Looking to impress the crowd this Superbowl Sunday? Here are a few tasty snacks that are sure to have your football fanatics cheering for more.

NO BEAN CHILI DIP

This has been a party favorite for years. I have yet to have served this dip and not been asked for the recipe. Enjoy!

Ingredients:
1 can Hormel no bean chili
1 can green chilies – diced
1 8 oz package shredded Mexican cheese
1 package of cream cheese
1 package Hidden Valley Ranch salad dressing mix
1 tsp cumin
1/2 cup diced pickled jalapenos (optional)
1 small tomato diced
2 green onions diced

Directions:
Pre-heat oven to 350

Keep the cream cheese at room temperature to soften and mix with the package of  Hidden Valley ranch dressing mix and cumin.
Spread the cream cheese mixture on the bottom of  a small casserole dish (7′ X 7′) add 1 can of Hormel no bean chili on top of cream cheese mixture top chili with diced green chilies and diced jalapenos if you would like to add some heat. Top dish with a package of shredded Mexican cheese. Bake for 20 to 25 minutes until cheese is bubbly. Top with diced tomatoes and green onions and serve with your favorite tortilla chips.

Quick Buffalo Shrimp

Ingredients:
2 pounds of breaded frozen popcorn shrimp
Large bottle of Red Hot Sauce (12oz)
1 stick of butter
1 package of Hidden Valley Ranch dressing mix
dash of Worcestershire sauce
Directions:
Bake the shrimp as directed on the back of the box
To make Buffalo sauce
Mix all ingredients (except shrimp) in small saucepan till melted. Pour the sauce over the cooked shrimp serve with ranch or blue cheese dressing
Add sliced carrots, celery, and cucumbers on the side.

 

Clams Oreganata Dip

This has turned into a family favorite. I grew up on clams oreganata and as an adult love to make them when I have the time. It’s quite time-consuming though and I was looking for a way to get the same taste without all the work, so here you go.

Ingredients:

2 cans minced clams with juice
5 garlic cloves chopped
4 tbsp butter
1 medium onion, chopped
1 tbsp chopped fresh parsley
1 tsp dried oregano
2 tbsp fresh lemon juice
3 strips of bacon
1/2 cup parmesan cheese
1/2 cup Italian breadcrumbs (I love Progresso Italian panko breadcrumbs)
1 large sourdough or Italian bread round
Directions:
Preheat oven to 350 degrees.
Cook bacon in frying pan (remove bacon when cooked and leave grease)
Sauté the butter, onion, and garlic in the bacon grease over low heat for about 2 minutesAdd to the pan the clams and the clam juice, lemon juice, parsley, and oregano.
Take the pan off the heat and add the breadcrumbs and parmesan cheese.
Cut the top off the bread round and pull out the bread from the inside into pieces to use later to dip.
Put the mixture in the bread round and add crumbled bacon on top.Bake with a piece of foil on top at 350 for 20 minutes, remove the foil bake another 5 minutes until bubbly.
Serve on a platter with bread pieces and crackers

**Hint the best part about this dip is eating the bread that the dip has cooked in at the end.