January 25, 2017

21 Football Party Foods - Finger Foods and Appetizers and Sandwiches for your Football Get-togethers

This was supposed to be 15 recipes but... I lied.
It ended up being 21!
I've had this website going since 2006 so I've got a lot of football food recipes I've posted... and I tried to randomly grab 15 good ones but I saw 'one more' and 'oh yeah' so of course I added those.  And, ended up with 21 before I made myself stop.  You can find plenty more ideas using the search feature in the right side bar - but here are 21 recipes all previously published here on An American Housewife since 2006.


1 lb. ground beef, browned
1/2 pkg. taco mix
4 oz. cream cheese
1 c cheddar
4 oz. Velveeta
1 jar salsa
2-3 green onions, chopped
1 can rinsed and drained black beans

Cook in a small crock pot and serve with tortillas - the scoopable kind are perfect


2 lbs. chicken wings and drummies
1 - 8 oz. bottle italian dressing
3/4 c hot pepper sauce (Franks, Louisiana or as hot as you like!)
2 T butter, melted

Mix the dressing and hot sauce together and marinate the wings overnight if you have time; saving out 1/2 cup of the sauce beforehand for basting later. Grill or broil the wings covered about 15-20 minutes. Add the melted butter to the reserved sauce and baste the wings, grilling another 10 minutes until done. Baste them alot for the best flavor.

*Note* To make it easier for me tomorrow I'm actually cooking all my wings and drummies today in the crockpot. After a 6-8 hour cook time on low, I'll pop them into the fridge and finish them off under the broiler tomorrow. Quick and easy!

Here is a Bleu Cheese Dressing to dip your wings in...


1/2 c mayonnaise
1 c sour cream
1 clove garlic, minced
1 T rice wine vinegar (or regular if you please)
1 T lemon juice
1/2 c bleu cheese crumbled

salt and fresh cracked black pepper

Mix and chill.

Are you serving a homemade onion blossom, or onion rings or onion petals? Dip them in this.... no, really. Make it and serve it... do not pass go do not collect $100. This is awesome french fries too!

Onion Blossom Sauce

1/2 c mayonnaise
2 t ketchup
2 T kraft horseradish sauce

heavy dash of paprika, salt, dried oregano, black pepper and cayenne pepper
Combine all this and chill at least 2 hours.

Mini Buffet Burgers (sliders)

2 lbs. ground beef
1 c soft bread crumbs
1/2 c finely chopped onion
1-2 T mayonnaise
1 egg, lightly beaten
1 t garlic salt
1 t italian seasoning
1/4 t fresh ground black pepper
1 1/2 c shredded mozzarella and cheddar cheese mix
20 tiny buns or rolls (mini size from store or homemade)

Preheat oven to 350. Combine the ground beef, bread crumbs, onion, mayo, egg and seasoning. Mix well by hand. Press into a jelly roll style pan with a lip on the edge. Bake 25 minutes. Sprinkle the top with the cheese mixture. Bake 8-10 minutes longer. Remove, cut into about 20 squares and place inside the split rolls. Serve with condiments. Great for buffets and crowds and parties.

Stuffed Bread Bowl

Something important to point out is this recipe doesn't have exact amounts, and you need to add/delete what your family likes.

1 round loaf bread - homemade is best but grocery stores carry these all the time now
1 dry package Italian dressing mix*
1/2 c regular mayonnaise
1/2 c sour cream
1/2 c black olives, chopped
1/2 c dill pickle relish (or chopped fine dill pickles)
green peppers
smoked ham
cotto salami
american cheese slices
provolone slices

Mix the mayonnaise and sour cream together with 1/2 package of the dry Italian dressing, pickle relish and black olives.

Slice the top 1/3 of the bread bowl off. Remove the inside of the bread bowl leaving one inch of bread around the entire side and leaving at least 1/2 - 1 inch of bread on the bottom.

Save the inside of the bread for other uses such as stuffing, croutons or dice it up, toast it and serve it with a flavored oil for dipping. Whatever you do, just don't throw it away.

Now, spread the mayo mixture on the inside of the bread bowl and the lid of the bread bowl. Make sure all the insides are covered with a nice thick layer. Using the lettuce, line the bowl and lid completely with the lettuce leaves. After the lettuce is in place, layer the bread bowl with a layer of the deli meat - you choose which one you want to use. Continue to layer the meats and cheeses until you get to the top. I typically layer salami or bologna, then american, then turkey, then provolone then ham. Press each layer down compact into the bowl as you go.

Top your bowl with the green peppers, thin sliced onions, tomatoes, etc. (and anything else you may want to add.) You want to be sure your bowl is filled to the top and can even be up to 1 inch over the top. Now use the bread 'lid' to top it off.

Wrap the entire sandwich tightly (!) in saran wrap. The tighter the better. Refrigerate for at least 2-3 hours and up to about 12. (I've done it for up to 24.) This is BEST if made the DAY BEFORE YOU NEED IT. This mostly is because it helps 'set up' this way and won't fall apart when you slice it.

Unwrap and serve. You can slice it into triangles if you prefer, but we like to make one slice down the center to cut it in 'half' and then I make vertical slices on each half. This makes for easy slicing, serving and eating. You get about 12 servings.

Beer and Sausage Cheese Dip

1 round loaf of bread, hallowed out to 1 inch thick, reserve the insides
1/2 lb. ground pork sausage
6 T butter
1 onion, chopped
1 garlic clove, chopped
6 T all-purpose flour
2 c milk
16 oz. Cheddar cheese, shredded
1 c beer (non-alcoholic if you prefer)
1 (4-ounce) can chopped green chiles
1/2 t salt
1/4 t ground red pepper

The bread from the inside of the hallowed out bread bowl, cubed and toasted

Cook the pork sausage in a large saucepan over medium heat, smashing and stirring until it crumbles and is no longer pink. Drain and remove sausage from pan to a bowl.

Melt butter in saucepan over medium heat; add onion and garlic, and sauté until tender. Add flour, stir until smooth and cook 1 minute. Gradually add milk, stirring until thick. Add cheese, stirring until melted. Remove from heat; stir in sausage, beer, chilies and salt and pepper. Transfer to the hallowed out bred bowl (or use a fondue pot or small crock pot or slow cooker on low or 'warm' setting.) Serve with the reserved bread cubes or crackers.

Play with this recipe!!!! Add and delete what you like - just start with some basics and build on it. You can't go wrong.
Basic Hormel Chili Bean Dip

3 cans Hormel Chili - with NO beans (hot or regular or mixture of both)
1 lb. Velveeta cheese (less or more is up to you)
1 block cream cheese
1 small jar salsa

This is the basic and tastes great. Place in a crock pot, heat on low for a couple hours and stir. Once the cheese melts you are good to go. Serve with tortilla chips.

Optional additions

Black Beans - rinsed and drained
Corn - drained
Green Olives - (I use about 1/3 c sliced)
Black Olives
Cheddar Cheese - grated
Jalapeno Peppers
Chili Peppers
Banana Peppers
Refried Beans

Salsa and Bean Dip

1 can black beans (drained)
1 can red (not kidney beans) beans (drained)
1 can white shoe-peg corn (drained)
4 green onions (chopped)
1 c shredded cheddar cheese
2 c salsa

Mix with a wooden spoon and serve with tortilla chips.

Easy Sausage and Cheese Dip

1 lb. hot Italian sausage
1 lb. ground sirloin
1 lb. Velveeta processed cheese

Cook sausage and ground beef thoroughly, then drain. Slice or roughly chop the cheese and blend ingredients together and stir to mix in a crock pot. Heat until the cheese melts. Serve warm with corn chips, hearty tortillas, crackers or thin, toasted bread slices.

Black Bean and Corn Salsa Side Dish

Almost all ingredients are optional based on your preferences

2 cans black beans, rinsed and drained
1 can or 1 1/2 cups petite diced tomatoes
1 can yellow corn
1 can white corn
4-5 green onions, sliced thin
1/2 small red onion, diced
1/2 avocado, petite diced
1/2 red or green pepper, diced
1-2 t minced fresh garlic
1 small can diced green chili
1 small jalapeno pepper, diced fine
1 bunch cilantro - chopped
Juice from 1 lime (about 2 tablespoons)
1 1/2 t cumin powder
Salt to taste (start with a teaspoon and taste test)

Mix together in a bowl. Serve right away or chill 2 hours before serving. Serve as a side dish, with tortilla chips or with flour tortillas.

Jalapeno Cream Cheese Poppers

wonton skins
fresh jalapenos, seeded and sliced
8 oz. package cream cheese

Lay wonton skins on a clean, dry surface so that each skin is in the shape of a diamond. At the bottom corner of each skin place a teaspoon of cream cheese. Place 2-3 slices of jalapeno on each.

Fold the wontons like an envelope, first fold over the part with the jalapeno/cheese mixture, then the two sides and finally, the top. Seal with a finger dipped in water or egg white. Fry in hot oil until golden brown. Drain on paper towels. Serve.

Homemade Jalapeno Cheese Balls

Play with the ingredients in this recipe. Use different cheeses, leave out the jalapeno, add crumbled bacon, add extra jalapeno, some chipolte, use only cheese but mix in smoked provolone, smoked gouda and cheddar, add chopped shrimp, crab or lobster to make a seafood ball... the possibilities are endless!

1/2 stick (1/4 cup) real butter
2 green onions, chopped
1/4 c flour
1 c milk
1 c mozzarella, shredded
1/2 c cheddar, shredded
2 small jalapenos, chopped fine
1/2 c flour, extra for tossing with the cheese
oil for frying

Combine the shredded cheese and extra flour in a bowl. Set aside.

Heat the butter in a saucepan, add green onions, cook briefly until soft and add the flour. Whisk until bubbling, stir in milk and heat until it thickens.

Combine the flour/milk mixture with the cheeses in a bowl. Stir until blended and let cool.

Flour your hands and form the mixture into small balls - we liked to use about 1 tablespoon of mixture but you can make them the size you want.

If made tiny you can make about 40 balls from this recipe. Larger, we got about 25 or so.

When all the balls are formed, heat your oil. Deep fry the cheese balls in hot oil until golden brown. Drain on paper towels and serve hot.

Bacon Wrapped Jalapeno Poppers

20 jalapeno peppers, halved and seeded
1-2 boxes cream cheese, softened
1-2 packages premium bacon, cut into halves

Make sure jalapenos are halved and seeded. May need to wear rubber gloves when doing this to prevent the oil soaking into your fingertips and burning your eyes or lips when you accidentally touch them later!

Stuff each half with cream cheese and wrap with a half piece of bacon. Cook in pre-heated oven at 350 degrees until bacon in done. I like to broil them under the broiler for about 3 minutes to crisp the bacon.

Cream Cheese Tortilla Spirals

10 large flour tortillas (try the flavored wraps! Green, orange, red... flavors and colors)
2 boxes of cream cheese
1 cup pitted black olives, finely chopped
2 tablespoons pimentos, finely chopped
1 pkg ranch dressing

2 tablespoons green jalapenos, finely chopped

Soften cream cheese Mix in the powdered Ranch dressing Add the pimentos, black olives and the jalapenos.

Spread evenly over the flour tortillas using a rubber spatula. Roll tightly in plastic wrap and chill for about one hour. Slice into 1/2 inch slices to form pinwheels or spirals. Serve this particular mixture with salsa.

*** Play with your food! Using the above idea - mix and match;

green olives
anything else!

Roll tightly and slice as above - then serve.

Hot Wings

1 cup Frank's Red Hot Pepper Sauce
1/3 c canola oil
1 t granulated sugar
1 t garlic powder
1 t coarse, fresh ground black pepper (less if you are using store bought ground)
1/2 t cayenne pepper
1/2 t Worcestershire sauce
1 egg yolk
2 t water
2 t cornstarch

Precook about 2-4 lbs. drumettes and chicken wing portions your favorite way. (In an oven, an electric skillet, by grilling or if you purchase pre-cooked, warm in the microwave.) In a saucepan over medium heat mix the sauce, oil, sugar, garlic, pepper, cayenne and worchestershire sauce. In another small bowl whisk together the egg yolk with the water and cornstarch. Slowly drizzle the yolk mixture in a tiny thin stream as you continually whisk the sauce. Bring to a boil, reduce and simmer about 5-10 minutes.

You can apply this to the chicken wings and continue baking to crisp or you can cook the wings completely and then brush or dip this sauce onto them. Serve with Ranch Dressing and celery sticks to help cool the mouths of your guests as they enjoy them.


Any 7-10 ingredients, layers on a serving tray or my favorite version: in individual cups

1 can refried beans
1 can black beans, rinse and drain
1 package taco seasoning to sprinkle or mix with sour cream or use in 1 lb. cooked beef or chicken
1-2 cups sour cream
8-12 oz. guacamole
2 c shredded cheddar cheese
1 - 2 c lettuce, shredded or chopped fine
1/2 c green onions, sliced
3/4 c green or black olives
1/3 c jalapenos
1 c salsa

Layer everything on a serving platter or individual cups. Try to start with beans and/or meats on the bottom, followed by the sour cream and guacamole, continue with the lettuce, cheese and toppings. Chill. Serve with tortilla chips.

Sausage Stuffed Mushrooms

24 - 48 mushrooms (depending on what size you want)
1 lb. Johnsonville's Sausage, mild Italian
1/2 c dry bread crumbs
8 oz. cream cheese
1 T fine chopped dried parsley
1 T lemon juice
4 garlic cloves, pressed
1/3 c grated Parmesan Cheese

Preheat oven to 400 degrees. Remove mushroom stems and discard. Use a small spoon to scoop out the gills from the mushrooms to give you more room for the filling. Brown the sausage in a pan until no longer pink. Add the bread crumbs, cream cheese, parsley, lemon juice and garlic. Stir to mix. Fill each mushroom cap with the mixture and sprinkle Parmesan on top. Bake approximately 15 minutes (longer if you choose really large mushrooms) until golden brown.

The Guacamole My Kids Argue 'Who Loves it More'

2-3 avocados (2 large, use 3 if they are on the smaller side)
1/2 onion, quartered
1/4 c diced chilies
1 heaping teaspoon minced jalapeno's
1 T cilantro or parsley (half that if you use dried)
1 T lime juice
1 large clove minced garlic (or use about 1 teaspoon pre-minced jarred style)
1/4 t salt
1 medium tomato, peeled, seeded and diced

Slice and remove the seed from the avocados. Scoop the flesh into a food processor bowl. Add the onion, chilies, jalapeno, cilantro, lime and garlic and salt. While on pulse a few times, just a few seconds each time. Don't over process, but be sure the onion is all incorporated. Stir in half the tomatoes, put into a serving dish, top with the remaining diced tomatoes. Serve with tortilla chips.

Gouda Stout Cheese Dip

1 (10 oz) ball of imported Gouda cheese
4 tbsp unsalted butter
1 small yellow onion, finely chopped
4 oz Roquefort cheese, crumbled
4 oz sharp cheddar cheese, finely grated
1 tsp Worcestershire sauce
3 drops of hot pepper sauce
1 tsp whole-grain mustard
4 Tbsp dark beer or stout

With a sharp knife, cut the top to make a lid from the Gouda cheese ball, about 1 inch thick. Save the lid. Hollow out the cheese without cutting through the wall of the ball. The wall should be as thin as you can make it on all sides. Take the reserved Gouda cheese and grate it and set aside.

In a small skillet, heat 2 tbsp butter over medium heat. Add the onion and saute until it reaches a golden brown color. This usually takes about 7 to 10 minutes. Stir often. Remove the onion from the skillet and set aside to cool.

Combine the Gouda, Roquefort, and Cheddar cheeses in a food processor, along with the remaining butter, the onions and the Worcestershire, mustard, and hot pepper sauce. Process the mixture until smooth. Scrape the sides occasionally. Pour in the beer and continue to process until smooth and creamy.

Next, fill the hollowed out Gouda ball with the mixture. Place the lid on the ball of cheese and put the remaining dip into a bowl. Cover both with plastic wrap and refrigerate before serving.

Guacamole and Chicken Bacon Dip

Want the super-crazy-fast version?
Use store bought guacamole, mix it with some diced pre-cooked or pre-grilled chicken from the frozen food department and add some store bought, packaged real bacon pieces!

A 'middle of the road' easy version?
Maybe use store bought chicken, whip up your own favorite guacamole, and use packaged bacon.

Or switch those around if you already have some leftover baked or grilled chicken from the night before, just buy a container of guacamole and cook some bacon - let it cool a bit and crumble it on top.

This 'dip' or appetizer is amazing. The blend of chicken, guacamole and bacon is a favorite in our house and we have it in many different and various ways. This was actually my "dinner" the other night when no one else was home and I didn't have to cook for anyone but me!

If you need a recipe for the guacamole, it is listed above in this post

2-3 avocados (2 large, use 3 if they are on the smaller side)
1/2 onion, quartered
1/4 c diced chilies
1 heaping teaspoon minced jalapeno's
1 T cilantro or parsley (half that if you use dried)
1 T lime juice
1 large clove minced garlic (or use about 1 teaspoon pre-minced jarred style)
1/4 t salt
1 medium tomato, peeled, seeded and diced

Slice and remove the seed from the avocados. Scoop the flesh into a food processor bowl. Add the onion, chilies, jalapeno, cilantro, lime and garlic and salt. While on pulse a few times, just a few seconds each time. Don't over process, but be sure the onion is all incorporated. Stir in half the tomatoes, put into a serving dish, top with the remaining diced tomatoes. Serve with tortilla chips.

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