4 Savory Super Bowl Snacks

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Everyone knows that a good Super Bowl is a mix between the halftime show, winning the grid square game, the commercials, and the amount of food one can consumer. Since you have no control over the entertainment and chance factors, bringing any of these to the party will make you the Savory Snack MVP.

4 Savory Super Bowl Snacks:

Buffalo Chicken Dip


1 package (8 ounces) cream cheese, softened

1 can (10 ounces) chunk white chicken, drained

1/2 cup buffalo wing sauce

1/2 cup ranch salad dressing

2 cups (8 ounces) shredded Colby-Monterey Jack cheese

baguette slices, celery, or tortilla chips for dipping


1. Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.

2. Bake, uncovered, 20-25 minutes or until cheese is melted.

Seven Layer Dip


1 can (10 oz each) diced tomatoes and green chiles, drained, liquid reserved

1 can (16 oz) refried beans

1 container (12 oz) guacamole

1 container (16 oz) sour cream

1 pkg (1.25 oz) taco seasoning mix

1 cup shredded Cheddar and Monterey Jack cheese blend

1 can (2.25 oz) sliced ripe olives, drained

1/4 cup sliced green onions

Tortilla chips, optional


1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.

2. Spread bean mixture in 8×8-inch glass baking dish or round casserole dish. Top with guacamole.

3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving.

Pigs in a Blanket


2 pounds (about 60) mini hot dogs

1 large egg

All-purpose flour, for work surface

1 box (17 ½ oz) frozen puff pastry, thawed

Poppy, sesame, or mustard seeds, optional

Mustard, for serving

Ketchup, for serving


1. Poke hot dogs several times with the tip of a knife.

2. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 ½ -inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 ½ inches long.

3. In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.

4. Preheat oven to 450 degrees.

5. Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

Bacon Chili


2 slices bacon, cut crosswise into ¼ inch pieces

1 onion, coarsely chopped

3 cloves garlic, chopped

2 tablespoons paprika

1 ½ teaspoons ground cumin

1 ½ teaspoons dried oregano

½ teaspoon cayenne pepper

1 ¼ teaspoons salt

½ teaspoons pepper

2 pounds ground beef chuck

3 cups water

2 tablespoons fine cornmeal

1 ½ tablespoons cider, or other vinegar

Chopped jalapeño, chopped onion or scallion, grated cheddar cheese, lime wedges, and sour cream for garnish


1. In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.

2. Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.