The Daily Caller

The Daily Caller
Super Bowl snack stadium: superbowl food & ideas Super Bowl snack stadium: superbowl food & ideas  

9 great dishes to serve at your Super Bowl party [SLIDESHOW]

The NFL Super Bowl XLVIII is this Sunday.

With just a few days left, everyone is naturally thinking about recipe idea for the big game to share with family and friends.

Here are nine great recipes to serve at your Super Bowl party.

Click an image below for larger version.
  • Bacon-wrapped jalapenos. 

6 fresh jalapeno peppers, halved lengthwise and seeded
 1 (8 ounce) package cream cheese
 12 slices bacon


Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy. (
  • 7 layer-dip cup snacks.
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
8 (9 ounce) plastic tumblers
tortilla chips

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here's how the layers are assembled:
Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips. (
  • Buffalo chicken dip. INGREDIENTS:

2 boneless chicken breasts
1 (12 oz) bottle of hot sauce (use Frank’s Original Red Hot)
2 (8 oz) packages of cream cheese (use lite or Neufchâtel)
1 (16 oz) bottle of ranch dressing (use lite)
1 cup of finely chopped celery
8 ounces (2 cups) grated Cheddar Cheese (or Colby or Monterey Jack)


Boil and shred the chicken breasts. (This can be done a day or two ahead of time and refrigerated until assembling the dip for baking.) Combine the cream cheese and dressing in a sauce pan, heating until smooth. Place shredded chicken in the bottom of a sprayed 13x9x2 pan and cover with the hot sauce—mixing it into the chicken. Pour the cream cheese mixture over the chicken/hot sauce layer. Layer the chopped celery next and top with the cheese. Heat in a 350 degree oven for about 30 minutes until the cheese is melted and mixture bubbling. Serve with celery sticks, crackers, and sliced baguette bread. (
  • Guacamole.
1 avocado, peeled, cored and chopped
1 jalapeno, finely chopped
1 tbsp fresh lime juice
1 tsp wasabi (fresh is better but I use store bought paste)
1/2 tsp soy sauce
2 tbsp chopped cilantro
1/2 tsp kosher salt or 1/4 tsp regular table salt

Put all the ingredients into a blender (this all fit nicely into a mini blender), and blend until desired creaminess. Serve. (
  • Loaded baked potato dip. INGREDIENTS:

16 ounces of sour cream
4 oz softened cream cheese
1 oz packet of Ranch seasoning
1/4 tsp black pepper
1 jalapeno, minced (I use the whole thing, seeds and all)
6 oz of shredded Cheddar cheese
3/4 pound of bacon, cooked and crumbled
3 TBS snipped chives 


In a mixing bowl, combine sour cream, cream cheese and ranch seasoning and mix well. Add in black pepper, jalapeno, cheese, bacon and chives, mix until fully combined.

Scrape it into a serving bowl, top with some additional bacon, chives, jalapeno, cheese or whatever you like to decorate it. You can make this up to a day ahead, it holds up well and the flavors deepen. (
  • Pizza dip. INGREDIENTS:

1 (8 ounce) package cream cheese, softened
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1 cup pizza sauce
2-3 Tablespoons green bell pepper, diced
6-8 slices of pepperoni
2-3 Tablespoons black olives, sliced


-Preheat oven to 350 degrees F.
-In a medium bowl, combine cream cheese, garlic powder, oregano and basil. Spread mixture evenly into the bottom of a 9-inch deep-dish pie plate.
-Top the cream cheese with 1/2 cup of mozzarella cheese and 1/2 cup of parmesan cheese. Spread the pizza sauce over all.
-Sprinkle the remaining cheese over the sauce, and then top with bell pepper, pepperonis and olives.
-Bake for 15-20 minutes. Or if using a microwave-safe pie plate, you can cover and microwave for 5 minutes. (
  • Chili cheesy dip. INGREDIENTS:

1 can (15 oz) chili without beans
1 can (15 oz) tamales
1 can (10 oz) diced tomatoes & green chilies
½ lb. processed cheese (Velveeta or generic)



Put contents of the canned chili and tomatoes/green chilies (including liquid) into a slow cooker. Remove the paper from the tamales and mash with a fork. Add to the slow cooker mixture, including the liquid from the tamale can. Cube the cheese and mix into the slow cooker contents. Cook on high for about one hour (or low for longer) until the cheese is melted; then keep on warm until serving with your favorite tostada or taco chips on the side. (
  • Mini cheeseburger pies. 

1 Sheet frozen puff pastry dough
1 Pound lean ground beef
1/2 Cup sweet onion, preferably Vidalia, chopped
1 Tablespoon steak seasoning, preferably Montreal
1 Tablespoon steak seasoning sauce
5 Slice cheese, preferably American, Swiss, or sharp Cheddar
1 egg yolk
1 Teaspoon water


-Let the puff pastry dough sit out at room temperature for 20 minutes.
-Meanwhile, preheat the oven to 375 degrees.
-In a bowl, mix the ground beef, onion, steak seasoning, and seasoning sauce together. Form into 5 small, flat patties.
-Place the patties in a slow cooker for 1 hour on high. Remove and top each burger with a slice of cheese.
-Roll the puff pastry sheet to flatten slightly.
-Cut it into 5 relatively even rectangles.
-Cover each burger with a piece of puff pastry and wrap it around the bottom, pinching all of the edges to seal. Place on a baking sheet, pinched side down.
-Whisk together the egg yolk and water to make an egg wash.
-Brush each wrapped pastry with the egg wash.
-Bake for about 15 minutes, until the puff pastry is nice and brown. (
  • Baked cocktail meatballs. 

Olive oil cooking spray
1 Pound lean ground bison or extra lean ground beef
1 Teaspoon salt
1 Teaspoon smoked paprika
1 Teaspoon ground cumin
1 Teaspoon dried oregano
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon dry mustard
1/2 Teaspoon black pepper
1 large egg
1/4 Cup almond flour (or whole wheat flour)


-Preheat oven to 400 degrees F. Line a baking sheet with foil and spray the foil with cooking spray.
-Using your hands, mix the beef with the spices.
-Add the egg and the flour and mix until incorporated.
-With wet hands, form into 24 small balls, around 1oz each. Place meatballs on prepared baking sheet. Bake 10 minutes, until browned. (