Appetizers for Superbowl Sunday!

Appetizers for Superbowl Sunday!

If you are hosting Superbowl Sunday this weekend and are in need of appetizers, you are in the right place! These perfected classics are absolute musts and how cute are they, styled on a slate board. Chalkboard football field, gameplays, whatever your creative heart wants to draw. It’s the perfect backdrop for your delicious snacks. You can see these recipes in print here, Space Coast Living Magazine October 2020 issue.

• 2 tbsp olive oil
• 3 jalapeno peppers
• 3 serrano peppers
• 1 small yellow onion, chopped
• 1 lb lean ground beef
• 2 lb Velveeta cheese, cubed
• 1/2 cup whole milk
• 1 14 oz can diced tomatoes

1. Remove seeds and finely chop peppers.
2. In a large skillet, heat the oil over medium-high heat and sauté the onions and peppers until the onions are translucent.
3. Add the beef and cook until browned.
4. Reduce heat to low and add the cheese.
5. Cook cheese, stirring constantly until melted.
6. Add milk while continuously stirring.
7. Drain tomatoes and stir into queso to combine.
8. Serve hot.

• 3 avocados, pitted and peeled
• 1 lime, juiced
• 1 tspn salt
• 1/2 cup yellow onion, diced
• 3 tbsp chopped fresh cilantro
• 1 large tomato, diced
• 1 tbsp minced garlic
• 1/8 tspn cayenne pepper

1. In a medium bowl, add all ingredients.
2. Mash and stir ingredients together until well combined.
3. Cover and refrigerate for at least 1 hour before serving.

• 1 8 oz package cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 cup grated parmesan & romano cheese
• 1 tbsp minced garlic
• 1/2 tspn dried basil
• 1/4 tspn garlic powder
• 1 14 oz can artichoke hearts in water
• 1/2 cup frozen spinach, thawed
• 1/2 cup shredded mozzarella cheese
• salt & pepper to taste

1. Preheat oven to 350F.
2. In a medium bowl, mix together the cream cheese, mayonnaise, parmesan & romano cheese, garlic, basil, and garlic powder.
3. Drain artichokes. Gently stir in artichoke hearts and spinach.
4. Transfer mixture to a small casserole dish, top with mozzarella cheese and bake uncovered for 25 minutes or until the top is lightly browned.
5. Serve hot.

Bloomin’ Onions With Dipping Sauce

Makes: 4 Bloomin’ Onions

Ingredients:

• 4 medium sweet onions
• 2 eggs
• 2 cup milk
• 1 cup all-purpose flour
• 3  tspn salt
• 3 tspn cayenne pepper
• 1 tspn black pepper
• 1 tspn garlic powder
• 1/2 tspn thyme
• 1/2 tspn oregano
• 1/4 tspn cumin
• corn oil for frying

Dipping Sauce Ingredients:

• 1/2 cup mayonnaise
• 2 tbsp horseradish
• 1 tbsp ketchup
• 1/4 tspn paprika
• 1/4 tspn salt
• 1/8 tspn cayenne pepper
• 1/8 tspn black pepper

Directions:

1. In a medium bowl, beat eggs and add milk.
2. In a separate bowl, combine flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme, and cumin.
3. Slice off the top and bottom of each onion and remove the skin. Use a sharp knife to core out the middle of the onions and slice the petals. Do not cut down to the bottom of the onion as it will fall apart.
4. Use your fingers to gently spread each of the petals apart.
5. Dip the onion face down into the milk mixture, turn over and dip again. Repeat in the flour mixture and use a spoon to get more flour in between the petals. Do this process twice for each onion.
6. Freeze the onions on a baking sheet for 1 hour.
7. While the onions are freezing, combine the dipping sauce ingredients in a medium bowl.
8. Cover and refrigerate the dip until ready to serve.
9. Heat oil in a large enough pot to hold and completely cover at least one onion to 350F.
10. Fry an onion right side up in the oil for 5 minutes or until it turns medium brown. When the onion has browned, remove it from the oil and let it drain on a paper towel-lined plate.
11. Repeat for all four onions.
12. Serve hot with dipping sauce.