Charlston Cheese Dip_foodnetwork

Finger-food recipes for game day

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


About Cheryl McCollum

Cheryl McCollum is an Associate Manager of Public Relations at TDS Telecom. She has 25 years of media experience. She’s worked as a newspaper reporter in Northfield, Minn., and Beaver Dam, Wi. She worked in media relations and advocacy for the Wisconsin Medical Society and the Wisconsin Bankers Association. She also worked in communications and advocacy for Habitat for Humanity of Dane County. She has a Journalism and Political Science degree from the University of Wisconsin-Madison. She’s married, has two adult children and enjoys traveling, especially to U.S. state capitols.

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