Over-the-top noshes for your Super Bowl viewing party

 

Snack

Buffalo Chicken Nachos

1/2 cup Frank’s Red Hot Sauce (original)

1/4 cup barbecue sauce

1/4 cup (1/2 stick) butter

2-pound rotisserie chicken

1/2 ounces tortilla chips

8 ounces grated Cheddar cheese

8 ounces Mexican-style shredded cheese

1/2 cup crumbled blue cheese

3.8-ounce can sliced black olives

1 bunch scallions, sliced

Salsa and sour cream for serving

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.

To make the buffalo sauce, in a medium saucepan over medium heat, heat the Red Hot sauce, barbecue sauce and butter, stirring, until the butter is melted and thoroughly blended. Set aside.

Remove all of the meat from the chicken, cut into bite-sized pieces and place in a large bowl. Pour the buffalo sauce over the chicken and toss well to coat. Set aside.

Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the Cheddar evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.

In a small bowl, toss the Mexican-style and blue cheeses, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream. Makes 8 servings.

Per serving: 710 calories (56 percent from fat), 45 g fat (21 g saturated, 1 g trans fats), 190 mg cholesterol, 27 g carbohydrate, 3 g fiber, 4 g sugar, 51 g protein, 1,560 mg sodium.


Snack

Seven-Layer Potato Skins

8 medium potatoes

2 tablespoons vegetable oil, divided

2 large yellow onions, diced

Salt and pepper

8 ounces loose sausage meat, cooked and crumbled

1/2 cup sour cream

2 cloves garlic, minced

8 slices cooked bacon, crumbled

1 cup shredded Cheddar cheese

2 scallions, sliced

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.

Poke the potatoes all over with a fork. Microwave on high until tender, 10 to 12 minutes. Allow to cool until easily handled.

Meanwhile, in a medium skillet over medium, heat 1 tablespoon of the oil. Add the onions and cook until softened and browned, 15 to 18 minutes.

When the potatoes are cool enough to handle, cut them in half. Scoop out and reserve the insides, leaving a 1/4-inch-thick wall of potato flesh on the skin. Arrange the halves skin sides down on the prepared baking sheet. Brush with the remaining oil. Sprinkle lightly with salt and pepper, and bake for 15 to 20 minutes, or until crisped and browned.

Meanwhile, in a medium bowl mix the reserved potato flesh and sausage. Season with salt and pepper, if needed. In a small bowl, mix the sour cream and garlic. Set aside.

Once the potato skins have baked, start layering them. Spoon a bit of the caramelized onions into the bottom of each shell. Top with the sausage-potato mixture. This should mostly fill the shell. Sprinkle crumbled bacon over the potatoes, followed by cheese. Bake for another 10 minutes. Top with a dollop of the garlic sour cream and sprinkle with the scallions. Serve immediately. Makes 8 servings.

Per serving: 160 calories (44 percent from fat), 8 g fat (2.5 g saturated, 0 trans fats), 20 mg cholesterol, 16 g carbohydrate, 1 g fiber, 2 g sugar, 7 g protein, 210 mg sodium.


Dip

Hot and Spicy Artichoke Spinach Dip

1 tablespoon olive oil

1/2 cups finely chopped yellow onion

1 tablespoon minced garlic

13.75-ounce can artichoke hearts, drained

10-ounce box frozen chopped spinach, thawed and squeezed dry

4 ounces Neufchatel (low-fat cream cheese)

1/2 cup low-fat sour cream

2 tablespoons low-fat mayonnaise

1 ounce freshly grated Parmigiano-Reggiano (about 3/4 cup grated)

1/2 cup medium chopped mild Peppadew peppers (about 2 ounces) or roasted red peppers

1/2 to 1 teaspoon red pepper flakes

Kosher salt

Crackers or low-fat pita crisps, to serve

Heat the oven to 375 degrees. Coat an 8-inch square baking pan with cooking spray.

In a medium skillet over medium-low, heat the oil. Saute the onion, covered, stirring occasionally, for 8 minutes. Uncover the pan and continue cooking, stirring occasionally, until the onions are golden brown, about another 5 minutes. Add the garlic and cook, stirring, for 1 minute. Remove the pan from the heat and set aside.

In a food processor, pulse the artichokes until they are medium chopped. Transfer to the skillet.

In the food processor combine the spinach, cream cheese, sour cream, mayonnaise and half the Parmigiano-Reggiano. Process until mixed. Add the mixture to the skillet, along with the peppers and pepper flakes. Stir well and season with salt.

Transfer the mixture to the prepared pan, sprinkle the remaining cheese over the top and bake 15 to 20 minutes, until bubbling at the edges. Serve immediately with crackers or low fat pita crisps. Makes about 4 cups, 16 (1/4-cup) servings.

Per 1/4 cup: 75 calories (53 percent from fat), 4.5 g fat (2 g saturated, 0 trans fats), 10 mg cholesterol, 6.5 g carbohydrate, 2 g fiber, 1 g sugar, 3.5 g protein, 270 mg sodium.


Associated Press

Super Bowl party food is supposed to be indulgent and satisfying. It should be rich, savory and totally over the top.

To satisfy all of those criteria, I created a mega mash-up that draws on two classic party foods: Buffalo chicken wings and nachos. The resulting buffalo chicken nachos are easy to assemble and pack tons of bold flavor to get you through the big game.

Recipe developer Alison Ladman combined two other classics — seven-layer dip and stuffed potato skins — in another party-worthy combo, seven-layer potato skins.

If don’t want to take a pass on healthful eating, check out Sara Mouton’s slimmed-down version of spinach-artichoke dip. She uses Neufchatel and low-fat sour cream plus a bit of low-fat mayonnaise for the requisite creaminess, Parmigiano-Reggiano cheese for flavor, and pepper flakes and Peppadews for kick. Caramelized onions and garlic further amp up the taste.

Serve Sara’s dip with a healthy cracker (just read the label) or make your own pita crisps: Separate two-layered pita bread pockets into single layers, spray them lightly with oil, cut them into triangles, and bake at 400 degrees for 10 to 12 minutes, or until crisp.

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