Description
A collection of nine irresistible and easy-to-make game day appetizers that are guaranteed crowd-pleasers. These recipes include creamy dips, crispy snacks, savory sliders, and air-fried favorites that are perfect for feeding hungry guests quickly and with minimal effort.
Ingredients
Scale
Buffalo Chicken Dip
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch or blue cheese dressing
- 1 cup shredded cheddar cheese
- Tortilla chips, celery sticks, or toasted bread for serving
Loaded Potato Skins
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 6 strips cooked and crumbled bacon
- 1/2 cup sour cream
- 2 green onions, chopped
BBQ Meatball Sliders
- 24 mini beef meatballs
- 1 cup BBQ sauce
- 12 slider buns
- 1 cup shredded mozzarella or cheddar cheese
Cheesy Jalapeño Popper Bites
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and finely chopped
- 1 cup breadcrumbs
- 1 egg, beaten
Spinach Artichoke Dip
- 1 cup chopped spinach, fresh or frozen (thawed and drained)
- 1 cup chopped artichoke hearts
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Bread bowl or pita chips for serving
Mini Pigs in a Blanket
- 24 little smokies sausages
- 1 can crescent dough sheet
- Butter for brushing
- Honey mustard or spicy ketchup for dipping
Crispy Air Fryer Chicken Wings
- 2 lbs chicken wings, separated
- 1/2 cup buffalo wing sauce or BBQ sauce or garlic parmesan sauce
- Salt and pepper to taste
Pretzel Bites with Beer Cheese Dip
- 1 package refrigerated pizza dough
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse salt for topping
- Beer Cheese Dip: 8 oz sharp cheddar, shredded; 4 oz cream cheese; 1/4 cup beer; 1 tsp garlic powder
Sheet Pan Nachos
- 1 large bag tortilla chips
- 1 lb ground beef
- 1 packet taco seasoning
- 2 cups shredded cheddar or Mexican blend cheese
- 1/2 cup jalapeños, sliced
- 1 cup black beans, rinsed and drained
- Optional toppings: sour cream, guacamole, chopped tomatoes, chopped cilantro
Instructions
- Prepare Buffalo Chicken Dip: In a medium bowl, combine shredded chicken, softened cream cheese, buffalo wing sauce, ranch or blue cheese dressing, and shredded cheddar cheese. Mix until fully combined. Transfer to an oven-safe dish and bake at 350°F (175°C) for 20-25 minutes until hot and bubbly. Serve with tortilla chips, celery sticks, or toasted bread.
- Make Loaded Potato Skins: Bake potatoes at 400°F (205°C) for about 45-60 minutes until tender. Let cool slightly, then cut in half and scoop out some of the flesh, leaving a thin layer. Fill with cheddar cheese and bacon. Return to oven for 10-15 minutes until cheese melts. Top with sour cream and chopped green onions before serving.
- Assemble BBQ Meatball Sliders: Simmer cooked mini meatballs in BBQ sauce until heated through. Place two meatballs on each slider bun, top with cheese, and cover with the bun tops. Optionally, melt cheese under a broiler for a minute before serving.
- Prepare Cheesy Jalapeño Popper Bites: Mix cream cheese, cheddar cheese, and jalapeños. Shape into small balls, coat with beaten egg, then breadcrumbs. Arrange on a baking sheet and bake at 375°F (190°C) for 15-20 minutes until golden and crispy.
- Make Spinach Artichoke Dip: Combine spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan cheese in a bowl. Transfer to a baking dish and bake at 350°F (175°C) for 25-30 minutes until hot and bubbly. Serve in a bread bowl or with pita chips.
- Prepare Mini Pigs in a Blanket: Wrap each little smokie with a piece of crescent dough. Place on a baking sheet and brush with melted butter. Bake at 375°F (190°C) for 12-15 minutes until golden. Serve with honey mustard or spicy ketchup.
- Cook Crispy Air Fryer Chicken Wings: Season wings with salt and pepper. Arrange in a single layer in the air fryer basket. Cook at 400°F (205°C) for 20-25 minutes, shaking halfway. Toss wings in your choice of sauce before serving.
- Make Pretzel Bites and Beer Cheese Dip: Cut pizza dough into bite-sized pieces. Boil water and add baking soda, then briefly boil dough pieces for 30 seconds. Drain and place on baking sheet. Brush with beaten egg, sprinkle coarse salt, and bake at 425°F (220°C) for 12-15 minutes until golden. For beer cheese dip, melt cream cheese and shredded cheddar with beer and garlic powder over low heat, stirring until smooth. Serve pretzel bites warm with dip.
- Prepare Sheet Pan Nachos: Brown ground beef in a skillet and add taco seasoning. Spread tortilla chips on a sheet pan, top evenly with seasoned beef, cheese, jalapeños, and black beans. Bake at 375°F (190°C) for 10-15 minutes until cheese is melted. Add optional toppings and serve immediately.
Notes
- Adjust the heat level in dips and poppers by using more or fewer jalapeños or buffalo sauce.
- For best air fryer results, avoid overcrowding the basket; cook wings in batches if needed.
- Leftover dips can be stored covered in the fridge for up to 3 days and reheated.
- Use fresh potatoes for potato skins to get the crispiest texture.
- To make pretzel bites extra authentic, sprinkle with coarse sea salt right after baking while still warm.
- Serve a variety of dipping sauces to offer guests options for mini pigs in a blanket and wings.
