The Superbowl is on Sunday and I would like ideas from you for Superbowl food recipes that you make on Superbowl Sunday?

I like chicken strips, boneless chicken wings, steak, pizza, and soups

I rarely eat chips and dip though...

Thank you all :D

I discovered chicken wing dip at a tailgate earlier this season. It is basically a cheesy buffalo wing dip and always a crowd favorite.

2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Frank's Red Hot or Lousianna Hot Sauce)
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
1/2 cup blue cheese

I will mix up the cheese types from time to time, but this is my basic recipe. Place in baking dish and bake for 30 min at 350.

Chicken Wing Dip Recipe - Allrecipes.com (http://allrecipes.com/recipe/chicken-wing-dip/)

I discovered chicken wing dip at a tailgate earlier this season. It is basically a cheesy buffalo wing dip and always a crowd favorite.

2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Frank's Red Hot or Lousianna Hot Sauce)
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
1/2 cup blue cheese

I will mix up the cheese types from time to time, but this is my basic recipe. Place in baking dish and bake for 30 min at 350.

Chicken Wing Dip Recipe - Allrecipes.com (http://allrecipes.com/recipe/chicken-wing-dip/)

I can not eat hot pepper sauce but maybe I can try without the hot sauce

I discovered chicken wing dip at a tailgate earlier this season. It is basically a cheesy buffalo wing dip and always a crowd favorite.

2 (8 ounce) packages cream cheese, softened
3/4 cup pepper sauce (such as Frank's Red Hot or Lousianna Hot Sauce)
1 cup Ranch-style salad dressing
2 cups diced cooked chicken
1 cup shredded Cheddar cheese
1/2 cup blue cheese

I will mix up the cheese types from time to time, but this is my basic recipe. Place in baking dish and bake for 30 min at 350.

Chicken Wing Dip Recipe - Allrecipes.com (http://allrecipes.com/recipe/chicken-wing-dip/)
That sounds awesome.

That sounds awesome.

It has become a favorite of mine. Most people haven't had it, so it is something unique, but it is also just about the easiest thing to make in the world. Not to mention incredibly delicious!

@MonkeesFan - I'm sure it would still be great w/o the hot sauce.

Check out these stadiums people made with their Superbowl snacks: 21 Incredible Football Stadiums Made Of Snacks (http://www.buzzfeed.com/arielknutson/snack-stadiums-that-are-wildly-impressive)

Here are a couple of easy ones that are a little different . . .

Olive Salad

Basic Ingredients:
1 sm. can sliced black olives
½ + jar green olives w/pimentos
½ jar pimentos (or chopped fire-roasted red peppers)
Onion (green, red or yellow) fine dice, (combo of onion okay)
Garlic 2 cloves finely chopped
Parsley: small palmful, chopped

Optional Additions:
Capers (highly recommended)
Kalamata olives
Pepperocini (fine chop)
Those little round red pickled peppers like on the Homeland "olive bar" (chopped)
Red Pepper Flakes

Finely chop all ingredients and put in bowl Add enough good quality olive oil, mixed with about 2 tsp. red wine vinegar, apple cider vinegar, white vinegar (or other vinegar other than Balsamic) to just cover. Let mixture cure/mature at room temp. in order to develop flavor.

This is good on just about any sandwich, but especially the Muffelata. (It can also be used as a pasta sauce or garnish.)

Or, instead of a real Muffelata, you can make some Mini-Muffelata Canapés:
Small bread slices, brushed with olive oil and toasted under the broiler.
Add Olive Salad.
Add thinly sliced ham (or Prosciutto).
Add grated cheese (Pecorino Romano, Parmesiana Reggiano or whatever)
Put under broiler long enough to begin to melt cheese.


Smoked Salmon Canapés

BRETON (Dare Brand) Thin Wheat Crackers or other sturdy crackers/toast rounds of choice
Cold Smoked Salmon (I prefer the "Morey's" Brand (or equiv.) in the shrink wrap package--as long as the expiration date is in this millenium. Any decent smoked salmon will do . . . Pre-seasoned or not.)
Cream Cheese
Capers
Red Onion (finely diced)
Red Bell Pepper (finely diced)
Lemon (peeled, and cut into tiny--nearly microscopic--wedges)
Fresh Dill

To Assemble:
Spread cream cheese on Breton Crackers (or alt.).
Peel off thin layers of salmon and/or cut into small pieces if necessary.
Arrange salmon tidbits over cream cheese on cracker.
Sprinkle lightly with finely diced red onions and capers.
Garnish with lemon morsels and a touch of dill if desired.

No one I know who has ever tried these--(even people who are not exactly crazy about any of the individual ingredients)--has ever turned down seconds, thirds or fourths . . .

Of course, you could eliminate most of the fussy, Martha Stewart-esque aspects of the appetizer by simply mixing the cream cheese, onions, bell pepper, and salmon into a spread or by making just a few for demonstration purposes then leaving the stuff out for diners to "roll their own."

(I have used both of those alternatives in the past.)

The first drip beef recipe is now our Super Bowl staple
Drip Beef, Two Ways | The Pioneer Woman Cooks | Ree Drummond (http://thepioneerwoman.com/cooking/2010/02/drip-beef-two-ways/)

Blackened Vegetable Salsa

I tweaked this from Uncle Julio's restaurant salsa:

3-4 Roma tomatoes

3-4 tomatillos (peel the husks off...)

2 jalapenos or whatever hot pepper floats your boat. (cut the stem off, leave the rest alone)

3-4 cloves of garlic, peeled (or whatever you like, I'm a 'you can't have too much garlic' type).

1 red onion cut in quarters. (big chunks is the idea).

1/2 bunch of cilantro roughly chopped

1/2 lime, juiced

Sea salt and cracked black to your taste.

Put all the veggies, (except cilantro and the lime juice...) on a broiler-safe pan. Broil the veggies until they are 60-80 percent charred (not burnt to a crisp, just a nice blistered blackened surface).

When you're done, dump all the blackened veggies *and* the pan juice, the cilantro, and the juice of 1/2 lime into a food processor and puree to the consistency you like. Tweak the flavors w/ salt or pepper.

Serve warm with tortilla chips.

I will almost bet that Ree Drummond will invite Martha Stewart over to take lessons from Ina Garten on this topic.
(right after Jacques Pepin, Guy Fieri and The Galloping Gourmet round up the fixin's....=)