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Jalapeno-Chicken-Chili

Jalapeno Popper Chicken Chili by Slice of Jess

Ingredients:

  • 1 (14.5 oz) can Black Beans, drained & rinsed
  • 1 (14.5 oz) can of Cannellini Beans, drained & rinsed
  • 1 (14.5 oz) can of seasoned Chili Beans {no need to drain, the seasoned sauce adds to the flavor of the Chili}
  • 1 (14.5 oz) can of Diced Tomatoes
  • 1 lb. Chicken, shredded {use my Crockpot Chicken recipe! You can also sub Chicken with Ground Beef}
  • 1 Sweet White Onion, chopped
  • 2 Jalapeno Peppers, seeds removed & minced {leave some seeds for extra heat, if preferred}
  • 3 Garlic cloves, minced
  • 2 Chipotles in Adobo, minced
  • 1 small can of chopped Green Chilies
  • 1 tbsp. Taco Seasoning {If you don’t have this it’s not mandatory, the Chili is superb without it too}
  • 4 cups {low-sodium} Chicken Broth
  • 4 oz. Cream Cheese, softened {you can add all 8 oz. if you prefer a White Chili}
  • Olive Oil, as needed
  • Butter, as needed

Optional {but highly recommended} Toppings:

  • Shredded Cheese {Cheddar goes well, or Pepper Jack for those o you who like a kick!}
  • Sour Cream or Greek Yogurt
  • Cilantro, chopped
  • Green Onion, chopped
  • Bacon, crumbled {I usually stir in 4-5 crumbled strips to the entire batch, boom… flavor overload!}
  • Jalapeno Slices
  • Tortilla Chips

Directions:

  1. Add about 2 tbsp. of Olive Oil and 1 tbsp. Butter to a large pot or dutch oven over medium heat. Add Onion and sauté until softened, about 10 minutes. {If you decide to cook the Chicken or Beef instead of using the crockpot, now is the time to do that – in a separate pan of course.}
  2. Add Garlic, Jalapeno and Chipotles in Adobo ~ then continue to sauté for an additional 2 minutes.
  3. Once Vegetables have softened, add the Beans, Tomatoes, Shredded Chicken, Green Chilies, Taco Seasoning and Chicken Broth. Bring to a low boil and then put the heat on low and simmer for at least 20 minutes {to let the flavors blend}.
  4. Stir in Cream Cheese and mix until melted and creamy. Cook for an additional 10 minutes so the Cream Cheese has a chance to heat up and mingle with the flavors of the Chili. {If you’re going to add the crumbled Bacon to the entire batch, now is the time to do so.}
  5. Serve immediately with {all} desired Toppings.

Crockpot Directions:

  1. Finely chop Onion, Jalapeno Peppers and Garlic. In a large non-stick pan, add about 2 tbsp. of Olive Oil and 1 tbsp. Butter over medium heat. Add Onion and sauté until softened, about 10 minutes.
  2. Add Garlic, Jalapeno and Chipotles in Adobo ~ then continue to sauté for an additional 2 minutes.
  3. Once Vegetables have softened, add the Beans, Tomatoes, {fresh or frozen} Chicken, Green Chilies, Taco Seasoning and Chicken Broth to a greased crockpot. Stir.
  4. Lastly, add the Cream Cheese to the top of the Chili ingredients, cover, then set the crockpot to low ~ for 6-8 hours.
  5. When finished, use two forks to shred the Chicken and mix in the Cream Cheese until creamy. {If you’re going to add the crumbled Bacon to the entire batch, now is the time to do so.}
  6. Serve immediately with {all} desired Toppings.

Baked-black-bean-cream-cheese-dip

Cheesy Baked Black Bean Dip by Family Food on the Table

Ingredients:

  • 2 (15.5 oz.) cans black beans, rinsed and drained
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1 (4 oz.) can diced green chilies
  • 1 (8 oz.) container plain cream cheese (I use low-fat), softened
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups shredded cheddar cheese, divided
  • For serving: tortilla chips

Directions:

  1. Preheat oven to 375. Spray a 2-quart baking dish with cooking spray and set aside.
  2. Add rinsed and drained black beans to a large bowl. Using a fork, roughly mash about half of the beans.
  3. Add remaining ingredients to the bowl, using just 1/2 cup of the cheddar cheese and stir to get everything well-mixed.
  4. Pour the mixture into the baking dish and top with the remaining 1 cup of cheddar cheese.
  5. Bake at 375 for 20-25 minutes, until hot and bubbly.
  6. Serve hot with tortilla chips for dipping.

Homemade Beer Cheese

Homemade Beer Cheese by Tag and Tibby

Ingredients:

  • 1 bottle of dark ale beer
  • 1 lb Gruyère cheese, shredded
  • 1 tbsp cornstarch
  • 2 tsp Bavarian or Dijon mustard
  • A few pinches of red pepper flakes and sea salt to taste

Directions:

  1. Bring the beer to boil over medium-high heat in a skillet or heavy saucepan. Reduce heat to medium-low so beer is gently simmering.
  2. Toss the shredded cheese with cornstarch in a medium bowl. Add the cheese mixture to the beer one handful at a time, stirring until completely melted before adding more. Stir in mustard, salt, and red pepper. Serve immediately. The dip can be refrigerated for 2 days and rewarmed over medium low heat until remelted.

Build your own bloody mary bar

Build your own Bloody Mary Bar by Off the Eaten Path

Ingredients:

  • 1 48 ounce can of tomato juice, or about 6 cups
  • 3 tablespoons prepared creamy hot horseradish
  • 3 tablespoons worcestershire sauce
  • 1 tablespoon celery salt (add more to taste)
  • ½ cup lemon juice
  • 1 teaspoon garlic powder (add more to taste)
  • Tabasco or Cholula sauce (8-10 shakes, or more if you like them spicy)
  • Freshly ground black pepper
  • Salt to taste

Directions:

  1. Mix the tomato juice, horseradish, worcestershire sauce, celery salt, garlic powder, lemon juice, salt and black pepper in a large pitcher. Season with 10-15 shakes of Tabasco sauce (or more if desired), or to taste. Refrigerate until ready to serve.
  2. To assemble drinks, fill an 8 ounce glass to the top with ice. Add 2 ounces of pickle-infused vodka or regular vodka then top with bloody mary tomato mixture. Garnish as you wish!

Raspberry Chipotle Black Bean Dip

Raspberry Chipotle Black Bean Dip by The Mexitalian

Ingredients:

  • 1 c raspberries, thawed if frozen
  • 1 jalapeno, diced
  • 3 chipotle peppers plus 4 T adobo sauce from the jar
  • ½ t salt
  • 1 can black beans
  • 3 oz. cream cheese, at room temperature
  • ⅓ cup shredded mozzarella cheese (optional)

Directions:

  1. Blend the raspberries, jalapeño, chipotle peppers, adobo sauce, and salt in a blender or food processor to make the raspberry chipotle sauce. Set aside.
  2. Blend black beans, cream cheese, and ⅓ c of the raspberry chipotle sauce to the same blender or food processor until desired smoothness (I like to leave some texture from the beans).
  3. Serve immediately at room temperature, drizzled with extra 2T raspberry chipotle sauce
  4. Or to serve warm: Preheat the oven to 400 degrees F.
  5. Spread the dip in an oven safe dish or skillet. Top with shredded cheese and bake for 5-7 minutes until the cheese is bubbly and the dip is heated through.
  6. Drizzle with the extra 2 T raspberry chipotle sauce.
  7. Enjoy with chips, crackers, or vegetables.

Pimento Cheese Crackers

Pimento Cheese “Crack”ers by Slice of Jess

Ingredients:

  • 12oz Pimento Cheese
  • 1 stick unsalted Butter (1/2 cup), softened to room temp.
  • 1 cup All-Purpose Flour (or whatever flour you prefer)
  • Salt (I added about 1 tsp. but you can add more/less to taste preference)

Directions:

  1. Mix Pimento Cheese and Butter together until well combined.
  2. Fold in Flour and salt, gently kneed until dough forms.
  3. Roll dough into a log. (The diameter of the log will be the diameter of the crackers – I made mine about 1 ½ thick)
  4. Wrap in saran-wrap and place in the refrigerator for 1 hour.
  5. Preheat oven to 350.
  6. Line baking sheet with parchment paper. Slice log into ¼ inch rounds. Place on baking sheet about 1 inch apart.
  7. Bake for 20-22 minutes or until edges are just slightly browning.
  8. Cool crackers completely on the baking sheet. Remove and store in an airtight container for up to 5 days.

chocolate-and-peanut-butter-dip

5 Ingredient Buckeye Dip by A Mind “Full” Mom

Ingredients:

  • 1 cup plain Greek yogurt
  • ⅓ cup creamy, natural peanut butter
  • ¼ cup mini chocolate chips
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup

Directions:

  1. Mix all ingredients together. Chill for 1 hour for maxiumum flavor, but can eat right away.
  2. Serve pretzels, crackers, cookies, or fruit.

wings

Coca-cola Hot Wings by Off the Eaten Path

Ingredients:

  • 3 pounds chicken wings
  • 2 tablespoons butter
  • 1 clove garlic minced
  • 12 ounces hot sauce
  • 1 can Coke
  • 1 tablespoon soy sauce
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon pepper

Directions:

  1. Separate the wings at the joint and remove the tips of the wings and discard.
  2. Place the wings into a steamer basket (above 1 inch of boiling water), cover, reduce the heat to medium and steam for 10 minutes.
  3. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack or half sheet pan lined with paper towels and refrigerate for one hour.
  4. Preheat the oven to 425 degrees F.
  5. Replace the paper towels with parchment paper. Roast wings on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
  6. While the chicken is roasting, combine sauce ingredients in a small saucepan and simmer to thicken.
  7. Remove the wings from the oven and transfer to a bowl and toss with the sauce.
  8. Spread wings back on baking sheet and broil for about 3-5 minutes.
  9. Top with remaining sauce.

Southwestern-hummus

Southwestern Hummus by Family Food on the Table

Ingredients:

For the hummus:

  • 1 (14.5 oz) can chickpeas, slightly drained
  • 2 tablespoons fresh lime juice (from about 2 limes)
  • 2 tablespoons tahini
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne (optional)

For the pico de gallo:

  • 2 roma tomatoes, seeds removed, diced small
  • 1/4 cup red onion, diced small (see notes)
  • 1 small jalapeño, seeds and membranes removed, finely diced
  • 1/4 cup chopped cilantro
  • Squeeze of lime juice
  • 1/4 teaspoon kosher salt

For the charred corn:

  • For the charred corn:
  • 1/2 cup fresh corn kernels (or sub frozen – see notes)
  • 1/8 teaspoon kosher salt

Directions:

  1. Make the hummus: Add all hummus ingredients to a food processor or blender and blend until smooth. Taste and adjust seasonings.
  2. To make the pico de gallo: Add all ingredients to a small bowl and stir to combine. Taste and adjust seasonings.
  3. To make the charred corn: Heat a small, dry skillet over medium heat. Add the corn to the pan and cook for 2-3 minutes, until lightly charred, stirring occasionally.
  4. To assemble: Put your hummus into a serving bowl and top with the pico de gallo then sprinkle with the charred corn.
  5. Serve with tortilla chips, crackers or veggies and enjoy!

Queso-Potato-Bowls

Queso Beer Dip by Slice of Jess

Ingredients:

  • 12 oz. Beer of Choice (I used Noda Brewing’s Jam Session Pale Ale)
  • 8 oz. Cream Cheese, cubed
  • 1 lb. Pepper Jack Cheese, freshly grated (this is equal to about 4 cups)
  • 1 tbsp. Chives, chopped (optional, but makes it pretty)

Directions:

  1. Bring Beer to a simmer in a medium sized pot and place over medium heat.
  2. While you’re waiting for the Beer to simmer, cube the Cream Cheese and shred the Pepper Jack Cheese.
  3. Once simmering, add cubes of Cream Cheese and shredded Pepper Jack Cheese to the pot.
  4. Whisk continually until both cheeses have melted and mixed nicely with the Beer. Take off heat and let set for a few minutes to thicken.
  5. Presto, you have Queso Beer Dip; serve with whatever your little heart desires.

Rum Punch

Habanero Rum Punch by Off the Eaten Path

Ingredients:

  • 2.5 cups pineapple juice
  • 2.5 cups orange juice
  • 1 cup lime juice
  • 1 cup grenadine
  • ¼-1/2 cup simple syrup
  • 2 tablespoons El Yucateco Red Habanero Hot Sauce
  • 2 cups white rum
  • 1 cup coconut rum (optional, otherwise use 3 cups white rum)
  • Pineapple and orange slices for garnish.

Directions:

  1. Mix pineapple juice, orange juice, lime juice and grenadine in large punch bowl or pitcher.
  2. Add two tablespoons hot sauce.
  3. Add simple syrup to taste.
  4. Add rum.
  5. Chill for at least an hour before serving.
  6. Fresh pineapple and orange slices for garnish.

taco-dip

The Most Amazing Taco Dip by A Mind “Full” Mom

Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 can refried beans
  • 2 cups shredded cheddar cheese
  • Taco Seasoning: 1 TBS chili powder, 2 tsp cumin, 1 tsp paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt
  • 5 small roma tomatoes, diced
  • 1/2 onion, diced
  • 1/2 bunch of cilantro, chopped

Directions:

  1. Spread refried beans into a 9×13 pan or a 2qt casserole dish.
  2. Mix sour cream and cream cheese with taco seasoning until well combined.
  3. Spread on top of beans and then spread cheese over that mixture.
  4. Bake at 350 for 20-25 minutes until cheese is melted.
  5. Toss tomatoes, onions and cilantro together. Top the warm dip with the tomato mixture and serve with tortilla chips.

Veggie-loaded-pizza-dip

Veggie-Loaded Pizza Dip by Family Food on the Table

Ingredients: 

  • 2 (14.5 oz.) cans diced Hunt’s Tomatoes – I like to use one regular diced and one fire-roasted diced but you could do two of either variety
  • 2 handfuls of spinach leaves
  • 1 red or green bell pepper, chopped small
  • 1 cup mushrooms, chopped small (I use white button mushrooms)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/4 cup shredded Parmesan cheese
  • For serving: fresh chopped basil, cut mini sweet bell peppers, baguette slices (toasted, if desired)

Directions: 

  1. Preheat oven to 375.
  2. Drain both cans of tomatoes very well. Place one can in a blender or immersion blender cup. Add spinach and blend until well mixed.
  3. Add the tomato-spinach mixture to a large bowl with remaining can of tomatoes and remaining ingredients, using 1/2 cup of the mozzarella cheese.
  4. Mix until well combined and pour the veggie mixture into a greased 2-quart baking dish. Top with the remaining 1 cup of mozzarella cheese and the Parmesan cheese.
  5. Bake at 375 for 20-25 minutes, until the dip is bubbly and the cheese is melted.
  6. Sprinkle with chopped fresh basil and serve with baguette slices (toasted, if desired) and mini sweet bell peppers.

Crockpot Buffalo Turkey Meatballs

Crockpot Buffalo Turkey Meatballs by Off the Eaten Path

Ingredients:

  • 1ish pounds ground turkey (the package I bought was 1.3 pounds)
  • 1 large egg
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 green onions, thinly sliced
  • ¾ cup Panko bread crumbs*
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup Frank’s Wing Sauce (which is gluten free!)
  • ¼ cup blue cheese dressing (or ranch, which I prefer)
  • *To make meatballs gluten free, cut out the Panko breadcrumbs. I added a second egg for my binding agent, but you can also use Rice Chex or gluten free breadcrumbs.

Directions: 

  1. Preheat oven to 400 degrees.
  2. Grease a baking sheet or line a baking sheet with parchment paper or a silicone baking mat; set aside.
  3. In a large bowl, combine ground turkey, eggs, garlic and onion powder, and green onions.
  4. Season with salt and pepper and panko (if using), to taste.
  5. Using a wooden spoon or clean hands (I prefer hands!), stir until well combined.
  6. Roll the mixture into 1¼-to-1½-inch meatballs, forming 20- 24 meatballs (my meatballs were a bit bigger so the mixture formed 20).
  7. Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
  8. Place meatballs into a slow cooker.
  9. Add buffalo sauce and gently toss to combine.
  10. Cover and cook on low heat for 2 hours.
  11. Serve immediately, drizzled with blue cheese or ranch dressing, and some extra chopped scallions, if desired.

Bloggers Featured in this Post:

Alyssa Rodgers – A Mexitalian

Chrissie Nelson Rotko – Off the Eaten Path

Jessica Bentley – Slice of Jess

Julia Fain – Tag and Tibby

Kathryn Monroe Doherty – Family Food on the Table

Kristen Poynton Chidsey – A Mind “Full” Mom


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