Well, folks, the Super Bowl is fast-approaching and last week we hosted our annual Super Bowl appetizer and dip cookoff at Village Home Stores. What’s at stake this time? Well, once again bragging rights. Plus, the winner gets to claim TWO HOURS of PTO that must be used the week after the big game. If they need to sleep in the day after the big game, they will have earned it. Who won our Super Bowl appetizer and dip cookoff this year?
Our 2024 Super Bowl Snack Recipe Winner is… Abby!
We had a kitchen full of goodies to snack on for this event! Here are all of the delicious entries into our Super Bowl snack cookoff starting with the winners. Give some of these recipes a try in your own in your Village Home Stores kitchen.
Abby’s Pepperoni Pizza Sliders
INGREDIENTS:
- Package of Hawaiian sweet rolls
- Jar or can of pizza sauce
- I bag shredded mozzarella
- 1 package mini pepperoni
- 1 stick unsalted butter
- Grated parmesan
- 2 tsp. dried oregano
- 2 Tablespoons dried, minced onion
- ¾ tsp. garlic powder
- Salt and pepper to taste
- Fresh parsley, 1 Tablespoon chopped fine
Serve with warm pizza sauce on the side.
DIRECTIONS: Slice rolls in half to create a top and bottom slab of buns and place in foil-lined 9 x 13 baking dish. Spread a layer of pizza sauce over bottom layer of buns. Sprinkle mozzarella layer using half of bag, add a layer of pepperoni, and another layer of remaining mozzarella cheese. Top with the top section of rolls and let rest as you prepare the butter. Melt butter and add herbs. Add 1 Tablespoon of parmesan cheese and salt and pepper to taste. Pour, spoon, or brush herb butter mixture over buns. Cover with foil and let stand as oven preheats. Preheat oven to 375. Bake covered 12-15 minutes. Garnish with parmesan cheese and parsley.
Angela’s Air-Fried Crab Rangoon Mozzarella Sticks (2nd Place)
INGREDIENTS:
- 8 oz package of cream cheese, softened
- 8 oz shredded mozzarella cheese (2 cups)
- 8 oz imitation crab meat, chopped
- 4 green onions, thin sliced
- 1 Tablespoon powdered sugar
- ½ tsp. salt
- ¼ tsp. garlic powder
- ½ cup flour
- 2 eggs
- 1 Tablespoons water
- 1 ¾ panko bread crumbs
- Cooking spray
- Asian sweet chili sauce
Serve drizzled with Asian sweet chili sauce.
DIRECTIONS:
Line an 8 x 8 x 2 baking pan with parchment paper lining the sides as well. In a bowl combine cream cheese, mozzarella cheese, green onions, powdered sugar, salt, garlic powder, and crab meat. Transfer mix to lined pan and spread until smooth and flat. Freeze pan for 30 minutes. Using the parchment paper, lift frozen mix from pan and cut into 16 4 x 1 sticks. Set up coating station with 3 bowls: one bowl with flour, one bowl with eggs (beaten), and the final bowl with breadcrumbs. Dip each stick into flour, then eggs, then coat with panko and place each one onto a baking sheet. Freeze sheet of coated sticks 15 minutes. Preheat air fryer (or use your air fry oven from Village Home Stores) to 390 for 5-10 minutes. Spray each coated stick with cooking spray. Air fry 4-6 minutes or until crispy. Serve drizzled with Asian sweet chili sauce.
RED Velvet Cake Batter Dip (Rachele’s Version)
While most entries were salty and savory, Rachele opted to give us something sweet in honor of Taylor Swift making it to the Super Bowl this year.
INGREDIENTS:
- 8 oz, cream cheese (room temp)
- 1 cup red velvet cake mix
- 1 cup frozen whipped topping (thawed)
- 4.5 oz. white chocolate, coarsely chopped
- Nilla wafers, graham crackers, or fruit to serve
Serve with Nilla wafers, graham crackers, or fruit. Can be stored in fridge for a few days.
DIRECTIONS:
In a bowl, mix cake mix and cream cheese until blended and smooth. Fold in whipped topping until combined. Fold in half of the chopped white chocolate. Transfer to serving bowl and top with remaining chocolate. Serve with Nilla wafers, graham crackers, or fruit. Can be stored in fridge for a few days.
Alexis’ Sausage Dip
INGREDIENTS:
- 1 can of Rotel
- 1 roll Jimmy Dean Sausage
- 1 block of cream cheese
Serve with tortilla chips.
DIRECTIONS:
Cook sausage with can of Rotel. Once sausage is cooked, melt in cream cheese, and serve.
Jeff B’s Bacon Ranch Spinach Dip
INGREDIENTS:
- 2 packages (8 oz ea.) cream cheese, softened
- 1 ½ cups ranch salad dressing
- ¼ cup 2% milk
- 2 cups shredded sharp cheddar cheese
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 plum tomatoes, seeded and finely chopped
- ½ cup crumbled cooked bacon
- 4 green onions, thinly sliced.
Serve with crackers, chips, crusty bread, or vegetables.
DIRECTIONS:
In a large bowl, beat cream cheese, salad dressing and milk until blended. Stir in cheese, spinach, tomatoes, bacon, and green onions. Transfer to a slow cooker. Cook covered on low 2-3 hours or until heated through. Serve with crackers, chips, crusty bread, or vegetables.
Jeff G’s Loaded Venison Queso
INGREDIENTS:
- 1 lb. ground venison
- ¼ cup chopped red onion
- 1 tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ cup shredded pepperjack cheese
- 16 oz. Velveeta
- 14.5 oz can of fire-roasted diced totatoes
- 4 oz can diced green chiles
- 15 oz can black beans, rinsed and drained
- ½ cup beer
Serve with tortilla chips top with sliced jalapeno if desired.
DIRECTIONS:
Brown venison in a deep skillet with red onion, cumin, salt, and pepper*. Once cooked, add in pepperjack cheese and Velveeta, and stir until melted. Add in fire-roasted tomatoes, chiles, and black beans. Stir to combine and reduce heat to low for 5 minutes. Add in beer and reduce until desired consistency. * To make in a slow cooker once the meat is browned, just add all remaining ingredients in and cook on low.
Lexy’s Loaded Chicken Dip
INGREDIENTS:
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 16 oz sour cream
- 8 oz shredded sharp cheddar cheese, set aside some for topping finished dip
- 16 oz package of cooked bacon, chopped. Set aside some for topping finished dip
- 1 package of ranch dip mix
- 3 diced jalapenos
- 2 green onions, sliced. Set aside some for topping finished dip
- Garlic powder and salt and pepper to taste
Serve topped with reserved cheddar, bacon, and green onions with tortilla chips or crackers.
DIRECTIONS:
Dump everything into crockpot and stir to mix. Spread out mixture evenly and cook on low setting, mixing periodically. 15 minutes ahead of serving, top with remaining reserved ingredients and return lid…. Unless you have a casserole-style crockpot like Lexy and can pop the dish into the oven to broil the top ahead of serving. What a great gift from her grandma! Service with tortilla chips or crackers.
DIRECTIONS:
Dump everything into crockpot and cook on high for 1 1/2 hours. Reduce to low or keep warm setting to serve.
Rachel’s Hot Pepper Jelly and Bacon Cream Cheese Dip
INGREDIENTS:
- 4 slices of bacon, cooked and crumbled
- 1 clove of garlic, minced
- 1 jar of hot pepper jelly (10.5 oz)
- ½ tsp. salt
- 1 cup sharp cheddar cheese, shredded
- 8 oz. cream cheese, softened
Serve with Ritz crackers, water crackers, or pita chips.
DIRECTIONS:
Mince garlic, prepare and chop bacon. Preheat oven to 350 degrees. In a large bowl, beat the softened cream cheese, cheddar cheese, garlic, and salt. Stir in ½ of the jar of pepper jelly. Pour whipped cream cheese mixture into a lightly greased one-quart baking dish and bake for 35-40 minutes or until hot and bubbly. Heat the remaining jelly in microwave for 20 seconds to soften. Spread over top of baked dip and sprinkle bacon on top of dip. Serve with Ritz crackers, water crackers, or pita chips.
Keri’s Loaded Tater Tot Cups
INGREDIENTS:
- 1 bag frozen tater tots
- Avocado oil spray or cooking spray
- Sour cream
- Bacon, chopped for topping
- Green onions, thinly sliced for topping
- Shredded cheddar cheese
- For GARLIC BUTTER: ¼ cup unsalted butter (melted), 1 Tablespoon finely chopped parsley, ½ Tablespoon minced garlic, 2 Tablespoons grated parmesan, salt and pepper to taste, 1/8 tsp. dried oregano.
DIRECTIONS:
In a bowl, mix melted butter with parsley, garlic, parmesan, salt, pepper, and oregano. Preheat oven to 425 degrees. Brush each cup in a cupcake/muffin tray with some butter mixture or spray with cooking spray. Add 5-6 tater tots into each cup and bake for 10 minutes. Take out of the oven and use a shot glass to mash tater tots into a cup shape. Brush the inside with garlic butter and add a little bit of shredded cheddar cheese to the inside of each cup. Pop the tray back into your oven and bake for approx. 15 minutes until golden and crispy all around. Revove from oven and allow to cool for 5 minutes. Slide out cups and serve with sour cream dollop, bacon, green onions, and shredded cheese in each cup.
Elizabeth’s Spicy White Cheddar and Bacon Crackers
INGREDIENTS:
- Rectangle Club-style crackers
- Bacon (sliced into cracker-sized slices)
- Sharp cheddar cheese (sliced into strips the length of cracker)
- 1 cup brown sugar
- Handful of red pepper flakes
DIRECTIONS:
Preheat your oven to 350 degrees. Use convection setting if available to bake 2 racks at once. Place sheets of parchment paper onto large roasting pans or cookie sheets. Arrange crackers in lines on paper (they can touch). Place a strip of cheese in the center of each cracker. Drape slice of bacon over each strip of cheese to cover each cracker. Sprinkle brown sugar and as much red pepper flakes as desired on top of each strip of bacon. Bake at 350 for 20-25 minutes or until bacon looks to have browned and sugar is caramelized. Let cool and enjoy.
Natasha’s Texas Bean Dip
INGREDIENTS:
- 2 16 oz cans of refried beans
- 1 package (8 oz) of cream cheese
- 1 cup sour cream
- 1 taco seasoning packet
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
Serve with tortilla chips or Fritos.
DIRECTIONS:
Whip together cream cheese, beans, taco seasoning and sour cream until smooth. Spread into 9 x 13 pan. Sprinkle with both types of shredded cheeses and bake at 350 degrees for 25-30 minutes until dip is hot and bubbly around the edges.
Monica’s Gluten Free Sweet Hawaiian Crock Pot Chicken
INGREDIENTS:
- 2 lbs chicken
- ½ cup packed brown sugar
- 1 cup pineapple juice
- 1/3 cup La Choy soy sauce (gluten free)
DIRECTIONS:
Cut chicken into chunks and place in slow cooker. Add the brown sugar, pineapple juice, and soy sauce. Stire to combine and coat the chicken evenly. Cook on high for 4 hours or on low for 8 hours, until chicken is cooked.
Hungry for More Great Recipes?
PLEASE NOTE: Not even one of these recipes would survive until the halftime show so you better make plenty. Curious who won last year? Check out that list here in a past post. 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.