Super Bowl Snacks V.2

Matt Butler, Columnist

Patriots. Eagles. Football’s grandest stage, Super Bowl 52. Whether you are rooting for the Eagles or the Patriots, you’re in for an amazing game with two great teams. The Patriots, led by the G.O.A.T (Greatest Of All Time) himself, Tom Brady, aim for their sixth Super Bowl win under the Brady Belichick era. While the Eagles are riding a “Cinderella season” after losing elite quarterback Carson Wentz, the Eagles look to do what they couldn’t do 13 years ago against Brady and Belichick. The Super Bowl is a excuse to have a big viewing party, which I’m 100 percent for, and at a big party you want food that people will remember. I love making food, especially if other people are eating it. It’s a way to surprise people and have a good time. For Super Bowl 52, here are some tasty snacks from around the internet to make your party, no matter who wins, a winner.

Fly Eagles Fly Philly Cheesesteak Poppers


  • Canola oil for frying
  • 2 (6 oz) cans Pillsbury Grands refrigerated buttermilk biscuits
  • ½ cup diced purple onion
  • 1 cup diced cooked beef steak strips
  • 5 oz white Cheddar cheese, cut into 10 cubes
  • 5 slices bacon


  1. Heat 2 inches canola oil to 375°F.
  2. Heat 10- to 12-inch skillet over medium heat. Add onion; cook and stir until softened. Add beef; season to taste with salt and pepper. Cook and stir to blend flavors. Remove skillet from heat; set aside to cool slightly.
  3. Meanwhile, separate dough into 10 biscuits; press each into flattened round. Cut each slice of bacon in half crosswise.
  4. For each bundle, place 1 rounded tablespoon beef-onion mixture in center of each biscuit round; top with 1 cheese cube.
  5. Pull edges of dough up and over filling; pinch edges to seal.
  6. Wrap 1 half-slice of bacon around bundle; secure with toothpick. Repeat with remaining ingredients.
  7. Gently place bundles into hot oil; cook 4 to 5 minutes or until golden brown on all sides. Drain on paper towels; serve warm.

Patriot Clam Chowda


4 slices bacon, diced

1 1/2 cups chopped onion

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt ground black pepper to taste

3 cups half-and-half

3 tablespoons butter

2 (10 oz) cans minced clams


  1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes.
  2. Stir in water and potatoes, and season with salt and pepper.
  3. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  4. Pour in half-and-half, and add butter.
  5. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup.
  6. Cook for about 5 minutes, or until heated through. Do not allow to boil.

BBB Wings (Brady Buffalo Boneless):


  • Oil for deep frying
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 egg
  • 1 cup milk
  • 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 cup hot pepper sauce
  • 1 tablespoon butter


  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl.
  3. Whisk together the egg and milk in a small bowl.
  4. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  5. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, five to six minutes a batch.
  6. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Stephon Gilmore Slow Cook Chicken Dip


  • 3 8-oz. blocks cream cheese
  • 1/2 red onion, diced
  • 1 1/2 c. barbecue sauce
  • 4 slices bacon, cooked and crumbled
  • 2 c. rotisserie chicken breast (or 2 poached chicken breasts), shredded
  • 1/2 c. shredded sharp Cheddar
  • 1 plum tomato, diced
  • 1 tbsp. chopped green onions, plus more for garnish
  • Tortilla chips, for serving


  1. Combine all ingredients in the slow cooker.
  2. Cook on low for 1 1/2 hours, or until everything has melted.
  3. Stir and cover with more green onions, then serve with tortilla chips.

Jay Ajayi Artichoke Spinach Dip Bread


  • 1 package frozen chopped spinach
  • 1 14 oz can artichoke hearts
  • 1 loaf crusty bread, like Sourdough
  • 1 cup mayonnaise
  • 1 cup grated Parmesan
  • 2 cup shredded mozzarella


  1. Preheat oven to 350 degrees F.
  2. In medium bowl, thaw frozen spinach according to package instructions. Turn spinach out onto kitchen towel and roll it up—then squeeze out excess water. Return to bowl.
  3. Chop artichoke hearts and add to spinach.
  4. Slice top of bread long-ways and then cross-ways, being careful not to cut loaf all the way through.
  5. Gently open cuts of loaf, and spread insides with mayonnaise.
  6. Fill cuts with spinach and artichoke mixture, tucking vegetables deeply into cuts. Sprinkle cuts with grated Parmesan and shredded mozzarella, making sure cheeses get into the cuts and coat the top of the loaf.
  7. Move loaf to sheet pan, and bake for 20 minutes, until cheese is melted. Serve immediately.

Carson Wentz Chili


  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 oz) cans chili beans, drained
  • 1 (15 oz) can chili beans in spicy sauce
  • 2 (28 oz) cans diced tomatoes with juice
  • 1 (6 oz) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 oz) bag Fritos
  • 1 (8 oz) package shredded Cheddar cheese


  1. Heat a large stock pot over medium-high heat.
  2. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  3. Pour in the chili beans, spicy chili beans, diced tomatoes, and tomato paste.
  4. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, and bouillon.
  5. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar.
  6. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  7. After two hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  8. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Malcolm Butler Meatball Skewers

(Each batch makes 20 to 24 meatballs)


  • 3/4 pound hamburger
  • 1/4 cup breadcrumbs
  • 2 tbsp or 1/8 cup milk
  • 1 to 2 tbsp finely chopped onion
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp salt


  • Approx. 1/2 can pineapple chunks
  • Cheddar cheese cut into small squares


  • 1/2 cup ketchup
  • 2 tbsp brown sugar


  1. Mix hamburger with breadcrumbs, milk, chopped onion, salt, and Worcestershire sauce.  
  2. With hands, form meat mixture into 20-24 small meatballs.  
  3. Place on a cookie sheet and bake at 400 degrees for 20 to 25 minutes.
    4. While meatballs are baking, cut cheddar cheese into small cubes.  
  4. Open one can of pineapple chunks and drain.  
    6. Mix together one cup ketchup and ¼ cup lightly packed brown sugar.  
  5. Place cooked meatballs in the sauce and make sure they are totally covered.  
  6. Place meatballs back on baking sheet and broil meatballs for a few minutes until glaze becomes sticky.  
  7. Take out and let cool for a few minutes.
  8. When cool, place a meatball on a toothpick with one piece of diced cheese and one pineapple chunk.

Nick Foles Fries (Chicken Fries)


  • 4 boneless, skinless chicken breasts
  • 2 cups plain breadcrumb
  • 1 cup flour
  • 5 eggs, beaten
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon pepper


  1. Preheat oven to 375˚F (190˚C).
  2. Slice chicken breast in half, and cut into thin strips about the thickness of a french fry.
  3. Season bread crumbs with salt, garlic powder, onion powder, paprika, dried basil, dried oregano, and pepper. Mix well.
  4. Dredge chicken strips in the flour first, then cover in egg, and coat with bread crumbs.
  5. Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway.

Gronk Smac and Cheese


  • 2 c. sharp cheddar cheese
  • 12 oz. elbow pasta or shells
  • 3 c. shredded carrots
  • 1/2 c. 1% milk
  • 1/2 tsp. garlic powder
  • 1 3/4 c. crumbled blue cheese (Optional or substitute with Feta)
  • 3/4 c. plain nonfat Greek yogurt
  • 1/4 c. Hot pepper sauce


  1. Bring a pot of water to a boil. Use a cheese grater to finely shred two cups sharp cheddar cheese. Set aside.
  2. Cook 12 ounces elbow pasta or shells as label directs, but add three cups shredded carrots to pasta just before draining. While the pasta cooks, start the next step.
  3. Heat 1/2 cup low-fat milk, and 1/2 teaspoon garlic powder on medium until hot. Slowly stir in the shredded Cheddar, and 1 3/4 cups crumbled blue cheese until melted and smooth. Remove from heat.
  4. Whisk in 3/4 cups plain nonfat Greek yogurt, 1/4 cup hot pepper sauce, and 1/8 teaspoon salt.
  5. Toss the cheese sauce with the cooked pasta and carrots. Top with chopped parsley, if desired.

Legarrette Blount’s Loaded Tater Tot Dip


  • 3 cups tater tots (about 45 whole tater tots), thawed and halved or roughly chopped
  • 1 cup (meatless) meatballs, crumbled (try pre-cooked shredded chicken, (meatless) chicken nuggets, tofu, tempeh, bacon, or bacon bits)
  • 16-ounces sour cream (regular, light, vegan, or soy okay)
  • 2 cups shredded cheese blend, divided (blend of colby, jack, mozzarella, Monterey Jack, vegan, or soy-cheese)
  • 2 teaspoons all-purpose seasoning blend, or to taste (Lowry’s, Trader Joe’s 21 Salute, Mrs. Dash, a pinch of garlic or onion powder)
  • salt and pepper, optional and to taste


  1. Preheat oven to 375 ℉ and spray a 9-inch pie dish or similar oven-safe baking dish with cooking spray; set aside.
  2. Slice thawed tater tots in half or place a large pile on cutting board and roughly chop them; retain some size and texture and don’t chop them too small.
  3. Transfer tater tots to a large mixing bowl.
  4. Add the meat or protein option, sour cream, add one cup cheese, seasoning blend, salt, pepper, and stir to combine.
  5. Transfer mixture to prepared baking dish, smoothing the top lightly with a spatula.
  6. Top with remaining one cup cheese. Bake for 30 to 35 minutes, or until top is bubbly and golden browned.
  7. Serve immediately with crackers, bread, pita chips or pita bread, tortilla chips, dip tater tots into it, or just eat it with a spoon. Store leftover dip in an airtight container and refrigerate for up to 3 days. I recommend eating leftovers taco casserole-style by setting a piece on top of a mound of crackers or chips and microwaving for about 1 minute. Dip can also be made fresh and served like a casserole, but I prefer it as a dip.

Mike Gillislee Monster Cookie Dough Dip


  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/4 cup brown sugar
  • 1/4 cup all purpose flour
  • 1 tsp vanilla
  • pinch of salt
  • 2 cup old fashioned oats
  • 2 cups M&MS (plain)
  • 1 cup chocolate chips

1. Use an electric mixer to beat together the cream cheese, butter, and peanut butter until smooth.
2. Mix in the powdered sugar, brown sugar, flour, vanilla, and salt.
3. Fold in the oatmeal, M&Ms, and chocolate chips.
4. Keep chilled until ready to serve. Serve with pretzels, apples, graham crackers, or butter crackers.