Football season is in high gear, so with that, let’s talk game day grub! In my home, it’s all about the food, so—come one, come all—just don’t forget to bring your eating pants.
Today, I’m sharing a few of my favorites for half-time, snack-time with video recipes for the 7-Layer Greek Dip and the Chocolate Covered Potato Chips. Things like my 7-Layer Greek Dip, for those of us who want something lighter than the traditional version. This one contains: artichoke hearts, roasted red peppers, kalamata olives and of course Sabra Hummus to keep it authentic!
For a hit of sweet and savory in one bite, I’m going with a Chocolate & Toffee Covered Potato Chips–made with my favorite: Ruffles.
And because no party of mine is complete without cupcakes, I always make sure chocolate cupcakes are there for the taking. The versions you see here have Pepsi mixed into the batter for a lighter texture.
Of course alongside the food, I like the variety when it comes to beverages as well. Any good party host, knows variety is key, so besides the usual suspects like water, beer and wine, I’m serving Pepsi and Pure Leaf Tea.
Speaking of party host, if you are like me and love putting together football gatherings like this, but you aren’t inclined to go all-out with crazy football themed accessories, here are a few tips:
- To keep things budget friendly – skip the football themed party bowls and platters that always get covered up with food anyways. Go for themed accessories where it counts like eg. paper plates and cups, napkins and butter mints—they will have the highest visual impact.
- If you decide to go with a buffet table, don’t forget to give it height so that you can fit more on the table. I like use to cake stands, but almost anything works, so get creative!
- Plan ahead and make food that can be cooked, baked or composed a day ahead of time, so you don’t feel rushed before everyone arrives.
Now that you are geared up and ready for the next Sunday football game, I’d love to hear what you are making. Or if you have tips for putting together a football party, I’d love to hear them, as would everyone else here, so make sure you leave your tips and tricks in the comment section below.
This is a sponsored conversation written by me on behalf of PepsiCo. The opinions and text are all mine.
7-Layer Greek Dip
- 2 cups Greek yogurt
- 1 medium cucumber, shredded and squeezed dry
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, finely grated
- 1/2 teaspoon dried mint
- ½ teaspoon Kosher salt
- 2 cups fresh parsley leaves, chopped (about 1 large bunch)
- 1/2 cup chopped, pitted kalamata olives
- 1 teaspoon lemon zest
- 4 scallions, chopped
- 17 oz. Sabra Luscious Lemon Hummus
- 1 16 oz. artichoke hearts, drained and quartered
- 1 16 oz. jar roasted red bell peppers, drained and squeezed dry
- 8 oz. Feta cheese
- Stacy’s Pita Chip
In large bowl mix and combine yogurt, cucumber, oil, garlic mint and salt; set aside. In a second bowl, mix and combine parsley, olives lemon zest and scallions; set aside.
Assembly: Spread Sabra Luscious Lemon Hummus onto bottom of a 2qt. casserole pan. Layer with artichoke hearts, yogurt mixture, roasted red peppers, Feta cheese and parsley mixture.
Cover and refrigerate for at least 1 hour or overnight. *To make this a day ahead, make sure to drain and squeeze the cucumber and red peppers well, so it will prevent the dip from being liquid-logged. Serve with Stacy’s Pita Chips.
Chocolate and Toffee Covered Potato Chips
- 13.5 oz. Ruffles Chips
- 11 oz. dark chocolate, melted
- 1/3 cup toffee bits
Line a baking sheet with parchment paper. Dip Ruffle chips into chocolate and sprinkle with toffee bits; transfer to prepared baking sheet to set, about 5 minutes.
Makes 14-16 cupcakes
- 3 ounces fine-quality semisweet chocolate such as Callebaut
- 1 1/3 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cups well-shaken buttermilk
- 1/2 cup Pepsi
- 3/4 teaspoon vanilla
Heat oven to 300 degrees F and line cupcake pan with liners.
Place finely chop chocolate and in a bowl combine with hot coffee. Set aside, stirring occasionally until chocolate is melted and mixture is smooth. In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt; set aside.
Place eggs in a stand mixer bowl, and beat on medium until eggs starts to foam, about 30-seconds. Increase speed to high and beat eggs until pale and thick, about 3 minutes. Slowly add oil by pouring it down the side wall of bowl; followed by buttermilk, Pepsi vanilla, and melted chocolate mixture to eggs, beat until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between cupcake liners. Bake until a tester inserted in center of a cupcake comes out clean.