- ½ c Sour cream
- 1 tsp Garlic minced
- ¾ tsp Italian seasoning, divided
- ¼ tsp Crushed red pepper
- ¼ tsp Smoked paprika
- 1 c Gruyere cheese, divided
- ½ c Smoked Gouda, divided
- 10 slices Bacon, cooked and crumbled, divided
- 1 8.5 oz. can Marinated Artichoke hearts, quartered, drained, squeezed dry, and chopped
Instructions
- Preheat oven 350 °F
- Lightly grease a baking dish.
- In a bowl, mix cream cheese and sour cream until well combined.
- Stir in garlic, Italian seasoning, crushed red pepper & paprika.
- Stir in ¾ cup Guyere, ¼ cup Smoke Gouda, 8 slices of bacon crumble, and artichoke hearts.
- Spread mixture in the baking dish.
- Bake for 15 mins.
- Sprinkle with the rest of bacon crumble, Gouda and Guyere cheese on top.
- Bake for additional 5 min or until cheese is melted.
Parmesan Tortellini Bites: I’ve said before that I’m not a big pasta fan but it’s totally different when the pasta is transformed into a finger food. *Recipe and photo from Damn Delicious (yet another amazing blog).
Ingredients
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1/2 cup vegetable oil
- 1 cup Panko
- 1/4 cup freshly grated Parmesan
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup marinara sauce
Instructions
- In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko and Parmesan; set aside.
- Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.
Hawaiian Ham & Cheese Sandwiches: Okay no joke, these sound kind of average but I swear to you, they are incredible. I’ve seen several versions but I really like this one from Pip and Ebby.
Ingredients:
- 20 small Hawaiian sweet rolls, cut in half crosswise
- 1 pound deli black forest ham, sliced
- 20 slices provolone cheese
- 8-oz. container spreadable cream cheese
- 1/2 cup (1 stick) butter, melted
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons dried minced onions
- 1/4 cup grated Parmesan cheese
- 2 tablespoons poppy seeds
Instructions:
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. Line the bottom of the pan with the bottom halves of the sweet rolls. Top with the ham, then the provolone cheese slices. Spread the cream cheese onto the bottoms of the sweet roll tops and place them in a layer on top of the cheese.
- In a medium bowl, combine the butter, mustard, Worcestershire sauce, onions and Parmesan cheese. Mix well and pour evenly over tops of the sandwiches. Sprinkle the poppy seeds over the top.
- Cover with aluminum foil and bake in the preheated oven for 25 minutes, or until warmed through. Cut at the seams with a knife and serve warm!
Antipasto Skewers: This is great because you can either make the antipasto yourself (recipe to follow from Dinner at the Zoo) or you can save yourself the time and grab some from the M&D deli case.
Ingredients
- 12 kalamata olives
- 12 small balls of fresh mozzarella (get the marinated type if available)
- 12 slices of thick cut salami
- 12 pimento stuffed green olives
- 6 whole jarred cherry peppers, halved
- 12 small pepperoncini peppers
Instructions
- Take 12 7-inch skewers and thread one of each ingredient item onto each skewer. Serve immediately or store, covered, in the fridge for up to 1 day.
There ya have it. My five favorite Super Bowl snacks, plus of course, my necessities of chips, guac, salsa, and sangria (fine you can drink beer if you want). Do you have a favorite party appetizer? I’d love to know!
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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