Did your team make it to the Super Bowl? Are you a football fan and hosting a big gathering? Or are you just going to watch the game for the commercials and halftime show? Either way, you should have some quick and easy snacks to nibble on. I mean besides potato chips and pretzels.
Oldies but goodies.
One of my favorites is this chili dip. It only requires 3 ingredients. I don’t recall where I got this recipe. I think it was a coworker. I’d really like to give credit to whoever shared this with me because I’ve used it a million times and it is always a favorite at gatherings. But it has also been showcased on the Philadelphia Cream Cheese box in the past. Maybe they got it there.
This quick and easy dip is so simple, you may want to keep extra ingredients on hand to make more, because it is sure to run out.
- 1 8 oz cream cheese softened
- 1 5 oz can chili
- 2 cups cheddar cheese
Add cream cheese to the bottom of a microwave safe dish. I use an 8X8 glass baking dish. Spread the cream cheese to cover the bottom of the dish. Microwave for 30 seconds to soften the cream cheese, if necessary.
Carefully spread the contents of the can of chili over the cream cheese.
Sprinkle the cheddar cheese over the chili.
Cook in the microwave approximately 3-5 minutes depending on your microwave. It is done when the cheese is melted and the chili is bubbling around the edges. Use caution: The dish will be very hot. Let rest for a couple of minutes before serving.
Do Knot Leave Your Pretzels Out Of The Fun
This creamy herb dip is good for dipping your chips or pretzels and also have a good texture to spread on crackers. If you need a suggestion on herbs to add, I’ve included my herb medley following the dip recipe.
Jack Of All Herbs Medley And Cream Cheese Dip
This recipe will work as a dip for your favorite chips or pretzels or as a spread for crackers.
- 1 tbsp Herb Medley
- 1 8 oz package cream cheese softened
- 1/4 cup mayonaisse
- 1/4 cup sour cream
Mix all ingredients until well blended. Refrigerate for at least one hour. For best results, make one day ahead to give the flavors optimal mingling time.
Jack Of All Herbs Medley
This medley is a re-creation of a blend I can no longer find to purchase. It’s slightly different but is still a nice addition to many dishes.
All of the ingredients used in this recipe are dried; although you could use fresh herbs. Just keep in mind that one teaspoon of dried herbs equal 1 tablespoon of fresh, chopped herbs. 1/4 teaspoon of garlic powder is the equivalent of 1 medium clove of garlic. 2 teaspoons of onion powder is approximately 1/2 a medium onion.
- 2 tbsp chives
- 4 tsp parsley
- 2 tsp garlic powder
- 2 tsp orange peel
- 2 tsp onion powder
- 2 tsp oregano
- 2 tsp basil
- 2 tsp sesame seeds
- 1 1/2 tsp salt
- 1 tsp rosemary
- 1 tsp marjoram
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp sage
Thoroughly mix all ingredients and store in an air tight container or jar.
Anyone Up For Some Salsa Dancing In The End Zone?
Salsa is always a reliable snack choice at football parties. This one gets better after a few days, but can be enjoyed the same day too.
A fresh salsa with a touch of sweetness and a slight kick
- 1 1/2 pounds Roma tomatoes seeded and diced
- 1 cup cucumber seeded and diced
- 1/2 cup red onion diced
- 1/2 cup red bell pepper seeded and diced
- 1-2 jalapeno peppers (medium size) seeded and minced
- 2-3 medium cloves garlic minced
- 1/4 cup olive oil
- 1 lime juiced
- 2 tsp Balsamic vinegar
- 2 tsp Worcestershire sauce
- 2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp ground cayenne pepper
- sugar as need optional
- cilantro optional
Set a strainer in a small bowl. Cut the stem end off of each tomato and cut in half. Squeeze the tomato over the strainer to catch the seeds. Reserve the juice to the side. If you have the handy chop wizard kitchen gadget, you can use it to dice the remainder of the tomato and other veggies to get a nice, uniform size. Otherwise dice the tomatoes as usual. Add the diced tomatoes to a large bowl that has a lid.
Peel the cucumbers, cut in quarters lengthwise then cut off and discard the sections of seeds. Dice the remainder of the cucumber then add to the tomatoes.
Remove the seeds from the peppers and discard. Dice the remainder of the peppers then add to the tomato mixture. (NOTE: If you want to add a little heat to the salsa, leave some of the jalapeno seeds and membrane. If you want a milder salsa, be sure to remove all the seeds and the membrane.)
Mince the garlic then add to the tomato mixture.
Add the remaining ingredients (except the sugar) to the reserved tomato juice. Stir well until the dried seasonings are well dissolved.
Pour the mixture over the tomato mixture and stir until all the vegetables are well coated. Cover the salsa and refrigerate. (Trust me, you want to cover this dish. Otherwise everything in your fridge will taste like salsa.)
This salsa will taste even better the next day, so if you have time, I would suggest making it the day before you want to serve it.
Adding sugar to this recipe is sometimes needed depending on your taste. Sometimes, after the vegetables have had time to infuse with the sauce, it will become a little sweeter. I would recommend not adding the sugar until the next day. And if you do need to add the sugar, start with a 1/2 tsp at a time. Stir until the sugar is dissolved and well blended. Repeat if necessary.
I listed cilantro as optional because I am not really a fan of it and I do not miss it in the salsa when I make it, but others feel that it is needed and have enjoyed it when I’ve made it with the cilantro. So, it is up to you. Use as needed.
You’ll Get Brownie Points With This Dessert
Of course, you should have dessert, too. After all the other fun football food, try out this sweet treat.
Coffee Brownie Bites with Chocolate Chip Cookie Dough Frosting
A dessert with various flavors. If you’re just in the mood for a brownie without the other flavors, you can easily omit the coffee and the frosting and still have an excellent brownie.
For The Brownies
- 1/2 cup butter
- 4 oz chocolate chips
- 1 1/2 cups sugar
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 1 tbsp instant coffee
- 1/4 cup warm water
- 2 extra large eggs
- 1 cup flour
- 2 tbsp cocoa powder
For The Frosting
- 1 cup butter
- 1 cup brown sugar
- 2 tsp pure vanilla extract
- 3 cups confectioner’s sugar
- 1/4 cup milk
- chocolate chips or sprinkles
For The Brownies
Preheat oven to 350 degrees. Prepare an 8X8 inch baking pan by thoroughly greasing the pan, addling a sheet of parchment paper, then greasing the parchment paper. (This allows for the easy removal of the brownies from the pan.)
Prepare the coffee by adding the instant coffee to a small bowl. Add the warm water and mix until the coffee has dissolved.
In the bottom portion of a double boiler, bring about 1 to 2 inches of water to a low simmer over medium heat. Reduce heat to medium/low. In the top portion of the double boiler, add the butter and allow to melt.
Gradually add the chocolate chips to the melted butter, a little at a time. Whisking constantly until the chocolate has completely melted and is fully incorporated with the butter.
Add the vanilla, salt and prepared coffee. Continue whisking until well blended.
Add the sugar, a little at a time, until well blended. Remove from heat and allow to cool for 10 minutes.
Mix the flour and cocoa powder. (The cocoa powder is basically just to retain the rich, chocolate appearance of the batter, otherwise the flour lightens the batter. I prefer a rich, dark, brownies, so I use dark chocolate cocoa powder.)
Gradually add the flour mixture to the batter, a little at a time. Mixing just until the flour is incorporated. The batter should have a thick texture.
Pour the batter into your prepared baking pan and spread evenly.
Bake for 30-40 minutes. Starting at 30 minutes, test the center of the brownies with a toothpick. The toothpick should not be gooey, but if it is, let it bake for a few more minutes. If the toothpick test results in a moist toothpick with a few crumbs, they are ready.
The brownies will finish baking as they are cooling down. This will yield a chewy brownie. Baking them too long, will result in a cakier brownie that may be a little hard. They’ll still taste good, but the texture won’t be quite right.
Allow the brownies to cool completely before removing from the pan.
For The Frosting
Cream together the butter and the brown sugar in large bowl of a mixer.
Blend in the vanilla.
Gradually add the confectioner’s sugar, a little at a time.
Occasionally check the texture of the frosting. If the frosting gets a little too thick add a teaspoon or two of milk.
Once the brownies have cooled, cut into squares and add frosting as desired.
Top with chocolate chips or sprinkles.
What’s on the menu at your place? Let me know in the comments below. Have fun and be safe. If you’re indulging in adult beverages, please be responsible.