Super Bowl parties are all about appetizers and snacks. Coming up with a special menu for your game day event can make things easier on your staff and give your customers some new flavors to try. Here are three appetizer recipes to help inspire your Super Bowl restaurant menu.
Buffalo Chicken Dip
Ingredients:
1 8-ounce package cream cheese, at room temperature
1/2 c. sour cream
2 tbsp. fresh lemon juice
1/3 c. Buffalo hot sauce (we used Frank’s RedHot)
3 c. finely shredded white-meat rotisserie chicken
8 oz. Monterey Jack cheese, coarsely grated
2 scallions, finely chopped
2 oz blue cheese, crumbled
Potato chips and celery sticks, for serving
Directions:
Heat oven to 425°F. In large bowl, whisk together cream cheese, sour cream, lemon juice, and hot sauce. Fold in chicken, Monterey Jack, and scallions.
Transfer mixture to 2 shallow 2-cup baking dishes, top with blue cheese, and bake until golden brown, 12 to 15 minutes. Serve with potato chips and celery sticks.
Bacon-Wrapped Jalapeno Poppers
Ingredients:
1/2 cup cream cheese
1/2 cup shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon
Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Mix cream cheese and Cheddar cheese together in a bowl until evenly blended.
Fill each jalapeno half with the cheese mixture.
Put halves back together and wrap each stuffed pepper with a slice of bacon.
Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.
French Dip Sliders
Ingredients:
5 tbsp. butter, divided
1 large onion, thinly sliced
2 sprigs, plus 1/4 teaspoon fresh thyme
Kosher salt
Freshly ground black pepper
12 slider buns, halved
1 lb. thinly sliced deli roast beef
12 slices provolone cheese
1/4 tsp. garlic powder
1 tbsp. clove garlic, minced
1 1/2 c. low-sodium beef broth
1 tbsp. Worcestershire sauce
Directions:
Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add onion and thyme sprigs and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Discard thyme.
Place bottom halves of slider buns on a large baking sheet and top with roast beef, provolone cheese, caramelized onions, and slider bun tops.
Melt 2 tablespoons butter and brush on top of buns. Sprinkle with garlic powder, coarse salt, and parsley and bake until cheese is melty and sliders are warmed through, 10 to 15 minutes.
Meanwhile, make au jus: Add remaining 1 tablespoon butter to same skillet and melt over medium heat. Add garlic and cook until fragrant, 1 minute, then add beef broth, Worcestershire, and thyme and season with salt and pepper. Simmer until slightly reduced, 10 minutes.
Serve sliders with au jus for dipping.