5 Recipes to up Your Game on Super Bowl Sunday

While some questionable calls in both the NFC and AFC championships have left Americans a bit more apathetic than usual about the outcome of this year’s game, everyone knows the real highlight of a good Super Bowl party is the food. The AF staff has pulled together a few recipes to help make sure your party’s a success:

From Kristine:

(Not Buffalo) Chicken Dip:
I’ve been making this one for years, and it’s always a hit! It’s so easy, and it’s a nice change of pace from buffalo dip.

In a crockpot, dump:
-Two 8 oz. blocks of cream cheese
-One can of condensed cream of chicken soup
-One can of condensed cream of mushroom soup
-Two small cans (or 1 large can) of chunked chicken (like the kind you find in the tuna aisle). You can add more or less of it depending on how chunky you want to make it. Pro-tip: I shred up the chunks with a fork first, it makes it easier to scoop with chips so they don’t break.
-Sliced jalapenos to taste. I usually do a dozen or so slices of jalapenos, but cut into little pieces. (the heat comes from the seeds, so if you’d prefer a more mild dish, remove them)

Cook on low for about 4-5 hours or high for 2-3 (until everything is melty and creamy). Serve with Tostitos Scoops!

Buffalo Chicken Rollups:
Here’s where I introduce the buffalo for my parties. It’s a little more subtle but so delicious (even for people like me who aren’t big fans of buffalo).

Ingredients:
-One package of 8 burrito sized tortillas
-One 8 oz. package of cream cheese (leave it out for a little bit before you start to let it soften)
-One large can of chunked chicken, shredded with a fork (add more or less, to taste).
-¼ cup of Ranch dressing
-⅓ cup of finely shredded cheddar cheese
-One bottle of Frank’s hot sauce (or your preferred buffalo sauce)

What you do:
-Mix together cream cheese, ranch dressing, chicken, and cheddar cheese in a large bowl
-Add hot sauce or buffalo sauce a little at a time, stirring after each addition, until mixture is a nice bright orange. This is where you can add as much or little as you want. The cream cheese cools it down, so if you like spicy, add more.
-Spread mixture on each tortilla in a thin layer completely covering the surface. Depending on how thick you layer the mixture, you should be able to cover about 6 tortillas
-Roll shells tightly
-Store individually wrapped in plastic wrap in the fridge for a couple of hours to chill
-Slice before serving

Pro-tip: I usually use Frank’s hot sauce in the mixture and serve with a dipping bowl of buffalo sauce.

From Cindy:

I view food-centric events (that is what the Super Bowl is all about right?) as an opportunity to slow cook something you wouldn’t normally. My favorite Super Bowl contribution is barbacoa beef tacos — accompanied by this bright and fun slaw. You won’t be able to stop eating it, and neither will your guests. And, while typically I’d strongly recommend pairing this with a mezcal margarita, it’s a school night kids, so stick to Modelo and you’ll be just fine.

From Josh:

Queso dip is a classic for events like the Super Bowl. Instead of the easy-but-mediocre melted Velveeta and can of Ro-Tel tomatoes, I’ll be putting together a slightly modified version of this chorizo queso dip. Specifically, I’m dropping the homemade pico de gallo to cut back on my time in what will be an already hectic kitchen and doubling the garlic, because every dish could use more garlic.