(Closed) What's your go-to Super Bowl food?

posted 3 years ago in Food
Post # 2
Member
10385 posts
Sugar Beekeeper
  • Wedding: City, State

My husband always requests homemade queso for all important sporting events.

I use velveeta and rotel as per years and years of white trash tradition but I’ve changed the game up to something simple and heavily processed/chemical laden that people prefer over the traditional. First of all it’s the juice of two cans of the “hot” style rotel to one small block of velveeta. After that you add a generous amount of cayenne pepper and mix in half a can of Rico’s spicy nacho cheese (regular will do in a pinch). Microwave cause again, white trash tradition. Then once your cheese is melted you can go back and add the pulp of the rotel in. I do it this way specifically because I dislike chunky queso which is what my husband prefers so I make it “smooth” first and portion out what I want them go back in and add the totmato and habanero chunks for him. If I have fresh peppers on hand I will dive peppers and add them fresh after it’s cooked, just depends on what is on hand at the time.

Husband likes it with lime flavored Tostitos, I prefer plain yellow corn chips. 

I also do homemade spicy pretzels. It’s kind of like Texas Trash/Chex Mix but without all the extra peices no one really wants like rice cereal. 

Post # 3
Member
644 posts
Busy bee
  • Wedding: November 2018

Creame Cheese block covered with a warm chili.

 

It mostly just reminds me of my mom becuse she would always make that for my Dad and I when we watched the superbowl. Canned Chili and Philidelphia Cream Cheese…so healhy LOL 

Post # 6
Member
264 posts
Helper bee
  • Wedding: October 2018

Nachos, king cake, 7 layer dip, cookie cake, chips and queso/salsa. We do lots of finger foods. Sometimes we do bbq hamburgers and hot dogs with lots of appetizers. 

Post # 7
Member
782 posts
Busy bee

I always do a cheese ball & chili. My sister always does pigs in a blanket & rotel cheese dip. 

Post # 8
Member
459 posts
Helper bee
  • Wedding: July 2017

We always host – wings!! hotdogs and brats, at least 4 kinds of chips, homemade guacamole and salsa, cheese platter and veggie tray. Hubby always wants burgers/sliders too but everyone gets so full on snacks they don’t eat them!

Post # 9
Member
241 posts
Helper bee
  • Wedding: April 2016

I make a taco dip that is generally a pretty big hit. Mix sour cream with taco seasoning (don’t be shy, it should be very tacoEY) and spread in the bottom of a casserole dish. Then layer on top lettuce, shredded cheese, tomatoes, scallions, and avocado slices. Serve with tortilla chips and BAM! Delicious, plus you know, there’s some vegetables in there so it’s basically (not) healthy. 

Post # 10
Member
9567 posts
Buzzing Beekeeper
  • Wedding: September 2015

My fave is loaded tater skins. Kind of a pain to make but always a hit 

Post # 11
Member
5778 posts
Bee Keeper

Jalapeno poppers. 

12 jalapenos, cut in half lengthwise, seeded, and dried on paper towels 

1 brick of cream cheese, softened

1 pkg bacon, thawed, strips cut in half. 

Cover a cookie sheet with foil. Fill each jalapeno half with cream cheese and wrap with slice of bacon, arranging on cookie sheet. Bake 375F until done (when bacon looks cooked but not overly crispy)

Nacho Dip

1 brick softened cream cheese

1 package taco spice (like Old El Paso)

1 tub sour cream

1 can black beans, drained

1/2 jar salsa, mild medium or hot

green & red pepper, cored, seeded & diced

3 stalks green onion, coarsely chopped, both green & white parts

grated old cheddar or Monterey Jack cheese (a couple of handfuls, about half a family size brick)

jar of jalapenos (optional)

Directions: blend taco spice into cream cheese. Add sour cream and salsa and mix. Add all other ingredients except grated cheese and jalapenos (if using). Mix well. Add grated cheese, keeping about 1/4 aside, mixing just enough to blend in. Top with remaining grated cheese and garnish with (optional) jalapenos. 

Serve with tortilla chips & raw veggies

Post # 12
Member
842 posts
Busy bee

Dips! I’m all about the dips. Queso, salsa, spinach, guac. Yummmm!!!!

Post # 13
Member
356 posts
Helper bee

Buffalo chicken dip is everything 

Post # 14
Member
5414 posts
Bee Keeper

This is gonna sound super healthy…potato skins with cheese, garlic bread, buffalo chicken wings, and carrots & celery sticks with cool ranch. 

Post # 15
Member
5778 posts
Bee Keeper

Taco Salad

1 head iceberg lettuce, chopped (90% of salads and recipes I vastly prefer Romaine, but iceberg works better for this recipe)

454 g/1 pound ground beef or turkey

1 package taco spice 

Catalina dressing

grated cheddar, a few handfuls, approx 1/2 family size brick. Preferably old cheddar. 

1 large bag of Doritos (any flavour, but at the risk of re-igniting Dorito Wars, Zesty or Nacho flavours work best)

Cook ground beef or turkey adding taco spice, drain and cool. Add to lettuce along with grated cheese. Add just enough Catalina dressing to hold together. Refrigerate until serving. When serving, break up a bag of Doritos (easiest to just munch up with your hands while still in bag, oddly satisfying) into chunky pieces (about the size of croutons). Add Doritos to salad and mix. 

Game Day Chili 

(is actually even better if you make a day ahead and put back in the slow cooker to reheat. 

454g/ 1 pound ground beef or turkey

3-4 spicy Italian sausage

1 pound bacon

1 jar tomato sauce + 2 cans chunky or whole tomatoes

1 cup red wine

3 packages chili spice

approx 1 pound mushrooms, sliced

green &/ or red pepper, sliced

2-3 cans kidney beans, red or white or combination 

2 cans baked brown beans. 

5-6 cloves chopped garlic + 1 chopped onion, sauteed

Directions: On high setting- tomato sauce, tomatoes, onion and garlic & 1 1/2 packages chili spice 1-3 hours in slow cooker. Add wine and all beans, turn to low setting, and continue to simmer in slow cooker. In a large fry pan, cook bacon, remove bacon without draining. When cool enough to handle, cut into chunky pieces and add to slow cooker. Using bacon fat remaining in fry pan,  cook ground beef or turkey plus broken up sausage (casings removed), adding remaining chili spice and 1 ladel of the sauce mixture from slow cooker. Add entire contents of fry pan to slow cooker. Add enough olive oil or butter to fry pan to sautee mushrooms and peppers and add to slow cooker. Continue simmering a few more hours on low setting. If making the day before, can simply lift out the entire inner slowcooker pot and put in fridge for easy next-day reheating (recommend 2-4 hours)

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