Super Bowl time! Get your party together in a flash with these easy snacks both guys, gals, and kids will love and be impressed by. Check the recipes below, and stay tuned for our favorite Super Bowl main dishes and desserts to come!
HEARTY, COMFORT SNACKS
Easy Salami Roll Ups
1 package (10 oz) of thin sliced Salami
1 package cream cheese, softened (I used regular, but you can use any flavor you like)
1 jar (16 oz) Pepperoncinis slices, drained or to taste
- Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami.
- Put a Pepperoncini slice down the middle of each salami slice.
- Roll the salami so that the Pepperoncini slice is in the middle.
- Secure with toothpick.
- Repeat with remaining ingredients.
- The cream cheese will hold the salami roll closed.
- Store in refrigerator until ready to serve.
Cheesy Bacon Potato Bites
2 lbs. potatoes (I used 3 large potatoes)
6 slices of bacon, cooked, drained & chopped (reserve 1 tablespoon of the bacon grease)
2 cups medium cheddar cheese, shredded
4 green onions, chopped
Salt & pepper to taste
- Preheat oven to 375 degrees. Brush cookie sheet very lightly with reserved bacon grease. OR you could spray it with cooking spray to save a few calories.
- Wash & slice potatoes, somewhere between 1/4 and 1/8 inch thick. I like them best on the thick side.
- Place potato slices in a large pot, cover with water & cook until water boils. Boil for about 5 minutes or less, depending on the thickness of your potatoes. You DON’T want them cooked through, and you definitely still want them firm or they will fall apart.
- Carefully drain potatoes and arrange on prepared cookie sheet, shingle style, slightly overlapping.
- Lightly brush potatoes with reserved bacon grease. Or if you are anti-bacon grease, brush with vegetable oil or olive oil.
- Sprinkle with shredded cheese, salt and pepper to taste and chopped bacon.
- Bake for 15 minutes until potatoes are cooked through. I placed it under the broiler for 2 minutes after baking for a little extra crunch.
- Top with chopped green onions.
Slow Cooker Spinach Artichoke Dip
1 (10 oz.) bag fresh baby spinach, roughly chopped
1 (13.75 oz.) can quartered artichoke hearts, chopped and drained
1 (8 ounce) brick low-fat cream cheese, cut into 1-inch cubes
1 cup light sour cream or plain Greek yogurt
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup finely-chopped white or red onion
4 cloves garlic, minced
1/2 tsp. black pepper
1/4 tsp. salt
- Combine all ingredients in a large mixing bowl and stir until evenly combined. (You can also stir the mixture actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.)
- Transfer the mixture to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray.
- Cook on low for 3-4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted. Give the dip a good stir and season with extra salt and pepper if needed.
- Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.
Crock Pot Kielbasa Bites
2 packages Beef Kielbasa (13 oz. each)
1 bottle BBQ Sauce (18 oz.)
1 packet dry Ranch Seasoning Mix (1 oz.)
- Slice Kielbasa links into round pieces, approx. ¼” thick
- Place sliced Kielbasa pieces in Crock Pot
- In small mixing bowl, combine Barbecue Sauce, dry Ranch Dressing Mix, and stir well.
- Pour sauce mixture over Kielbasa in Crock Pot.
- Cook on HIGH for 1.5 hours, or LOW for 2.5 hours, or until hot.
- Serve with toothpicks.
Easy Stuffed Mushrooms
8 oz package of fresh, whole mushrooms
8 oz chive and onion cream cheese spread (room temperature)
Parmesan or Romano cheese, fresh grated (to taste)
- Preheat oven to 400 degrees.
- Wash mushrooms and remove stems.
- Place room temp cream cheese in a bowl and stir (as this makes it easier for the next step).
- Using a regular spoon, take a spoonful of cream cheese and fill the mushroom where the stem was.
- Place cap side down in a glass baking dish.
- Bake for 20-25 minutes.
- At approximately 17 minutes, sprinkle the tops with fresh grated cheese.
- Bake for another 5 minutes or until the tops have begun to brown.
- Serve warm.
HEALTHIER OPTIONS – SALAD ON A STICK
Now, some of us prefer healthier options. A veggie plate with dip in the middle is kind of overdone and seems like an afterthought. If you feel like switching it up a little, you can try what is called a salad on a stick!
It’s easy to eat and you can offer more than one type of salad! Dressing can be drizzled on top of the salad or can be poured into tiny cups to be served with each stick. Below are some ideas of what salads you can make on a stick.
(Chicken) Caesar Salad
Chicken, cubed (optional)
Parmesan cheese, cubed
Caesar salad dressing
Bamboo toothpicks (or another long toothpick)
- Thread a crouton, romaine lettuce wedge, chicken cube, and Parmesan cheese cube onto each toothpick, respectively.
- Arrange toothpicks on a serving platter.
- Either drizzle caesar dressing on the salads themselves or create little cups of dressing for dipping.
Grape tomato, cut in half
Cucumber, sliced thin, stacked in threes
Purple onion, sliced
Olive (black or greek)
Feta cheese, cubed. Add a little dried oregano and olive oil to the feta cubes to avoid drying out
Greek salad dressing
Bamboo toothpicks (or other long toothpicks)
- Thread the tomato, purple onion, cucumbers, pitted olive, feta cheese onto each toothpick, respectively.
- Either drizzle Greek dressing on the salads themselves or create little cups of dressing for dipping.
Small wedges of iceberg lettuce
Strips of bacon, cut into small pieces
Blue cheese, cubed or crumbled
Blue cheese salad dressing
Bamboo toothpicks (or another long toothpick)
- Thread the lettuce, bacon, grape tomato, blue cheese on to each toothpick, respectively.
- Either drizzle Blue cheese dressing on the salads themselves or create little cups of dressing for dipping.
These are just three examples of salads you can try. Prefer other salads that aren’t listed? The idea itself is easy and can be used for other salads.