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Game-Day Eats

Super Bowl Party Food

Are you throwing a Super Bowl party? Fuel football fans with these game-day appetizers and dips. 

Cheddar Bacon Ranch Pulls

Cheddar Bacon Pulls

What you need

Instructions

Fry bacon, let cool and break into small pieces.

Melt butter and mix melted butter and ranch dressing mix.

Cut bread diagonally about every inch, 3/4 of the way down. Flip bread around and cut again going the opposite way

Pour butter and ranch mixture into the cuts of the bread

Stuff bacon and cheese into the bread

Wrap in tinfoil, cook at 425F for 15 minutes until bread is golden brown

Alternate tip: Cook bread first according to package instructions, let cool and then cut. Follow recipe directions and bake until cheese is melted.

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Hawaiian Sliders

Hawaiian Sliders

What you need

Instructions

Preheat grill to medium-high. Lay out enough aluminum foil to place rolls on and have about two inches to spare on the ends. Cut rolls in half and spread mayo on one side of the rolls. Place the bottom of the rolls on the foil. Layer with meat and cheese and replace the tops.

In a microwavable bowl, melt butter. Then whisk in Dijon, onion powder, Worcestershire sauce, and poppy seeds. Fold up the edges of the foil, pour the melted butter sauce over the rolls. Put the second piece of foil over the top and crimp the edges of the foil together.

Place the foil pack on one side of the grill and turn the burners down on that side to medium-low. Close the grill and let bake for 10 minutes. After 10 minutes, remove from grill and open foil packet. Let cool for a few minutes and then cut out the individual rolls and enjoy that buttery goodness.

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Jalapeño Popper Dip

adapted from Delish

Yields: 4 to 6

What you need

Instructions

Preheat oven to 350F. Cook bacon in a large, non-stick skillet over medium heat, until crispy (about eight minutes). Drain on a paper towel-lined plate, then chop.

In a large bowl, mix together the cream cheese, mayonnaise, sour cream, garlic powder, most of the bacon (leave some for the topping), most of the jalapeños (leave some for the topping) and 1 cup each cheddar and Monterey Jack. Season with salt and pepper.

Transfer to an ungreased small oven-proof skillet or baking dish and sprinkle with remaining 1/2 cups cheddar and Monterey Jack, cooked bacon, and jalapeños.

Bake until dip is golden and bubbly – about 15 to 20 minutes. (Broil for three minutes, if desired).

Serve with tortilla chips.

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Seven-Layer Dip

Seven layer dip with chips

Yields: 16 servings

What you need

Instructions

Combine the refried beans and milk until smooth, then spread evenly on the bottom. Mix the cream cheese, sour cream, and taco seasoning. Spread over the refried beans.

Spoon the guacamole, followed by the pico de gallo and cheddar cheese. Let sit in the refrigerator for one hour. 

When ready to serve, top with olives, tomatoes, and green onions.

Serve with tortilla chips.

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