3 Easy & Delicious Super Bowl Appetizers

Happy Friday friends! Today I’m sharing 3 super easy and delicious Super Bowl appetizers that are guaranteed to please any crowd! I apologize in advance for not having the best photos, but these apps are so good that the presentation doesn’t even matter! I’m showing you how I made everything over on my IG stories today @hauteofftherack and will save them in my highlights, but I’ve got all of the recipes below so you can easily follow along!

Full disclaimer, I’m not a huge football fan, I’m just here for the funny Super Bowl commercials and snacks! If you’re hosting some friends at your house, you can make all 3 of these apps or just choose one if you’re heading to a party!

3 Easy & Delicious Super Bowl Appetizers:

Ham & Cheese Sliders:

These sliders are always a favorite & very filling! I found this recipe through a friends years ago and it’s always one of my go-to apps when we have casual parties. I originally found the recipe via The Girl Who Ate Everything.

Ingredients:

• 12 hawaiian dinner rolls
• 12 slices of honey ham
• 12 slices of white american cheese
• 1/3 cup mayonnaise (or squeeze bottle and spread how much you like)

Poppy seed sauce:

• 1 teaspoon poppy seeds
• 1 1/2 Tablespoons dijon mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Directions

• Spread mayo on to both sides of the center of each roll. Cut your sliders and place the bottoms inside the baking dish or heavy cookie sheet will work too. Layer ham and cheese over rolls then add slider tops onto the rolls.In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit for 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until the cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled ahead of time. If you do it more than a day ahead they can get soggy from the mayo.

Make sure the rolls turn golden brown and the cheese is full melted before taking out of the oven. Also, if you’re making this kid-friendly, it’s still great without the poppy seeds in the sauce.

Jenn’s Buffalo Chicken Dip

Note: this recipe is right on the back of Frank’s Redhot sauce. I just don’t use the blue cheese! If you’re in a hurry this is the easiest & quickest way to make this dip!

what you will need!

• 1pk 8oz cream cheese, softened (you can use 1/3 less fat and it still tastes just as amazing!)
• 1/2 cup hidden valley Ranch (you can use low fat ranch too)
• 1/2 cup Frank’s Redhot sauce
• 1/2 cup of shredded cheddar cheese
• 2 cups of shredded chicken or 1 large rotisserie chicken
• 1 bag tostitos chips to dip

healthy option: Use celery, carrots & cucumbers for dipping!

Directions:

Preheat oven to 350

Combine all mixing ingredients into a large bowl and thoroughly mix together. Pour your mixture into a 1-quart baking dish & bake for 15 to 20 minutes! Pull the dip out 5 minutes early and top it with shredded cheese and diced celery and bake for about 5-10 more minutes or until cheese is melted! Sometimes I also drizzle another layer of Frank’s sauce and ranch on top too.

Enjoy!

Mom’s Buffalo Dip

Note: This recipe is right on the back of Frank’s Redhot sauce! My mom just doesn’t use the blue cheese! This way is a little more time consuming but a much prettier presentation!

What you will need!

• 1pk 8oz cream cheese, softened (you can use 1/3 less fat and it still tastes just as amazing!)
• 1/2 cup hidden valley Ranch
• 1/2 cup Frank’s Redhot sauce
• 1/2 cup of shredded cheddar cheese (sometimes I use a little more than this)
• 2 cups of shredded chicken or 1 large rotisserie chicken
• 1 bag tostitos chips to dip

healthy option: Use celery, carrots & cucumbers for dipping!

Directions:

Preheat oven to 350

Smooth softened cream cheese to the bottom of a 1-quart baking dish, drizzle on a layer of buffalo sauce, sprinkle on the shredded cheese & bake for 10 to 25 minutes! Next, layer the chicken, buffalo sauce, ranch, diced celery & cheese! Bake for about 10-15 more minutes or until the cheese is melted!

Enjoy!

Ranch Rotel Dip:

I’ve been making this dip for years! I learned it from Blake’s family and it’s the easiest 3-ingredient dip I’ve ever made! Plus it’s so delicious and all of our friends are obsessed with it so I make it for every event.

What you will need!

1 large Sour Cream (substitute light sour cream for a healthier option)

1 pk Ranch DIP seasoning (make sure not to get the dressing pack)

1 can Rotel (drained)

1 bag of Ruffles Chips

Directions:

In a medium size bowl mix the packet of ranch seasoning into the sour cream little by little until it tastes just right (aka you don’t want it to taste like sour cream, but you also don’t want it to be too salty either). I always test mine with chips first. Then drain your can of Rotel and stir it into your bowl and it’s ready to serve!

Note: Keep half of the dip covered in the refrigerator until the first portion runs out and then refill so the dips always stays nice and chilled.

healthy option: Use celery, carrots, cucumbers and even bell peppers for dipping!

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