11 Crowd-Pleasing Super Bowl Party Snack Recipes - Little Rock Soirée (2024)

Super Bowl Sunday is not only a time to gather, yell loudly, and cheer on two of the best teams in the NFL going head-to-head, but more importantly it’s also a time to feast. Second only to Thanksgiving, Super Sunday is all about indulging in all manner of things including cheesy dips, bacon wrapped (insert anything here because everything is delicious wrapped in bacon) and football shaped desserts.

Whether you’re rooting for the Seattle Seahawks or the Denver Broncos this year, these 11 crowd-pleasing recipes are sure to be winners at your party this Sunday:

Mississippi Sin Dip

• 1 wide loaf of French bread
• 2 cans Hormels smoked chopped ham
• 1 bunch chopped scallions
• Chopped jalapeno’s to taste (we usually do about a 1/4 of a cup)
• 1 1/2 cups sour cream
• 1 8 oz package softened cream cheese
• 1 package of shredded cheddar cheese
• Fritos

Instructions:

Mix together ingredients. Spoon out center of loaf. Pour ingredients inside loaf and top with shredded cheddar cheese. Wrap in foil and bake for 1 hour at 350 degrees. Serve with Fritos.

Texas Best Cheese Dip

• 1 lb Velveeta Mexican cheese
• 12 ounces cream cheese
• 3 fresh tomatoes, chopped
• 1 bunch green onion, tops only, chopped (to taste)
• 3 -6 jalapenos, seeded and chopped (to taste)
• 2 -3 fresh garlic cloves, minced
• 1/2 bunch cilantro, chopped (to taste)
• black pepper, cracked

Instructions:

Melt cheeses together in microwave or on stove top.Stir in all other ingredients.Serve warm.

Jalapeño Poppers

For filling:

• 1/2 cup low sodium cottage cheese
• 1 tbsp Parmesan Cheese, grated
• Scallions, raw, 1 tbsp chopped
• Garlic, 1 clove
• Salt, pepper and other spices to taste

For breading:

• 1 egg yolk
• 1/4 cup Bread crumbs

• Jalapeno Peppers, 6 peppers

Instructions:

1. Measure the cottage and Parmesan cheese, press the garlic (or mince), chop the scallions finely and mix it all together in a bowl.
2. Cut the peppers in half lengthwise and get rid of all the seeds and white areas (that’s where most of the hotness is – leave some seeds if you want them to burn your face off)
3. Stuff the peppers with the mixture.
4. Coat the stuffed peppers in egg yolk then dip them in the bread crumbs. Place breaded peppers on a foil lined cookiesheet and bake at 350 degrees for about 25 minutes or until the peppers are soft and the breading is crispy.

Peanut Butter Football Dip

• ¼ cup butter, softened
• 4 ounces cream cheese, softened
• 1 cup peanut butter (your choice; crunchy or smooth)
• ½ teaspoon vanilla extract
• 1 ½ cups powdered sugar (up to 2 cups if needed)
• ½ cup mini chocolate chips
• Chocolate sprinkles or chocolate chips for the outside of the football
• White chocolate or frosting for the football laces

Instructions:

1. Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla.
2. Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips.
3. Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape. (This would also be cute as “lips” for Valentine’s Day!)
4. Place the waxed paper onto your serving plate. (It helps if the plate has sides…less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.
5. Serving suggestion: pretzels, animal crackers, cookies, a spoon.

Notes: If your mixture is too soft to form into a football shape, chill it for about 15-30 minutes. (The length of chilling time depends on how soft it starts.) The freezer will speed up this step.

Mexican Layer Dip

• 1 canRefried Beans
• Tabasco Sauce, To Taste
• 1 canDiced Green Chilies
• Ground Cumin, to taste
• 3/4 cupsGrated Sharp Cheddar Cheese
• 1 cupSour Cream
• 1 cupGuacamole
• 3/4 cupsMonterey Jack Cheese
• 1 canBlack Olives
• 1 cupPico De Gallo

1. Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
2. Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.
3. The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.
4. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

Bacon Wrapped Beer Brats

• 2 (12 ounce) bottles or cans ofbeer
• 1 package (19.76 ounces) uncooked pork bratwurst
• 8 slices bacon, halved
• 2/3 cup light brown sugar
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard

Assorted mustards of choicefor dipping: yellow, honey, horseradish, stone ground, etc.

Instructions:

1. Preheat oven to 425 degrees. Line a rimmed jelly roll pan with non-stick foil.
2. Pour beer into a skillet over high heat. Pierce each bratwurst in several places with a fork. Place in skillet with beer and heat until very hot, but notboiling. Reduce heat and simmer gently for 15-20 minutes or until brats are no longer pink inside, turning brats after 10 minutes. Remove brats from skillet and let sit until cool enough to handle. Discard beer.
3. When cooled, cut each brat into 3 equal pieces. Wrap each brat with one bacon half. In a mixing bowl, stir together brown sugar, cayenne pepper, and dry mustard until well combined. Coat each bacon-wrapped brat all overin sugar mixture. Lay coated brats in the foil-lined pan with the seam of bacon firmly down so it won’t curl.
4. Bake brats for 20-25 minutes, carefully turning at halfway point,until bacon is crispy. Remove to paper towels to drain briefly, then arrange brats on serving platter, surrounded by a variety of mustards. Serve hotwith toothpicks for dipping.

Buffalo Chicken Dip

• 1 large chicken breast or 2 medium chicken breasts, cooked and shredded
• 1 (8oz) package of cream cheese
• ½ cup hot sauce (the brand depends on how hot you like it)
• ½ cup ranch dressing
• 1 cup of shredded monetary jack cheese

Instructions:

1. In a large saucepan, combine the cream cheese and hot sauce. Occasionally stir until the cream cheese is completely melted.
2. Add in the shredded chicken and ranch dressing.
3. Add the dip into a small-to-medium sized casserole dish and add the cheese on top.
4. Broil in the oven until the cheesy is nice and melted.
5. Serve with crackers and/or chips.

Jalapeño Ranch Dip

• 1/2 cup buttermilk
  
• 1/2 cup light mayonnaise
  
• 2 garlice cloves
  
• 2 green onions
  
• 2 jalapenos, seeded
  
• juice of one lime
  
• salt and pepper to taste
  

Instructions:

Place everything in a food processor and puree. Serve with tortilla chips and vegetables.

Superbowl Sliders

• 1 1/4 lbs. ground meat
• 12 slider buns (or 12 dinner rolls)
• 6 leaves romaine or iceberg lettuce
• 2 roma tomatoes, sliced 1/4 inch thick
• 1 red onion, peeled and sliced 1/4 inch thick
• 1 lemon

For Chipotle mayonnaise:

• 1 cup mayonnaise
• 1 tsp. dijon mustard
• 1 tsp. sherry wine vinegar
• 1 tsp. minced chipotle peppers in adobo sauce, seeds removed
• 1/4 tsp. sauce from chipotle peppers
• 1 clove garlic, minced

Instructions:

1. For Chipotle mayonnaise – Combine all the ingredients in a small bowl and stir to combine. If making ahead, transfer to a covered container and store in the refrigerator.
2. Pre heat the oven to 350 degrees. Wrap buns in foil and place on rack in the oven to heat.
3. Place the onion slices in a medium bowl. Squeeze juice from the lemon over onion slices and sprinkle with salt and toss to combine. Let onions marinate while you finish making the sliders.
4. On a large cutting board, pat out the ground meat. Using a 2 2/2 inch cookie cutter, cut out slider patties from the meat. Reform meat and cut additional patties out until you have 12 patties.
5. Pre heat grill pan or barbeque according to manufacturer’s directions.
6. Season beef patties with salt and pepper. Grill patties until cooked and the internal temperature is 165 degrees.
7. Remove buns from the oven and place bottoms on a serving platter.
8. Top with a grilled meat patty, tomato slice, lettuce leaf and a few pieces of the marinated onion. Spread some of the chipotle mayonnaise on the top bun and place on top of the onions. Use a small skewer to hold slider in place if desired.
9. Serve immediately.

Knock You Naked Brownies

• 1 box(18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cupFinely Chopped Pecans
• 1/3 cupEvaporated Milk
• 1/2 cupEvaporated Milk (additional)
• 1/2 cupButter, Melted
• 60 wholeCaramels, Unwrapped
• 1/3 cupSemi-Sweet Chocolate Chips
• 1/4 cupPowdered Sugar

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
3. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
4. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
5. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
6. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Cheesy Buffalo Chicken Pizza Sticks

• 1 (13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)
• 3/4 cup (237 ml) buffalo wing sauce (look for “wing sauce” not “hot sauce”)
• 2 cups (210 grams) shredded cooked chicken
  
• 1 cup (60 grams) grated cheddar cheese
• 1 cup (60 grams) grated mozzarella cheese
• 2 green onions, thinly sliced

1. Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray.
2. Pre-bake pizza crust. Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes.
3. Prepare Buffalo Chicken. While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
4. Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.
5. Bake pizza 6 to 10 minutes until cheese has melted and starts to bubble. Scatter remaining sliced green onions on top. Serve.

Have any Superbowl party favorites? Share in the comments section!