It’s a proven fact, if your game day spread isn’t touchdown worthy, your team might just lose!
Ok, we all know that’s not how sports actually work, BUT the food is just as important as the company you share the big game with.
So, whether your team wins or not, your stomach will be happy! These dips, sliders, nachos, and more will keep the whole squad happy.
Recipe #1 – Trash Can Nachos
INGREDIENTS:
FOR PICO DE GALLO
2 small tomatoes, chopped
1/2 c. diced red onion
1 jalapeño, seeded and minced
1/4 c. freshly chopped cilantro
1 tbsp. lime juice
Kosher salt
Freshly ground black pepper
FOR BEEF
1 tbsp. extra-virgin olive oil
1 lb. ground beef
1/2 tsp. ground cumin
1/2 tsp. paprika
3 cloves garlic, minced
1/2 tsp. Cholula® Original Hot Sauce
FOR CHEESE SAUCE
2 tbsp. butter
2 tbsp. all-purpose flour
2 c. whole milk
1/2 tsp. Cholula® Original Hot Sauce
2 c. shredded cheddar
Kosher salt
Freshly ground black pepper
FOR ASSEMBLY
1 (12-oz.) bag thick tortilla chips
1 (15.5-oz.) can black beans, rinsed and drained
2 c. shredded cheddar
1 lb. sour cream
Cholula® Original Hot Sauce, for drizzling
DIRECTIONS:
MAKE THE PICO DE GALLO
In a medium bowl, combine tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.
MAKE THE BEEF
In a large skillet, heat oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, until no pink remains, about 6 minutes. Drain excess fat, then add garlic, cumin, paprika, and Cholula Original, and cook, stirring until fragrant, about 1 minute more. Remove from the heat and set aside.
MAKE THE CHEESE SAUCE
In a medium pot, melt butter over medium heat. Add flour and stir, 1 minute. Slowly whisk in milk, then continue to cook over medium, stirring constantly until thickened, about 6 minutes. Remove from the heat and stir in Cholula and 2 cups cheddar. Season with salt and pepper.
ASSEMBLE THE NACHOS
Set aside ½ cup of the pico de gallo, ½ cup of the cheese, and ½ cup of the sour cream, for garnishing the nachos.
In the bottom of a 110-oz. tin can, spread a thin layer of cheese sauce. Using a ¼ of the nacho chips, make an even nacho chip layer over the cheese sauce. Top with ⅓ of the remaining cheese sauce, ⅓ of the cooked beef, ⅓ of the black beans, ⅓ of the remaining shredded cheese, ⅓ of the remaining pico de gallo, and ⅓ of the remaining sour cream. Drizzle with Cholula.
Repeat layering the chips, cheese sauce, beef, black beans, shredded cheese, pico de gallo, sour cream, and cholula two more times. Layer the remaining nacho chips on top.
Place a dinner plate on top of the can and carefully flip over and slowly remove the tin from the nachos, leaving a nacho tower behind. Top the nacho tower with the reserved sour cream, shredded cheese, and pico de gallo. Drizzle with Cholula before serving.
Recipe #2 – Giant Party Sub
INGREDIENTS
2 (11-oz.) tubes refrigerated French bread dough
3 tbsp. extra-virgin olive oil, divided
2 tbsp. red wine vinegar, divided
1 tsp. Italian seasoning, divided
1/4 lb. sliced provolone
1/2 lb. sliced salami
1/2 lb. deli-sliced ham
1/2 lb. thinly sliced pepperoni
1 1/2 c. shredded romaine lettuce
2 large beefsteak tomatoes, sliced
1 tsp. toasted sesame seeds
DIRECTIONS:
1. Preheat oven to 350° and grease a Bundt pan with cooking spray. Place bread dough into bottom of prepared pan and pinch together ends to form a ring.
2. Bake until golden brown and cooked through, 25 to 30 minutes. Let cool 5 minutes, then invert onto a wire rack to cool completely.
3. Place baked bread on a serving platter and slice in half to make two layers. Drizzle bottom half with 1 tablespoon each of oil and vinegar and sprinkle with 1/4 teaspoon of Italian seasoning. Top with provolone cheese, salami, ham, pepperoni, lettuce, and tomatoes. Drizzle with another 1 tablespoon each of oil and vinegar and sprinkle with remaining 3/4 teaspoon Italian seasoning.
4. Sandwich with top half of baked bread and brush with remaining 1 tablespoon oil. Sprinkle with sesame seeds and slice.
Recipe #3 – Cheesy Bacon Spinach Dip
INGREDIENTS:
10 slices bacon
1 oz. (8-oz.) block cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
1 tsp. garlic powder
1 tsp. paprika
1 lb. frozen chopped spinach, thawed and squeezed of excess liquid
1 c. freshly grated Parmesan
1 c. shredded mozzarella, divided
1 baguette, sliced and toasted OR Tortilla Chips
DIRECTIONS:
1. Preheat oven to 350°. In a large nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
2. In a large bowl, stir together cream cheese, mayonnaise, sour cream, garlic powder, and paprika and season with salt and pepper. Fold in chopped spinach, bacon, Parmesan, and 3/4 cup of mozzarella.
3. Transfer dip to a baking dish and sprinkle with remaining 1/4 cup mozzarella. Bake until golden and bubbly, 25 to 30 minutes.
4. Serve with crostini or tortilla chips.
Recipe #4 – Ham & Cheese Sliders
INGREDIENTS:
1/4 c. mustard
1 tbsp. honey
1/4 c. butter, melted
1 tbsp. poppy seeds
1/4 c. mayonnaise
12 Slider buns
12 slices deli ham
12 Slices Swiss cheese
DIRECTIONS:
1. Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine.
2. Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of the honey-mustard mixture. Whisk to combine.
3. Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated.
4. Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.
Recipe #5 – Slow Cooker Buffalo Ranch Wings
INGREDIENTS:
2 lb. chicken wings
1 c. buffalo wing sauce
1 packet Ranch seasoning
kosher salt
Freshly ground black pepper
Fresh chives, for serving
Ranch dressing, for serving
DIRECTIONS:
1. Place chicken wings in a large slow-cooker.
2. In a large bowl, mix together buffalo sauce and ranch seasoning and season with salt and pepper. Pour mixture over chicken wings and stir to coat.
3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.
4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Broil until crispy, 5 minutes.
5. Garnish with chives and serve with ranch dressing.
Recipe #6 – Jalapeño Popper Egg Rolls
INGREDIENTS:
6 oz. cream cheese, softened
1/2 c. shredded mozzarella
1/2 c. shredded Cheddar
4 slices bacon, cooked and crumbled
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
12 jalapeños, ends and seeds removed
12 egg roll wrappers
Vegetable oil, for frying
Ranch dressing, for serving
DIRECTIONS:
1. In a medium bowl combine cream cheese, mozzarella, cheddar, bacon and garlic powder. Season with salt and pepper and stir until fully combined.
2. Using a butter knife or small spoon, stuff jalapeños with cheese mixture. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining peppers.
3. In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
4. Serve with ranch dressing on the side, for dipping.
Recipe #7 – Cajun Pigs in a Blanket
INGREDIENTS:
1 can Pillsbury crescent dough
12 oz. andouille sausage, cut into 1″ pieces
1 large egg, lightly beaten with 1 tbsp. water
1/2 c. mayonnaise
4 tsp. Dijon mustard
1/2 tsp. Cajun seasoning
2 tbsp. chopped fresh parsley
DIRECTIONS:
1. Preheat oven to 375º. Line half a sheet pan with parchment paper and set aside.
2. Cut each triangle of crescent roll dough into 3 smaller triangles. Place sausage on wide end of crescent dough triangle and roll until fully wrapped, exposing the cut ends.
3. Place on sheet pan and brush lightly with egg wash. Bake until golden brown, about 10 minutes.
4. Make sauce: In a small bowl, combine mayonnaise, Dijon, Cajun seasoning and parsley.
5. Serve warm with Cajun dipping sauce.
Recipe #8 – Pull-apart Cheeseburger Sliders
INGREDIENTS:
2 tbsp. Cooking spray
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tsp. yellow mustard
1 tbsp. Worcestershire sauce
Kosher salt
1 tsp. Freshly ground black pepper
12 slider buns (or dinner rolls)
12 slices cheddar cheese
1 medium tomatoes, sliced
1/2 c. pickle slices
3 tbsp. butter, melted
1/4 tsp. garlic powder
1 tbsp. sesame seeds
DIRECTIONS:
1. Preheat oven to 350° and grease a 9″-x-13″ baking dish with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
2. Return beef mixture to skillet and stir in mustard and Worcestershire. Season with salt and pepper.
3. Place bottom halves of slider buns in prepared baking dish and top with cooked beef mixture, cheese, tomatoes, pickles, and slider bun tops.
4. Brush melted butter on top of buns and sprinkle with garlic powder and sesame seeds.
5. Bake until cheese is melty and buns are golden, 10 to 12 minutes.
All recipes courtesy of Delish.com
