Whether you are hosting or attending, these three recipes will be a hit. This buffalo chicken dip is the ultimate indulgent crowd pleaser. The sliders are perfect if you have kids running around and those wanting to be reasonably healthy will appreciate the skinny chili recipe. May the best team win!
Buffalo Chicken "Crack Dip"
Our friends nicknamed this Buffalo Chicken dip “crack” dip for obvious reasons…you cannot stop eating it! Laura and Andrew came across this dip at a friends house years ago at a Super Bowl party and Laura immediately asked for the recipe. Those friends moved away and now Andrew makes it every year for the Super Bowl. It’s not the healthiest dip, but this is just too good to pass up. Take it or make it this year for the big game!
Serves about 10
Ingredients
• 4-6 chicken tenders, sautéed in butter
• 8 oz. cream cheese, softened
• 1 cup monterey jack or pepper jack cheese, grated
• 1/2 c. ranch dressing
• 1/3 to 1/2 c. Frank's Red Hot Sauce
Instructions
1. Chop chicken meat to fine.
2. Mix all ingredients together.
3. Bake at 350 for 20-25 minutes.
*Serve with tortilla chips and veggies. Laura prefers the "scoop" chips if you can find them. Enjoy!
Easy Cheeseburger Sliders
These kid-friendly and adult approved cheeseburger sliders are the best! Simple to make, great for a crowd and delicious! We sourced from one of our longtime favorite food bloggers, @weelicious. Give her a follow!
Makes 12 sliders
Ingredients
• 1 lb. ground beef
• 3 tablespoons minced dried onions (find in spice section)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• pepper to taste
• 3-4 tablespoons mayo
• 5 slices Sharp Cheddar or Monterey Jack cheese
• 1 package Hawaiian rolls (12 rolls)
Instructions
1. Preheat oven to 375. Line a 9 x 13 glass baking dish with parchment paper (leaving some hanging off the sides) or spray with cooking spray.
2. Place a skillet over medium heat on the stove top. Add ground beef and break apart with a spatula. Add the dried minced onion, garlic powder, onion powder, paprika, salt and pepper. Continue to cook until meat is browned and cooked through. Remove from heat.
3. If necessary, tilt the pan to spoon off and discard excess fat. Add the mayonnaise and stir to combine.
4. Using a large serrated knife, and keeping the sides connected, cut the Hawaiian rolls lengthwise creating one large top layer and bottom layer.
5. Place bottom bun layer in prepared baking dish. Spoon the ground beef mixture evenly on top and layer the cheese slices. You may have to cut one slice of cheese in half to cover the last bit of ground beef. Finally, with cut side down add the top bun layer.
6. Cover with foil and bake for 10 minutes, then uncover and bake for another 5 minutes or until cheese is fully melted and tops are golden. Remove from oven.
7. Lift the parchment paper to remove all the sliders from the dish. Cut along the sliders from the dish. Cut along the lines to form individual sliders. If not using parchment paper, you can cut into sliders while still in the baking dish then use a spatula to serve.
8. Serve with ketchup, mustard or other dipping sauces on the side.
One Pot Skinny White Chicken Chili
Chili is the perfect serve-yourself option to have set to warm on the stove or in the crockpot while hosting. Set up bowls, and all the toppings and let your guests come and go as they please, when they please while you watch the game!
Serves 6-8
Ingredients
• 3 medium bell peppers, diced
• 2 medium onions diced
• 2 medium zucchini chopped
• 5 cloves minced garlic
• 1 tbs cumin
• 8 oz./2 small cans mild diced green chiles
• 400 g green enchilada sauce/about half a huge can
• 1.25 lbs shredded and or chopped chicken (pre-cooked purchased from Costco, etc. is great!)
• 3 cups chicken stock (we love Kettle Fire)
• 1/4 cup green yogurt
• 1.25 lbs shredded and or chopped chicken (pre-cooked purchased from Costco, etc. is great!)
• 3 cups chicken stock (we love Kettle Fire)
• 128 g corn (frozen roasted corn is great!)
• salt and pepper to taste
Instructions
Heat a large pot over medium, high heat, spray with cooking spray.
Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.
Sir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.
Stir in greek yogurt cream cheese and corn and simmer for five more minutes just until corn is no longer frozen. All done!
Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and tortilla chips or fritos!
*Recipe by Lillie Eats & Tells
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