Score a “Touchdown” this Superbowl

with the perfect Football Finger Foods

Check out my top three Superbowl Snacks that Score Big

It’s Super Bowl time again! Weather you are having a few friends over for the game or heading out for a party, knowing what to bring is always a trick. I’m always keeping my eyes open for Finger Foods and Party Snacks that impress.  

My first pick is an Artichoke Dip with a little Football KICK.  I have served it at a few parties now and it has become one of my signature requests.  You can adjust the “heat” of the dip to your personal preference by the amount of jalapeno peppers used.

Artichoke, Jalapeño and Parmesan Dip

1 (8-ounce) package cream cheese, softened
1 cup freshly grated Parmesan cheese
4 pickled jalapeño peppers, seeded and finely chopped
1 (6-ounce) jar marinated artichoke hearts, drain, reserve marinade
2 teaspoons

Tabasco green jalapeño sauce
Kosher or coarse salt and freshly ground black pepper to taste

1.   Use a food processor with metal blade to finely grate Parmesan cheese. Add the cream cheese, mixing well. Transfer cheese mixture to a mixing bowl.

Chop jalapeño peppers in processor; add drained artichoke hearts and process just until coarsely chopped. Add artichoke/jalapeño mixture and the jalapeño sauce to cheese mixture. Mix well. If needed, add small amount of additional marinade to obtain desired consistency. Salt and pepper to taste. Refrigerate until ready to serve. Serve with a variety of crackers or chips.

Take a Hint from Rachel Ray

Baked Jalapeno Peppers

12 large jalapeño peppers

4 ounces cream cheese, softened

4 ounces Manchego cheese, grated

2 to 3 tablespoons green salad olives with pimientos, finely chopped

2 tablespoons chopped parsley or cilantro

Salt and freshly ground black pepper

Preparation Preheat the oven to 425°F.

Slice off a lengthwise piece of each jalapeño then, using a small spoon or paring knife, scrape the seeds out of each pepper to make little jalapeño canoes. Chop the tops finely and add to a mixing bowl with the cream cheese, Manchego, green olives, parsley, salt and freshly ground black pepper. Use a small spoon to fill the canoes or transfer the mixture to a re-sealable plastic bag, snip off the end and squeeze the mixture into the hulls of your jalapeño canoes. Arrange the peppers on cookie sheet, transfer to the oven and roast for 15 minutes.

BANG BANG SHRIMP

1 lb shrimp, shelled and deveined (31-40 count work best)

½ cup mayonnaise

¼ cup Thai Sweet Chili Sauce

5-10 drops Sriracha Hot Chili Sauce (add more to your personal spicy taste)

Corn Starch to coat the shrimp in

Mix mayo and sauces for coating . .set aside

Coat shrimp in corn starch

Deep fry the shrimp until lightly brown (4-5 minutes)

Drain on paper towel, toss in a bowl w/ the sauce

Serve in a lettuce lined bowl, top w/ chopped scallions

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