We're gonna be completely honest here---a few months back when we realized our hometown team wasn't Super Bowl-bound, we kinda checked out. Regardless, we'll still be tuning in to watch the big game this Sunday (because, commercials, duh), wearing something like this
, not feeling even the tiniest bit guilty about parking our butts on the couch for four hours straight. #YOLO. Of course, no Super Bowl Party is complete without a huge ass TV and endless apps. While we can't help you out with the first, we've got you covered on the snacks. Here are two appetizers that are easy AF to make and sure to please Broncos fans, Panthers fans, and everyone in-between.
Spinach Artichoke Hummus
Two dips are better than one. Everyone's fav, spinach artichoke dip, gets lightened up with a touch of hummus. We like adding a bit of greek yogurt for a creamier consistency. This is super easy to make ahead of time and store in the fridge, or to whip up last minute.
- 1 cup of chickpeas
- 1 cup of artichoke hearts
- 2 cups of spinach
- 2 tablespoons of olive oil
- 2 tablespoons of greek yogurt
- 2 garlic cloves
- Juice of 1/2 lemon
Add all ingredients to a blender or food processor and mix until creamy. Garnish with a squeeze of lemon juice, salt, pepper and red pepper flakes if you like it spicy. If you're making this ahead of time, we suggest letting the flavors meld together before adding any extra seasoning. Serve with crunchy veggies and crispy corn tortilla chips.
Buffalo Chicken Pita Pizza
This pizza is NOT for the faint of heart. If you can't handle spice, temper the wing sauce down with some melted butter or greek yogurt. Bleu cheese is optional, but our philosophy is the more cheese the better, so we say go for it. If you're feeling lazy, feel free to use rotisserie chicken in place of grilled chicken (we won't tell).
- 2 cups cooked chicken, chopped
- 3/4 cup of wing sauce
- 2 pita or naan flatbreads
- 1 cup shredded cheese
- 3 green onions, chopped
- As much bleu cheese are your little heart desires
Preheat oven to 400 degrees. Mix cooked chicken into wing sauce, then spread across your pita. Top with shredded cheese and 1/2 of the green onions, the finish with a few chunks of bleu cheese. Bake on a nonstick cookie sheet for 10 minutes, or until your cheese is melty and your crust is crispy. Cool, cut and serve with creamy ranch dressing.
← Older Post
Newer Post →