Fun food for football

Staff Writer
Columbus Parent

Buffalo Chicken Cheese Dip

  • 3 boneless skinless chicken breasts
  • 1 jar Marzetti's blue cheese or ranch dressing
  • 1/4 cup mild buffalo wing sauce
  • 1 8-oz. pkg. cream cheese, softened
  • Tabasco sauce (optional)

How to prepare:

Boil chicken until tender and let cool. Then shred or finely chop. Mix together dressing and buffalo sauce. Use Tabasco sauce to spice it up to your liking. Spread cream cheese in a 9 x 13 baking dish. Mix chicken into dressing, then pour chicken mixture evenly over cream cheese. Bake at 350 degrees for 20 minutes. Let cool and serve with tortilla chips. Enjoy!

Mexican Chili Dip

  • 1 8-oz. pkg. cream cheese, softened
  • 1 can Hormel Chili (no beans)
  • 1 cup shredded cheddar cheese (use as much as you like)

How to prepare:

Spread the cream cheese on the bottom of a pie pan. Spread chili over the cream cheese. Top with cheddar cheese. Bake at 350 degrees for 2 minutes or until the cheese has melted completely. Serve with tortilla chips. Enjoy!

Veggie Pizza Bars

  • 2 tubes of Pillsbury crescent rolls
  • 2 8-oz. pkgs. cream cheese
  • 1 cup of mayonnaise
  • 1 pkg. Hidden Valley Ranch dip or dressing mix
  • 2 cups finely shredded cheddar cheese
  • 4 cups chopped vegetables (red pepper, green pepper, broccoli, carrots, celery and cauliflower)

How to prepare:

In a jelly roll pan, unfold the crescent rolls and pat into pan, sealing the perforations. Bake at 400 degrees for 8 to 10 minutes. Mix the cream cheese, mayonnaise and packet of ranch dressing. Spread over cooled crust. Top with cheese and then veggies. I use store-brand crescent rolls, ranch dip and dressing mix. Enjoy!

Pineapple Cheese Dip

  • 1 8 oz. can crushed pineapple, drained
  • 2 8-oz. pkgs. cream cheese, softened
  • 2 cups chopped pecans
  • 1/4 cup finely chopped green pepper
  • 2 teaspoons finely chopped onions
  • 1 teaspoon seasoned salt

How to prepare:

Mix together cream cheese, seasoned salt, pineapple, green pepper and onions. Finely grind 1 cup of the pecans. Fold into the cheese mixture. Form the mixture into a ball and roll it in the remaining cup of coarsely chopped pecans. Cover with plastic wrap and refrigerate. You also can make it into two smaller cheese balls. Enjoy!

Appetizer Meatballs

  • 1 bag store-bought frozen meatballs, small size
  • 10 1/2 oz. grape jelly
  • 12 oz. Heinz chili sauce
  • 2 T. lemon juice (optional)

How to prepare:

Combine all ingredients except meatballs to make sauce. Place meatballs in a slow cooker or casserole dish with lid. Cover with sauce. Bake for 30 minutes in a 350 degree oven, or in slow cooker on low for a few hours. Enjoy!

Cheesy Artichoke Dip

  • 2 lg. cans artichokes
  • 2 c. mayonnaise
  • 8 oz. cream cheese
  • 1 1/2 c. parmesan cheese
  • garlic powder (to taste)

How to prepare:

Heat all ingredients slowly in saucepan. Stir to mix well. Pour into casserole dish or pie plate. Bake at 350 degrees for 20-30 minutes. Dip will turn golden brown and bubbly. Serve hot with crackers. Enjoy!