Game-Day Eats: Pull-Apart Bread, Hawaiian Sliders, Jalapeno Popper Dip and 7 Layer Dip
Are you throwing a Super Bowl party? Fuel football fans with these game-day appetizers and dips.
Cheddar Bacon Ranch Pull-Apart Bread
What you need
- 1 loaf Essential Baking Company Italian Bake-at-Home Bread
- 2 cups Tillamook Shredded Medium Cheddar Cheese
- 1 pack Applegate Naturals Sunday Bacon
- 1 stick salted butter
- 1 tbsp. Ranch Dressing Mix
Instructions
Fry bacon, let cool and break into small pieces.
Melt butter and mix melted butter and ranch dressing mix.
Cut bread diagonally about every inch, 3/4 of the way down. Flip bread around and cut again going the opposite way
Pour butter and ranch mixture into the cuts of the bread
Stuff bacon and cheese into the bread
Wrap in tinfoil, cook at 425F for 15 minutes until bread is golden brown
Alternate tip: Cook bread first according to package instructions, let cool and then cut. Follow recipe directions and bake until cheese is melted.
Hawaiian Sliders
What you need
- 1 package Hawaiian rolls
- 3 slices of Tillamook Cheddar Cheese
- 1 package sliced Ham or Turkey
- 1/3 cup mayonnaise
- 1-1/2 teaspoons poppy seeds
- 2 teaspoons Dijon mustard
- 1/4 cup butter
- 1-1/2 teaspoons onion powder
- 1/4 teaspoon Worcestershire sauce
Instructions
Preheat grill to medium-high. Lay out enough aluminum foil to place rolls on and have about two inches to spare on the ends. Cut rolls in half and spread mayo on one side of the rolls. Place the bottom of the rolls on the foil. Layer with meat and cheese and replace the tops.
In a microwavable bowl, melt butter. Then whisk in Dijon, onion powder, Worcestershire sauce, and poppy seeds. Fold up the edges of the foil, pour the melted butter sauce over the rolls. Put the second piece of foil over the top and crimp the edges of the foil together.
Place the foil pack on one side of the grill and turn the burners down on that side to medium-low. Close the grill and let bake for 10 minutes. After 10 minutes, remove from grill and open foil packet. Let cool for a few minutes and then cut out the individual rolls and enjoy that buttery goodness.
Jalapeño Popper Dip
adapted from Delish
Yields: 4 to 6
What you need
- 10 slices Applegate Naturals Sunday Bacon
- 8 oz. Blazing Bagels Plain Cream Cheese, or Seattle Bagel Bakery Jalapeño Cream Cheese, softened
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 1 tsp. garlic powder
- 2 jalapeños, minced
- 1-1/2 cups Tillamook Shredded Cheddar Cheese
- 1-1/2 cup Monterey Jack cheese
- Salt
- Freshly ground black pepper
- Penny's Tortilla Chips
Instructions
Preheat oven to 350F. Cook bacon in a large, non-stick skillet over medium heat, until crispy (about eight minutes). Drain on a paper towel-lined plate, then chop.
In a large bowl, mix together the cream cheese, mayonnaise, sour cream, garlic powder, most of the bacon (leave some for the topping), most of the jalapeños (leave some for the topping) and 1 cup each cheddar and Monterey Jack. Season with salt and pepper.
Transfer to an ungreased small oven-proof skillet or baking dish and sprinkle with remaining 1/2 cups cheddar and Monterey Jack, cooked bacon, and jalapeños.
Bake until dip is golden and bubbly – about 15 to 20 minutes. (Broil for three minutes, if desired).
Serve with tortilla chips.
-
Seven-Layer Dip
Yields: 16 servings
What you need
- 1-1/4 cups Pico de Gallo
- 16 oz. refried beans
- 2 tbsp. milk
- 8 oz. plain cream cheese
- 1/2 cup sour cream
- 2 tbsp. taco seasoning
- 1 cup guacamole, prepared
- 1-1/2 cups Tillamook Shredded Cheddar Cheese
- 1/2 cup black olives (and/or diced tomatoes*, optional)
- Spring onions
- Penny's Tortilla Chips
- 9x13 glass dish
Instructions
Combine the refried beans and milk until smooth, then spread evenly on the bottom. Mix the cream cheese, sour cream, and taco seasoning. Spread over the refried beans.
Spoon the guacamole, followed by the pico de gallo and cheddar cheese. Let sit in the refrigerator for one hour.
When ready to serve, top with olives, tomatoes, and green onions.
Serve with tortilla chips.