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Super Bowl App-Off: Our Winning Appetizers

Super Bowl App-Off: Our Winning Appetizers

We recently opened a competition on social media for the Super Bowl, and these were our 5 winners! These Super Bowl appetizers are SO yummy... Check them out below:

Easy Oreo Dip

This cute recipe was shared by Anna Mutzbauer:

Only 4 ingredients!

  • Vanilla Instant vanilla pudding
  • Milk (Whole milk will give the fluff the richest flavor but I go for skim)
  • Cool whip
  • Oreo cookies (regular & crushed)

Directions: Add pudding and milk in a medium bowl and mix with a hand mixer for 2 minutes until it is thickened. Hand stir in the cool whip, then mix most of the crushed Oreos. Cover and refrigerate for at least an hour. Top with the remaining crushed Oreos. Use graham crackers for dipping, or strawberries, nilla wafers, etc.!


This recipe was submitted by Chelsea, and it is to die for:

  • 1/2 cup warm water
  • 2 tablespoons light brown sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 cup pumpkin beer or any beer you love
  • 1/2 cup (1 stick) unsalted butter melted
  • 1 1/2 teaspoons kosher salt
  • 4 1/2 cups all-purpose flour
  • 1/4 cup baking soda for boiling the pretzels
  • 1 egg beaten, for brushing before baking
  • coarse sea salt or pretzel salt


1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the beer, melted butter, salt and all-purpose flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes.

3. If the dough appears too wet, add additional flour, 1 tablespoon at a time.

4. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

5. Preheat the oven to 425°.F. Bring a large pot of water to a boil. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope.

6. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.

7. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 1-2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider.

8. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 10 to 15 minutes or until pretzels are golden brown.

Million Dollar Dip

This delicious dip was sent in by Jennette Smith:


  • 1 1/2 cups mayo
  • 1 cup shredded cheddar cheese
  • 4 green onions, chopped small
  • 1/2 cup pre-cooked bacon bits
  • 1/2 cup slivered almonds
  • 1 tsp. Fresh minced garlic
  • Tortilla chips or Ritz crackers for dipping


Mix everything together and serve!


Strombolis Super Bowl Appetizer

Shared by Laura Wolfgram, this recipe is SO yummy:

I have made this for every new years and Superbowl party! It is one of the first things to always go!


  • Basic Pizza Dough
  • 1/2 pound hot Italian sausage, removed from casings and crumbled
  • 1 cup sliced yellow onions
  • 1/2 cup thinly sliced red bell peppers
  • 1/2 cup thinly sliced green bell peppers
  • 2 tablespoons thinly sliced seeded and stemmed jalapenos
  • 2 tablespoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 pound sliced ham
  • 1/4 pound thinly sliced pepperoni or salami
  • 1/2 cup sliced black olives
  • 2 cups grated provolone
  • 2 cups grated mozzarella
  • 1 large egg, beaten with 1 tablespoon water to make an egg wash
  • 1 cup finely grated parmesan


1. Preheat the oven to 375°F. Grease a large baking sheet and set aside.

2. In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.

3. Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.

4. Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.

5. Remove from the oven and let stand 10 minutes. Slice thickly and serve. I love to serve with a jalapeno ranch! Finely chopped jalapenos and favorite premade ranch. Mix to taste and let sit for the best flavor. Keep in mind it will get hotter as it sits.

Deviled Eggs ~ From Magnolia Home

A classic submitted by Greyson Lohrey, so tasty! (Recipe from Magnolia Home)

This is the BEST deviled egg recipe and we make this for all family gatherings including Super Bowl Sunday! SOO YUM!


  • 12 large eggs
  • 1/2 pound bacon (optional)
  • 1/4 cup packed light brown sugar (optional)
  • 1 tablespoon distilled white vinegar
  • Kosher salt
  • 1/2 cup mayonnaise
  • 2 tablespoons dill relish
  • 1 tablespoon minced fresh dill, plus sprigs for garnish (optional)
  • 1 tablespoon minced chives, plus chopped chives for garnish (optional)
  • 1 teaspoon mustard powder
  • 1 tablespoon sweet paprika (optional)


1. If using the bacon, preheat the oven to 375°F and line a rimmed baking sheet with foil.

2. Spread the brown sugar on a plate. Press both sides of each bacon slice in the brown sugar to coat and arrange the slices on the lined baking sheet. Bake until crispy, 14 to 16 minutes. Let cool on the baking sheet.

3. Meanwhile, place the eggs in a single layer in a large saucepan and cover with water by 2 inches. Add the vinegar and a pinch of salt. Bring the water to a boil, cover the pan, and turn off the heat. Let stand for 10 minutes. Meanwhile, prepare a large bowl of ice water. Drain the eggs and immediately transfer them to the ice water. Let stand until completely cool.

4. Peel the eggs, then rinse and dry them. Slice them in half lengthwise. Gently scoop out the yolks into a large bowl. Set the whites aside.

5. Add the mayonnaise, relish, dill, chives, mustard powder, and 1/4 teaspoon salt to the eggy yolks. Mix well, mashing the yolks with the back side of a fork. Use a spoon to gently fill the wipes with the filling. (Alternatively, transfer the filling to a zip-top plastic bag, snip 1/2 inch off one corner, and pipe the filling into the egg whites).

6. Chop the reserved bacon (if using) and generously top the eggs with it. If desired, sprinkle dill and/or chives on top or dust with paprika.

7. Arrange the deviled eggs on a platter, cover lightly, and chill in the refrigerator for at least 1 hour and up to 24 hours before serving.

Makes 24 deviled eggs; 8-12 servings

Tip: Adding vinegar to the boiling water makes it easier to peel the eggs.

Make sure to comment and let us know if you try any one of these recipes! Good luck and have an awesome Super Bowl weekend!

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