Yummy Snacks and Appetizers—Quick & Easy!
The Super Bowl is right around the corner. I know. I can’t believe it either. Even if we’re not aware yet who’s playing, knowing that kickoff is set for Feb. 13, 6:30 pm ET in the new SoFi Stadium in Inglewood, Calif. and broadcast live to the entire world signals party time!
For those of us for whom Super Bowl is more about the snacks than the game itself (someone had to say it), you’re going to love these appetizers that are quick, delicious, and easy on the budget.
Pico de Gallo
This is my recipe from a previous post Confessions of a Compulsive Chopper. It’s the best … not too spicy; so fresh and lovely. So delicious served with fresh, crunchy tortilla chips!
You’ll need:
✅ tomatoes
✅ onion
✅ green bell pepper
✅ garlic, fresh
✅ garlic powder
✅ lime
✅ jalapeno
✅ cumin
✅ salt and pepper
Pico de Gallo
Ingredients
- 12 Roma tomatoes
- 1 red onion
- 1 bell pepper (green, yellow or red) (optional)
- 2 cloves garlic
- fresh cilantro
- 1 lime, only the juice and zest
- 1 fresh jalapeno, seeded, chopped finely to taste
- 1 pinch garlic powder optional
- 1 pinch ground cumin optional
- 1 tspn salt
- 1 tspn ground black pepper
Instructions
- Put all of the ingredients in a bowl. Stir.
- Refrigerate for at least 3 hours.
- Serve. Repeat often. Enjoy!
Nutrition
Guacamole
The best guacamole keeps it simple—not too spicy to make sure avocado remains the star. Make it smooth or chunky, exactly as you desire. This is the recipe you’ve been looking for and will soon become your #1 go-to.
You’ll need:
✅ avocados
✅ lime juice
✅ salt
✅ onion
✅ cilantro
✅ garlic
✅ cayenne (optional)
Guacamole
Ingredients
- 3 avocados very ripe then peeled, pitted
- 1 lime, juiced
- 1 tspn salt
- 1/2 cup finely diced onion
- 3 tbsp finely chopped fresh cilantro
- 1 tspn minced fresh garlic
- 1 pinch cayenne (optional), or to taste
Instructions
- In a medium-size bowl, mash together the avocados, juice from the lime, and salt. Keep it chunky or make it smooth—exactly as you prefer.
- Add the onion, cilantro, and garlic.
- Stir in the optional cayenne.
- Cover and refrigerate for at least one hour to allow flavors to marry.
Variation:
- Add two ripe, finely chopped Roma tomatoes.
Nutrition
Caramel Corn
Here’s a quick and easy way to make what I find to be amazing gift-worthy caramel corn, with both stovetop and microwave instructions, your choice. Either way, the secret to crunchy, caramelly awesomeness is to finish by baking the caramel corn in a low-temperature oven, stirring often.
You’ll need:
✅ popped corn
✅ butter
✅ brown sugar
✅ baking soda
✅ vanilla
✅ sea salt
Caramel Corn
Ingredients
- 12 cups popped popcorn (about 1/2 cup kernels or about two bags of plain microwaved popcorn)
- 1 cup light brown sugar, packed (OK to sub dark brown sugar)
- 1/2 cup butter, 1 stick (no substitutes, please)
- 1/2 cup light corn syrup
- 1/2 teaspoon sea salt (omit if using salted microwaved popcorn)
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract (do you make it yourself? It's the BEST!)
Instructions
- Preheat oven to 225F.
Ready the Popcorn
- Place the popped popcorn (12 cups) into a big bowl, one that is at least twice the volume of the popcorn itself. Do not err on the side of a bowl that is too small, because you are going to do some serious stirring in a bit. Remove and discard any un-popped kernels.
Make Caramel - Stovetop Instructions
- Melt butter in a medium saucepan over medium heat
- Add the brown sugar, corn syrup, and salt, stirring until just combined.
- Once the mixture starts to bubble, reduce to simmer and allow to cook for 4 minutes—DO NOT STIR.
- Remove from the heat and quickly whisk in the baking soda and vanilla. You’ll get a little show here as the vanilla will “sizzle” while the baking soda gets all foamy and gorgeous. Make sure the mixture is stirred very well, then immediately pour over the popcorn.
- Stir well to coat all of the popcorn until caramel begins to harden. Keep stirring. A little more until fully and evenly distributed to every bit of popcorn ... there, that ought to be about right.
Make Caramel - Microwave Instructions
- Cut the butter into chunks and place in a microwave-safe bowl along with the brown sugar, corn syrup, and salt. Microwave on high for 30 seconds. Stir well to combine. Microwave on high for an additional 2 minutes.
- Remove bowl from microwave and stir very well. Return to microwave and heat for 2 more minutes on high.
- Remove from microwave and stir in vanilla and baking soda. It will make popping sounds and get light and foamy. After stirring, immediately pour over the popcorn in the bowl. Stir well to coat all of the popcorn. Keep stirring. A little more until fully and evenly distributed to every bit of popcorn ... there, that ought to be about right.
Either Way, Continue Here
- Whichever method you’ve followed, now spread the coated popcorn on one large or two smaller cookie sheets, breaking up any clumps. Bake at 225 F for 45 minutes, stirring every 10 minutes. Spread out on waxed paper and allow to cool.
The Big Finish
- This last step is critical, so don’t skip it. Sample the caramel corn to make sure it is fit for human consumption—perhaps even for gift-giving. You cannot be too careful here. Once you are satisfied, and if any caramel corn remains, store in airtight containers or bags.
- Stays 100% crisp and fresh for 2 - 3 weeks in an airtight container, provided it is completely cool before closing the container.
Notes
- Corn syrup is required to stabilize the caramel so it doesn't crystalize. Corn syrup is readily available under the brand name Karo in the U.S. and Canada.
- Food grade glucose is a great substitute for corn syrup. Look for this in a well-stocked supermarket, pharmacy, or online.
- If substituting glucose for corn syrup, increase baking time by 15-20 minutes, as glucose has a higher water content than corn syrup and takes longer for the caramel corn to dry out.
- This caramel corn will remain fresh and crisp for 2 - 3 weeks in an airtight container provided it is fully cooled before closing the container.
- kcal calculation made assuming dry popcorn is air-popped without oil, which has about 31 calories per cup.
Nutrition
Chili Cheese Dip
Because you can never have enough queso—especially when paired with chili! This recipe doubles well and good thing as someone is bound to want an entire bowl for himself.
You’ll need:
✅ cream cheese
✅ jarred salsa
✅ canned chili with beans
Chili Cheese Dip
Ingredients
- 12 oz. cream cheese
- 15 oz. jarred salsa
- 12 oz, canned chili with beans
Instructions
- Place all ingredients into a medium saucepan or slow cooker, your choice.
- Heat over medium heat (stovetop) or set to Low (slow cooker) until cream cheese is melted.
- Stir so that all ingredients are well incorporated.
- Serve hot with tortilla or corn chips. Absolutely divine!
Nutrition
Cheesecake Fruit Dip
The perfect accompaniment for cut-up fruit—on skewers or piled up in a big bowl
You’ll need:
✅ cream cheese
✅ pudding mix
✅ marshmallow cream
Cheesecake Fruit Dip
Ingredients
- 8 oz cream cheese, plain or any flavor strawberry cream cheese is a great choice!
- 1 tbspn Jell-O Instant Cheesecake Pudding Mix find it here
- 7 oz marshmallow cream
Instructions
- In a small-ish mixing bowl, mix together the cream and pudding mix.
- Continue to stir until well incorporated and smooth.
- Fold in marshmallow cream.
- Cover and refrigerate until serving.
Notes
- Will keep in the fridge for up to 3 days. Stir again just before serving.
- Serve alongside fresh fruit. Or fruit skewers are awesome for dipping if you have the patience to do that.
Nutrition
A TASTY CROWD PLEASER COMPOSED OF HEALTHY INGREDIENTS! AND, A WISE CHOICE FOR FAMILY AND FRIENDS!