Super Bowl Party Food Recipes
Food and Drink

Super Bowl Party Food Recipes

When it comes to the biggest game of the year, do you have all your game snack plays ready? Your Super Bowl party menu is vital. Your guests will not complain about the comfort-food classics of wings, dips, chili, and subs.

How do these sound: Meatball Jalapeño Poppers, Warm Artichoke Dip, Guinness Beef Stew, and Sticky Whiskey Maple Wings?  Delicious huh?  We’ve got recipes for these and more to satisfy even the pickiest of football fans.

If you’re not sure what Super Bowl food to prepare, we got you covered with this collection of Super Bowl party food recipes. Get ready to wow your guests before the players even hit the field!

Which of these Super Bowl party foods will you be making for the big game?

Meatball Jalapeño Poppers

Courtesy of Casa De Bertacchi,

"Serve these Meatball Jalapeño Poppers at your next tailgate party on the patio or parking lot!"

Cook time: 25–30 minutes Makes: 26 appetizers


13 jalapeños, stemmed

1 8-ounce package cream cheese, softened

13 frozen, fully cooked Casa Di Bertacchi meatballs, thawed

13 slices (1 pound) sliced bacon, cut in half

Preheat oven to 375°F.  Slice each pepper in half lengthwise, remove the seeds, and rinse out. Spread cream cheese in each jalapeño half.

Cut the meatballs in half. Place each meatball half, cut side down, over the cream cheese. Wrap a half slice of bacon around each stuffed jalapeño and secure with a toothpick.

Place on a baking sheet and bake 25 to 30 minutes, or until bacon is browned. Serve immediately on a platter.

Note: Use plastic gloves when cutting and preparing peppers to prevent skin irritation.

Turkey Sliders

Excerpted from Sliders and Rollers, by David Cowie, photography by Sue Stubbs, © 2013 New Holland Publishers

"Impress your backyard barbecue or tailgate party guests with these tasty Turkey Sliders!"

Makes: 12 sliders


2 tablespoons olive oil

1 small onion, finely diced

1 clove garlic, minced

17 1/2 ounces ground turkey

1 teaspoon Worcestershire sauce

Salt and pepper, to taste

4–6 cheese slices (Swiss or Tasty), cut in half*

12 strips streaky bacon**

12 slider buns of your choice


Seeded or Dijon mustard

Cocktail sticks for serving

Heat a tablespoon of oil in a frying pan on medium heat. Cook the onion and garlic in the pan until golden and allow to cool.

Place the turkey in a large bowl, add the cooked onion and garlic and Worcestershire sauce, and season with salt and pepper. Mix together until well combined.

Roll into small balls and flatten the patties to fit your buns. In a non-stick frying pan, heat the rest of the oil, and cook the patties for 3 to 4 minutes each side until brown. Place a slice of cheese on top of each patty for the last minute of cooking. While the patties are cooking, cook the bacon in another pan until crispy.

Slice the buns in half lengthwise. Spread the bottom half of the buns with mayonnaise and add a cooked turkey patty with the melted cheese, a slice of bacon and a dollop of mustard on top. Add the top of the bun and hold it together with a cocktail stick. Serve while hot.


*Tasty cheese is found in Australia and is similar to Cheddar.

**Streaky bacon comes from the pork belly, is very fatty and is the most common form of bacon in the United States.

Warm Artichoke Dip with Parmesan Crust

©2016 Weber-Stephen Products LLC. Recipe from WEBER’S NEW AMERICAN BARBECUE™ by Jamie Purviance. Used with permission.

"Chunks of artichokes in a creamy cheesy mixture, topped with Parmesan and baked until hot and melty. Warm Artichoke Dip will be a crowd pleaser at your next gathering with friends and family."

Prep Time: 15 minutes Grilling Time: 23 to 30 minutes Special Equipment: 1 large handful apple wood chips, 8-inch cast-iron skillet Serves: 6


1 14-ounce can whole artichoke hearts packed in water, rinsed & drained, patted dry

3/4 cup mayonnaise

6 ounces cream cheese, softened

4 ounces mozzarella cheese, grated

1 4-ounce can chopped mild green chile peppers

1/4 cup sour cream

2 teaspoons minced garlic

1 teaspoon mustard powder

1/4 teaspoon hot pepper sauce

1/4 teaspoon freshly ground black pepper

Unsalted butter

1 1/2 ounces Parmigiano-Reggiano® cheese, finely grated

Grilled baguette slices or crisp flat bread

Soak the wood chips in water for at least 30 minutes.

Prepare the grill for direct and indirect cooking over medium-high heat (400°F to 450°F).

Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the artichoke hearts over direct medium-high heat, with the lid closed, until warmed through, 3 to 5 minutes, turning once. Remove from the grill and roughly chop.

Combine the mayonnaise, cream cheese, mozzarella, chiles, sour cream, garlic, mustard powder, hot sauce, and pepper. Using a wooden spoon, smash the cream cheese against the inside of the bowl into a paste, and then stir the mixture until smooth. Stir in the artichoke hearts.

Lightly grease the inside of an 8-inch cast-iron skillet with butter. Transfer the artichoke mixture to the prepared skillet, and then distribute the Parmigiano-Reggiano® cheese evenly over the top. Cook over indirect medium-high heat, with the lid closed, until browned and bubbling on the surface, 20 to 25 minutes. Cool for 10 minutes before serving with grilled baguette slices or crisp flat bread.

Guinness Beef Stew

Recipe and photo courtesy of Rufus Teague BBQ

"A hearty stew warms the heart. This stew warms all the heart and all the parts around it. Guinness Beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender."

Serves: 4–5, as meal


2 tablespoons olive oil

2 pounds beef chuck or stew meat

2 small yellow onions

2 garlic cloves, minced

6 ounces pancetta, chopped

1 can Guinness beer

2 tablespoons Rufus Teague Meat Rub

2 tablespoons all purpose flour (to thicken)

3 carrots, chopped

2 celery stalks, chopped

2 bay leaves

3 sprigs fresh thyme

4 tablespoons tomato paste

3 cups chicken stock

Cube the beef and season with Rufus Teague Meat Rub.

Heat the pot or Dutch oven to high heat and pour in the olive oil. When the oil is hot, brown the meat. Remove from the pot and set aside. Lower the heat and add the chopped onion and garlic. Cook them down for a few minutes and then add the chopped pancetta. Cook the pancetta until browned.

Pour in the Guinness. Then add flour and stir. Add in carrots, celery, bay leaves, thyme, tomato paste and chicken stock. Add the meat back in. Stir.

Cover and let simmer for 2 hours, until the meat is tender and falling apart. Remove the lid and cook another 20 to 30 minutes.

Stir, adding salt and pepper. Remove the bay leaf and thyme sprigs and serve in a bowl over mashed potatoes.

Mexican 5-Layer Dips

Courtesy of Cacique,®

"A good layered dip is always a party favorite! Layering them in little clear plastic glasses makes for an unexpected and fun presentation. You’ll be the hit of the party when guests see you walking in with a tray of these individual layered dips!"

Prep Time: 15 minutes Serves 8


1 (16-oz.) can refried beans

1 tablespoon fresh lime juice

1 tablespoon water

1 (8-oz.) container guacamole

1 cup Cacique® Crema Mexicana Agria

1 tablespoon taco seasoning

1 cup pico de gallo

Cacique® Ranchero® Queso Fresco

chopped fresh cilantro (optional)

In a small mixing bowl, combine the refried beans with the lime juice and water. In a separate small mixing bowl, combine the Crema Mexicana Agria and the taco seasoning.

Set 8 small 9-ounce clear plastic cups out in a row. Using a 1-tablespoon cookie scoop, layer 2 tablespoons of each of the following in this order: refried beans mixture, guacamole, Crema Mexicana Agria mixture, and pic de gallo. Smooth each layer out in between with a spoon. Sprinkle crumbled Cacique® Ranchero® Queso Fresco over the top and garnish with fresh chopped cilantro, as desired. Serve with tortilla chips.

Sticky Whiskey Maple Wings

Recipe and photo courtesy of Rufus Teague BBQ

"Crispy, fried, sweet and hot at the same time, these non-conventional nibblers can keep the gloaters chewing and the losers feeling satisfied."

Serves: 4, as appetizer


1 ½ pounds chicken wings

2 cups vegetable or peanut oil, for frying

1 cup flour

1 tablespoon Rufus Teague Meat Rub

jalapeno slices, to garnish


Whiskey Maple Glaze:

1 cup Rufus Teague Maple Whiskey BBQ sauce

1 tablespoon maple syrup

¼ cup brown sugar

½ teaspoon black pepper

2 tablespoons water, to thin as needed


Heat the oil in a large pot and allow it to reach 375 degrees. Use a thermometer to guarantee even cooking.

Mix the flour, salt and Rufus Teague Meat Rub in a medium bowl.

Dredge the wings in the flour mixture.

Lightly drop each wing into the hot oil and cook for about 15 minutes, or until wings look nicely browned and crisped. Doing this in batches is recommended, so the oil can retain even heat.

While the wings are cooking, combine the brown sugar, maple syrup, black pepper and Rufus Teague Maple Whiskey BBQ sauce in a medium-size saucepan. Allow the mixture to reduce significantly, until it has a sticky, but not dry consistency. If it is reducing too quickly, add some water to thin it out.

Add the wings into the reduced sauce mixture and coat thoroughly.

Top with jalapeno slices. Enjoy with blue cheese or ranch dressing or even more barbecue sauce.

Bacon Cheddar Sliders

Excerpted from The Wood Pellet Smoker & Grill Cookbook, by Peter Jautaikis. Text and photography copyright ©2016 Peter Jautaikis. Published by Ulysses Press.

"I remember wolfing down those yummy Original White Castle Sliders back in the early ’70s in Key West, Florida, while serving in the Navy. This isn’t a copycat version of those sliders, but rather my homage to days gone by. These cooked-on-a-griddle, delightfully seasoned bacon and cheddar sliders are a great start to any meal. "

Prep time: 30 minutes Cook time: 15 minutes Serves: 12 slider size burgers Recommended pellets: Any


1 1/2 pounds ground beef (80% lean)

1/2 teaspoon garlic salt

1/2 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

6 bacon slices, cut in half

1/2 cup mayonnaise

2 teaspoons creamy horseradish (optional)

6 1-ounce slices sharp cheddar cheese, cut in half (optional)

1/2 small red onion, thinly sliced

1/2 cup sliced kosher dill pickles

12 mini buns, sliced horizontally


Combine the ground beef, garlic salt, seasoned salt, garlic powder, onion powder and black pepper in a medium bowl.

Divide the meat mixture into 12 equal portions and shape them into small, thin, round patties (about 2-ounces each) and set aside.

Cook the bacon in a medium skillet over medium heat until crisp, about 5 to 8 minutes. Set aside.

Make the sauce: mix the mayonnaise and the horseradish, if using, in a small bowl.

Cooking on a Wood Pellet Smoker-Grill: Configure your wood pellet smoker-grill for direct cooking in order to use a griddle accessory. Check with your manufacturer to see if they have a griddle accessory that works with your specific wood pellet smoker-grill.

Spray the cooking surface of the griddle with cooking spray for the best nonstick results.

Preheat your wood pellet smoker-grill to 350°F using pellets of your choice. The surface of your griddle should be about 400°F. 

Grill the patties 3 to 4 minutes on each side, until cooked through to an internal temperature of 160°F.

Build the sliders: Place a slice of sharp cheddar cheese on each patty, if desired, while the patty is still on the griddle or after the patty has been removed from the griddle. Place a dollop of the mayonnaise mixture, a red onion slice and a burger patty on the bottom half of each roll. Top with pickle slices, bacon and ketchup.

Frank’s Red Hot Party Mix

Excerpted from Cooking with Frank’s® RedHot® Cayenne Pepper Sauce, by Rachel Rappaport, ©2014 Ulysses Press. Used with permission.

"Frank's Red Hot Party Mix kicks the classic party mix up a notch. This will certainly be a crowd pleaser at your next tailgate gathering!"

Serves: 24


2 teaspoons Frank’s® RedHot® Original Cayenne Pepper Sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground paprika
1 teaspoon dried parsley
1 teaspoon dillweed
1/2 teaspoon kosher salt
1 teaspoon ground chipotle pepper
2 cups crispy corn cereal squares
2 cups crispy wheat cereal squares
2 cups crispy rice cereal squares
1 cup fish-shaped cheddar crackers
1 cup mini pretzels
1 cup roasted, unsalted mixed nuts

Preheat the oven to 250°F.

In a large bowl, whisk together the butter, Frank’s® RedHot® Original Cayenne Pepper Sauce, garlic powder, onion powder, paprika, parsley, dillweed, salt and ground chipotle. Add the remaining ingredients, and gently toss to coat.

Pour the mixture onto a large baking sheet in a single layer and bake for 1 hour, stirring every 15 minutes. Spread on paper towel–lined plates in a single layer, and allow to cool fully before serving. Store leftovers in an airtight container.