Super Bowl Appetizers and Snacks (2024)

Pesto Pinwheels

An easy and delicious 4 ingredient appetizer perfect for any party!

• 8 ounce can crescent dough sheet
• 1/3 cup prepared pesto sauce
• 1/3 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• Marinara sauce for dipping

• Preheat oven to 375°F

• Unroll the crescent rolls onto a lightly floured surface and roll out slightly.

• Spread the pesto sauce evenly over the entire sheet of dough, then sprinkle with Parmesan and mozzarella cheese.

• Starting at the long edge, roll the dough until the other side. Using a sharp knife, slice into 1/2 inch to 1 inch slices. (I got 15 slices)

• Place the pinwheels onto a sheet pan or in a baking dish.

• Bake for 12-17 minutes, or until golden brown on the edges.

• Serve with marinara sauce for dipping.

Nutrition information is provided as a courtesy and may vary depending on ingredients used.

If you cannot find the crescent dough sheet, use the perforated crescent rolls and pinch the seams together.

Chex Snack Mix

A deliciously savory snack mix filled with all of your favorites.

• 18 ounce Box wheat Chex
• 18 ounce box rice Chex
• 18 ounce box corn Chex
• 16 ounce bag pretzels
• 14.5 ounce bag Bugles
• 2 cups mixed nuts
• 6 tablespoons butter
• 2 tablespoons Worcestershire sauce
• 2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

• Pre heat oven to 250°F.

• Combine all dry ingredients in a large bowl.

• Melt the butter in the microwave. To the melted butter mix the Worcestershire sauce and seasonings. Pour the butter mixture into the cereal mixture and mix until evenly coated. Spread on to sheet pans in an even layer and bake 30 minutes, stirring halfway.

• Spread on paper towels to cool. Store in an airtight container.

Loaded Chip Dip

This Loaded Chip Dip is just that- a delicious dip loaded with cheese, bacon, and ranch seasoning, perfect for a party and ready in just 10 minutes.

• 6 slices bacon cooked and chopped
• 1 cup sour cream
• 8 ounces cream cheese soft
• 2 cups sharp cheddar cheese shredded (or cheese of choice)
• 1/2 cup green onion chopped
• 2 tablespoons ranch seasoning mix half of 1 packet
• 2 teaspoons hot sauce – optional

• With a hand mixer mix together the cream cheese and sour cream until fluffy.

• Reserve some of the cheese, bacon, and green onion for garnish. Mix the rest in to the sour cream/cream cheese along with the seasoning.

• Spoon into a serving bowl and top with additional cheese, bacon, and green onion.

• Serve with chips or pretzels.

Nutrition information is provided as a courtesy and may differ based on ingredients.

• Make this dip 1-2 days before, just reserve the toppings to garnish before serving.
• Swap the sour cream for Greek yogurt.
• Add hot sauce or red pepper flakes for some heat.
• Refrigerate leftovers in an airtight container up to 4 days.
• Be sure to use the dry ranch seasoning/dressing packet; not bottled ranch dressing.

Pepperoni Pizza Dip

Pepperoni Pizza Dip is the perfect appetizer for game day or any day! It's simple ingredients and takes only 30 minutes to make.

For the dip:

• 8 ounces cream cheese room temperature
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1 tbsp Italian seasoning
• 1 cup tomato sauce
• 1/4 cup grated parmesan cheese
• 1/3 cup pepperoni chopped
• 2 cups mozzarella cheese shredded
• Chopped fresh basil for garnish

For the garlic toast chips:

• 1 baguette
• 1/4 cup olive oil
• 1 tbsp garlic powder

• Preheat oven to 400°F

• Slice the baguette into 1/4″ slices. Arrange slices on a sheet pan. Drizzle the bread with olive oil and sprinkle over the garlic powder. Bake 4-5 minutes until golden brown.

• Reduce oven temperature to 350°F

• Lightly spray a 9” pie dish or baking dish with nonstick spray.

• Mix together the softened cream cheese, salt, pepper, Italian seasoning and garlic powder until well combined. Spread into the bottom of the pie pan.

• Top the cream cheese with the sauce and spread evenly. Sprinkle over the parmesan cheese and pepperoni then the shredded mozzarella cheese.

• Bake 20 minutes until hot and bubbly. Garnish with the basil and serve with the garlic toast chips.

Boursin Cheese Pepper Poppers

Boursin Cheese Pepper Poppers are my go-to snack to make for game day! Mini sweet peppers are stuffed with savory Boursin cheese and sharp cheddar cheese, baked until gooey, and topped with crisp bacon and bright green onions for the perfect cheesy bite.

• 16 ounce bag Mini sweet peppers or jalapeños cut in half lengthwise
• 5 ounce Garlic and Herb Boursin cheese
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp olive oil
• Crumbled bacon
• Green onions

• Prepare the peppers- wash and slice the peppers in half lengthwise. Remove the seeds. You can leave the green stem intact or cut it off, it’s your choice. I like the presentation of leaving the stem on.

• Toss the cut peppers in olive oil.

• Line a rimmed baking sheet with the peppers. Evenly spread the Boursin cheese on each pepper; about 1 teaspoon each. Sprinkle with cheddar cheese.

• Bake the peppers for 20 minutes, until soft and the cheese is melted.

• Top the peppers with crumbled bacon bits and sliced green onions. Serve with ranch dressing to dip. Serve warm or at room temperature.

Nutrition information is provided as a courtesy and may not be entirely accurate.

• This recipe uses a 16 ounce bag of the mini sweet peppers. The size of the peppers will determine how many you’ll get. Mine were on the larger side, so I made 16 poppers, total. You can easily double this recipe to make more for a large party.
• Substitute 6 ounces of chive and onion, garlic and herb, spicy jalapeño, garden vegetable, or plain cream cheese for the Boursin cheese.
• Use jalapeño peppers instead of sweet peppers.
• To make ahead- assemble the peppers up to the shredded cheese step. Cover and refrigerate until needed and bake as directed.
• Omit the bacon to make this vegetarian.
• Substitute pepper jack, Monterey jack, or gouda cheese for the cheddar.

Alabama Fire Crackers

Alabama Firecrackers are a spicy and savory snack made with red pepper flakes, ranch seasoning, and oil baked on saltine crackers. These make the perfect party snack and are a cinch to whip together.

• 3/4 cup canola oil
• 2 tbsp crushed red pepper or less to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ounce envelope dry ranch seasoning mix
• 1/3 cup grated Parmesan cheese
• 2 sleeves of saltine crackers from a 16 ounce box

• In a bowl whisk together the oil, ranch, seasonings, and parmesan cheese.

• Add the crackers to a Ziploc bag. Pour over the marinade. Gently mix together in the bag until coated.

• Let the crackers marinate in the bag for 12 hours or overnight at room temperature, mixing every couple of hours.

• Preheat the oven to 250° F. Arrange the crackers in a single layer on 1 large sheet pan or 2 small sheet pans and bake for 12- 15 minutes.

• Adjust the spice to your taste. These are spicy! That’s why they are called fire crackers. Use less red pepper flakes if you don’t like it spicy, or omit it, you’ll still have a deliciously flavorful snack.
• Try this recipe with oyster crackers, Club crackers, or Cheez-It’s.
• Use canola or vegetable oil. Do not use olive oil, the taste will not be the same, the olive oil is too overpowering.
• This recipe uses two sleeves of saltine crackers; easily double or triple it for a large crowd. These fire crackers are perfect for a tailgate party.

Meaty Queso Dip

An easy and crowd pleasing meaty cheese dip perfect for a party.

• 32 ounce block Velveeta Cheese
• 8 ounce block Cream Cheese
• 10.5 ounce can Rotel
• 10.75 Oz. Can Cream Of Mushroom Soup
• 1 pound breakfast type sausage or chorizo

• Cook the sausage in a pan over medium heat until cooked through. Drain meat if necessary.

• Spray a crock pot with nonstick spray. Cut up the Velveeta and cream cheese into cubes and add to the crock pot. Add in the sausage, Pour in the Rotel and the cream of mushroom soup and stir together. Cook on low for an hour, stir then continue cooking 30 minutes to 1 hour until smooth and heated through.

• Turn crock pot to the warm setting to serve. Serve with pretzels or tortilla chips.

Ranch Pretzels

A savory ranch mix baked into sourdough pretzels. What's not to love!

• 1 cup canola or vegetable oil
• 1 envelope ranch dry dressing mix
• 1 16 ounce bag Snyder’s Sourdough Pretzels

• Preheat oven to 350°F.

• Crush the pretzels gently with a meat mallet or a pan (or your hands) until the pieces are in bite sized chunks.

• Add the pretzels and oil to a Ziploc bag. Close and shake until the oil is evenly distributed on the pretzels. Add the ranch seasoning mix, close the bag and shake well.

• Pour the pretzels on to a sheet pan and bake 12-15 minutes. Let cool before serving.

Crab Rangoon Dip

A creamy and savory take on classic Crab Rangoon.

• 12 ounce can crab meat or imitation krab
• 8 ounces cream cheese softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup parmesan cheese
• 1/2 cup shredded cheddar cheese divided
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp pepper
• Sweet chili sauce
• Sliced green onions
• Wonton wrappers
• Oil

• Preheat oven to 350°F.

• In a bowl, combine the softened cream cheese, mayonnaise, salt, pepper, Worcestershire sauce, soy sauce, parmesan cheese and sour cream. Using an electric mixer, mix well until smooth. Add in the crab meat and 1/2 cup shredded cheese and mix again. Spoon into a 9×9 greased baking dish.

• Top with the remaining cheese and bake 25 minutes.

• Drizzle over sweet Thai chili sauce to taste and sprinkle on the green onions. Serve with wonton chips, tortilla chips, pretzels or crackers.

Make the wonton chips:

• Cut each wonton wrapper in half diagonally into triangles. Add each to a sheet pan and spray with oil or nonstick spray. Bake 4-7 minutes until the edges are browned, but not burnt. Start checking them at 4 minutes, as all ovens are different. Mine needed 6- 6 1/2 minutes to be perfectly crispy.

Nutrition information is provided as a courtesy and may vary.

Skip the wonton chips and serve with crackers, pretzels, or tortilla chips.

Chicken Parmesan Sliders

Sliders are the perfect go-to finger food for any party and these chicken parmesan sliders are no exception with buttery slider buns, melty cheese, marinara and crispy chicken.

• 1 package slider buns
• 12 chicken nuggets cooked
• 1 cup shredded mozzarella cheese
• 1 cup marinara sauce
• 1/4 cup parmesan cheese + 2 tbsp grated parmesan cheese
• 1/4 cup butter
• 1 tbsp Italian seasoning
• 1/2 tsp salt + pepper
• 1 tsp garlic
• 1 tsp parsley

• Preheat oven to 350°F.

• Melt the butter in the microwave. Mix in the seasonings and 2 tablespoons parmesan cheese.

• Cut the slider buns in half. Add to a baking dish. Spread the marinara sauce over the cut buns, sprinkle on the remaining Parmesan cheese. Top each bun with a chicken nugget and the mozzarella cheese. Add the top buns. Brush over the butter mixture.

• Cover with foil and bake 20 minutes.

Football Shaped Cheese Ball

The perfect football party appetizer with soft cream cheese covered in mini pepperoni and served with crackers.

• 8 ounces softened cream cheese
• 1 cup shredded Colby Jack cheese
• 1 tsp red pepper flake
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp parsley use fresh if you can
• 1 tsp garlic powder
• 1 cup mini pepperoni
• White cheese cut into strips, for the laces

• Using an electric mixer, mix all ingredients-except the pepperoni and white cheese- together very well. Place the mixture on a platter and shape into a football. Add mini pepperoni all over the cheese ball until fully covered.

• Cut the white cheese into 1 long strip and 4 strips half the size as the long one. Place on top of the cheese ball to resemble the laces.

• Serve with crackers.

Crock Pot Buffalo Meatballs

The easiest appetizer ever! Meatballs smothered in buffalo sauce served with ranch or blue cheese dressing.

• 32 ounce bag frozen meatballs
• 16 ounces Buffalo sauce
• 3 tbsp butter

• Add all ingredients to a crock pot and cook for 3 hours on low or 1 1/2 hours on high.

• Serve with ranch, blue cheese dressing and celery and carrot sticks.

Bacon Wrapped Pineapple

A little sweet, a little salty, the perfect bite.

• 1 pound Bacon cut in half bacon, each slice cut into thirds.
• 1 fresh pineapple cut into 1 inch chunks
• 1/2 cup BBQ sauce
• Toothpicks

• Wrap each pineapple in a piece of bacon and secure with a toothpick. Lay on a sheet pan (line with foil for easy clean up)

• Bake 40 minutes at 375°. Flip and Brush each pineapple with BBQ sauce and bake an additional 15 minutes.

Cherry Cheesecake Dip

Cherry cheesecake dip has a fluffy, no bake cheesecake base and is topped with luscious cherry pie filling, for an easy and delicious sweet treat.

• 2 8-oz blocks cream cheese, softened
• 1 tsp pure vanilla extract
• 1/2 tbsp lemon juice
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 cup cold heavy cream
• 21 ounce can Lucky Leaf cherry pie filling
• Graham crackers or Nilla wafers for serving

• In a bowl using an electric mixer whip the cream cheese until smooth. Add the sugar, sour cream, lemon juice, vanilla extract and mix on medium until fluffy, about 3 minutes.

• In a separate bowl whip the heavy cream on medium high until peaks form, about 3 minutes.

• Gently mix together the heavy cream and cream cheese mixture. Spoon the mixture into a serving dish. Refrigerate at least 6 hours to set.

• Top with the cherry pie filling and serve with graham crackers.

Dr Pepper Football Cupcakes

Calling all Dr Pepper Fans! You'll love these moist chocolate cupcakes with Dr Pepper frosting.

Cupcakes:

• 1 box Devil’s Food cake
• 1 1/2 cups Dr Pepper from 1 can
• 3 eggs
• 1 tsp vanilla extract
• 1/3 cup canola oil

Frosting:

• 2 tbsp Dr Pepper
• 2 tbsp maraschino cherry juice
• 1/2 cup cocoa powder
• 3 cups powdered sugar sifted
• 1/2 cup softened butter
• 1/2 can vanilla store bought icing

• Preheat oven to 350°F

• Using an electric mixer, mix together the cake mix, 1 1/2 cups of Dr Pepper, eggs, oil and vanilla until smooth. Pour into a prepared muffin tin 2/3 way full.

• Bake 16 minutes or until a toothpick comes out clean. Let cool before icing.

• Prepare the icing: with an electric mixer or stand mixer, beat the butter until fluffy, about 3 minutes. Slowly add in the powdered sugar 1 cup at a time and mix, scraping the sides down in between mixing. Pour in the remaining Dr Pepper from the can (should be about 2 tbsp), the cocoa powder and cherry juice. Use a star tip piping bag to frost the cupcakes i a back and forth design.

• Use the vanilla icing on a small round tip piping bag and pipe on the white laces.