That means lots of game day parties will be happening. Need a few ideas for your game day menu? Treat your guests to some of these satisfying finger foods and dips, and throw a touchdown of your own.
Guacamole Dip
This is one of my favorite dips and is a crowd pleaser. A great addition to any party menu, this recipe makes about 2 1/2 cups of the best guacamole you’ve ever had!
What you need:
8-10 medium, ripe* avocados mashed with a fork or potato masher
juice of 1/2 a large lemon
2 – 3 tablespoons of Mrs. Renfro’s green salsa or other mild/hot green salsa (Mrs. Renfro’s is the best!)
2 – 3 large cloves of garlic minced
1 1/2 – 2 teaspoons of red onion minced
1 medium vine ripe tomato finely diced
dash of kosher salt (about ¼ teaspoon)
dash of freshly ground black pepper (about ¼ teaspoon)
Mash avocados in a big bowl, add the rest of the ingredients and stir. Serve with your choice of chips or add as a condiment to dinner.
*A perfectly ripe avacado is one that is soft enough that you can squeeze it, but not overly soft (caves in when you squeeze) which means that it’s gone bad.
Crockpot Meatballs Marinara
This is the ultra simple finger food that will satisfy all appetites, big and small. All you need is a bag of frozen, pre-cooked meatballs and a jar of marinara sauce. Set your crockpot to low, add the meatballs and sauce and let cook for about 5 to 6 hours until the meatballs are soft and warmed through. How easy is that?
Spicy Chicken Wings
These will hit just the right spot with chicken wing enthusiasts. Serve with a side of blue cheese or ranch dip (see below).
What you need:
1 family pack chicken wings (about 2lbs)
1/4 cup olive oil
1/2 – 1 teaspoon ground cayenne pepper
1/2 cup soy sauce
2-3 cloves garlic finely minced (about 1 teaspoon)
Mix all ingredients except chicken wings in a large bowl. Add in chicken wings, mix then transfer to a Ziploc bag and marinate in refrigerator for at least an hour or overnight. Remove from refrigerator and preheat oven to 350 degrees. Spray a baking tray with non-stick cooking spray and spread the chicken wings in a single layer on the baking tray. Cook uncovered for 20 minutes. Turn the wings over and bake for another 20 minutes. Brown under the broiler for a couple of minutes, if desired.
Blue Cheese Dip
This is a creamy, velvety textured dip that is the perfect accompaniment to both chicken wings and vegetables. Image credit.
What you need:
1 1/4 ounces of your favorite blue cheese (1 container crumbled or small wedge that you crumble yourself)
8 ounce container of sour cream
1/4 pound of cream cheese (1/2 bar)
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 cloves garlic, finely minced
1/4 teaspoon kosher salt
Let the cream cheese soften to room temperature. Mix together all ingredients, cover bowl in plastic wrap then let sit in the refrigerator for about an hour so the flavors can meld. Take dip out of the refrigerator about 30 minutes before you serve it. Add a sprinkle of lemon zest to garnish. Serve at room temperature.
Ranch Dip
Don’t care for blue cheese dip? Try a ranch flavored dip that’s easy to make. Combine a packet of Hidden Valley Ranch original ranch dip mix
and a 16oz container of sour cream. Mix these together and chill until you’re ready to serve. That’s it!
Mini Cheeseburgers
Make your own “sliders”.
What you’ll need:
1.5 lbs lean ground beef
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped onions
2 cloves garlic finely minced
1/2 cup italian breadcrumbs
1 large egg
24 small (2-inch square) cheddar and/or swiss slices
2 dozen small, soft dinner rolls
In a large bowl, mix together all ingredients and form 24 mini patties (about 2-inch square and 1/4 inch thick). Place your mini burger patties on a grill or grill pan and cook them for 2-3 minutes on one side then flip and cook for 1 minute. Place the cheese slice on top and cook another 1-2 minutes until done. Serve on dinner roll and garnish with basil mayonnaise (see below) and other condiments.
Recipe for Basil Mayonnaise
What you’ll need:
1 cup of Kraft mayonnaise with olive oil
1 teaspoon lemon zest
juice of a small lemon
3 tablespoons chopped fresh basil
kosher salt and freshly ground pepper to taste
Mix all ingredients together in a bowl and serve on the side or directly on the mini cheeseburgers. Keep chilled if you’re not serving right away.
Pigs in a Blanket
These are easy to make and kids love them too!
What you need:
3 cans Pillsbury crescent rolls (8ct)
24 beef breakfast sausages
1 egg beaten
non-stick spray
Pre-heat oven according to directions on the crescent roll can. Brown the sausages and transfer them to a plate covered with two sheets of paper towels. Coat two baking trays with non-stick spray and set aside. Open one can of the crescent rolls (leave the other two in the refrigerator because they’re easier to handle when cold). Lay out the dough triangles on a plate. Place one triangle on another plate with the smaller point away from you. Place one sausage on the dough and roll towards the smaller point. Do the same for all 24 sausages. Once you are done, beat one large egg in a bowl and, using a basting brush, lightly swipe the tops of the croissants with the egg mixture. This will create a nice, shiny finish when the crescent rolls are done baking. Bake according to package directions or until the crescent rolls are lightly brown. Image credit.
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