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Great tasting appetizers for your Super Bowl 2014 party

Since it is definitely too cold right now to be thinking of gardening, and with the Wisconsin Garden Expo still a few weeks away, hosting a Super Bowl 2014 party is a fun option to help with cabin fever.

Deep fried dill pickles are an unusual but very tasty treat.
Deep fried dill pickles are an unusual but very tasty treat.
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Taco dip is always a favorite at parties.
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Here are some deliciously easy recipes for appetizers that are sure to be a hit.

Bloody Mary Dip

24 ounces cream cheese, softened 

1/2 cup V-8 juice 

1/3 cup tomato paste 

1 large green bell pepper, minced 

1/2 cup finely minced onion 

1/3 cup finely minced celery 

1/3 cup mayonnaise 

1 teaspoon prepared horseradish 

1 tablespoon lemon juice 

1/4 teaspoon salt 

1/2 teaspoon black pepper


  • Mix all ingredients together in a large mixing bowl.
  • Chill 1-2 hours.
  • Serve cold with tortilla and bagel chips and cut up fresh vegetables.

Jalapeño puffs

12 ounces cream cheese, softened

1 1/2 cups shredded Cheddar cheese

1/2 cup diced fresh jalapeño chiles

Salt and pepper to taste

Garlic powder to taste

1 can refrigerated large buttermilk biscuits


  • Heat oven to 350°F.
  • In medium bowl, stir together cream cheese, Cheddar cheese, chiles, salt, pepper and garlic powder until well combined.
  • Set aside.
  • Separate dough into 8 biscuits. With rolling pin, roll out each biscuit into about 1/8-inch-thick round.
  • Spoon about 1 tablespoon cheese filling onto center of each.
  • Bring up dough around filling; pinch to seal tightly.
  • Place seam side down on ungreased cookie sheet.
  • Sprinkle tops with additional salt, pepper and garlic powder to taste.
  • Bake 12 to 15 minutes or until golden brown and firm. Serve warm.

Marinated cheese

1 envelope Italian dressing mix

1/2 cup vegetable oil

1/4 cup white vinegar

2 tablespoons minced green onion

2 tablespoons water

1 1/2 teaspoons sugar

1 (8 ounce) block Monterey jack cheese, chilled

1 (8 ounce) block cheddar cheese, chilled

1 (8 ounce) package cream cheese or Mozzarella cheese, chilled


  • Whisk together dressing mix, vegetable oil, vinegar, green onion water and sugar; set aside.
  • Cut Monterey jack cheese into 1/4 inch cubes. Repeat with cheddar cheese and cream or Mozzarella cheese.
  • Arrange cheese in rows in a shallow 2-quart baking dish, alternating Monterey jack cheese, cheddar cheese and cream or Mozzarella cheese.
  • Pour marinade over cheese. Cover and chill at least 8 hours.
  • Drain marinade; arrange cheese on a platter in rows.
  • Serve with crackers and toothpicks.

Layered pizza dip

1 (8 ounce) container fat-free cream cheese

2 cloves garlic
1/2 cup pizza sauce

1 green bell pepper, chopped

1/2 cup chopped pepperoni 

1 tomato, chopped

1 cup shredded reduced-fat mozzarella cheese

1 cup shredded reduced-fat cheddar cheese

1/4 cup grated Parmesan cheese


  • Heat oven to 350 degrees F.
  • Mix softened cream cheese with garlic.
  • Layer ingredients in order given in a pie plate.
  • Bake for 10-15 minutes until dip is hot and bubbling and cheese is melted.
  • Serve with crackers, breadsticks, crusty fresh bread slices, baked pita chips or baked chips.

Taco Dip

1 (9 ounce) can bean dip

4 ounces cream cheese, softened 

1/2 cup sour cream 

1 tablespoon taco seasoning mix 

1 garlic clove, minced 

1/4 cup shredded cheddar cheese

1/2 medium tomato, seeded and diced

2 green onions with tops, thinly sliced 

1/4 cup pitted ripe olives, sliced 

Additional sour cream for garnish


  • Heat oven to 350 degrees F.
  • Spread bean dip over bottom of 7 x 11-inch baking dish.
  • Combine cream cheese, sour cream, taco seasoning mix and garlic; mix well.
  • Spread cream cheese mixture evenly over bean dip.
  • Grate cheddar cheese over top.
  • Bake 15-20 minutes or until cheese is melted.
  • Sprinkle tomato, onions, olives over dip.
  • Garnish with additional sour cream, if desired.
  • Serve with tortilla chips.

Chili chicken strips

1/4 cup sour cream

3/4 cup fresh salsa

1 pound boneless, skinless chicken breasts

1 egg

4 cups Fritos

1 teaspoon chili powder

3 cups vegetable oil


  • In a small bowl, combine sour cream and salsa. Refrigerate, covered, until ready to serve.
  • Cut chicken into approximately 24 strips.
  • Beat egg in a shallow bowl.
  • In another bowl, crush Fritos and stir in chili powder.
  • Dip chicken strips in egg, then coat with seasoned crushed Fritos.
  • Refrigerate until ready to use.
  • In a deep, heavy skillet, heat oil to 375 degrees F.
  • Fry chicken strips a few at a time until golden brown.
  • Drain on paper towels.
  • Serve hot with creamy salsa.

Fried dill pickles

Dill pickles

1/2 cup flour

1/4 cup beer

1 tablespoon cayenne pepper

1 tablespoon paprika

1 tablespoon black pepper

1 teaspoon salt

2 teaspoons garlic salt

3 dashes Tabasco sauce


  • Cut dill pickles in slices as thick as a silver dollar.
  • Mix remaining ingredients.
  • Dip pickle slices in batter and quick fry at 375 degrees F in oil until the pickle slices float to the top.
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