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Super Bowl Snack Ideas
Chili/Cheese Dip
Texas Caviar
Vegetable
PinWheels
Potato Skins
Pigs in a Blanket
Breaded Mozzarella Sticks with Marinara Sauce (store bought)
Taquitos (store bought)
Scroll down for recipes
Grocery List
Since most people will be making different combinations of the listed snacks, a grocery list is not being provided for these recipes.
Recipes
Notes:
- The Chili/Cheese Dip, Texas Caviar, and Vegetable Pinwheels are from Marilyn Moll's Holiday Open House - Easy Old-Fashioned Hospitality. This comprehensive eBook includes more than just recipes for any occasion. Some of the topics included are:
- How to Plan your Occasion, step by step, after the date is set
- How to Decorate Creatively on a Dime
- Planning the menu for your event
- Appetizer Recipes, both hot and cold
- Dip Recipes
- Serving Suggestions
- Sweets and Treats
- Marilyn's Christmas Cookie Recipe Assortment
- Beverage suggestions and recipes
- Encouragement
Chili/Cheese Dip
Marilyn says: My children and their friends absolutely adore this dip and request it often. So easy they can make it themselves. Double the amounts for a crowd.
- 8 oz. cream cheese
- 1 cup cheddar cheese
- 1 can chili
- tortilla chips or Fritos
- optional garnishes: sliced green onion or chopped cilantro
Cut up cream cheese and lay on the bottom of an 8 inch baking pan. Pour chili on top of cream cheese. Sprinkle the cheese over the chili. Bake at 375°F until heated through, about 15-20 minutes. Serve with tortilla chips.
Serving Idea: To make this into an entrée, serve with baked potatoes. Cut cooked potatoes open and spread the dip over the potatoes. Add some onions or chives.
Reprinted with permission from from Marilyn Moll's Holiday Open House - Easy Old-Fashioned Hospitality
Texas Caviar
Although called caviar, this is a veggie and bean relish that has nothing at all to do with fish. It is delicious, and in Virginia we have a similar dish we call Virginia Caviar. This one has a Tex-Mexican flare.
- 2 cans (16 oz) ranch style black eyed peas
- 1 can (16 oz) Bush’s White Hominy (drained)
- 1 jar (16 oz) Pace Picante sauce (med. flavor)
- 1 cup chopped white onions
- 1 cup chopped tomatoes
- 3/4 cup chopped green pepper
- 1/4 cup seeded finely chopped jalapeno
- 1/4 cup minced fresh garlic
- 1 tbsp. ground black pepper
- 1 tbsp. sugar
- 1/2 cup minced cilantro
- 1 tbsp. salt, dried garlic and ground cumin.
Chill overnight and let flavors mingle. Serve with Fritos. Yummy!
Reprinted with permission from from Marilyn Moll's Holiday Open House - Easy Old-Fashioned Hospitality
PinWheels
- 2 packages of cream cheese (8 oz.) softened,
- 1 package ranch salad dressing mix (dry mix)
- 1/2 cup minced sweet red pepper
- 1/2 cup minced celery
- 1/4 cup minced green onions
- 1/4 cup minced black olives (optional)
- 3-4 flour tortillas (10 inch)
In a mixing bowl beat cream cheese and dressing mix until smooth. Add the red peppers, celery, onion, and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2 inch pieces. Yield: 15-20 servings (double or triple as needed) Make ahead!
Reprinted with permission from from Marilyn Moll's Holiday Open House - Easy Old-Fashioned Hospitality
Potato Skins
- 4-6 baking potatoes
- shredded cheese
- crumbled cooked bacon
Prick potatoes with a fork and bake in the oven at 425° for an hour or in the microwave for 6-10 minutes on high until tender. Cool for 10-15 minutes. Cut each potato in half lengthwise and scoop out insides down to 1/4" of the skin and use for mashed potatoes or potato soup. Cut in half crosswise and sprinkle the skins with cheese and bacon and bake at 450° until cheese is melted and bubbly, about 10-15 min. Serve with sour cream.
Pigs in a Blanket
Note: You may use Lil' Smokies in this recipe and cut each crescent roll into 3 triangle shapes if you prefer mini Pigs in a Blanket.
- 1-2 pkgs. beef hot dogs
- Yellow American cheese (or any cheese of your choice)
- 2 pkgs. crescent rolls
Slit each hot dog down the middle and place a sliver of cheese where you made the slit. Roll a crescent roll around the cheese filled hot dog. Bake at 350° for approximately 8-10 minutes or until golden brown.