Snacks for the Big Game

If you’re anything like us, we’re always on the lookout for the next best snack or appetizer. While the food lineup for the big game is often nostalgic and repeated every year, adding something new into the mix can be fun and the start of a new tradition! We’re excited to share these recipes, based on some of our staff’s favorite items!


Indian Spiced Cheese Dip with Toasted Pita

What You’ll Need:

  • 1 jar of Meredith Dairy Marinated Sheep & Goats Milk Cheese
  • 1 container Aaji’s Tomato Lonsa in the flavor of your choice (we like Spicy Garlic)
  • a few sprigs of fresh parsley or cilantro (optional garnish)
  • 2-3 pitas or flatbread

Instructions:

  1. Preheat oven to 400ยฐ.
  2. Using a fork, remove the pieces of cheese from the jar, allowing the oil to drip off and place in an ungreasedย baking dish. Gently smash each piece with the back of a spoon.
  3. Top with about 1/3 container of Aaji’s Tomato Lonsa, dotting it over and in between the cheese.
  4. Bake for 10-15 minutes, until bubbly. About halfway through, add a few pieces of pita or flatbread directly to oven rack to toast.
  5. Top with parsley or cilantro, if desired. Serve immediately with pita or flatbread, sliced into triangles.


Fried Pickle Dip

What You’ll Need:

  • Fishtown Pickles Philly Dilly Pickles
  • 16 oz. Good Culture cottage cheese
  • 4oz. Organic Valley cream cheese
  • 1 packet Simply Organic ranch seasoning
  • 1 clove minced garlic
  • 2 tsp. + 1 tsp. fresh dill, chopped
  • 2 tsp. + 1 tsp. fresh chives, chopped
  • 1 Tbsp. lemon juice
  • salt and black pepper to taste
  • 3 Tbsp. Japanese style breadcrumbs
  • 1/2 Tbsp. butter
  • your favorite wavy potato chip

Instructions:

  1. Pulse cottage cheese and cream cheese in a blender until smooth, add to a mixing bowl, sprinkle in ranch seasoning and stir to combine.
  2. Add chopped pickles (reserving some to garnish), garlic, dill, chives (reserving 1 tsp. of each herb to garnish), lemon juice, and stir.
  3. Taste, and add salt and pepper if desired.
  4. Melt butter in a skillet over medium-high heat, add breadcrumbs and season with salt and pepper. Toast until golden brown (watching carefully as they will burn easily).
  5. Pour dip into a serving dish and refrigerate at least one hour.
  6. Top with breadcrumbs, reserved pickles, and herbs just prior to serving (to keep breadcrumbs crispy), enjoy with potato chips or veggies.


Upside-Down Beet and Brie Tarts with Thyme and Hot Honey

 

What You’ll Need:

  • pre-cooked and peeled beets from Love Beets
  • 1 small wheel of brie (we like Eiffel Tour Brie)
  • fresh thyme
  • Mike’s Hot Honey for drizzling
  • olive oil for drizzling
  • salt and pepper
  • 1 package Dufour puff pastry, thawed per directions.
  • 1 egg for brushing pastry
  • flour to dust cutting board

Instructions:

  1. Preheat oven to 400ยฐ and line a baking sheet with parchment paper.
  2. Begin to build tarts in upside down stacks; in separate areas of the baking sheet drizzle olive oil and hot honey, then sprinkle with sprigs of thyme.
  3. Fan thinly sliced beets on top, followed by a few slices of brie. Season with salt and pepper.
  4. Dust countertop or cutting board with flour and gently roll puff pastry into a larger rectangle. Cut into smaller rectangles until you have enough for each stack. Add one to each stack, pressing down around the sides and crimp edges with a fork. Brush the top of each with a lightly beaten egg.
  5. Bake at for 25-30 minutes or until puff pastry is golden brown. Let cool for a few minutes before using a spatula to flip the tarts right-side up. Drizzle with a bit more hot honey, and sprinkle with thyme and flay sea salt.

 

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