These 6 Super Bowl Recipes Are Winners — and They Cost Under $10
Let’s face it — there are three kinds of people who care about Super Bowl Sunday: football fans, commercial watchers and power snackers.
There’s probably a fair amount of overlap between the first two groups, but doesn’t everybody look forward to the game day food spread? Of course you do.
Whether you’re hosting or attending a party for Super Bowl LIII, you need to serve snacks or at least take a dish to pass.
Or if you’re looking for options that are sweet, cheesy, low-carb or just full-on calorie bombs, I’ve got your back.
And yes, there’s bacon involved.
Most of these recipes are super simple and come together in a few minutes, but a couple are a little more involved if you’re feeling frisky.
These snacks all ring up at under $10, so let the quarterbacks take the game day hits — instead of your wallet.
Bacon-Wrapped Jalapeno Poppers
8 jalapeno peppers
8 ounces shredded cheddar (shred it yourself to save even more money)
8 slices bacon
- 4 ounces cream cheese
Preheat your oven to 400 degrees. Line a baking sheet with aluminum foil, and spray lightly with cooking spray.
Cut the bacon in half. Next, split the peppers lengthwise, and remove the seeds. (Wear rubber gloves so the oils in the peppers don’t burn your hands!)
Fill each pepper halfway with cream cheese, top with cheddar cheese, and wind the bacon around the pepper.
Place the peppers on a baking sheet, and bake for approximately 20 minutes or until the bacon is crispy.
12 ounces sharp cheddar
1/2 bottle of beer
5 ounces evaporated milk
- 1 teaspoon hot sauce
Melt the cheese in a saucepan or slow cooker, stirring occasionally. Stir in the beer, evaporated milk and hot sauce. Cook for 15 minutes.
Serve with pretzels.
- 1 bag “scoop” tortilla chips
- 1 can refried beans
- 8 ounces Mexican shredded cheese
- Jar of salsa
- Small bunch of scallions, chopped
Preheat your broiler. Chop the scallions and set aside.
Arrange the chips in rows on a baking sheet, and fill each chip with a small spoonful of refried beans. Top the chips with cheddar cheese.
Place the baking sheet under the broiler until cheese melts — about one minute. Remove the baking sheet from the oven, and let the chips cool for two minutes.
Top each chip with a dollop of salsa and a sprinkle of scallions.
Buffalo Chicken Dip
- 2 cups shredded cooked chicken
- 8 ounces cream cheese, softened
- 1/2 cup hot sauce
- 1/2 cup ranch dressing
- 1/2 cup blue cheese dressing
Toss all the ingredients in a slow cooker, and cook on low for two hours. Serve with chips or carrot and celery stalks.
Loaded Cauliflower “Tots”
- Cooking spray
- 1 large head cauliflower (or bag of precut florets)
- 2 tablespoon olive or vegetable oil
- 8 slices bacon
- 1 small bunch chopped scallions
- ½ cup sour cream
- 2 ounces cheese sauce
- Salt and pepper
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
Cut the cauliflower into small florets. Coat them with oil, and salt and pepper. Bake until the cauliflower is soft and beginning to turn brown — about 15 minutes.
While the cauliflower bakes, chop the bacon into half-inch pieces, and fry until crisp. Drain and let cool for five minutes. Meanwhile, warm the cheese sauce in a microwave for about 30 seconds.
When the cauliflower is done, remove it from the oven, and let it cool five minutes.
Divide the florets between six Mason jars, and top them with cheese sauce, bacon, sour cream and scallions.
Peanut Butter Whip Dip
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup confectioner sugar
- 4 ounces Cool Whip
- A box of vanilla wafer cookies
Combine the first three ingredients, and blend until smooth. Carefully fold in the Cool Whip.
Spoon the dip into a serving bowl, and serve with vanilla wafer cookies.