Tasteful Tuesday: Superbowl Snacks

This week’s Tasteful Tuesday features three recipes, and while they are great snacks to make for the Superbowl this Sunday, they are also delicious and easy enough for any other day of the year. Put a spin on spinach and artichoke dip by making Spinach & Artichoke Bites; combine a few ingredients to create Cheddar Bacon Ranch Pinwheels that are full of flavor; or stick to a classic Buffalo Chicken Dip – and let us know how yours turned out!

Spinach & Artichoke Bites

Spinach & Artichoke Bites

What you’ll need:
2 Mini muffin tins
1 package (8 oz.) softened cream cheese
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
2 garlic cloves, peeled and minced
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
2 tubes of Pillsbury Crescent Rolls
2 cups shredded mozzarella cheese

1. Preheat oven to 375°F.
2. Lightly spray mini muffin tins with baking spray.
3. Combine cream cheese, mayonnaise, parmesan cheese, garlic, artichoke hearts, and spinach in a large bowl and mix well. Set aside.
4. Place crescent roll dough on a large cutting board or other work surface. Roll out and pinch pre-made creases together so you are left with one big piece of dough.
5. Cut the dough into about 12 even squares using a pizza slicer or a knife.
6. Press each square into mini muffin tin, and fill with the spinach artichoke mixture. Sprinkle mozzarella cheese on top, and place in preheated oven for about 12 minutes.
7. Let cool for at least 3 minutes, and then enjoy (makes about 48 Bites)!

Cheddar Bacon Ranch Pinwheels

Cheddar Bacon Ranch PinwheelsWhat You’ll Need:Mason Jar Salt & Pepper Shakers
2 packages (8 oz. each) of softened cream cheese
1 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled (about 6 slices)
1/2 teaspoon parsley flakes
1/2 teaspoon dill weed
1/2 teaspoon onion powder
5 flour tortillas (10 inches each)
Salt and pepper to taste

1. Combine all ingredients, except tortillas, in a large bowl.
2. Use an electric mixer to beat on low until creamy.
3. Divide mixture between tortillas and spread evenly.
4. Tightly roll tortillas and wrap in saran wrap. Place in the refrigerator for a few hours or overnight.
5. When ready to serve, cut off ends and cut into 1-inch thick slices (will make about 50 pinwheels) and enjoy!

Buffalo Chicken Dip

Buffalo Chicken DipWhat You’ll Need:
1 1/2 cups cooked and shredded chicken OR 1 can (12 oz.) chunk chicken, drained
1 package (8 oz.) softened cream cheese
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce, such as Frank’s Red Hot (alter to desired hotness)
3/4 cup mozzarella cheese

9" Square Baking Dish | Mason Cash | Sturbridge Yankee WorkshopDirections:
1. Preheat oven to 350°F.
2. Heat chicken and Buffalo sauce in a skillet over medium heat until cooked through.
3. Break up the chicken to avoid big chunks; place into a 9-inch brownie or pie pan. Stir in cream cheese and ranch dressing until well mixed (add more hot sauce if desired).
4. Mix in shredded cheese, and place in preheated oven.
5. Bake for 15 minutes, mix again, and then bake for about 5 minutes. Serve immediately with tortilla chips.

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