I’m not really much of a football fan, but I will watch the Super Bowl. It’s mainly to see the half time show and mostly for the food, fun and snacks! These are my favorite recipes for two awesome appetizers. I’m not really sure how or where I acquired them, but they do the tantalizing taste bud trick every time.
So play ball! Or is it fore?! Strike?! Game on?! One thing I do know is that you will surely score a touchdown at your gathering with these tasty treats.
BUFFALO CHICKEN DIP
2 (10 ounce) cans chunk chicken drained (or two pieces cooked boneless, skinless chicken breasts – I usually use the breasts and boil them until cooked but the canned stuff works, too)
¼ cup pepper sauce (I use Frank’s Red Hot) – if you like it hotter, add more to taste
2 (8 ounce) packages cream cheese, softened
1 cup Ranch salad dressing
1-1/2 cups shredded cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly. Serve with celery sticks and taco chips.
8 ounces lump crabmeat
1 (5 Ounce) jar Kraft Old English cheese spread (usually in refrigerator section of store)
2 tablespoons mayonnaise
½ cup butter, softened
1 teaspoons Old Bay Seasoning
½ teaspoon garlic powder
5 English muffins split in half
In a large bowl combine cheese spread, mayonnaise, butter, Old Bay Seasoning and garlic powder. Gently fold crab meat into mixture. Spread mixture evenly over the English muffin halves. Bake in a 425 degree oven until topping is golden brown, about 10 – 15 minutes. Cut into quarters and serve.
These freeze great if you want to make them ahead. Place them on a cookie sheet before baking and put in the freezer until frozen. Pull out, quarter them and place in a freezer bag. You can bake them directly from the freezer. Takes about 15 minutes if frozen.