Super Bowl Sunday Snack Food and Appetizer Ideas
Are you hosting a Super Bowl party? These delicious recipes are guarenteed to have your guests coming back for seconds. We have added different finger food ideas that you won’t find anywhere else!
Check out these Five Unusual and Yummy Football Foods!
Loaded Tater Tot Skewers
- Bag of Tater Tots
- 8 slices of bacon, chopped
- 1 cup of cheese, grated
- 1 tablespoon ranch seasoning
- Cook your tater tots according to directions until golden brown in color. Ours was in a 425 degree oven for 20-30 minutes.
- Once you pull them out of the oven, let cool for approximately 2-5 minutes until you can skewer them onto the skewers. I suggest 6-7 per skewer.
- Once on the skewers and on the pan, sprinkle ranch dressing over each of tater tots.
- Then sprinkle the bacon and then the cheese.
- Into the oven for an additional 10 minutes until the cheese is fully melted and golden in color.
- Remove from oven and serve.
Sweet Potato Chicken Poppers
- 1 lb ground chicken (uncooked, preferably pastured)
- 2 cups raw (not cooked) sweet potato, finely grated
- 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
- 2 tbsp coconut flour
- 2-3 sprigs green onion, chopped fine
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp sea salt
- Optional : 1 tsp paprika or chili powder
- Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
- Take the raw sweet potato and squeeze it with a paper towel or cheese cloth to remove any excess liquid
- Then, combine all of the ingredients in a large mixing bowl and thoroughly combine
- Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-22 poppers) and place them on the cooking sheet
- Place in the oven for 25-28 minutes, flipping half way through
- Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further
- Remove from the oven when thoroughly cooked through
- Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!
Crunchy Taco Cups
- 1 lb lean ground beef, browned and drained
- 1 envelope (3 tablespoons) taco seasoning
- 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
- 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
- 24 wonton wrappers
- Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray
- Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine
- Line each cup of prepared muffin tin with a wonton wrapper
- Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
- Bake at 375 for 11-13 minutes until cups are heated through and edges are golden
- 1 (16 ounce) can refried beans
- 1 (1 ounce) package taco seasoning
- 1 cup guacamole or make homemade guacamole
- 1 (8 ounce) container sour cream
- 1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
- 1 cup shredded cheddar or Mexican blend cheese
- 2 Roma tomatoes, diced
- ½ bunch of green onions, sliced
- 1 (2.25 ounce) can of sliced olives, drained
- 8 (9 ounce) plastic tumblers
- tortilla chips
- In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
- Here’s how the layers are assembled:
- Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
- In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
- Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
Texas Trash Dip
- 1 package (8 ounces) cream cheese
- 1 cup sour cream
- 2 cans (16 ounces each) refried beans
- 1 can (15 ounce) black beans
- 1 can (15 ounce) corn
- 1 can (3.8 ounce) sliced black olives
- 1 can (4½ ounces) chopped green chiles, drained
- 1 package Taco Seasoning Mix
- 4 cups shredded Mexican cheese blend, divided
- Optional toppings, chopped cilantro, cherry tomatoes, sliced avocado. I tend to leave out the corn – we’re not big corn eaters
- Preheat oven to 350°F
- Microwave cream cheese and sour cream in large microwaveable bowl on high 1 minute or until cheese is softened
- Mix with whisk until smooth
- Add refried beans, black beans, corn, black olives, green chiles, Seasoning Mix and 2 cups of the cheese; mix well
- Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese
- Bake 25 minutes or until cheese is melted
- Serve hot with tortilla chips