Not every game needs a stadium. Some of the best football memories happen at home, with friends packed around the TV and a table full of great food.
Game-day food should be easy to grab between plays, and these recipes deliver. Rich, cheesy dips and sweet-and-savory bites keep the crowd happy, while a pot of spicy chili gives hungry fans something hearty to dig into. Set it up in a slow cooker near the TV, and nobody has to miss a single down.
These recipes are true crowd-pleasers. Make them once, and you’ll be getting recipe requests all season long.
Make Ahead and Keep It Warm
A little prep the day before means more time watching the game. The Hot Almond Spread and Buffalo Chicken Dip can both be mixed a day ahead and refrigerated, covered. Bake the almond spread just before guests arrive, adding a few minutes to the bake time since it starts cold, and warm the chicken dip in a slow cooker on low.
Chili often tastes even better the next day, so make it ahead and reheat it on the stove or in a slow cooker. Wrap the Bacon Dogs ahead of time and refrigerate them on the baking sheet, then bake them before kickoff.
Once everything is hot, keep it on the slow cooker’s warm setting. Don’t let dips and meats sit out at room temperature for more than two hours.
Hot Almond Spread
Swiss cheese and a pinch of nutmeg give this warm spread a rich, nutty flavor that pairs well with buttery crackers.
Ingredients
- 1 (8-ounce) package cream cheese softened
- 1/3 cup mayonnaise
- 2 green onions chopped
- Pepper to taste
- Pinch of ground nutmeg
- 8 ounces shredded Swiss cheese
- 1/4 cup sliced almonds
Directions
- Preheat the oven to 350 F. In a medium bowl, stir together the cream cheese, mayonnaise, green onions, pepper and nutmeg. Mix in the Swiss cheese. Spread the mixture in a glass casserole dish and sprinkle the almonds on top. Bake for 7 minutes, stir, then bake 8 minutes more. Serve with crackers.
Bacon Dogs
Just three ingredients, and the brown sugar turns the bacon sweet and sticky. Make a double batch, because they go fast.
Ingredients
- 1 (14-ounce) package beef cocktail wieners or hot dogs
- 1 pound sliced bacon cut into halves or thirds depending on the size of the hot dogs
- 3/4 cup brown sugar or to taste
Directions
- Preheat the oven to 325 F. Wrap each wiener or hot dog in a piece of bacon and secure it with a toothpick. Arrange on a large baking sheet and sprinkle the brown sugar evenly over the top. Bake for 40 minutes, then transfer to a slow cooker to keep warm for serving. You can also cook them entirely in the slow cooker on low until the bacon is done and the sugar is bubbly.
Spicy Chili
Want it milder? Cut the cayenne in half. Want more heat? Add a chopped jalapeño with the onion.
Ingredients
- 1 1/2 pounds ground beef
- 1 large onion chopped
- 1/4 cup chopped green bell pepper
- 1 clove garlic minced
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground oregano
- 2 tablespoons chili powder
- 2 cans diced tomatoes with green chilies undrained
- 1 (8-ounce) can tomato sauce
- 1 (16-ounce) can kidney beans undrained
- 1 (16-ounce) can chili beans or pinto beans
- 1/2 teaspoon sugar
- 5 1/2 ounces tomato juice
Directions
- In a large pot, brown the ground beef with the onion, green pepper and garlic; drain well. Stir in the spices, diced tomatoes, tomato sauce, beans, sugar and tomato juice. Bring to a boil, then reduce the heat and simmer for 30 minutes. Transfer to a slow cooker set on warm for easy serving during the game. Serve with your favorite toppings and sides.
Serving ideas
- Toppings: sour cream, sliced avocado, shredded cheese
- On the side: saltines or oyster crackers, tortilla or pita chips, cornbread, crusty bread
- Leftovers: spoon over baked potatoes, stir into mac and cheese, toss with spaghetti, top chili dogs or make chili cheese dip
Buffalo Chicken Dip
All the flavor of wings without the mess. A rotisserie chicken saves time.
Ingredients
- 3 chicken breasts cooked and shredded
- 1/2 cup Frank’s RedHot sauce
- 2 (8-ounce) packages cold cream cheese cubed
- 1 cup ranch dressing
- 1 1/2 cups shredded cheddar cheese
- 1 bunch celery cleaned and cut into 4-inch pieces
- 1 (8-ounce) box chicken-flavored crackers
Directions
- In a skillet over medium heat, warm the chicken and hot sauce until heated through. Stir in the cream cheese and ranch dressing, and cook, stirring, until smooth and warm. Mix in half the cheddar, then transfer to a slow cooker. Sprinkle the remaining cheese on top, cover and cook on low until hot and bubbly. Serve with celery sticks and crackers.
Drunken Kielbasa
The beer cooks down into a sweet and tangy glaze. Any lager works.
Ingredients
- 1 package kielbasa
- 1 bottle chili sauce
- 1 cup brown sugar
- 1 can beer
Directions
- Slice the kielbasa into pieces 1 inch thick or larger. For extra flavor, score the tops of the pieces with a knife so the glaze soaks in. Place in a saucepan. Stir together the chili sauce, brown sugar and beer, and pour over the sausage. Simmer for 45 minutes. Serve warm with toothpicks.
