Football Season is Snack Season

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Fueling up for the BIG GAME? Score a touchdown with these winning football snacks.

The gang’s all here… are you ready for some football?

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Baked Ricotta:

Ingredients:

• 16 oz. whole-milk Ricotta Cheese (about 2 cups)
• 3/4 cup loosely packed Pecorino Romano cheese (or you can use Parmesan)
• 1/4 cup Sharp Cheddar, shredded
• 1 Egg
• 1 tsp. dried Oregano Leaves
• Olive Oil (as needed)
• S+P to taste
• Red Pepper Flakes (optional)
• Toasted Baguette slices, for serving

Directions:

1. Preheat oven to 300F.
2. Mix together the Ricotta, 1/2 cup Pecorino Romano, Egg and Oregano in a medium size bowl. Add S+P to taste.
3. Grease baking dish with Olive Oil.
4. Transfer Cheese mixture to prepared baking dish. Sprinkle the top with the remaining Pecorino Romano and Cheddar.
5. Bake for 30 minutes. Sprinkle with Red Pepper Flakes (optional); serve warm with Toasted Baguette slices.

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Chipotle Garlic Aioli:

Ingredients:

• 1 cup Mayonaise
• Juice of 1 Lime
• 2 Garlic Cloves, minced
• 4 Chipotles in Adobo Sauce, minced (about 1 tbsp, add more/less to your heat preference)
• 1/2 cup fresh Cilantro, minced or puree in a blender
• S + P, to taste
• Ridged Potato Chips, for serving

Directions:

1. Mix all ingredients in a medium-sized bowl.
2. Place the dip in the refrigerator until ready to use.
3. Serve cold, with Potato Chips.

This dip also pairs nicely with Sandwiches and Wings. 

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Big Game Deviled Eggs:

Ingredients:

• 12 hardboiled Eggs, cooled & peeled
• ¼ cup Mayonnaise
• 2 tbsp. Sour Cream
• 2 tbsp Yellow Mustard
• 3 slices of Bacon, Crumbled
• Chives, for garnish
• Smoked Paprika, for garnish
• S+P to taste

Directions:

1. Separate the Egg Yolks and Egg Whites. Set Egg Yolks in a large bowl and Egg Whites in the Refrigerator.
2. Mash the Yolks using a fork or spoon. Add Mayonnaise, Sour Cream, Mustard & Bacon and mix until well blended.
3. Evenly fill each Egg White with the Yolk mixture. Sprinkle with Paprika, Chives, S + P and serve.
4. A popular ingredient to add to this recipe is chopped Jalapeños (optional).

Helpful Hint: These can be made ahead of time and placed in the refrigerator for up to six hours before serving.

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Touchdown Hot Spinach Dip:

Ingredients:

• 16 oz. frozen chopped Spinach, thawed & drained
• 3 slices of Bacon, cooked & crumbled
• 6 oz. Cream Cheese, softened
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• 1/3 cup grated Parmesan
• 1/2 cup grated Colby Jack Cheese + 1/4 cup for topping
• 1/2 tsp. Red Pepper Flakes
• 1 tbsp. Garlic Powder
• Torilla Chips, for serving

Directions:

1. In a stand-alone mixer, combine all ingredients above (except for the 1/4 Colby Jack topping & Tortilla Chips) in a large mixing bowl.
2. Mix ingredients on low speed until well combined.
3. Pour Spinach mixture in a greased baking dish and sprinkle with remaining Colby Jack Cheese.
4. Preheat oven to 350F and bake for 25 minutes. The Cheese should be brown and bubbling. Serve warm.

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Mouth-Watering Stuffed Mushrooms:

Ingredients:

• 25-30 Cremini Mushrooms
• 4 cloves Garlic, minced
• ½ Shallot, minced
• 16 ounces Cream Cheese, softened
• 3 ounces Pepper Jack Cheese, shredded
• ¼ cup Parmesan
• 2 tbsp Butter
• S+P to taste

Directions:

1. Preheat your oven to 350F and grease a medium-sized baking dish with Butter.
2. Carefully break off the Mushroom’s Stems and wash thoroughly. Finely dice the Stems, Garlic and Shallot and mix together.
3. Add the Mushroom mixture to a large skillet with 1 tbsp. of Butter. Sauté over medium heat until browned. Set aside to cool for 10 minutes.
4. Clean the Mushroom Caps with a damp paper towel. Hollow out the center of each Mushroom Cap with a small spoon to make room for the stuffing. Place Mushroom Caps, hollow side up, in the buttered baking dish.
5. Mix cooled Mushroom mixture with Cream Cheese, Pepper Jack Cheese and Parmesan. Add S + P to taste.
6. Using a small spoon, divide the Cheese and Mushroom mixture among the Mushroom Caps.
7. Bake Mushrooms for 20 minutes. Finalize by turning on the broiler for 2 minutes to make the tops crusty and brown.

Note: I also like to add crumbled Italian Sausage to the Cream Cheese Mixture. Simply cook Sausage to packaged directions and add at step 5.