To start, there's nothing quite as crowd-pleasing as artichoke-spinach dip. This cheesy variation is simple, all you have to do is mix the ingredients together and bake. Also on the appetizer spread? Pizza pockets! Store-bought pizza dough makes these hand-held snacks a cinch. Feel free to change the filling to suit your family's needs.
Finally, during halftime, we'll feast on a Mexican selection of store-bought guacamole, salsa, queso dip, and homemade quick beef tacos. These recipes are ideal for the beer-guzzling bachelor in your life, share them now.
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/2 tsp. garlic powder
- Heat oven to 350°F.
- Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
- Bake 20 min. or until heated through.
- Serve with crackers and assorted cut-up fresh vegetables or crostini.
Makes about 3 cups.
- Appetizers, Dips
- North American
1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade
- Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes.
- Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes.
- Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
- Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
- Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges.
- Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
- Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Makes about 16 pockets.
- Appetizers, Finger Foods
1 1/2 pounds ground beef
1 teaspoon ground cumin
1 1/2 cups jarred salsa
8 taco shells
1 avocado, diced
1/2 cup sour cream
1 cup fresh cilantro
- Heat a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 6 to 8 minutes. Spoon off and discard any drippings.
- Stir in the cumin, 1 cup of the salsa, and 3⁄4 teaspoon salt and cook, stirring occasionally, until heated through, 2 to 3 minutes.
- Fill the taco shells with the beef mixture and top with the avocado, sour cream, cilantro, and the remaining 1⁄2 cup of salsa.
- Main Dishes, Beef