Crock pot, Snacks & Appetizers
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Super Bowl Eats Pt. 1

The big game is this weekend–the Super Bowl for those of you who are sporting challenged. It is between the Kansas City Chiefs and the San Francisco 49ers. I don’t have a dog in this fight (Go Pats), but of course I had to give you a few recipes to go along with all those parties. One of the most consumed foods on Super Bowl Sunday is anything buffalo. I have an easy mix and dump into a crock pot recipe and a healthier (it does have tons of cheese in it) recipe that is stuffed mushrooms. Grab the ingredients and try these recipes out!

I’ll have another recipe coming later this week. 

Comment below with who you think is going to win the game on Sunday!

Buffalo Chicken Dip:

Ingredients:

  • 16 oz cream cheese, softened
  • 1/2 cup ranch dressing
  • 1/2 cup Greek yogurt
  • 1/3 cup blue cheese crumbles
  • 1 tbsp blue cheese crumbles, for garnish
  • 1 cups cooked and shredded chicken (I used rotisserie)
  • 1/2 cup buffalo wing sauce
  • 1 cups shredded cheddar cheese
  • 1 sliced green onion, for garnish

Instructions:

  • In a mixing bowl, combine cream cheese, ranch dressing, sour cream,  blue cheese crumbles, chicken, buffalo wing sauce and 1 cup of cheddar cheese
  • Stir to combine (don’t worry if it is combined well the ingredients will melt together in the crockpot and you can stir more while it is cooking)

  • Lightly spray your slow cooker with non-stick cooking spray
  • Transfer mixture to crockpot and top with remaining 1 cup of cheese
  • Cover and cook on low for 2-3 hours, until hot and bubbly
  • You can either leave in your crockpot and serve from there, or transfer when ready to serve 
  • Before serving, sprinkle with remaining blue cheese, green onions
  • Serve with chips and veggies of your choice 

Spinach Feta Stuffed Mushrooms

Ingredients:

  • 24 large fresh mushrooms
  • 1/4 cup diced onion
  • 2 minced garlic cloves (or Trader Joe’s Minced Garlic)
  • 1 TBSP EVOO
  • 1  8 oz cream cheese, softened
  • 1 10 oz. frozen chopped spinach, thawed and well-drained (use paper towels to squeeze out excess water out)
  • 1/2 cup shredded Parmesan cheese
  • 2 TBSP shredded Parmesan cheese
  • 1/2 cup finely crumbled feta cheese
  • 1/2 TSP salt
  • 1/2 TSP pepper
  • 1/4 TSP Cayenne Pepper
  • 1/8 TSP Red Pepper Flakes

Instructions:

  • Preheat oven to 400 degrees Remove stems from mushrooms and using a just damp paper towel clean the caps
  • Set caps aside
  • In a skillet, heat olive oil over medium heat
  • Saute the diced onion and garlic until tender
  • In a mixing bowl, beat cream cheese until smooth
  • Stir in the spinach, 1/2 cup Parmesan cheese, feta cheese and spices 

  • Spoon mixture into mushroom caps

  • Sprinkle with the remaining Parmesan cheese

  • Bake at 400 degrees for 15 minutes or until golden brown
  • Don’t worry if the stuffing falls over the caps, when you plate them, simply squish (I know, a technical cooking term) the stuffing back in place

Original recipe: https://seemomclick.com/spinach-feta-cheese-stuffed-mushrooms/ 

Buffalo Chicken Dip

Prep Time15 mins
Cook Time3 hrs
Course: Appetizer
Servings: 8 people

Equipment

  • Crock pot

Ingredients

  • 16 oz 16 oz cream cheese, softened
  • 1/2 cup ranch dressing
  • 1/2 cup Greek Yogurt
  • 1/3 cup blue cheese crumbles
  • 1 tbsp blue cheese crumbles for garnish
  • 2 cups cooked and shredded chicken (I used rotisserie chicken)
  • 1/2 cup buffalo wing sauce
  • 2 cups shredded cheddar cheese
  • 1 green onions, sliced (for garnish)

Instructions

  • In a mixing bowl, combine cream cheese, ranch dressing, sour cream,  blue cheese crumbles, chicken, buffalo wing sauce and 1 cup of cheddar cheese
  • Stir to combine (don't worry if it is combined well the ingredients will melt together in the crockpot and you can stir more while it is cooking)
  • Lightly spray your crock pot with non-stick cooking spray
  • Transfer mixture to crockpot and top with remaining 1 cup of cheese
  • Cover and cook on low for 2-3 hours, until hot and bubbly
  • You can either leave in your crockpot and serve from there, or transfer when ready to serve 
  • Before serving, sprinkle with remaining blue cheese and green onions
  • Serve with chips and veggies of your choice 

Spinach Feta Stuffed Mushrooms

Prep Time20 mins
Cook Time15 mins
Servings: 24 mushrooms

Ingredients

  • 24 large fresh mushrooms
  • 1/4 cup diced onion
  • 2 garlic cloves (or 1 tsp Trader Joe's Minced Garlic)
  • 1 tbsp EVOO
  • 8 oz cream cheese, softened
  • 1-10 oz frozen chopped spinach, thawed and well-drained (use paper towels to squeeze out excess water out)
  • 1/2 cup shredded Parmesan cheese
  • 2 tbsp shredded Parmesan cheese
  • 1/2 cup finely crumbled feta cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp Cayenne Pepper
  • 1/8 tsp Red Pepper Flakes

Instructions

  • Preheat oven to 400 degrees
  • Remove stems from mushrooms and using a just damp paper towel clean the caps
  • Set caps aside
  • In a skillet, heat olive oil over medium heat
  • Saute the diced onion and garlic until tender
  • In a mixing bowl, beat cream cheese until smooth
  • Stir in the spinach, 1/2 cup Parmesan cheese, feta cheese and spices 
  • Spoon mixture into mushroom caps
  • Sprinkle with the remaining Parmesan cheese
  • Bake at 400 degrees for 15 minutes or until golden brown
  • Don't worry if the stuffing falls over the caps, when you plate them, simply squish (I know, a technical cooking term) the stuffing back in place

Stay hungry…

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