Super Bowl Appetizers

I searched long and hard on Pinterest for the best looking apps to make for all our friends for the Super Bowl. It’s a big decision, especially when the game is as awful as it was this year. Yikes! Below are recipes for the recipes I made, and my take on whether or not I’d make it again.

Super Bowl Spread

8 Layer Mediterranean Dip

  • 1 (8-ounce) container hummus
  • 1 cup firmly packed baby spinach, roughly chopped
  • 1 cup thinly sliced roasted red peppers, drained
  • 1 (6-ounce) jar marinated artichoke hearts, drained and roughly chopped
  • 1 cup plain lowfat or nonfat Greek-style yogurt
  • 1/2 cup sliced pitted black olives, such as Kalamata
  • 1/4 cup thinly sliced green onions
  • 1/4 cup crumbled feta cheese
  • Pita chips

Spread hummus evenly in the bottom of an 8-inch square dish. Scatter spinach over the top and press down lightly. Arrange peppers, then artichokes hearts over the top. Drop yogurt in dollops over the artichokes, then spread out to make an even layer. Sprinkle with olives, green onions and feta and serve with Stacey’s pita chips on the side.

Recipe is from Whole Foods Market. I would definitely make this again, it was so nice having something healthy on the table, amid all the cheese and carbs. I used black olives, arugula instead of spinach and Madison made me some garlic hummus which was delicious, and definitely better than using hummus from the grocery store.

Queso

  • 1 tablespoon vegetable oil
  • 6 oz. fresh chorizo, casings removed
  • 1/2 cup minced onion
  • 1 cup half-and-half
  • 8 oz. Velveeta cheese, cut into cubes
  • 8 oz. mild yellow cheddar, grated
  • 2 tablespoons chopped canned chipotle chiles in adobo
  • 1/2 cup lager

Heat oil in a large cast iron skillet over medium-high heat. Add chorizo (cut into bite size pieces) and cook, stirring, until browned and crisp, 8–10 minutes; set aside. Add onions to same pan and cook until soft and translucent, about 5 minutes; remove.  Heat half-and-half and Velveeta in same pan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, and the beer; add in chorizo and onion before serving.

I definitely wanted to serve queso, but couldn’t decide on a recipe, so I ended up combining these two recipes: Queso Fundido and Creamy Queso with Chorizo. It turned out delicious (is queso ever bad though?) and I’d definitely make it again, although maybe consider leaving out the chorizo as my vegetarian friends missed out on their cheese fix.

Buffalo Wings with Buttermilk – Blue Cheese Dip

Apparently, you can go wrong with wings. Maybe it’s because they’re messy. Maybe it’s because they were the last app to make it out from the kitchen. Whatever the reason, only one person ate the wings. Might try boneless or chicken tenders next year. I followed this recipe to bake the wings, and added Wegman’s buffalo sauce right before serving (which was tasty, I’d use it again). The best part of the buffalo chicken wings was the homemade Buttermilk -Blue Cheese Dip I made to go with the wings. Next year (I will for sure make this again if I reattempt wings, as it’s so easy to put together) I will make sure to serve the dip and the wings on the same platter. I don’t think it was clear that it was paired with the wings. Anyway, I pickled onions for this dip which was fun since I’ve never tried that before! Didn’t change a thing about the recipe, enjoy:

  • 5 tablespoons finely chopped red onion
  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar
  • Pinch of kosher salt plus more
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh chives
  • 1/2 cup crumbled blue cheese
  • Freshly ground black pepper

Place onion in a small heatproof bowl. Bring vinegar, sugar, salt, and 1/4 cup water to a boil. Pour over onion; stir to coat. Cover; let pickle in the refrigerator for at least 1 hour. Whisk buttermilk, sour cream, and chives in a medium bowl until smooth. Stir in blue cheese. Drain pickled onion and stir into dip. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover dip and refrigerate.

We also put out Guacamole, Salsa and chocolate chip cookies. Way too much food, and I missed a Devine favorite – Mexican Dip. Doh! I say skip the salsa and guac (which is in the mexican dip), make the Mediterranean dip during a healthier gathering, go to town with cheesy dip, try the buffalo chicken tenders and maybe some chili or sausage peppers and onions. Boom.

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