If you’re still planning your game day menu, here are some more Super Bowl snacking ideas submitted by our top contestants in the Tillamook Yum Bowl Cook-Off Contest. They all look delicious and I can’t wait to try some on Sunday while I watch this.
Game Day Poppers
By Debra Allison
1 – 8 jalapeño peppers, halved and seeded
1 – 8 oz package cream cheese
1 cup grated Tillamook Garlic White Cheddar Cheese
1/4 cup mayonnaise
Evaporated milk for dipping
3 cups crushed cornflakes
Mix cheeses and mayonnaise and stuff in peppers. Dip filled peppers in milk and then in cornflakes. Spray cooking pan, place peppers in pan, and bake at 350 degrees for 30 minutes. Recipe can be doubled. Poppers and be made ahead and frozen until game day. Serve in a bowl with your favorite beverage.
Chicken Club Dip
By Dawn Moore
1 loaf round bread
8 strips bacon
8 oz cream cheese, softened
1 cup mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon salt
1 – 1/2 cup Tillamook Colby Jack Cheese, shredded
1 cup tomato, finely chopped
1 – 1/2 cup Rotisserie chicken
1/4 cup lettuce, shredded
Preheat oven to 350 degrees Fahrenheit.
Cut a thin slice across the top of the bread and set aside. Remove the center of the bread; creating a “bowl”. Leave about a 1 inch thick shell. Cut the removed bread into bite sized pieces.
Cover the shell opening with the sliced off top and place on a baking sheet along with the bread pieces. Bake for about 15 mins, until lightly toasted. Remove from oven and allow to cool.
Place the bacon in skillet and fry over medium heat for 7-9 minutes, or until it’s nice and crispy. Turn often. *When bacon is crisp, transfer to a paper towel lined plate to drain.
While the bread is toasting and the bacon is frying, prepare the remaining ingredients. In a medium bowl, combine the softened cream cheese, mayonnaise, onion powder and salt.
Using a grater, shred the cheese onto a plate or into a bowl. Add 1 1/4 cups cheese to the cream cheese mixture, reserving 1/4 cup for garnish. Add the finely chopped tomato.
Remove the breast meat from the chicken and chop or shred it. Add the chicken to the cheese mixture.
Crumble the bacon right into the bowl (reserve 1 strip for garnish). Gently stir just so everything is incorporated.
Place the bread bowl onto a serving platter. Spoon the dip into the center of the bread. Top with the remaining 1/4 cup cheese, strip of bacon and shredded lettuce. Place toasted bread pieces around the dip on the platter.
The Ultimate Oregon Coast Dip
By Tanja Zambaras
8 oz cream cheese, softened
1 – 16 ounce container Tillamook Sour Cream
1 1/2 cups Tillamook Sharp Cheddar, Shredded
1 Tablespoon pureed canned chipotle chiles in adobo sauce
3 cloves minced garlic
2 teaspoons Tapatio or Mexican hot sauce
1 pound crab meat
1 pound bay shrimp
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
Beat cream cheese with a mixer until smooth. Fold in remaining ingredients in the order listed, beating until thoroughly blended. Pour into a large casserole bowl and bake at 375 degrees for 45 minutes to an hour. Serve with crackers, breads, or tortilla chips for the best dip ever!
Chef Note: If you’re budgeting or can’t find crab, I just double the shrimp and it’s still awesome!
Cheesy Buffalo Chicken Dip
By Stephanie Murphy
2 cups diced cooked chicken breast
1/2 cup cream cheese (softened)
3/4 cup Tillamook part-skim Shredded Mozzarella Cheese
1/2 cup crumbled blue cheese
1/2 cup blue cheese salad dressing
1/4 – 1/2 cup Franks hot sauce (depending on the heat you desire)
1 french baguette (sliced and lightly toasted)
4 stalks of celery (cut into 1 inch pieces)
Mix first 6 ingredients well and put in a lightly greased dish and bake at 375 for 25 to 30 minutes until brown and bubbly. This may also be heated in the microwave and it’s just as great.
Serve with sliced baguette and bite size celery pieces it’s sure to be a game day hit!
By Merissa Alink
1 cup flour
3/4 teaspoon salt
4 Tablespoons butter, cold
2 cups Tillamook Cheddar Cheese
3 Tablespoons water
In a food processor, pulse the flour, salt, and butter. Add the cheese about a 1/2 c. at a time. Add the water a tablespoon at a time until it forms a chunky dough. Chill the dough for at least an hour or 2, or longer. Roll out the dough until it’s about 1/8 inch thin. Cut into squares (or any kind of shape!) with a pizza cutter or cookie cutter. Bake at 350F for about 15 minutes or until slightly browned on the tops. Start watching them after about 12 minutes to make sure they don’t burn.
Chef Note: These are amazing when they are fresh out of the oven!
Tillamook Spicy Avocado Bowl
By Carrie Purchase
2 large ripe avocados
3 cloves garlic, minced
8 oz Tillamook Fat Free Sour Cream
1/4 cup Pace Medium Chunky Salsa
1 jalapeño, diced
1 teaspoon crushed red pepper flakes
Salt and pepper
Tortilla chips, fresh veggies, or pita bread
Cut avocados in half and remove the seed. Scoop out avocado from peel and put in mixing bowl.
Mash avocado with a fork until creamy.
Mince garlic and jalapeño pepper and add to bowl. (For extra spice, leave in the seeds of jalapeño). Remember to wash hands after handling the jalapeño.
Add Tillamook Fat Free Sour Cream and salsa to the mix.
Add crushed red pepper flakes and salt and pepper (to taste).
Serve with tortilla chips, fresh veggies or pita bread.
Chile Con Queso
by Margo Olson
4 plum tomatoes, seeded and chopped
1 can (4 oz) chopped mild green chiles, drained
1 Tablespoon minced onion
½ teaspoon McCormick’s grill seasoning
1/8 teaspoon salt
4 oz cream cheese, cubed
1 cup grated Tillamook Pepper Jack Cheese
¼ cup milk
¾ cup grated Tillamook Sharp Cheddar
In a small saucepan, simmer tomatoes, mild green chiles, minced onions, grill seasoning, and salt. Stir often for 10 minutes. Meanwhile, preheat a 4 cup ovenproof bowl in at 300 degree oven.
Add cream cheese, pepper jack cheese, and milk and stir over low heat until cheeses have melted and mixture is warm. Pour into your preheated serving bowl. Top with grated sharp cheese. Serve with tortilla chips or veggie crudites for dipping.
Photo courtesy of The George Eastman House