• Tamara Morgan

Appetizers for the Big Game!

Here are some yummy appetizers for all Superbowl Fans!

Pull-Apart Garlic Bread Pizza Dip


3 c. shredded mozzarella, divided

2 (8-oz.) blocks cream cheese, softened

1 c. ricotta

1/3 c. plus 2 tbsp. freshly grated Parmesan, divided

1 tbsp. Italian seasoning 

1/2 tsp. crushed red pepper flakes 

Kosher salt 

3/4 c. pizza sauce 

1 c. mini pepperoni

2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)

1/4 c. extra-virgin olive oil

3 cloves garlic, minced

1 tbsp. freshly chopped parsley


Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ⅓ cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9"-x-13" baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni. Halve biscuits and roll into balls, then place on top of dip. In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan. Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes. Let cool 10 minutes before serving.

Slow-Cooker Tex-Mex Dip


1 tbsp. extra-virgin olive oil

1 small yellow onion, roughly chopped

1 medium green bell pepper, roughly chopped

1/2 tsp. ground cumin

1/2 tsp. paprika

1/4 tsp. garlic powder

1 (14.5-oz.) can diced tomatoes, undrained

1 (16-oz.) block pasteurized cheese product

1/4 c. whole milk

1 (15.5-oz.) can black beans, rinsed and drained

1/4 c. freshly chopped cilantro, plus more for serving

4 tsp. Cholula® Original Hot Sauce

8 oz. shredded Mexican style cheese

2 avocados, diced

Tortilla chips, for serving


In a large skillet, heat the oil over medium. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the cumin, paprika, and garlic powder and cook, stirring until fragrant, 1 minute. Scrape the onion mixture into the slow cooker and add diced tomatoes, pasteurized cheese, and milk. Cook on high for 1 hour or low for 2 hours, until bubbly. Stir in the black beans, cilantro, and Cholula Original until well combined. Stir in shredded Mexican style cheese until just melted. Top with avocado and garnish with cilantro. Dash generously with Cholula. Serve with tortilla chips.

Chicken Parm Sliders


1 1/2 lb. fresh or frozen breaded chicken

12 slider buns

2 c. marinara

2 c. shredded mozzarella

1/2 c. freshly grated Parmesan

1/4 c. melted butter

1/2 tsp. garlic powder

1 tbsp. freshly chopped parsley


Prepare chicken according to package instructions. Transfer chicken to a cutting board and cut into slider-size pieces. On a large baking sheet, lay bottom halves of slider buns. Top with a thin layer of marinara, cooked chicken, mozzarella and Parmesan. Top with remaining slider bun halves.In a small bowl, stir together melted butter, garlic powder, and parsley. Brush bun tops with butter mixture and bake until cheese is melty and sliders warmed through, 15 minutes.

Bacon Cracker Bites


1 package bacon strips, cut in half

32 Club Crackers

1/2 c. freshly grated Parmesan

Freshly ground black pepper

Ranch dressing, for dipping


FOR OVEN Preheat oven to 350º and line a large baking sheet with parchment paper.Arrange crackers on baking sheet and sprinkle with Parmesan. Tightly wrap each cracker with bacon and place seam-side down, then top with more Parmesan. Bake until bacon is cooked through and bites are crispy, 45 to 48 minutes. Season with pepper and serve with ranch for dipping. FOR AIR FRYER Sprinkle crackers with Parmesan. Tightly wrap each cracker with bacon and place seam-side down on a baking sheet, top with more Parmesan. Arrange crackers in basket of Air Fryer, working in single layer batches of 5 or 6 , spaced at least ¼-inch apart, as necessary to not overcrowd basket. Cook at 350° until bacon is cooked through and bites are crispy, about 10 minutes, flipping halfway through. Season with pepper and serve with ranch for dipping.  

Loaded Cheese Ball Bites


8 slices bacon

1 1/2 (8-oz.) blocks cream cheese, softened

1 c. shredded cheddar

1 tsp. garlic powder

1 tsp. paprika

Kosher salt

Freshly ground black pepper

1/3 c. freshly chopped chives

1/3 c. finely chopped pecans

18 pretzels sticks


In a large nonstick skillet, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then finely chop. Set aside.Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, and paprika and season with salt and pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment–lined baking sheet. Refrigerate until firm, 1 hour. In a shallow bowl, stir together bacon, chives, and pecans.Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)

SOURCE: Delish.com

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