The Ultimate Super Bowl Appetizers

Everything you need to make and eat while football plays in the background

This deeply American holiday has rolled around once again, and despite the fact that this day is (mostly) all about football, I think Super Bowl Sunday has a little something for everyone. There’s the commercials, the halftime shows, and- of course- the food. (Does anyone remember that one Super Bowl when there were commercials in 3D, and we were all fighting over the free glasses at Walmart? 2009 was wild.)

Over the past couple weeks, I’ve been working on a series of appetizer recipes that I’m sure you’ll love. And much like the day we’re celebrating, there’s a little something for everyone here. Hopefully this arrives just in time for your game day stock up, and if you make any of these recipes, I’d love to see your pictures! (Tag me on Insta @harry.wwallace) For paid subscribers, you’ll also have printable (!) versions of each recipe, plus a bonus recipe and an accompanying video. Thanks for all of your love on this little series! Same time next year?

Onto the recipes!

Irish Nachos

Ingredients:

• 5 Yukon gold potatoes, sliced thin

• Avocado oil

• Salt and pepper to taste

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 cups shredded cheese

Toppings of your choice, such as:

• chopped cooked bacon

• Sliced jalapeños

• Sour cream

• Chives

• Scallions

• Etc etc etc

Instructions:

Preheat the oven to 425 degrees. Using a mandolin or a sharp knife, slice the potatoes very thin, about 1/8 to 1/4 inch. Toss the potato slices with avocado oil, salt, pepper, onion powder and garlic powder. Grease a large baking sheet with more oil and arrange the sliced potatoes in a single layer. You may need more than one baking sheet.

Roast the potatoes for about 10-15 minutes, then flip and return to the oven for another 10-15 minutes. Not all ovens cook the same, so some potatoes may be done before you need to flip them, and you may need to rearrange the potatoes on your baking sheet to ensure even browning. Potatoes in the center may need to be moved to the outer edge of the baking sheet. The biggest thing to remember is that you want them to be crisp and golden brown on both sides.

When the potatoes are done roasting, sprinkle them with salt and arrange in a big pile on a parchment lined baking sheet. Top with cheese and bacon and return to the oven at 350 degrees until the cheese is melted, about 10-12 minutes. Then top with any remaining toppings.

Charred Scallion and Jalapeño Dip

Ingredients:

• 6 scallions, cut in half

• 2 jalapeños, cut in half

• 2 tsp neutral oil

• 16oz sour cream or full fat Greek yogurt

• 8oz cream cheese, softened

• Zest of 1 lemon

• Juice of 1 lemon

• 2 tsp Worcestershire sauce

• 3 garlic cloves, minced

• 1/4 cup chopped parsley

• 3 Tbsp chopped dill

• 3 Tbsp chopped chives

• Salt and pepper to taste

Instructions:

Preheat a skillet over medium high heat for several minutes until it is very hot. Add the oil and place the jalapeños and scallions in the pan. Allow them to get very browned and charred on both sides, about 7-9 minutes. The scallions will be done before the jalapeños, so remove those first. Remove from the heat and set aside to cool. When they are cool enough to handle, chop the charred scallions and jalapeños until they are the consistency of a thick, textured paste.

In a mixing bowl, add the cream cheese and sour cream and paddle together with a rubber spatula to combine. You can also assemble the dip in a blender or food processor if that’s easier. Add the lemon zest and juice, Worcestershire sauce, minced garlic, herbs and chopped scallions and jalapeños. Stir to combine, then cover with plastic and chill for at least an hour before serving.

Pimento Cheese with Black Pepper Saltines

For the pimento cheese:

• 4oz softened cream cheese

• 1/2 cup mayonnaise

• 4oz jar pimentos, drained

• 1 jalapeño, diced

• 1 shallot, minced fine

• 1/2 tsp garlic powder

• Salt and pepper to taste

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded sharp cheddar cheese

Instructions:

Combine all the ingredients in a large mixing bowl and paddle together with a rubber spatula. Cover with plastic and refrigerate for at least 1 hour before serving. Will keep in an airtight container in the fridge for about a week.

For the black pepper saltines:

• 40 saltine crackers

• 1/4 cup olive oil

• 1/2 tsp garlic salt

• 1/4 tsp crushed red pepper

• 1-2 tsp freshly cracked black pepper

Instructions:

Preheat the oven to 300 degrees. In a large mixing bowl or zipper bag, combine the crackers, oil and seasonings and toss to combine. Arrange in a single layer on a baking sheet with a wire rack and toast in the oven for about 30 minutes or until browned and fragrant. Allow to cool before serving.

Crispy Chicken Caesar Sliders

For the Caesar Dressing:

• 1 cup mayonnaise

• 1 Tbsp Worcestershire sauce

• 1 tsp anchovy paste

• 2 tsp dijon or whole grain mustard

• Zest and juice of 1 lemon

• 2 cloves of garlic, grated

• 1/4 cup grated parm (optional)

• Salt and pepper

To make the caesar dressing, combine all ingredients in a bowl or blender and combine. Can be stored in an airtight container in the fridge for about 5 days.

For the sliders:

• 12 Hawaiian style slider buns, cut in half

• 1/2 cup Caesar dressing, divided

• 10 chicken tenders

• 3/4 cup shredded mozzarella cheese

• 1/2 cup grated parmigiano reggiano

• 4 cups shredded romaine lettuce

• 2 Tbsp melted salted butter

• 2 cloves minced garlic

• Salt and pepper to taste

Instructions:

Start by preparing the Caesar dressing and set aside. Preheat the oven to 350 degrees. Slice the slider buns in half lengthwise and place both halves on a rimmed baking sheet. On the lower half, brush on about 1/4 cup of the Caesar dressing. Chop the chicken tenders into large, bite size pieces and divide them among the 12 sliders. Top with the shredded cheeses.

Combine the melted butter and minced garlic in a small bowl and season with salt and pepper. Brush the mixture on the top buns. Place the sliders in the oven and allow the top buns to toast for about 10 minutes. Remove the top buns from the oven and continue to bake the bottom buns for another 5-10 minutes until the chicken is heated through and the cheese is melted.

Remove the sliders from the oven and place onto a cutting board or serving tray. Toss the romaine lettuce with another 1/4 cup of the Caesar dressing and pile it high on the sliders. Top with the other buns and gently press together. Slide the sandwiched onto a serving board, and carefully slice them apart before serving.

Shout out to my sister Caroline for the recipe idea!

Fried Zucchini Chips with Herby Ranch

Ingredients:

• 3 zucchini, sliced very thin

• 1 cup all purpose flour

• 2 eggs

• 2 Tbsp water

• 1 1/2 cups plain breadcrumbs

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp paprika

• 1/2 cup grated parmigiano or pecorino cheese

• Salt and pepper to taste

• 3/4 cup neutral oil for frying

For the Herby Buttermilk Ranch:

• 1/2 cup mayonnaise

• 1/2 cup buttermilk

• 2 cloves grated garlic

• 1 tsp onion powder

• 2 heaping Tbsp chopped parsley

• 2 heaping Tbsp chopped dill

• 2 heaping Tbsp chopped chives

• 1/2 tsp dried dill weed

• Salt and pepper to taste

Instructions:

Start by washing and slicing the zucchini on the bias and very thin using a mandolin or a sharp knife. Line a rimmed baking sheet with paper towels or a clean kitchen towel, and arrange the zucchini on top in a single layer. Sprinkle generously with salt and allow the zucchini to sit for about 20 minutes to draw out the excess moisture.

In the meantime, make the ranch. Combine the mayonnaise, buttermilk, garlic, onion powder, herbs, salt and pepper in a container or mason jar and shake to combine. Set aside in the refrigerator to chill.

Using 3 shallow dishes, set up a breading station. In one dish, add the cup of flour and season generously with salt and pepper. Whisk to combine, and set aside. In the second bowl, add 2 eggs and a quarter cup of water and whisk to combine. Whisk the eggs very well so they’re completely homogenous. In the last bowl, combine the bread crumbs, garlic and onion powder, paprika, grated parm and season with more salt and pepper. Whisk to combine.

Take more paper towel and press on top of the zucchini to collect the excess moisture. Working with a few zucchini chips at a time, dredge them in the flour, then dip in the egg and coat with the breadcrumbs. It may be helpful to use a fork to toss them and press them into the breadcrumbs. Set aside on a separate tray and repeat with the remaining zucchini.

When all the zucchini are breaded, pop them in the freezer for just a few minutes, while you preheat the oil in a large skillet over medium heat. When the oil is between 350 and 375 degrees, begin frying the zucchini in batches, about 1-2 minutes per side. Place them on a rimmed baking sheet with a rack to drain and season with salt as soon as they come out of the oil. Repeat with the remaining zucchini and serve warm with the ranch dressing.

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For paid subscribers, keep scrolling for printable PDF versions of each recipe, plus a fabulous bonus recipe and video!