Super Bowl is one of the most celebrated sports in America. In 2015, 114.4 million people watched as Left Shark stole the show during Katy Perry’s half time performance. Or for those who watch the Super Bowl for the game, the New England Patriots defeated the Seattle Seahawks when Russell Wilson threw a game-losing interception to Patriots cornerback/safety Malcolm Butler. Whether you watch the Super Bowl for the sports, commercials or half time performance I think we can all agree that the best part of any Super Bowl party is the food!

There are endless options when it comes to preparing a spread when hosting a Super Bowl party; wings, tacos, BBQ pulled pork sliders, build your own sandwich bar, hundreds of dips and casseroles, plus plenty of finger foods to choose from. One thing I know for certain is that when the game gets going and people start cheering, the last thing you want to be worried about is your main dish burning in the oven.

Say it with me now, Crock-pots for everything! Parties like the Super Bowl are the perfect excuse to use every Crock-pot you have and maybe even buy a new one (any excuse for a new one, am I right?). Besides the fact that all of your warm food stays warm, you don’t have to worry about missing a nip slip during the halftime performance or a touchdown when your checking on the dish in the oven. Crock-pot recipes are almost flame proof, meaning it takes a lot to ruin something in one.

Hosting is one of my absolute favorite things to do, from planning the theme and food to making a grocery list and executing my ideas, parties are all about details. When you’re trying to get all your ducks in a row before people start showing up for the event the last thing you want to be worried about is whether or not everything will be ready. This is why I swear by Crock-pots when entertaining.

Dips are not only easy but there is a dip for every taste bud so you wont’t have to worry about any picky eaters leaving hungry. The downside to dips, especially warm dips, is that it’s hard to keep them at the right temperature so I took two of my favorite party appetizers and turned them into easy Crock-pot recipes for any occasion, try them both ways and see which you like better!

SIN DIP OF DELICIOUSNESS 

When I first started making this dip I served it fresh out of the oven in a carved out loaf of French bread but after the party had been going on for awhile the bread would become soggy and the dip would get cold. This isn’t an issue if your party is only a hour long and everyone shows up at the same time but for events lasting longer than that this dip needed an upgrade. Same delicious dip only now it stays warm for the entire party!

Crock-pot Version: Just throw all the ingredients into a 4.5 quart Crock-pot and let the magic happen. Cook on low for 2-3 hours or on high for 1 hour mixing the ingredients together as they warm up. Once the mixture is heated up and all mixed together turn your Crock-pot to warm for the remainder of the party and continue to stir occasionaly.

French Loaf Boat Version: Preheat oven to 375°. Cut around the top edges of the french loaf leaving about .5″ on all sides, empty the loaf creating a French bread boat and place it on a baking sheet. Bake for 10-15 minutes until the outside is golden brown and crisp. Combine all the dip ingredients in a microwave safe mixing bowl, heat until warm and mix well. Fill the French loaf boat with the dip mixture, sprinkle more cheddar cheese on top and place back in the oven until cheese is melted. Let sit for 10 minutes and serve with leftover bread, Ritz crackers, Frito scoops or baguette slices. You can also eat the French bread boat just like a bread bowl with chili.

 

INGREDIENTS:

16 oz – light sour cream*

16 oz – light cream cheese*

2 cups – sharp cheddar cheese, grated

14 oz – Hillshire Farm Lit’l Smokies Smoked Sausage, chopped

1 bundle – green onion, chopped

1 tbsp – Worcestershire sauce

1/2-1 tsp – Hot sauce, to taste

Salt & Pepper, to taste

*I prefer to use light cream cheese and sour cream but regular works too.

SPINACH DIP WITH A KICK

I don’t think I’ve ever met someone who doesn’t like spinach dip and why would they? You can make spinach dip a million different ways and it always tastes amazing! This spinach dip adds just a little heat with some green chilies, not enough to make your mouth burn and adds the perfect flavor.

Spinach dip crescent dough cups are my all time favorite finger food/appetizer to serve! Using Pillsbury crescent seamless dough and a cupcake pan, you can make mini Spinach Dip Cups that are mouth watering and a huge hit with everyone. This recipe can make up to 24 flavor packed cups of spinach dip and I’ve never had leftovers.

Crock-pot Version: Mix all the ingredients into a 4.5 quart Crock-pot, cook on low for 2-3 hours or on high for 1 hour mixing ingredients together as they warm up. Once the mixture is heated up and mixed together turn your Crock-pot to warm for the remainder of the party and continue to stir occasionally.

Spinach Dip Cups Version: Preheat oven to 375°, lightly butter each slot in the cupcake pan. Roll out flat and cut crescent roll sheet into 2″ x  2″ squares (approximately 24 squares), lay them individually into the buttered cupcake pan and fill with 1-2 tablespoons of the spinach dip mixture. Bake for 15 minutes or until golden brown, let sit for 5 minutes before serving.

INGREDIENTS:

8 oz – light cream cheese*

16 oz – light sour cream*

10-12 oz – frozen spinach, thawed and chopped

14 oz – Artichoke hearts

4 oz – diced green chilies, drained*

2 cups – Parmesan cheese, grated

1 cup – Romano  cheese, grated

3-4 garlic cloves, chopped

Salt & pepper to taste

 1 can – Pillsbury crescent roll sheet *for Spinach Dip Cups only*

*I prefer to use light cream cheese and sour cream but regular works too.

•••Both of these appetizer prepared the Crock-pot way are gluten free and pair amazingly with corn tortilla chips•••

Enjoy!