Sideline snacks

A winning line-up of snacks for your big game spread

Philly Cheese Steak Sliders Ingredients

• 1 (12 ounce) beef skirt steak, thinly sliced

• ½ large onion, chopped

• ½ large green bell pepper, chopped

• 1 (12 count) package Hawaiian bread rolls

• ¼ cup mayonnaise

• 8 slices pepper Jack cheese

• 2 tablespoons butter, melted

Directions

1. Heat a large skillet over medium-high heat. Add steak, onion, and bell pepper; cook and stir until steak is browned and cooked to your liking and onions are tender, 7 to 10 minutes.

2. Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with aluminum foil.

3. Slice the connected rolls in half widthwise to look like 2 giant slices of bread. Place the bottom half into the bottom of the prepared baking pan. Spread mayonnaise evenly on top.

4. Place 4 slices of pepper Jack cheese over mayonnaise. Layer steak mixture and remaining cheese on top. Cover with the top half of the bread. Spread melted butter on top.

5. Bake in the preheated oven until cheese is melted and bread is browned, about 20 minutes. Slice into individual portions.

Instant Pot® Spinach and Artichoke Dip

Ingredients

• 1 (14 ounce) can artichoke hearts, drained and quartered

• 1 (10 ounce) package frozen chopped spinach

• 8 ounces cream cheese

• 1 cup sour cream

• ½ cup chopped white onion

• ½ cup chicken broth

• 3 cloves garlic, minced

• ½ teaspoon salt

• crushed red chile flakes

• 3 cups shredded Monterey Jack cheese

• 2 cups grated Parmesan cheese

Directions

1. Combine artichoke hearts, frozen spinach, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select manual pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

2. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.

Ingredients

Crispy Buffalo Chicken Wontons

• vegetable oil for frying

• 1 cup shredded cooked chicken

• ¼ cup shredded Cheddar cheese

• 2 tablespoons ranch dressing

• 1 tablespoon butter, melted

• 1 ½ teaspoons hot pepper sauce, or more to taste

• 20 wonton wrappers

Directions

1. Heat vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

2. Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon of chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.

3. Lower wontons carefully into the hot oil in batches. Fry until golden brown, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining wontons.