Game day and snacking are synonymous. A rowdy crowd loves a good spread to nosh on, and the more unique the snack the better.
Try out these four plates to pick on to capture the crowd the next time you’re hosting a party.
Pepper Jelly Dip
Pepper jelly is the perfect balance of hot and sweet that leaves the taste buds guessing. Making pepper jelly dip is a huge crowd pleaser for those looking for a new flavor profile to indulge in.
Combine eight ounces of softened cream cheese with three tablespoons of your choice of pepper jelly. There are many flavors to choose from, like mango, bourbon, or ginger.
Stir together until smooth. Add one cup of sharp cheddar and a clove of minced garlic, plus salt to taste.
Spread this in a baking dish and bake for 40 minutes in a 350-degree Fahrenheit oven.
Top the dip off with heated pepper jelly, which can be warmed up quickly in the microwave. Serve with crackers of baguette slices for dipping.
Pigs in a Blanket – with a Twist
These crescent roll-wrapped little sausages are a classic treat for any party with finger foods. This time, add jalapeno slices for a surprise.
Separate one 8-ounce crescent roll into nine triangles. Cut each triangle into thirds lengthwise.
Add a dollop of cream cheese to the thickest part of each dough triangle (about a teaspoon). Add a thick slice of seeded jalapeno on top, then a tiny sausage roll.
Roll up each triangle to nestle your pig in its blanket, then bake at 375 degrees Fahrenheit for 15 minutes.
Easy Bean Dip
This recipe is light on ingredients but big on flavor.
Drain two 15-ounce cans of pinto beans, reserving one cup of the liquid and setting it aside.
Add the beans and this cup of liquid to a medium saucepan over medium heat. Throw in two cups of shredded cheddar or Mexican cheese and eight ounces of medium or mild salsa, depending on your heat preference.
Warm until cheese is melted and beans have softened. Gently mash the beans and add a pinch of salt.
Transfer to a bowl and stir until smooth and fully incorporated. You can serve this dip with tortilla chips and add toppings such as diced tomato, red onion, or green onion.
Level it up by drizzling hot sauce over top.
Stuffed mushrooms are not only easy but versatile. You can really tailor the insides to what you think your guests will like.
Clean one-and-a-half pounds of cremini (or baby bella) mushrooms, which amounts to about 24 mushrooms. Remove the stems and pat them dry, then place them in a large bowl.
Toss the mushrooms with a tablespoon of olive oil and salt and pepper to taste. Line them up on a parchment-lined baking sheet.
In a bowl mix together three tablespoons minced shallot, one-half cup chopped walnuts, two tablespoons minced parsley, one teaspoon garlic powder, and one-half cup each of parmesan cheese and breadcrumbs.
Spoon the filling into the mushrooms and bake at 400 degrees Fahrenheit for 20 minutes, until the mushrooms are golden brown on top.