13 delicious recipes for your Super Bowl party

If you're throwing a party for this year's Super Bowl, these recipes are guaranteed to score some points with your guests.

From a cheesy bacon and spinach dip to some fiery honey-Sriracha wings, we certainly can't get enough of these ultimate appetizers that will have your fellow partygoers coming back for seconds (and thirds!).

Check out the slideshow below for our favorite Super Bowl appetizers:

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The best recipes for your Super Bowl party
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The best recipes for your Super Bowl party

Honey Chipotle Meatballs

Get On The Table's recipe here.

Extra Spicy Honey-Sriracha Chicken Wings

Get Hip Foodie Mom's recipe here.

Ultimate Game Day Chili Con Queso 

Get The Little Foxes' recipe here.

Buffalo Chicken Parm Poppers

Get Oh, Bite It's recipe here.

Cheesy Spinach & Bacon Dip

See the full recipe here.

The Perfect Pigs In A Blanket

Get the full recipe here.

Sassy Tailgate Sandwiches

Get the full recipe here.

White Pizza Bagel Snacks

Get the full recipe here.

Beefy Taco Pillows

Get the full recipe here.

Creamy Marinara Dipping Sauce

Get the Magical Slow Cooker's recipe here.

Juicy Lucy Meatballs

Prep: 15 min.
Total: 35 min.
Ingredients: 8
Servings: 30

Ingredients:

  • 2 lb ground beef
  • 2 eggs
  • ½ cup Progresso™ Bread Crumbs Plain
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 4 oz block Cheddar cheese

Steps:

  1. Heat oven to 375°F.
  2. In large bowl, mix 2 lb ground beef, 2 eggs, 1/2 cup Progresso™ plain bread crumbs, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder.
  3. Cut 4 oz block Cheddar cheese into 1/2-inch cubes.
  4. To assemble each meatball, surround 1 cube of cheese in beef mixture.
  5. Place meatballs on ungreased rimmed pan.
  6. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center. Serve immediately.

Salted Beer Pretzel Pigskin Bites

Prep: 25 min.
Total: 45 min.
Ingredients: 7
Servings: 24

Ingredients:

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 24 cocktail-size smoked link sausages (from 14-oz package)
  • 1 egg
  • 1 can or bottle (12 oz) Pilsner beer
  • ¼ cup baking soda
  • 1/8 teaspoon coarse (kosher or sea) salt
  • Yellow mustard, from a squeeze bottle


Steps:

  1. Heat oven to 375°F.
  2. Line large cookie sheet with cooking parchment paper.
  3. Separate crescent dough into 8 triangles.
  4. Cut each triangle lengthwise into 3 narrow triangles.
  5. Place 1 sausage on shortest side of each triangle. Roll up, rolling to opposite point.
  6. In a small bowl, beat egg and 1 tablespoon of the beer with whisk until thoroughly blended; set aside.
  7. In a large microwavable bowl, microwave remaining beer uncovered on High 1 minute 45 seconds or until hot.
  8. Slowly add baking soda, stirring until baking soda is completely dissolved.
  9. Using metal tongs, dip each rolled crescent, one at a time, into beer and baking soda mixture.
  10. Remove, and place on cooling rack.
  11. Let stand at room temperature about 5 minutes.
  12. Brush crescents with beer and egg mixture, and sprinkle with coarse salt. Carefully place on cookie sheet.
  13. Bake 12 to 15 minutes or until tops are deep golden brown. Cool 2 minutes. On each, squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Serve warm.

Avocado Fries With Chipotle Lime Mayo

Ingredients: 

  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ cup unsweetened coconut flakes
  • ¼ cup cassava flour
  • 1 egg (whisked)
  • Primal Kitchen® Avocado Oil (for frying)

Steps:

  1. Cut each avocado in half and remove the pit.
  2. Slice each half into 4 pieces, and remove the peel.
  3. Sprinkle the wedges with ¼ teaspoon salt (taking care to lightly coat both sides).
  4. Blend the remaining ¼ teaspoon salt, cumin, and chili powder with the coconut flakes until the mix is uniform and the flakes are finely chopped.
  5. Set up an assembly at the stove of 3 bowls: 1 for egg, 1 for cassava flour, and 1 for coconut flakes. Coat each wedge of avocado oil in egg and then cassava flour.
  6. Next, dip them back into the egg and then into the coconut flakes.
  7. Heat a thin layer of Primal Kitchen® Avocado Oil in a pan on medium-high heat.
  8. When the Avocado Oil is hot, add the avocado wedges. Fry each wedge for a minute or less on each side, or until lightly browned.
  9. Use a fork or a combination of fork and spoon to turn the wedges as they brown and make sure all sides are crispy. If the oil begins to smoke, turn down the heat.
  10. Serve the fries immediately with hot sauce or Primal Kitchen® Chipotle Lime Mayo spiked with hot sauce.

Cod Brandade with Tortilla Fry Bread (Courtesy of Chef Gavin Kaysen) 

INGREDIENTS:

  • 1lb Simply Balanced Cod Fillets
  • 1.5lb Yukon Gold Potatoes, peeled and diced
  • ¼ c. Roasted Garlic
  • 1 ea Small Yellow Onion, Diced
  • 1c. Market Pantry Extra Virgin Olive Oil
  • 1qt Simply Balanced Whole Milk
  • 1qt Simply Balanced Organic Chicken Broth
  • 1TBSP Kosher Salt
  • 1pk Market Pantry 6in. Flour Tortillas
  • Market Pantry 100% Canola Oil

DIRECTIONS:

For the Brandade

  1. In a large pot, heat 1 TBSP of olive oil and add the diced onion. Cook until soft.
  2. Add the cod fillets, half the salt and the Yukon gold potatoes. Cook for 5 minutes or until the cod begins to flake.
  3. Cover with the milk and chicken broth and bring to a simmer. Cook for 30 minutes or until the potatoes are cooked through.
  4. Strain the liquid and place the solids into a standing mixer with a paddle attachment.
  5. Add the roasted garlic to the potatoes and begin mixing on low speed.  
  6. Slowly add the warm milk mixture until a stiff mashed potato consistency is achieved.
  7. With the mixer on low speed, add the olive oil in a slow stream until fully incorporated.
  8. Season with remaining salt.

For the “Fry Bread”

  1. In an 8in skillet, heat 1 Tbsp of canola oil. Add the tortilla and cook until crisp.  Flip the tortilla and repeat.  Season with salt while hot.
  2. Allow the tortillas to chill to room temperature and break into chip size pieces.

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