Host a spectacular Super Bowl party with these game-day recipes of crowd-pleasing finger foods and easy appetizers. From chicken wings and dips, to cheese balls and sliders, we’ve pulled a few popular options from The Food Network (channel 442 or 1442 in your TDS TV channel line-up).

Charleston Cheese Dip by Trisha Yearwood (image above)
1/2 cup of mayonnaise
1 cup of grated sharp Cheddar cheese
1/2 cup of Monterey Jack Cheese
2 green onions
1 dash of cayenne pepper
8 butter crackers, crushed (Ritz Crackers)
Corn chips, crackers, bagel chips for serving
8 slices of bacon

Buffalo Chicken Dip courtesy of Food Network Kitchen
4 ounces of cream cheese
1/2 cup sour cream
1/2 cup Frank’s RedHot sauce (or reduce to 1/4 cup if desired)
2 cups of shredded rotisserie chicken
1/4 cup of celery seeds, chopped scallions and shredded cheese
crumbled blue cheese
celery and carrot sticks

Pulled Port Sliders by Anne Burrell
Ingredients – Yield 16 sliders
One 3-pound Boston butt port roast
1 1/2 tablespoons pimenton (smoked Spanish paprika)
1 tablespoons garlic powder
1 teaspoon cayenne pepper
1 1/2 teaspoons packed brown sugar
1 1/2 teaspoons celery salt
1 1/2 teaspoons of mustard powder
Kosher salt
1 12-ounce bottle of beer
16 slider rolls, split and toasted
Coleslaw for topping

For the sauce:
1 1/2 cups apple cider vinegar
1 clove of garlic
1 Fresno chile pepper, halved lengthwise (remove seeds for less heat)
2 tablespoons of packed brown sugar
2 tablespoons of tomato paste
1 tablespoon of Dijon mustard
Kosher salt

Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.

Jalapeno Hushpuppies by Trisha Yearwood
1 1/2 quarts of peanut oil for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers or 3/4 cup fresh jalapeno, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
salt and freshly ground pepper
Paula Deen’s Sweet and Spicy Chili Sauce, for dipping, optional


Alton Brown’s Buffalo Wings
12 whole chicken wings (about 3 pounds)
6 tablespoons of unsalted butter
1 small garlic clove
1/4 cup of hot sauce
Kosher salt


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