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Super Bowl Snacks
First up is the best ball watching dip out there!
Spicy Buffalo Dip
2 – 8 ounce packages of cream cheese (softened)
1 cup bottled Ranch Salad Dressing
1 cup Louisiana Hot Sauce
2 boneless chicken breasts, cooked and chopped OR 2 cans of chicken drained
Soften cream cheese, mix together all ingredients and bake at 350 degrees for about 30 minutes until bubbly. Serve with celery and Chicken in a Biskit crackers.
Next up, these lightly seasoned pretzels make a great crunchy snack!
Honey Mustard Glazed Pretzels
1 – 15 to 16 oz bag mini pretzels
1/4 cup honey
3 Tablespoons Dijon mustard
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried mustard (you can add more if you would like a more mustard flavor)
2 Tablespoons butter (melted)
Melt butter and mix in other ingredients. Pour over pretzels. Place pretzels in a large pan and bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from oven and separate pretzels before completely cooling (they have a tendency to stick together while cooling).
Have a fun Super Bowl!
MARINATED CHEESE
½ cup olive oil
½ cup white wine vinegar
1 (2 oz) jar diced pimiento, drained
3 Tbs chopped fresh parsley
3 Tbs minced green onions
3 cloves garlic, minced
1 tsp sugar
¾ tsp dried whole basil
½ tsp salt
½ tsp ground black pepper
1 8-oz block sharp cheddar (I use 4 oz cheddar & 4 oz mozzarella)
1 8-oz block cream cheese
Combine first 10 ingredients in a jar, cover tightly and shake vigorously. Set marinade aside.
Cut the cheese in half lengthwise then crosswise into ¼ inch thick slices. Arrange cheese, by alternating slices in a shallow baking dish. Pour marinade over cheese, cover and chill for at least 8 hours.
Serve with bread, toast or crackers.
1c corned beef (Carl Buddig)
1c swiss cheese
1c cheddar cheese
1c sauerkraut
1c mayo
Mic together in a crock pot and heat until bubbly. Serve with rye crackers (I like triscuits!). Yum!
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