The Friday ahead of this year’s Super Bowl we hosted our first ever Super Bowl appetizer and dip cookoff at Village Home Stores. What’s at stake this time? Well, once again bragging rights. Plus, the winner got to sleep in the Monday after the big game and slip into work late. So, who won our first ever Super Bowl appetizer and dip cookoff…
Our 2022 Winner is… Lexy AGAIN!
Lexy is on a roll with yet another staff cooking challenge! She is still basking in the glory of her Soup Cookoff win and beat everyone out again for this new contest. She made a jalapeno popper cheese spread and it was a hit! Congrats Lexy!
Lexy’s Jalapeno Popper Cheese Ball
INGREDIENTS:
- 2 packages of cream cheese (8 oz), softened
- 2 Tbsp. sour cream
- 3/4 tsp. garlic powder
- 1/4 tsp. fresh ground pepper
- 1/2 tsp. onion powder
- 2 jalapenos, deseeded and minced (reserve half to finish)
- 1/2 cup green onions, chopped (reserve half to finish)
- 2 cups shredded sharp cheddar cheese
- 10 slices of bacon, cooked to crispy and chopped (reserve half to finish)
Serve as a dip in a chilled dish with a variety of crackers. Option: follow *directions to form into a cheese ball shape for serving.
DIRECTIONS:
Using a mixer on medium speed, beat sour cream, softened cream cheese, onion + garlic powder, and black pepper until it is smooth. Add 1 1/2 cups of shredded cheese, half the bacon, and half the minced jalapeno, half the green onions and mix on a low setting to combine. In a large zipper bag combine the remaining shredded cheese, bacon, jalapeno, and green onions. Seal the bag and store in the refrigerator.
*On a large piece of plastic wrap, drop the blended cheese ball filling into the center and bring up the sides of the plastic wrap to help shape into a sealed ball shape. Refrigerate formed ball overnight. About 20 minutes before serving, spread the contents of the reserved coatings onto a baking sheet, cutting board, or plate. Unwrap the chilled cheese ball and roll in the reserved topping. Lexy served her prize-winning cheese ball as a spread in an heirloom dish.
We had a kitchen full of goodies to snack on for this event! Now for the other delicious entries into our first ever Super Bowl snack cookoff! Here are 7 more recipes for you to try in your own in your Village Home Stores kitchen.
Samantha’s Bourbon Meatballs
INGREDIENTS:
- 1 lb. bag of frozen homestyle precooked meatballs
- 2/3 Cup of your favorite bourbon
- 1 1/2 Cups ketchup
- 1 1/2 Cups brown sugar
- 2 Tbsp. lemon juice
- 3 Tbsp. Worcestershire sauce
Serve with toothpicks or cocktail picks for eating.
DIRECTIONS:
Dump everything into crockpot and cook on high for 1 1/2 hours. Reduce to low or keep warm setting to serve.
Keri’s CrockPot Corn Dip
INGREDIENTS:
- 2 jalapenos, deseeded + diced
- 1/4 cup cilantro, chopped
- 6 slices bacon, cooked + chopped
- 1 15 oz cans (3 cups) whole kernel corn (reserve some liquid from one can)
- 2/3 cup sour cream
- 8 oz package of cream cheese, cubed
- 1 cup shredded Colby Jack cheese
- 1/4 cup crumbled queso fresco
- Juice of 1/2 lime
Serve with tortilla chips or Fritos for dipping. Garnish with more crumbled queso fresco and chopped cilantro.
DIRECTIONS:
Place the jalapenos, corn, sour cream, Colby Jack, and cream cheese in your crockpot. Heat on low for 2 hours stirring occasionally. Add the bacon and stir. If dip is too thick once cheese begins to melt, add some of the reserved water from the cans of corn. Remove heat or switch to keep warm setting. To serve, sprinkle some cilantro and queso fresco on top.
Monica’s Cookie Dough Dip
INGREDIENTS:
- 8 oz package of cream cheese, softened
- 1/2 cup unsalted butter, room temperature
- 1/4 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
- 1 cup semisweet mini chocolate chips
Serve with pretzels, green apples, vanilla wafers, graham crackers, etc.
DIRECTIONS: In a mixer or using a hand mixer, mix butter, cream cheese, brown sugar, powdered sugar, vanilla, and salt on low until smooth. Fold in mini chocolate chips. Serve in chilled dish with pretzels, green apples, vanilla wafers, graham crackers, etc.
Elizabeth’s Ham and Cheese Cracker Sliders
INGREDIENTS:
- Package of ritz crackers
- 1 package of honey ham deli meat, sliced
- 1 package of Swiss cheese sandwich slices
- 1/2 stick of butter
- 1 tsp. Worcestershire sauce
- 1 Tbsp. Boetje’s Mustard
- 1 Tbsp. Trader Joes’s “Everything but The Bagel” Seasoning
DIRECTIONS:
Place sheets of parchment paper onto cookie sheets and spray with cooking spray to coat lightly. Assemble sandwich crackers using two Ritz crackers filled with a folded slice of honey ham and a 1/4 square of Swiss cheese. Arrange flat on cookie sheets. In a microwave safe dish, melt the stick of butter and whisk in Worcestershire sauce, mustard, and seasoning. Use a pastry brush to brush seasoned melted butter mixture onto the top of each exposed sandwich cracker. Bake at 300 degrees for 8-10 minutes.
Abby’s (technically Lisa VerStraete’s) Pepperoni Bread From the “Atkinson Bible”
INGREDIENTS:
- 1 loaf of frozen bread dough, thawed
- 5 Tbsp. margarine, melted
- 1/2 tsp. parsley flakes
- 1/4 tsp. oregano
- 1/4 tsp. garlic salt
- 2 cups shredded mozzarella cheese
- 1 cup pepperoni slices
Serve with red pasta or pizza sauce for dipping.
DIRECTIONS:
Roll dough into 10” x 5” rectangle. Mix melted margarine and seasonings. Brush half of mixture onto dough and lay pepperoni slices on top. Spread cheese on top of pepperoni layer. Roll up lengthwise, crimp the ends of dough and fold underneath. Place on greased cookie sheet and brush with remaining margarine mixture. Let rise 1 hours. Bake at 350 degrees for 30 minutes or until golden brown outside and hollow sounding when tapped. Slice and serve with red pasta or pizza sauce for dipping.
Emma’s Stuffed “Jales”
INGREDIENTS:
- 1 lb. mild Italian sausage
- 8 oz package of cream cheese, cubed
- 1/2 bag of shredded cheddar cheese
- Dozen jalapenos, cut lengthwise + deseeded
- 1 tsp. crushed red pepper flakes
- Ground black pepper to taste
- Shredded Colby Jack cheese if desired
DIRECTIONS:
Preheat oven to 400 degrees. Cut Jalapenos in half and deseed. Lay on cooking sheet cut side up. Brown the Italian sausage over medium heat and drain grease. To the pan, add cubed cream cheese, shredded cheddar cheese, red peppers flakes, and black pepper to taste. Mix to combine. Add spoonful of mixture into each jalapeno. Sprinkle top with Colby jack cheese. Place cookie sheet mixture in the oven on top rack. Heat for 15 minutes at 400 degrees.
Natasha’s Buffalo Chicken Dip
INGREDIENTS:
- 2-3 fresh chicken breasts
- 8 oz package of cream cheese, softened
- 1/2 cup Frank/s Buffalo Sauce
- 1/2 cup ranch dressing
Serve with tortilla chips.
DIRECTIONS:
Place chicken breasts in crock and cook on high for 3-4 hours. Strain any liquid, shred cooked chicken breasts, and return to crockpot. Add block of softened cream cheese, buffalo sauce, and ranch. Stir to combine and heat on high until cream cheese is melted. Reduce to low or keep warm setting.
Hungry for More Great Recipes?
Hungry yet? If you are still craving more staff-approved recipes head here to our Pinterest page. We share past featured recipes and also a lot of easy crockpot and single dish entrees perfect for when you are doing a remodel with Village Home Stores. Ready to “cook up” a deal on a new kitchen design? Just reach out! You can message us right here through our website or call us at (309) 944-1344.