Description
A collection of 9 easy and crowd-pleasing game day appetizers that are perfect for parties. From cheesy dips and loaded potato skins to mini pigs in a blanket and pull-apart bread, these recipes are designed to disappear quickly from the table. Featuring a range of flavors and textures, these appetizers can be prepared ahead and baked just before serving to delight your guests.
Ingredients
Scale
Buffalo Chicken Dip
- 2 cups shredded cooked chicken
- 8 oz cream cheese (softened)
- ½ cup hot sauce
- ½ cup ranch or blue cheese dressing
- 1 cup shredded cheddar cheese
Loaded Potato Skins
- 4 russet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 cup shredded cheddar cheese
- ½ cup cooked crumbled bacon
- Sour cream and green onions for topping
Mini Pigs in a Blanket
- 1 can refrigerated crescent roll dough
- 24 cocktail sausages
- 1 egg (beaten, for brushing)
- Sesame seeds (optional)
Jalapeño Poppers
- 10 jalapeños (halved and seeded)
- 8 oz cream cheese
- ½ cup shredded cheddar cheese
- ¼ tsp garlic powder
- 6 strips bacon (halved)
Spinach Artichoke Dip
- 1 cup chopped spinach (frozen, thawed and drained)
- 1 cup chopped artichoke hearts
- 8 oz cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Meatball Sliders
- 12 slider buns
- 12 cooked meatballs
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Butter and garlic for brushing
BBQ Chicken Nachos
- Tortilla chips
- 1 ½ cups shredded cooked BBQ chicken
- 1 cup shredded Monterey Jack cheese
- ½ cup black beans
- ¼ cup red onion (chopped)
- ¼ cup chopped cilantro
Deviled Eggs
- 6 hard-boiled eggs
- 3 tbsp mayonnaise
- 1 tsp mustard
- ½ tsp vinegar
- Salt and pepper to taste
- Paprika for garnish
Cheesy Pull-Apart Bread
- 1 round sourdough loaf
- 1 ½ cups shredded mozzarella cheese
- ½ cup melted butter
- 2 cloves garlic (minced)
- 1 tbsp chopped parsley
Instructions
- Buffalo Chicken Dip: In a bowl, combine shredded cooked chicken, softened cream cheese, hot sauce, ranch or blue cheese dressing, and shredded cheddar cheese. Mix thoroughly then spread evenly in a baking dish. Bake in a preheated oven at 375°F for 20 minutes or until the dip is bubbly and heated through.
- Loaded Potato Skins: Bake whole russet potatoes at 400°F for 45 minutes until tender. Allow them to cool slightly, then slice each potato in half and scoop out the centers, leaving a sturdy skin. Brush the potato skins with olive oil, sprinkle with salt and pepper, and bake for another 10 minutes. Fill them with shredded cheddar cheese and crumbled bacon, then place them under the broiler until the cheese melts and bubbles. Top each with sour cream and chopped green onions before serving.
- Mini Pigs in a Blanket: Wrap each cocktail sausage in a triangle of crescent roll dough. Place them on a baking sheet, brush with beaten egg, and sprinkle with sesame seeds if desired. Bake at 375°F for 12–15 minutes until golden brown and cooked through.
- Jalapeño Poppers: Mix cream cheese, shredded cheddar cheese, and garlic powder together until smooth. Fill each halved and seeded jalapeño with the cheese mixture, then wrap each with half a strip of bacon. Arrange on a baking sheet and bake at 400°F for 20–25 minutes until the bacon is crispy and the cheese filling is hot.
- Spinach Artichoke Dip: Combine chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan in a mixing bowl. Spread the mixture evenly in a baking dish. Bake at 375°F for 20–25 minutes until the dip is hot and bubbly.
- Meatball Sliders: Place cooked meatballs into slider buns, top each with marinara sauce and shredded mozzarella cheese. Arrange sliders on a baking sheet, brush the tops with a mixture of melted butter and minced garlic, then bake at 350°F for 10–15 minutes until the cheese is melted and the buns are toasted.
- BBQ Chicken Nachos: On a sheet pan, layer tortilla chips, shredded BBQ chicken, Monterey Jack cheese, black beans, red onion, and chopped cilantro. Bake at 400°F for 10–12 minutes until the cheese is melted and the nachos are warmed through.
- Deviled Eggs: Halve hard-boiled eggs and carefully remove the yolks. Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth. Spoon or pipe the yolk mixture back into the egg whites. Sprinkle the tops with paprika for garnish before serving.
- Cheesy Pull-Apart Bread: Cut the sourdough loaf in a grid pattern, being careful not to slice all the way through. Stuff the cuts with shredded mozzarella cheese. Mix melted butter with minced garlic and chopped parsley, then drizzle generously over the bread. Wrap the loaf in foil and bake at 375°F for 15–20 minutes. Unwrap and bake an additional 5–10 minutes to crisp the top before serving.
Notes
- These appetizers can be prepped ahead of time and baked just before game time for convenience.
- Customize dips and sliders with your favorite sauces, cheeses, and toppings to suit your taste.
- Most appetizers can be served warm or at room temperature, making them great for parties.
- Vegetarian options include the Spinach Artichoke Dip and Loaded Potato Skins (omit bacon).
- Gluten-free adaptations can be made by using gluten-free dough or bread alternatives where applicable.
