15 Game Day Snacks for a Crowd

Ingredients

• 3 cups shredded cooked chicken
• 8 ounces cream cheese, softened
• 1/2 cup ranch dressing
• 1/2 cup hot sauce
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon garlic powder
• 2 green onions, sliced
• Tortilla chips, for serving
• Celery sticks, for serving

Instructions

1. Heat the oven to 350F and lightly grease a 2 quart baking dish or a 9 inch pie plate.
2. In a large bowl, beat the softened cream cheese with a spatula or hand mixer until smooth and lump free.
3. Add the ranch dressing, hot sauce, sour cream and garlic powder and stir until creamy and evenly orange.
4. Fold in the shredded chicken and 1 cup of the cheddar until everything is well coated.
5. Spread the dip evenly in the baking dish. Sprinkle the remaining 1/2 cup cheddar and the crumbled blue cheese over the top.
6. Bake uncovered for 20 to 25 minutes, until the dip is bubbling around the edges, hot all the way through to 165F, and the cheese on top is melted.
7. Sprinkle with the sliced green onions and let it cool for 5 minutes, since it is very hot straight from the oven.
8. Serve warm with tortilla chips, celery sticks, carrot sticks or crackers. To keep it warm through the whole game, transfer it to a small slow cooker set on WARM.

Ingredients

• 4 pounds chicken wings, split into flats and drumettes
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• For the buffalo sauce
• 1/2 cup hot sauce
• 4 tablespoons butter
• 1 tablespoon honey
• 1 teaspoon Worcestershire sauce
• Ranch or blue cheese dressing, for serving

Instructions

1. Heat the oven to 425F with racks in the upper and lower thirds. Line two rimmed sheet pans with foil and set an oven safe wire rack on each, then spray the racks with nonstick spray.
2. Pat the wings very dry with paper towels. Dry skin is the key to crispy wings.
3. In a large bowl, mix the baking powder, salt, garlic powder, smoked paprika and pepper. Add the wings and toss until every piece is lightly coated.
4. Arrange the wings skin side up on the racks in a single layer with space between them.
5. Bake for 45 to 50 minutes, swapping the pans halfway, until the skin is deep golden and crisp and the wings register at least 165F. Wings are best at 175F to 185F, where they turn extra tender.
6. While they bake, melt the butter with the hot sauce, honey and Worcestershire sauce in a small saucepan over low heat, whisking until smooth.
7. Toss the hot wings in a large bowl with the sauce until glossy and coated.
8. Serve immediately with ranch or blue cheese dressing, celery and carrot sticks.

Ingredients

• 1 (16 ounce) can refried beans
• 1 tablespoon taco seasoning
• 1 cup sour cream
• 4 ounces cream cheese, softened
• 1 1/2 cups guacamole
• 1 cup chunky salsa, drained
• 2 cups shredded Mexican blend cheese
• 2 Roma tomatoes, seeded and diced
• 1 (2.25 ounce) can sliced black olives, drained
• 3 green onions, sliced
• 1/4 cup chopped fresh cilantro
• Tortilla chips, for serving

Instructions

1. Stir the refried beans and taco seasoning together in a bowl until smooth. If the beans are very stiff, warm them in the microwave for 30 seconds to make them easier to spread.
2. Spread the beans evenly over the bottom of a 9 by 13 inch dish or a 9 inch glass pie plate so you can see the layers.
3. Beat the sour cream and cream cheese together until smooth, then spread it gently over the beans all the way to the edges.
4. Carefully spread the guacamole over the sour cream layer, using the back of a spoon to avoid mixing the layers together.
5. Spoon the drained salsa over the guacamole. Draining it first keeps the dip from getting watery as it sits.
6. Sprinkle the shredded cheese evenly over the salsa.
7. Top with the diced tomatoes, black olives, green onions and cilantro.
8. Serve right away with sturdy tortilla chips, or cover and chill for up to 4 hours before the party.

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• Tortilla chips or toasted baguette slices, for serving

Instructions

1. Heat the oven to 375F and grease a 1 1/2 quart baking dish.
2. Squeeze the thawed spinach in a clean kitchen towel over the sink until no more liquid comes out. This step keeps the dip thick instead of watery.
3. In a large bowl, beat the cream cheese, sour cream and mayonnaise together until smooth.
4. Stir in the Parmesan, 1 cup of the mozzarella, the garlic, onion powder, red pepper flakes and salt.
5. Fold in the chopped artichoke hearts and spinach until evenly distributed.
6. Spread the mixture in the baking dish and sprinkle the remaining 1/2 cup of mozzarella over the top.
7. Bake for 20 to 25 minutes, until bubbling around the edges and golden on top. For extra browning, broil for 1 to 2 minutes, watching closely so it does not burn.
8. Let it cool for 5 minutes and serve warm with tortilla chips, toasted baguette slices, crackers or fresh vegetables.

Ingredients

• 2 pounds lean ground beef
• 1/2 yellow onion, finely diced
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (12 count) package sweet dinner rolls
• 8 slices cheddar cheese
• 1/2 cup dill pickle chips
• For the topping
• 4 tablespoons butter, melted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sesame seeds
• 1/2 teaspoon garlic powder

Instructions

1. Heat the oven to 350F and line a 9 by 13 inch baking dish with parchment.
2. Press the ground beef into the dish in an even layer and bake for 18 to 20 minutes, until it reaches 160F. Lift out the beef with the parchment, discard the fat, and wipe out the dish.
3. Meanwhile, cook the onion in a dry skillet for 4 minutes until soft. Sprinkle the beef with the garlic powder, salt, pepper and onion.
4. Without separating the rolls, slice the whole slab in half horizontally with a long serrated knife. Place the bottom half in the baking dish.
5. Layer 4 slices of cheese over the bottom buns, set the beef patty on top, then add the remaining 4 slices of cheese and the pickle chips. Replace the top half of the rolls.
6. Whisk the melted butter, Worcestershire sauce and garlic powder together and brush it over the tops. Sprinkle with sesame seeds.
7. Cover with foil and bake for 10 minutes, then uncover and bake 5 minutes more until the cheese is melted and the tops are golden.
8. Cut into individual sliders and serve with ketchup and mustard on the side.

Ingredients

• 1 (12 count) package sweet dinner rolls
• 1 pound thinly sliced deli ham
• 8 slices Swiss cheese
• 2 tablespoons mayonnaise
• For the glaze
• 1/2 cup butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon poppy seeds
• 1 teaspoon dried minced onion
• 1/4 teaspoon garlic powder

Instructions

1. Heat the oven to 350F and grease a 9 by 13 inch baking dish.
2. Without pulling the rolls apart, slice the whole slab in half horizontally with a long serrated knife. Place the bottom half in the baking dish.
3. Spread the mayonnaise over the bottom buns, then layer on half of the Swiss cheese, all of the ham folded to fit, and the remaining Swiss.
4. Place the top half of the rolls over the filling.
5. Whisk the melted butter, Dijon mustard, Worcestershire sauce, brown sugar, poppy seeds, dried onion and garlic powder together in a bowl.
6. Pour the glaze slowly and evenly over the tops of the rolls, letting it run down into the cracks between them.
7. Cover the dish with foil and let it sit for 10 minutes so the glaze soaks in. You can also refrigerate it up to overnight at this point.
8. Bake covered for 15 minutes, then uncover and bake 5 to 10 minutes more, until the tops are golden and the cheese is melted. Cut apart and serve warm.

Ingredients

• 2 (8 ounce) cans refrigerated crescent roll dough
• 48 cocktail sausages or mini hot dogs
• 3 slices cheddar cheese, cut into small strips
• 1 large egg
• 1 tablespoon water
• 1 tablespoon everything bagel seasoning
• For the honey mustard dip
• 1/3 cup yellow mustard
• 1/3 cup mayonnaise
• 3 tablespoons honey
• 1 teaspoon lemon juice

Instructions

1. Heat the oven to 375F and line two sheet pans with parchment paper.
2. Unroll the crescent dough and pinch the perforations closed. Cut each triangle lengthwise into 3 thin triangles so you have 48 small pieces.
3. Pat the cocktail sausages dry with paper towels so the dough sticks better.
4. Lay a small strip of cheese on the wide end of each dough piece, set a sausage on top, and roll it up toward the point. Place seam side down on the sheet pans about 1 inch apart.
5. Whisk the egg and water together and brush it lightly over the dough. Sprinkle with the bagel seasoning.
6. Bake for 12 to 15 minutes, until the dough is puffed and golden brown and the sausages are heated through.
7. While they bake, whisk the mustard, mayonnaise, honey and lemon juice together for the dip.
8. Let the pigs in a blanket cool for 5 minutes on the pan, then pile them on a platter with the honey mustard dip.

Ingredients

• 8 medium russet potatoes, scrubbed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2 tablespoons butter, melted
• 2 cups shredded sharp cheddar cheese
• 8 slices bacon, cooked and crumbled
• 1/2 cup sour cream
• 3 green onions, sliced
• 1 tablespoon chopped fresh chives

Instructions

1. Heat the oven to 400F. Prick the potatoes with a fork, rub them with 1 tablespoon of the oil and bake directly on the oven rack for 50 to 60 minutes, until a knife slides in easily.
2. Let the potatoes cool for 10 minutes until you can handle them.
3. Cut each potato in half lengthwise and scoop out most of the flesh, leaving a 1/4 inch shell. Save the potato for mashed potatoes another day.
4. Raise the oven to 450F. Brush the skins inside and out with the remaining oil mixed with the melted butter, then sprinkle with the salt, garlic powder and pepper.
5. Place the skins cut side down on a sheet pan and bake for 8 minutes. Flip them and bake 8 minutes more until crisp and golden.
6. Fill each skin with shredded cheddar and crumbled bacon. Bake for 3 to 5 minutes until the cheese is melted and bubbly.
7. Top with dollops of sour cream, green onions and chives and serve hot.

Ingredients

• 2 tablespoons butter
• 1/2 yellow onion, finely diced
• 1 jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 2 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1 (12 ounce) can evaporated milk
• 8 ounces white American cheese, chopped
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can diced tomatoes with green chiles, drained
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• Tortilla chips, for serving

Instructions

1. Melt the butter in a medium saucepan over medium heat. Add the onion and jalapeno and cook for 4 to 5 minutes, stirring often, until softened. Stir in the garlic for 30 seconds.
2. Sprinkle in the flour and stir constantly for 1 minute to cook out the raw taste.
3. Slowly whisk in the milk and evaporated milk. Cook for 3 to 4 minutes, whisking, until the mixture is steaming and slightly thickened.
4. Reduce the heat to low. Add the American cheese and Monterey Jack a handful at a time, whisking until each addition melts before adding more. Low heat keeps the queso smooth and prevents it from turning grainy.
5. Stir in the drained tomatoes with green chiles and the cumin. If the queso is too thick, whisk in a splash more milk.
6. Transfer to a small slow cooker set on WARM to keep it dippable for the whole game, stirring now and then.
7. Sprinkle with cilantro and serve with warm tortilla chips.

Ingredients

• 12 mozzarella string cheese sticks, cut in half
• 1/2 cup all purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons milk
• 1 cup Italian style breadcrumbs
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• Vegetable oil, for frying
• 1 1/2 cups marinara sauce, warmed, for dipping

Instructions

1. Line a sheet pan with parchment. Set up three shallow bowls, one with the flour, garlic powder and salt, one with the eggs whisked with the milk, and one with both breadcrumbs, the Parmesan and the Italian seasoning.
2. Roll each cheese piece in the flour, dip it in the egg, then press it firmly into the crumbs. Dip it in the egg and crumbs a second time, since the double coat keeps the cheese from leaking.
3. Arrange the sticks on the sheet pan and freeze for at least 45 minutes, until solid.
4. Heat 2 inches of oil in a heavy pot to 350F, using a thermometer to check the temperature.
5. Fry the frozen sticks in batches of 5 or 6 for 1 to 2 minutes, turning once, until deep golden brown. Do not leave them in longer or the cheese will burst through the coating.
6. Drain on a paper towel lined plate and let them rest for 2 minutes. Serve hot with warm marinara for dipping.

Ingredients

• 1 pound lean ground beef
• 1 (1 ounce) packet taco seasoning
• 2/3 cup water
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (13 ounce) bag sturdy tortilla chips
• 3 cups shredded Mexican blend cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup pickled jalapeno slices
• 2 Roma tomatoes, diced
• 1/2 cup sour cream
• 1 avocado, diced
• 3 green onions, sliced
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the oven to 400F and line a large rimmed sheet pan with foil or parchment.
2. Brown the ground beef in a skillet over medium high heat for 7 to 8 minutes, breaking it up, until it reaches 160F. Drain the fat, then stir in the taco seasoning and water and simmer for 3 to 4 minutes until thick.
3. Spread half the chips in an even layer on the sheet pan. Top with half the beef, half the beans and half of each cheese.
4. Add the remaining chips and repeat with the rest of the beef, beans and cheese, making sure the chips on the edges get covered too. Scatter the jalapenos on top.
5. Bake for 8 to 10 minutes, until the cheese is completely melted and bubbly and the edges of the chips are lightly toasted.
6. Remove from the oven and immediately top with the diced tomatoes, dollops of sour cream, avocado, green onions and cilantro.
7. Set the whole pan in the middle of the table and let everyone dig in while it is hot.

Ingredients

• 2 pounds frozen fully cooked meatballs
• 1 (18 ounce) jar chili sauce
• 1 (18 ounce) jar grape jelly
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 2 green onions, sliced
• 1 teaspoon sesame seeds
• Toothpicks, for serving

Instructions

1. Place the frozen meatballs in a 6 quart slow cooker and spread them out evenly.
2. In a medium bowl, whisk together the chili sauce, grape jelly, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder and red pepper flakes. The jelly will be lumpy at first but will melt as it cooks.
3. Pour the sauce over the meatballs and stir gently to coat each one.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 to 3 hours, stirring once or twice, until the sauce is smooth and glossy and the meatballs are heated through to 165F in the center.
5. Taste the sauce and add another pinch of red pepper flakes if you want more kick.
6. Turn the slow cooker to WARM. The meatballs will hold nicely for up to 3 hours, so they are perfect for a long game.
7. Sprinkle with the green onions and sesame seeds and set out toothpicks so guests can help themselves. For a stovetop version, simmer everything covered in a large pot over medium low heat for 25 to 30 minutes, stirring often.

Ingredients

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 1/4 teaspoons active dry yeast
• 4 cups all purpose flour
• 2 teaspoons salt
• 4 tablespoons butter, melted
• 1/2 cup baking soda
• 1 large egg, beaten
• Coarse pretzel salt, for sprinkling
• For the beer cheese
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 3/4 cup lager or chicken broth
• 1/2 cup milk
• 2 cups shredded sharp cheddar cheese

Instructions

1. Stir the warm water, sugar and yeast together and let sit 5 minutes until foamy. Add the flour, salt and melted butter and knead for 5 minutes until smooth. Cover and let rise for 1 hour until doubled.
2. Heat the oven to 425F and line two sheet pans with greased parchment.
3. Divide the dough into 8 pieces, roll each into a 20 inch rope and cut into 1 inch bites.
4. Bring 8 cups of water to a boil in a large pot and carefully stir in the baking soda. Boil the bites in batches for 30 seconds, then lift them out with a slotted spoon onto the pans.
5. Brush with beaten egg, sprinkle with pretzel salt and bake for 12 to 14 minutes until deep brown.
6. For the beer cheese, melt the butter in a saucepan, whisk in the flour for 1 minute, then whisk in the lager and milk. Simmer 3 minutes until thick, then stir in the cheddar on low heat until smooth.
7. Serve the warm pretzel bites with the beer cheese for dipping.

Ingredients

• 3 cups shredded cooked chicken
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 8 large flour tortillas
• 3 cups shredded Mexican blend cheese
• 1 (4 ounce) can diced green chiles
• 1/2 cup sliced green onions
• 2 tablespoons butter, melted
• Salsa, for serving
• Sour cream, for serving

Instructions

1. Heat the oven to 200F so you can keep the finished quesadillas warm. In a bowl, toss the chicken with the olive oil, chili powder, cumin, garlic powder and salt.
2. Lay out the tortillas and sprinkle cheese over half of each one. Top with the chicken, green chiles and green onions, then add a little more cheese so the filling glues together. Fold the tortillas in half and press gently.
3. Heat a large skillet or griddle over medium heat and brush the tops of the folded quesadillas with melted butter.
4. Place two quesadillas in the pan buttered side down and brush the other sides. Cook for 2 to 3 minutes per side, until golden brown and crisp and the cheese is fully melted.
5. Move the cooked quesadillas to a sheet pan in the warm oven while you cook the rest, adding a little more butter to each batch.
6. Let each quesadilla rest for 1 minute so the cheese sets slightly, then cut it into 3 wedges with a pizza cutter. Pile the wedges on a big platter and serve with salsa and sour cream.

Ingredients

• 4 ripe avocados
• 1 lime, juiced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/2 small red onion, finely diced
• 1 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 pinch cayenne pepper
• Tortilla chips, for serving

Instructions

1. Cut each avocado in half around the pit, twist the halves apart and remove the pit carefully with a spoon. Scoop the flesh into a medium bowl.
2. Add the lime juice, salt, cumin and garlic powder right away. The lime keeps the avocado from browning and seasons it at the same time.
3. Mash with a fork or potato masher, leaving it as chunky or as smooth as you like. I like to keep some small chunks for texture.
4. Fold in the red onion, jalapeno, tomatoes, minced garlic and cilantro until evenly mixed.
5. Add the pinch of cayenne, taste with a chip, and adjust. It often needs a little more salt or lime than you expect, since the chips are what carry the flavor.
6. Serve right away with tortilla chips. If you need to hold it, press plastic wrap directly onto the surface so no air touches it, and refrigerate for up to 4 hours.
7. For a party, double the batch and serve it in a wide, shallow bowl so everyone can reach the dip easily.