The big game is upon us. All of your friends are coming over to watch Atlanta Falcons and New England Patriots pursue a championship. But what will your guests eat? Alas, we have the answers. These 16 recipes for gourmet dips, snacks or little bites came from some of the best chefs in the game. They’re sure to make this “Super Bowl Sunday” a culinary success, even if you’re still not exactly sure who is playing.
Stuffed Mushroom Pizzas
- 12-14 button mushrooms, cleaned
- ⅓ cup of pizza sauce
- ¼ cup ricotta cheese
- 1½ tablespoons olive oil
- 1 teaspoon garlic, minced
- 12 pepperoni slices
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and place in the oven.
- Remove stems from cleaned mushrooms. Add mushrooms to a large bowl and toss with olive oil and garlic.
- Take baking sheet out of the oven and place oil and garlic coated mushrooms with stem side up. Fill each mushroom with pizza sauce. Then add a teaspoon sided dollop of ricotta cheese. Top each mushroom with one pepperoni and press down slightly to ensure the pepperoni stays in place.
- Bake mushrooms for 25 minutes. Serve immediately or store in and airtight container in the refrigerator.
Tip: You made need a little more or less pizza sauce and ricotta cheese based on the size of your mushrooms.
Prep Time: 20 mins; Cook Time: 25 mins; Total Time: 45 mins
Serves 12-14 mushrooms
Recipe and Photos by Nicole Cline of Seasonly Creations
Formaggio Tater Tots
- 1 (32 ounce) bag frozen tater tots
- 3 tablespoon Bonsecco Olive Oil
- 1 tablespoon Formaggio Dipper
- Devil’s Mustard for dipping
- Chili Garlic Sauce for dipping
- Preheat oven to 425 degrees F.
- Place frozen tater tots in large bowl. Pour olive oil over and toss to coat. Sprinkle Formaggio Dipper over and stir to distribute seasoning evenly over tater tots.
- Transfer tater tots to a sheet pan. Place in oven and cook for 20 – 25 minutes until golden brown and crisp.
- Serve with Devil’s Mustard and Chili Garlic Sauce for dipping
Serves: (10) • Prep: (5 minutes) • Overall: (30 minutes)
Skillet Chilaquiles with Chipotle, Black Beans & Radishes
- 6 oz tortilla chips
- 4 scallions
- 2 limes
- 6 radishes
- 2 cans black beans
- 2 cans chipotles in adobo sauce
- 1 cup cheddar cheese
- 2 bunches cilantro
- 4 table spoons sour cream
- 2 tomatoes
- 2 tsp olive oil
- Preheat oven to 400 degrees
- Thinly slice scallions, keeping white and green parts separate
- Halve tomatoes, remove and discard seeds and white core, then finely dice
- Thinly slice radishes
- Coarsely chop cilantro
- Halve the limes
- Drain and rinse black beans
- Heat olive oil in large pan over medium heat
- Add scallion whites and cook for 30 seconds
- Add black beans and chopped tomatoes (if you like more heat add an additional tsp of adobo sauce)
- In same pan, mound tortilla chips
- Top with black bean mixture and sprinkle cheddar cheese
- Bake for 5-10 mins, until cheese has melted
- Meanwhile, toss the radishes and half cilantro with the juice of 1 lime
- Season with salt and pepper (tip: this would be a great time to fry up an egg of two to top your chilaquiles, if desired)
- Remove pan from oven and top with radish and cilantro salad
- Top with scallion greens, remaining cilantro, a dollop of sour cream, and a squeeze of lime juice
Recipe and photography courtesy of Hello Fresh
Buffalo Cauliflower Bites with Chia Seed Ranch Sauce
- 1 large head of cauliflower (about 5-6 cups raw)
- 1⁄2 cup almond milk
- 1⁄2-1 cup water
- gluten-free all purpose flour
- 2 t garlic powder
- 2 t onion powder
- 1 t cumin powder
- dash of cayenne pepper
- ground black pepper & sea salt
- 3⁄4-1 cup red hot sauce
- 1 tablespoon grass-fed butter
- Preheat oven to 450 degrees F
- Line a baking sheet with foil and well grease with coconut oil.
- Break cauliflower head into small bite sized pieces.
- Mix flour, milk, water, and spices into a small bowl.
- Dip each cauliflower floret into this flour mixture (This is the step where you can either make the batter thick or thin by using less/more water respectively. I enjoy it on the thinner side so I choose to add more water).
- Lay on baking sheet in an even layer to ensure baking all around.
- Bake for 25 minutes or until golden brown.
- In a small saucepan melt the butter and hot sauce, bring to a simmer and remove from heat.
- After the cauliflower bites have baked, pour the buffalo sauce mixture onto the bites.
- Stir until each cauliflower bite has been coated in the sauce.
- Bake for another 10-15 minutes.
- Mix Health Warrior chia seeds and ranch for to your liking for a dipping sauce. Enjoy!
Recipe and photography courtesy of Health Warrior and Arian Foster
Ricotta and Prosciutto Cracker Appetizer
- 7 oz Happy farms® Ricotta Cheese
- 1 tbsp minced garlic
- 1½ tsp olive oil
- 3 ounces Specialty Select® Prosciutto
- 1 box Savoritz® Salt Crackers (about 45 crackers)
- Salt and pepper to taste
- Berryhill® Clover Honey for drizzling
- In a small bowl, mix ricotta, garlic, olive oil, salt and pepper together. Set aside.
- Cut prosciutto into triangles. The triangles should be small enough to top your crackers (see photos above).
- Using an off-set spatula, smear just enough of the ricotta mixture onto each cracker, until each cracker is thinly covered.
- Roll each prosciutto triangle into a small cone-like shape and place each on a ricotta coated cracker.
- Once all crackers are coated and topped with prosciutto, drizzle a small amount of honey over each. Serve immediately.
Recipe and Photos by Nicole Cline of Seasonly Creations
- 6-9 Idaho Potatoes (Tip: for a different spin try using sweet potatoes)
- Olive Oil
- White Vinegar
- Fresh Parmasean
- Choose 6-9 Idaho potatoes to make a serving for six people. Leave the skins on. Julienne the potatoes either with a chefs knife, inch standard 3/8 inch wedges, or by using a julienne press.
- For a more artisanal and rustic quality to the potatoes, leave the potatoes semi-peeled or not peeled at all. While leaving the skin on them lends to the interesting texture of the fries, do continue to de-starch them for an entire day before hand.
- To destarch the potatoes, simply have them soaking in a container of water overnight in the refrigerator, and optional to further destarch them is to add a 1/4 cup of vinegar per gallon of water.
- The next day, drizzle olive oil on a baking sheet as you let your oven pre-heat on convection bake to 415º.
- Baste the potatoes wedges in olive oil, a pinch of rosemary, salt and pepper to taste, and lastly by grating a wedge of fresh parmesan cheese on them–also to taste– using either a grater or the serrated part of a steak knife if you have no grater.
- Fries baked from scratch need a long time to cook, as much as 45-50 minutes depending on your oven. Rotate them frequently on all sides with tongs as they cook, and keep an eye on them the first time to get a feel for how much to brown them. Simply put, they are done when nice and brown and crispy.
- Remove the fries from the oven and drop onto a paper towel. This is the time to put the salt on them too, to get them dry as possible.
Recipe and photo courtesy of Brad Hines
Golden Curry Nut Mix
- 1/2 cup butter or margarine, melted
- 1 teaspoon curry powder
- 1/4 teaspoon ginger
- 3 cups cashews
- 3 cups mixed nuts
- 1-1/2 cups raisins
- 1-1/2 cup golden raisins
- Preheat oven to 250°F
- Combine butter, curry and ginger
- In a large bowl, combine nuts and raisins
- Pour butter mixture over nuts and raisins, mixing gently to blend
- Spread mixture in single layer on 15-1/2 x 10-1/2-inch baking pan
- Bake one hour at 250°F, stirring 3 to 4 times.
- Remove from oven and cool
- Store prepared nut mix in airtight canister
Makes 9 cups
Recipe and photography by ChowChow & Soul™
Crispy Rock Shrimp with Sriracha Aioli
- Rock Shrimp, peeled and cleaned
- Buttermilk – as needed
- All-purpose flour- as needed
- 4 Cups Mayonnaise
- ¼ Cup Champagne vinegar
- ¼ Cup Honey
- ¾ Cup Sriracha
- 5 each Scallions, fine dice
- 5 Tsp Cayenne pepper
- ½ Tsp Celery salt
- ¼ Tsp Coriander, ground
- Salt and pepper to taste
- Pre-heat fryer to 350 degrees
- For the aioli sauce, combine all items together with a whisk. Season with salt and pepper to taste. Place aioli in cooler for use later.
- Place shrimp in a separate bowl. Add buttermilk to shrimp, just enough to coat the shrimp.
- Add a small amount of salt and pepper to the shrimp and thoroughly mix until coated
- Add shrimp slowly to the bowl of flour
- Mix shrimp with hands until coated with flour and no longer feels wet
- Place shrimp in fryer basket and lower into the fryer
- Allow to cook for 3-5 minutes or until golden brown
- Remove shrimp from fry basket and drain off excess oil
- In a separate bowl, add shrimp and small amounts of sriracha aioli to taste
- Place in a serving dish and enjoy
Recipe courtesy of Executive Sous Chef Richard Pelliccia,Fort Lauderdale Marriott Pompano Beach Resort & Spa
Bacon & Cheese Stuffed Jalapenos
- 17 large jalapeno peppers, stemmed and seeded
- 1/ 2 tablespoon olive oil
- 1 cup onion, finely diced
- 3 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 1/ 2 cups plus 2 tbsp cheddar cheese
- 1 1/ 2 cups plus 2 tbsp monterey jack cheese
- 1/ 4 cup cooked, crumbled bacon
- Preheat grill. Heat oil in skillet over medium heat.
- Add onion and sauté until onion begins to soften, about 5 minutes.
- Add minced garlic and sauté until onion is browned, about 3 more minutes. Remove from heat.
- In large bowl, mix together onion and cream cheese, adding salt and pepper to taste.
- Add 1 ½ cups each cheddar and monterey jack, stirring until well combined.
- In a separate small bowl, combine remaining 2 Tbsp each cheddar and monterey jack cheese and set aside.
- Fill each jalapeño with 1-2 Tbsp cheese filling.
- Grill until jalapeños are soft and filling is heated through, about 25 minutes. For indoor only – use oven at 375°F
- Top with reserved cheese and crumbled bacon. Grill until cheese is melted, about 5 minutes.
Serves: (8) • Prep: (15 minutes) • Cook Time: (12 minutes)
Recipe courtesy of NORDIC WARE. Product used: Chicken Leg Griller & Jalapeno Roaster
Ginger Pork Bibb Cups
- 8 ounces lean ground pork
- 3 cups coleslaw mix with carrots
- 8-oz can sliced water chestnuts (drained & diced)
- 1/2 cup cilantro, chopped
- 1 tablespoon fresh ginger root, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 Boston bibb lettuce leavesDressing
- 3 tablespoons lime juice
- 3 tablespoons sugar or honey
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon cornstarch
- Whisk together the dressing ingredients in a small saucepan. Bring to a boil over medium-high heat and continue boiling 1 minute. Remove from heat and place in a small bowl to cool.
- Meanwhile, coat a medium skillet with cooking spray and place over medium heat until hot. Cook the pork until no longer pink, stirring frequently breaking up larger pieces while cooking.
- Combine the cooked pork, coleslaw mix, water chestnuts, cilantro, ginger, salt and black pepper in a medium bowl and toss until well blended. Spoon equal amounts in each of the lettuce leaves, (about 1/4 cup per leaf. Spoon equal amounts (about 1 1/2 teaspoons) of the dressing over each. May serve with knives and forks or pull up edges of leaves and enjoy as mini wraps.
Serves: (4) • Prep: (20 minutes) • Cook Time: (10 minutes)
Recipe courtesy of National Pork Board
Spicy Korean-Style Meatball Bowls
- 1 1/2 pounds lean ground pork
- 1/2 Asian pear, (also known as an apple pear), peeled, cored and grated
- 1/2 cup panko bread crumbs
- 3 scallions, thinly sliced
- 3 cloves garlic, finely minced
- 2 tablespoons gochujang, also known as Korean chili paste
- 2 tablespoons soy sauce
- 1 large egg, lightly beaten
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons canola oil
- 1 pound rice noodles, (recommend nongshim-miga glass noodles), cooked and drained or 10 cups cooked brown rice (about 3 cups uncooked rice)
- 8 baby bok choy, blanched or steamed
- 1/4 cup sesame seed
- 1/2 cup green onions, sliced
- 1/4 cup fresno chiles, thinly sliced
- 1/2 cup sriracha chili sauce
- any remaining glaze
- for the glaze
- 1/2 cup blackberry jam
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon kosher salt
- Preheat the oven to 350 degrees F.
- Place grated Asian pear between several paper towels or a clean kitchen towel. Press to extract any extra liquid.
- In a large bowl, combine the ground pork with the Asian pear, bread crumbs, scallions, garlic, chili paste, soy sauce, egg, vinegar, pepper and salt. Use your hands to form the meatballs about 1 1/2-inches in diameter (this recipe should yield about 28 – 30 meatballs).
- In a large sauté pan, heat the canola oil over medium heat. Working in batches, brown the meatballs on all sides, then set aside in a baking pan. Continue until all the meatballs are browned.
- Bake the meatballs in the oven until cooked through, 10-12 minutes, or until they reach an internal temperature of about 160 degrees F.
- While the meatballs are cooking, make the glaze: in a small saucepan, stir together the jam, chili paste, rice vinegar, soy sauce and salt. Place over medium heat and cook for about 5 minutes, or until glossy.
- When the meatballs are ready, remove from the oven, and drizzle enough glaze to coat the meatballs on all sides. Reserve any remaining glaze for serving.
- Serve the meatballs in a rice noodle or brown rice bowl, along with the bok choy, and top with sesame seeds, green onions, chili peppers, sriracha sauce, and a drizzle of extra glaze, if desired.
6 to 8 servings
Recipe courtesy of Liren Baker on behalf of the National Pork Board
- whole wheat tortillas
- fresh mozzarella cheese
- baby spinach
- sliced roma tomatoes
- fresh basil
- parmesan cheese, grated
- nonstick spray
- roasted garlic marinara
- To assemble quesadilla, layer small pieces of mozzarella, spinach, tomatoes, basil, and parmesan cheese.
- Top with second tortilla.
- Heat a skillet or large pan over medium-high heat.
- Spray with nonstick cooking spray.
- Gently place quesadilla on hot surface. Let cook 1-2 minutes.
- Cover pan until cheese is melting (2-3 minutes).
- Remove lid. Spray top tortilla with cooking spray. Flip quesadilla. Cook 1-2 minutes until tortilla is nicely browned.
- Remove to plate.
- Cut into desired size triangles with pizza wheel.
- Serve with roasted garlic marinara sauce.
Recipe and photography by Luci Petlack of Luci’s Morsels
Grilled Pull Apart Bacon Cheddar Bread
- 1 large round loaf of bread such as French, Italian, or sourdough.
- shredded cheddar cheese (I chose cheddar and Monterey Jack blend).
- crisp bacon, chopped.
- ½ cup melted butter (one ¼ lb stick of unsalted butter)
- 1 tbsp dry Ranch dressing mix from packet (one .4 oz. packet)
- Cut the bread in ¾-inch intervals (you could cut it in ½-inch or 1-inch intervals instead) but be careful to NOT cut all the way through – Make sure to cut lengthwise first
- Place the cheddar blend between all the cuts – Be sure to work it in thoroughly.
- Then pile on the bacon
- Put loaded round ion a sheet of heavy-duty foil
- Measure the Ranch mix (this was a .4 oz. packet which was one tbsp.) then add to the melted butter and give it a good stir till mixed thoroughly
- Drizzle the liquid layers of flavor all over the bread
- Encase the bacon cheddar bread in foil and prepare the grill for two zone/indirect grilling with coals on one side (or in this case on either side) and none on the other (none in the middle for this one)
- Target internal temperature of the grill for this session is 350 degrees
- Bake at 350 in the foil for 15 minutes
- Toss in some smoke wood, uncover and bake 10 minutes more to allow the smoke to penetrate the bread
- Remove from the grill and serve
Prep time: 10 mins; Cook time: 25 mins; Total time: 35 mins
Recipe and photography by Greg Thomas of The Grillin’ Fools
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 Tbs. freshly cracked black pepper
- 1/2 tsp. Kosher salt
- 2 tsp. salt
- 1 cup + 2 Tbs. buttermilk
- 5 Tbs. unsalted butter, cut into ¼-inch cubes
- 1 cup finely shredded cheddar cheese
- ¼ cup chopped green onion, including tender green tops
- Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.
- Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.
- Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
- With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.
- Bake at 350˚F for 15 to 18 minutes, until the tops are golden brown.
Red Pepper Jelly
Yields 2 1/8 quart
- 3 large red peppers, seeded and sliced
- 3/4 cups cider vinegar
- 3 cups sugar
- 1/4 tsp. salt
- 1/2 tsp. crushed red pepper flakes
- 1/2 package Certo liquid pectin
- Place peppers in a food processor and process until coarsely chopped, but not pureed.
- Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.
- Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can “drag” a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.
Snake River Farms American Bone in Ham
- 1 large Snake River Farms American Bone-in Ham
- Heat oven to 275˚F.
- Place ham in a roasting pan and cover loosely with aluminum foil.
- Heat for approximately for 12-15 min. per pound.
- When center of ham reaches 125˚F allow the ham to rest for 15-30 min.
- Keep covered with foil while resting.
Slice biscuits in half and rub with a generous portion of red pepper jelly. Slice ham thinly and place in between biscuit halves. Enjoy!
Recipe by Executive Chef Beau MacMillan,Sanctuary on Camelback Mountain, Scottsdale, AZ
The Reuben Bowl
- 1 oval-shaped sourdough loaf
- ¾ lb. of pastrami
- ¼ lb. of Swiss Cheese
- Russian dressing
- ¾ cup of sauerkraut
- Start with an oval-shaped sourdough loaf, coring out the center and cut straight through to the base. You will want to save the top of the bread to add your laces – so set this aside for now. Next, cut the loaf horizontally into two equal halves. For this recipe, I’m using Amy’s Bread, one of my favorite bakeries in NYC. You can usually find an oval-shaped loaf of bread at your local supermarket.
- Coat both halves of the bread with butter and pop into the broiler on low heat for just a few minutes – toasting the bread until golden brown. Remove from the oven.
- Start by spreading Russian dressing on both pieces of bread and set one half aside. Next, layer on ¾ lb. of pastrami. You can use corned beef or turkey if your crowd prefers. Then add a layer of sauerkraut. I’m using my favorite, Whisky Barrel Sauerkraut by the Brooklyn Brine Co. I love this product because it actually contains caraway seeds, adding a great flavor to this sandwich. Finally, cover with ¼ lb. of Swiss cheese.
- Change the oven to a high broil and pop in both halves of the Reuben Bowl. On high heat toast until the cheese is melted – approximately 4 minutes. Keep your eye on the top half – it just needs a couple minutes to toast.
- Add more Russian dressing, top the sandwich and slice. Next, take the top cap you set aside to add the faux-laces – I used mayonnaise in this recipe. Place it in the center and serve!
Recipe and photography courtesy of Tracy Memoli, Suite & Savory
- 1 Pie Crust (Your own favorite recipe or store bought.)
- 3 Small Eggs
- 1 1/2 Cups Half & Half
- 4oz Cheddar Cheese (I use Super Sharp Cabot.)
- Dash Fresh Grated Nutmeg
- Fillings of your Choice (Prosciutto, Ham, Onion, Red Pepper, Chard, Spinach, Mushrooms etc.)
- S&P (To Taste, Take into consideration if you’re using salty ham or another salty filling.)
- Chop your vegetables fine and sauté each one individually in a tablespoon or so of butter. Set aside. If using prosciutto, ham or lobster chop that fine and set aside as well. The crab should be broken up gently into a manageable size.
- Combine the eggs and the half and half in a pitcher (it will make it MUCH easier to pour). I usually crack the eggs into a separate bowl and scramble them up before combining with the dairy.
- Add the salt, pepper and nutmeg to the egg mixture and set aside.
- Grate the cheddar and set aside in a bowl.
- Flour your board or counter and roll the dough out. You want it a bit thinner than a standard pie crust.
- Cut the dough out and line your pans with the mini crusts.
- Fill all the cups with a bit of cheese and then start adding your veggie and meat filling in whatever combination you like.
- Pour the egg mixture carefully into each little cup. Don’t overflow or they can be difficult to get out of the pan.
- Set in a 350 degree oven for 20 to 25 minutes. Can be served warm or at room temperature. This recipe easily makes 24 mini quiche with filling leftover.
Recipe and photography by Extravagant Gardens
A huge thank you to all contributors! Try any of these 16 recipes on game day and take your Super Bowl party up a notch.