Whats is the best appetizer to make for a football party?
Beer? Is there a factual answer to this question?
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Moving thread from General Questions to Cafe Society.
That crockpot dip with cheese and salsa and hamburger, served hot with corn chips. It’s almost a meal in itself. It goes over big at our house.
I like classic finger foods - those little meat balls or lil smokies sausages in that horrible BBQ/grape jelly sauce with a thing of toothpicks is one for a start. If you are lazy, BJ’s Wholesale Club and similar warehouse stores sell premade frozen appetizer selections that you just toss into the oven to reheat.
We do an occasional ‘appetizer night’ where we buy wonton wrappers/egg roll skins and stuff them into a muffin placque and fill with different stuff and bake. So far we have done crab rangoon, egg roll, taco, artichoke/spinach dip, satay and ham and cheese quiche fillings.
Baby pizzas - really easy. Buy the premade bread dough if you are too lazy to make a batch of dough, roll into small english muffin sized rounds and top with all the usual pizza toppings and bake. Or you can buy the tiny individual pizzas, or pizza bagels to make.
Dips and chips - anything from the classic french onion dip, ranch dip, garden veggie dip, 7 layer taco dip, nacho cheese dip … corn chips, pita chips, potato chips, raw veggies. Go nuts.
Fondue - cheese fondue, digbys cheesy spoo, chocolate.
So close until you said hamburger. Chorizo is the correct answer there.
Mmm I agree.
And if you add a little sodium citrate as an emulsifier, you can use all sorts of fun cheeses and avoid the creepy velveeta stuff.
My wife always goes with a cream-cheese-and-chili blend for the Super Bowl.
I haven’t had it with chorizo. Hamburger yes, breakfast sausage yes, hot italian sausage yes, all very good. But chorizo no. Sounds delightful and I will have to try it! Do you use the fresh chorizo (soft), not the cured (hard)?
The Fresh Mexican type Chorizo is what I was talking about, but I’d bet the cured is great too.
Yup. This stuff: http://www.clearancecuisine.com/wp-content/uploads/2011/02/Ranchero-Chorizo-Puerco-Pork-339.jpg
Warning: Contains ingredients list.
I generally don’t use the cheap, crappy Chorizo(or any other food for that matter) for my meals.
If you can’t find a decent local butcher/sausage maker most grocery stores, even in Michigan, make a house Chorizo that is decent and passable.
When you’re in the middle-of-nowhere NM and you can’t make the drive to a real store, that’s what you’re stuck with.
That is, until you actually look at the label, and realize you’ll do without until you can make the trip.
This a new dip we added to our football fun food lineup last year
Hot Buffalo Chicken Dip-
Measurements- eyeball it and taste test for preferred heat
2-3 bricks of cream cheese (depending on your taste for chicken/cheese ratio)
2 cans of chicken breast (or if you have the inclination to cook and chop, 1 1/2 cups of cubed cooked chicken breast)
1/4 cup of Ranch dressing
1/8 cup of your favorite hot wing sauce (vary amounts to your preferred amount of heat)
You can either crock pot it or heat it up on the stove- serve with tortilla chips-its a mess of deliciousness!!
Kinda little smokies…wrap the smokies individually with half a strip or so of bacon. Dab with your choice of sauce. Bake until bacon is done.
I’ve had a few different friends make a buffalo chicken dip that’s quite tasty and (I’m told) relatively easy to put together.
The key is things people can eat with their hands. No utensils.
I’ve posted this before on these boards, but it has always been a hit when I’ve made it for parties - even among those who might normally be horrified by the headline ingredient:
party pies and sausage rolls!
I’ve had that where the smokies are wrapped in bacon, then sprinkled with brown sugar.
Bacon fat plus sugar is kinda like BBQ sauce all by itself.
YMMV if you are pickier than I about BBQ stuff.