It’s the single biggest sporting event of the year, and you’re mulling what kind of snacks you’ll be showcasing at your football party.
You’ve been fielding phone calls and emails for 2 weeks.
“Hopefully I can make your party! It’s a toss up between yours and a catered event.”
“Would you mind if I brought a +1?”
“There’s another shindig going on that night. Maybe I’ll swing by.”
“What kind of food will be there? I hear another event has catering so we might attend that. Maybe we’ll see you later?”
Oh no. You figured the standard “chips, wings, burgers, etc etc,” would be enough, but now you’re competing with another event! And your original ideas sound underwhelming all of a sudden.
What can you do to set your party apart?
By being the host with the most of course!
Here are 5 Delicious Snacks For The Big Game:
Multi-Layer Chicken Chili Dip
This Tex-Mex inspired chili dip takes about 2 hours to prepare, so it’s probably a good idea to make and refrigerate this the day before the big game.
- 1 ½ cups shredded yellow cheddar
- One 14-ounce can of black beans, drained and rinsed
- 3 medium tomatoes, chopped
- 1 ½ cups crumbled cornbread
- 1 green bell pepper, chopped
- 1 cup frozen corn, thawed
- Juice and zest of 1 lime
- 1 cup roughly chopped cilantro leaves and stems
- 1 cup sour cream
- 2 cups shredded rotisserie chicken
- 1 cup low-sodium chicken broth
- ¼ teaspoon cayenne pepper
- Kosher salt
- 1 tablespoon chili powder
- 2 teaspoons vegetable oil
- Heat the oil in a nonstick skillet over medium-high heat.
- Add half of the garlic and onion and cook, stirring until soft and light brown for about 4 minutes.
- Add chili powder, tomato paste, ½ teaspoon of salt, and cayenne pepper.
- Cook, stirring for about 2 minutes until the oil is brick red.
- Add chicken broth and bring to a simmer. Cook until slightly thickened for about 3 minutes
- Add shredded chicken and stir until just warmed through. Remove from heat and cool to room temperature.
- Whisk cilantro, sour cream, lime juice and zest together in a small bowl.
- Toss the corn and pepper together in a small bowl.
- Layer the dip in a medium sized, straight-sided 3 quart glass trifle bowl or your preferred serving dish.
- Spread the cornbread on the bottom, then top in even layers with the tomatoes, cheese, chicken chilli, beans, cilantro-lime sour cream, and remaining chopped onions and the cron pepper mixture.
- Wrap and refrigerate until chilled overnight or at least 1 hour. Serve with chips for dipping.
Garlic Bread Pizza Dip
Courtesy of Delish
This innovative marriage between pizza and garlic bread transforms everyone’s staple late Friday night meal into a delicious appetizer. This dip takes a little less than an hour to make, and serves 8.
- ¼ cup of Pizza sauce and marinara
- 1 tablespoon of freshly chopped parsley
- 3 cloves of garlic, minced
- 2 tablespoons of extra virgin olive oil
- 1 can of refrigerated biscuits (Pillsbury Grands for example)
- Kosher Salt
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon of Italian dressing
- ¼ cup + 1 tablespoon of grated Parmesan
- ½ cup of ricotta
- 8 oz. cream cheese, softened
- 2 cups of shredded mozzarella
- Preheat oven to 375 degrees F.
- In a large bowl, combine cream cheese, ricotta, mozzarella, ¼ cup of Parmesan, Italian seasoning, and crushed red pepper flakes and season with salt.
- Stir to combine.
- Halve the biscuits and roll them into balls.
- Place the biscuits in a skillet, forming a ring shape connected to one another.
- Combine olive oil, garlic and parsley into a small bowl.
- Brush the mix onto the biscuits.
- Place dip inside ring and spoon over marinara.
- Top with remaining ¾ cups mozzarella and mini pepperoni.
- Sprinkle remaining Parmesan all over it.
- Bake until cheese is melty, and biscuits are golden. So about 30 minutes.
- You may have to brush biscuits with olive oil halfway through if necessary.
- Blot any grease from pepperoni (or not.)
- Let cool for 10 minutes.
Courtesy of Delish
These addicting sugar coated almonds only take about 20 minutes to make, and if appropriate, brings the classic ”beer and peanuts” combo to another level.
- Melted white chocolate
- ⅓ a cup of water
- Pinch of salt
- 1 tablespoon of cinnamon
- ½ a cup of brown sugar
- ½ a cup of sugar
- 2 cups of almonds
- Combine water, salt, cinnamon, and sugars in a large skillet over medium heat.
- When the sugars have dissolved, stir in the almonds.
- Stir constantly until the almonds are completely coated and the sugar crystallizes. This takes about 8-10 minutes.
- Wait for the mixture to dry.
- Remove from heat and transfer almonds to parchment paper until they cool down.
- Drizzle melted white chocolate over top.
- Let set for 10 minutes.
- Serve at room temperature.
Party-Ready Hero Subs
Courtesy of Delish
These heavily Italian themed subs double as a snack and an actual meal. Get your cold cuts from an Italian deli if you feel like splurging. Everything else you can pick up at your local supermarket.
- 1 head of iceberg lettuce, shredded
- ½ pound of provolone cheese, thinly sliced
- 2 pounds of assorted cured meats such as prosciutto cotto, coppa, mortadella, hot soppressata and/or Genoa salami, thinly sliced.
- 8 6-9in. soft Cuban, hero or hoagie rolls, split lengthwise
- Mayonnaise (for rolls)
- 1 red onion, very thinly sliced
- Kosher salt, freshly ground pepper
- 1 teaspoon crushed dried oregano
- 2 tablespoons Italian hot spread sauce (such as Tutto Calabria)
- 2 cups of chopped giardiniera
- 2 peperoncini or hot cherry peppers, finely chopped
- Combine peperoncini, giardiniera, hot spread sauce, and 1 tablespoon of oregano in a small bowl.
- Season with salt and pepper.
- Place onion in a small bowl and add cold water to cover thinly.
- Let the onions soak for 10 minutes.
- Drain and pat dry.
- Working on one sandwich at a time, spread mayonnaise over cut sides of a roll.
- Spread ¼ a cup of peperoncini mixture over bottom half.
- If using mortadella meat and/or prosciutto, drape slices so that the meat folds over itself to make a pleated mound down the length of the roll. (about 4 slices)
- Shingle other sliced meats over the top, overlapping slightly.
- Top with provolone, some onion, and ½ a cup of iceberg lettuce.
- Season with salt and pepper.
- Drizzle vinegar and oil.
- Sprinkle with a little more oregano.
- Close sandwich and cut in half crosswise.
Barbecue Chicken Nachos
Courtesy of Buzzfeed
This fun twist on nachos is topped with cheddar, rotisserie chicken, scallions, barbecue sauce, and only takes about 10 minutes to make, so it’s the perfect last minute recipe if you’re strapped for time.
- 4 scallions, thinly sliced
- ⅓ a cup of barbecue sauce
- 1 ½ cups of shredded rotisserie chicken
- 2 cups of grated cheddar
- 12 to 14 ounce bag of tortilla chips
- Heat over 450℉.
- On a foil-lined rimmed lined baking sheet, layer the chips, cheddar, and chicken.
- Bake until the cheddar is melted. Takes about 3-5 minutes.
- Top with barbecue sauce and scallions.
Parties for the big game can be notoriously underwhelming, or a notable event where everyone bonded over great food.
Food has always been the best way to bring people together, and having a healthy spread of homemade snacks will do just that.
Do you have any snack ideas for the big game?
Let us know in the comments!