19 Easy Snacks To Feed a Crowd on game day

1. Grilled chicken wings

Ingredients

• 2 lbs chicken wings, split and tips removed

• 2 tbsp olive oil

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder

• Salt and pepper to taste

• 1/4 cup barbecue sauce (optional, for glazing)

Instructions

1. Marinate Wings: In a large bowl, toss wings with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Cover and refrigerate for at least 1 hour, or up to overnight.

2. Preheat Grill: Heat grill to medium (350°F/175°C).

3. Grill Wings: Place wings on the grill. Cook for 20-25 minutes, turning occasionally, until internal temperature reaches 165°F (74°C) and wings are charred and crispy.

4. Optional Glaze: Brush with barbecue sauce during the last 5 minutes of grilling for a sticky finish.

5. Serve: Transfer to a platter and serve with extra barbecue sauce or ranch dip.

Tips

• Oil the grill grates to prevent sticking.

• Use a meat thermometer to ensure wings PLEASE DO NOT COPY OR DISTRIBUTE WITHOUT PERMISSION wings are fully cooked.

• Let wings rest at room temperature for 15 minutes before grilling to ensure even cooking.

2. Grilled chicken nachos

Ingredients

• 1 lb boneless chicken breast or thighs

• 1 tbsp olive oil

• 1 tsp chili powder

• 1 tsp cumin

• 1/2 tsp garlic powder

• Salt and pepper to taste

• 1 large bag tortilla chips

• 2 cups shredded cheddar or Mexican blend cheese

• 1 cup black beans, rinsed and drained

• 1 cup diced tomatoes

• 1/2 cup sliced jalapeños

• 1/2 cup sour cream

• 1/4 cup chopped cilantro

• 1 avocado, diced

Instructions

1. Season Chicken: Rub chicken with olive oil, chili powder, cumin, garlic powder, salt, and pepper.

2. Grill Chicken: Preheat grill to medium-high (400°F/200°C). Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest, then shred or chop.

3. Assemble Nachos: Spread tortilla chips on a large oven-safe platter or baking sheet. Top with shredded chicken, black beans, cheese, tomatoes, and jalapeños.

4. Bake: Preheat oven to 375°F (190°C). Bake nachos for 8-10 minutes until cheese is melted and bubbly.

5. Garnish: Top with sour cream, cilantro, and avocado. Serve immediately.

Tips

• Use a mix of cheddar and Monterey Jack for a gooey, melty texture.

• Warm the beans slightly before adding to prevent cold spots.

• For extra flavor, drizzle with hot sauce or salsa before serving.

3. Guacamole

Ingredients

• 3 ripe avocados

• 1 small red onion, finely diced

• 1-2 jalapeños, seeded and minced

• 1/4 cup chopped cilantro

• 2 tbsp fresh lime juice

• 1 small tomato, seeded and diced

• 1 tsp garlic powder

• Salt and pepper to taste

• Tortilla chips, for serving

Instructions

1. Prep Avocados: Halve avocados, remove pits, and scoop flesh into a bowl. Mash to desired consistency (chunky or smooth).

2. Mix: Add onion, jalapeño, cilantro, lime juice, tomato, garlic powder, salt, and pepper. Stir until combined.

3. Adjust Seasoning: Taste and add more lime juice or salt as needed.

4. Serve: Transfer to a serving bowl and serve with tortilla chips.

Tips

• To prevent browning, press plastic wrap directly onto the surface of the guacamole if not serving immediately.

• Choose ripe avocados that yield slightly to gentle pressure.

• For milder flavor, reduce or omit jalapeños.

4. Buffalo chicken meatballs

Ingredients

• 1 lb ground chicken

• 1/2 cup breadcrumbs

• 1 large egg

• 1/4 cup hot sauce (e.g., Frank’s RedHot)

• 1/4 cup crumbled blue cheese

• 2 tbsp chopped green onions

• 1 tsp garlic powder

• Salt and pepper to taste

• 1/4 cup melted butter

• Extra hot sauce for coating

• Ranch or blue cheese dressing, for dipping

Instructions

1. Mix Meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, hot sauce, blue cheese, green onions, garlic powder, salt, and pepper. Mix until just combined.

2. Form Meatballs: Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.

3. Bake: Preheat oven to 400°F (200°C). Bake meatballs for 15-20 minutes until internal temperature reaches 165°F (74°C).

4. Coat: Mix melted butter with extra hot sauce. Toss cooked meatballs in the sauce to coat.

5. Serve: Serve with ranch or blue cheese dressing for dipping.

Tips

• Don’t overmix the meatball mixture to keep them tender.

• For a stronger buffalo flavor, increase the hot sauce in the coating.

• Make ahead and refrigerate unbaked meatballs for up to 24 hours.

5. Homemade fries

Ingredients

• 4 large russet potatoes

• Vegetable oil, for frying

• 1 tbsp sea salt

• 1 tsp smoked paprika (optional)

• Ketchup or aioli, for dipping

Instructions

1. Prep Potatoes: Peel potatoes (optional) and cut into 1/4-inch thick fries. Soak in cold water for 30 minutes to remove excess starch.

2. Dry: Drain and pat fries dry with paper towels.

3. Fry: Heat oil in a deep fryer or large pot to 325°F (165°C). Fry potatoes in batches for 4-5 minutes until soft but not browned. Drain on paper towels.

4. Second Fry: Increase oil temperature to 375°F (190°C). Fry potatoes again for 2-3 minutes until golden and crispy. Drain on paper towels.

5. Season: Toss hot fries with sea salt and smoked paprika. Serve with ketchup or aioli.

Tips

• Soaking removes starch for crispier fries.

• Use a thermometer to maintain consistent oil temperature.

• Season immediately after frying for best flavor adhesion.

6. Restaurant style sauce

Ingredients

• 1 (28 oz) can whole peeled tomatoes, drained

• 1 small white onion, chopped

• 2 jalapeños, seeded and chopped

• 1/4 cup cilantro leaves

• 2 tbsp fresh lime juice

• 1 tsp garlic powder

• 1 tsp cumin

• Salt to taste

• Tortilla chips, for serving

Instructions

1. Blend: In a food processor or blender, pulse tomatoes, onion, jalapeños, cilantro, lime juice, garlic powder, and cumin until desired consistency is reached.

2. Season: Add salt to taste and pulse once more to combine.

3. Chill: Transfer to a bowl, cover, and refrigerate for at least 30 minutes to meld flavors.

4. Serve: Serve with tortilla chips.

Tips

• For chunkier salsa, pulse less; for smoother salsa, blend longer.

• Adjust jalapeños for heat preference.

• Store in an airtight container for up to a week.

7. Potato skins

Ingredients

• 4 medium russet potatoes

• 2 tbsp olive oil

• 1 cup shredded cheddar cheese

• 4 slices bacon, cooked and crumbled

• 1/4 cup sour cream

• 2 tbsp chopped green onions

• Salt and pepper to taste

Instructions

1. Bake Potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, and bake for 45-60 minutes until tender. Cool slightly.

2. Prep Skins: Cut potatoes in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch layer. Brush skins with olive oil and season with salt and pepper.

3. Bake Skins: Place skins cut-side up on a baking sheet. Bake for 10 minutes until crisp.

4. Fill: Sprinkle cheese and bacon over skins. Bake for 5-7 minutes until cheese is melted.

5. Garnish: Top with sour cream and green onions. Serve warm.

Tips

• Save scooped potato flesh for mashed potatoes or soup.

• For extra crispiness, broil skins for 1-2 minutes after adding cheese.

• Prepare skins ahead and refrigerate before final baking.

8. Muffuletta Pasteles

Ingredients

• 1 package puff pastry (2 sheets), thawed

• 1/2 cup olive salad (giardiniera or muffuletta mix)

• 1/4 lb salami, finely chopped

• 1/4 lb ham, finely chopped

• 1/4 lb provolone cheese, shredded

• 1 egg, beaten (for egg wash)

• 1 tbsp sesame seeds (optional)

Instructions

1. Prep Filling: In a bowl, mix olive salad, salami, ham, and provolone.

2. Cut Pastry: Roll out puff pastry sheets and cut into 3-inch squares.

3. Fill Pasteles: Place 1 tbsp filling in the center of each square. Fold into triangles and press edges to seal.

4. Brush and Bake: Preheat oven to 400°F (200°C). Brush pasteles with egg wash and sprinkle with sesame seeds. Bake on a parchment-lined baking sheet for 15-20 minutes until golden.

5. Serve: Cool slightly before serving.

Tips

• Ensure edges are tightly sealed to prevent leakage.

• Use store-bought or homemade olive salad for authentic flavor.

• Serve with marinara sauce for dipping.

9. Cheese burgume bites

Ingredients

• 1 lb ground beef

• 1/2 cup breadcrumbs

• 1 large egg

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder

• Salt and pepper to taste

• 1 cup shredded cheddar cheese

• 24 small slider buns or dinner rolls

• Lettuce, tomato, and pickles for topping

• Ketchup and mustard, for serving

Instructions

1. Mix Patties: In a bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and pepper. Form into 24 small patties.

2. Cook Patties: Preheat a skillet or grill pan over medium heat. Cook patties for 2-3 minutes per side until cooked through. Top each with a sprinkle of cheese during the last minute.

3. Assemble: Place patties on slider buns. Top with lettuce, tomato, and pickles.

4. Serve: Serve with ketchup and mustard on the side.

Tips

• Press a small indent in the center of each patty to prevent puffing up.

• Toast buns for extra texture.

• Prepare patties ahead and refrigerate for up to 24 hours.

10. Baby peppers full of cheese

Ingredients

• 12 baby bell peppers, halved and seeded

• 8 oz cream cheese, softened

• 1/2 cup shredded cheddar cheese

• 1/4 cup chopped chives

• 1 tsp garlic powder

• Salt and pepper to taste

• 4 slices bacon, cooked and crumbled (optional)

Instructions

1. Prep Peppers: Preheat oven to 375°F (190°C). Place pepper halves on a parchment-lined baking sheet.

2. Make Filling: In a bowl, mix cream cheese, cheddar, chives, garlic powder, salt, and pepper.

3. Stuff Peppers: Spoon or pipe filling into pepper halves. Sprinkle with bacon if using.

4. Bake: Bake for 15-20 minutes until peppers are soft and filling is bubbly.

5. Serve: Cool slightly before serving.

Tips

• Use a piping bag for neat filling.

• Choose colorful baby peppers for a vibrant presentation.

• For a vegetarian option, omit bacon or use smoked paprika.

11. Antipastic skewers

Ingredients

• 24 small mozzarella balls (ciliegine)

• 24 slices salami, folded

• 24 pitted green or black olives

• 24 cherry tomatoes

• 24 basil leaves

• 1/4 cup balsamic glaze

• 24 short wooden skewers

Instructions

1. Assemble Skewers: Thread one mozzarella ball, folded salami slice, olive, cherry tomato, and basil leaf onto each skewer.

2. Arrange: Place skewers on a platter.

3. Drizzle: Lightly drizzle with balsamic glaze before serving.

4. Serve: Serve at room temperature.

Tips

• Alternate ingredients for visual appeal.

• Use fresh, firm cherry tomatoes to prevent splitting.

• Prepare skewers a few hours ahead and refrigerate, covered.

12. Spinach arthokeke

• 1 (10 oz) package frozen spinach, thawed and drained

• 1 (14 oz) can artichoke hearts, drained and chopped

• 8 oz cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 tsp garlic powder

• Salt and pepper to taste

• Tortilla chips or bread, for serving

Instructions

1. Mix Ingredients: In a large bowl, combine spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic powder, salt, and pepper.

2. Bake: Preheat oven to 375°F (190°C). Transfer mixture to a baking dish. Bake for 20-25 minutes until bubbly and golden.

3. Serve: Serve warm with tortilla chips or sliced bread.

Tips

• Squeeze spinach thoroughly to remove excess water.

• For a browned top, broil for 1-2 minutes at the end.

• Make ahead and refrigerate; bake just before serving.

13. Stuffed eggs

Ingredients

• 12 large eggs

• 1/3 cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tsp white vinegar

• 1/4 tsp hot sauce (optional)

• Salt and pepper to taste

• Paprika and chopped chives, for garnish

Instructions

1. Boil Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Boil for 10 minutes, then transfer to an ice bath to cool.

2. Peel and Prep: Peel eggs and halve lengthwise. Remove yolks and place in a bowl.

3. Make Filling: Mash yolks with mayonnaise, mustard, vinegar, hot sauce, salt, and pepper until smooth.

4. Fill Eggs: Pipe or spoon filling into egg white halves.

5. Garnish: Sprinkle with paprika and chives. Serve chilled.

Tips

• Use a piping bag for a professional look.

• Boil eggs a day ahead and refrigerate for easier peeling.

• Add bacon bits or pickle relish for extra flavor.

14. Bloody Mary Dip

Ingredients

• 8 oz cream cheese, softened

• 1/2 cup sour cream

• 1/4 cup tomato juice

• 1 tbsp horseradish

• 1 tbsp Worcestershire sauce

• 1 tsp hot sauce

• 1 tsp celery salt

• 1/4 tsp black pepper

• 1/4 cup chopped green olives

• Celery sticks and crackers, for serving

Instructions

1. Mix Dip: In a bowl, combine cream cheese, sour cream, tomato juice, horseradish, Worcestershire sauce, hot sauce, celery salt, and black pepper. Use a hand mixer or whisk to blend until smooth.

2. Add Olives: Fold in chopped green olives for texture.

3. Chill: Cover and refrigerate for at least 1 hour to allow flavors to meld.

4. Serve: Transfer to a serving bowl and garnish with a sprinkle of celery salt or a few olive slices. Serve with celery sticks, crackers, or assorted vegetable sticks.

Tips

• Adjust horseradish and hot sauce to taste for desired heat level.

• For a smoother dip, blend olives into the mixture using a food processor.

• Serve in a hollowed-out bell pepper for a fun presentation.

15. Spicy Chex mixture

Ingredients

• 3 cups Rice Chex cereal

• 3 cups Corn Chex cereal

• 1 cup pretzel sticks

• 1 cup mixed nuts (e.g., peanuts, almonds)

• 1/2 cup cheese crackers

• 1/4 cup unsalted butter, melted

• 2 tbsp Worcestershire sauce

• 1 tbsp hot sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 1 tsp salt

Instructions

1. Preheat Oven: Preheat oven to 250°F (120°C).

2. Mix Dry Ingredients: In a large bowl, combine Rice Chex, Corn Chex, pretzels, nuts, and cheese crackers.

3. Prepare Seasoning: In a small bowl, whisk melted butter, Worcestershire sauce, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt.

4. Coat Mixture: Pour seasoning over cereal mixture and toss to coat evenly.

5. Bake: Spread mixture on a large baking sheet. Bake for 1 hour, stirring every 15 minutes, until crisp.

6. Cool and Serve: Let cool completely before transferring to a serving bowl or airtight container.

Tips

• Customize with your favorite nuts or add bagel chips for variety.

• Store in an airtight container for up to 2 weeks.

• For extra heat, increase cayenne pepper or add crushed red pepper flakes.

16. Buffalo chicken sliders.

Ingredients

• 2 cups shredded cooked chicken (rotisserie works well)

• 1/2 cup hot sauce (e.g., Frank’s RedHot)

• 1/4 cup unsalted butter, melted

• 1 tbsp ranch seasoning mix

• 12 slider buns, split

• 1 cup shredded cheddar cheese

• 1/2 cup blue cheese crumbles (optional)

• 1/4 cup ranch or blue cheese dressing

• 1 cup shredded lettuce

• 1/2 cup sliced pickles

Instructions

1. Make Filling: In a bowl, mix shredded chicken, hot sauce, melted butter, and ranch seasoning until well combined.

2. Assemble Sliders: Preheat oven to 350°F (175°C). Place bottom halves of slider buns in a baking dish. Spoon chicken mixture evenly over buns, then top with cheddar cheese and blue cheese (if using).

3. Bake: Cover with bun tops and bake for 10-12 minutes until cheese is melted and buns are toasted.

4. Finish: Remove from oven, add a drizzle of ranch or blue cheese dressing, and top with lettuce and pickles.

5. Serve: Serve warm, sliced into individual sliders.

Tips

• Toast bun bottoms lightly before adding filling for extra crunch.

• Use a mix of cheddar and mozzarella for a stretchier cheese pull.

• Prepare chicken mixture ahead and refrigerate for up to 2 days.

17. Dip

Ingredients

• 1 (16 oz) can refried beans

• 1 cup guacamole

• 1 cup sour cream

• 1 tbsp taco seasoning

• 1 cup salsa

• 1 cup shredded cheddar cheese

• 1/2 cup diced tomatoes

• 1/4 cup sliced black olives

• 1/4 cup chopped green onions

• Tortilla chips, for serving

Instructions

1. Prepare Base: In a 9×9-inch dish or similar, spread refried beans evenly as the first layer.

2. Add Layers: Spread guacamole over beans, followed by sour cream mixed with taco seasoning, then salsa.

3. Top: Sprinkle cheddar cheese, tomatoes, black olives, and green onions evenly over the top.

4. Chill: Cover and refrigerate for at least 30 minutes to set.

5. Serve: Serve cold with tortilla chips.

Tips

• Use a clear glass dish to showcase the layers.

• For smoother spreading, warm refried beans slightly before layering.

• Customize with jalapeños or avocado chunks for extra flair.

18. Bacon Cheddar Ranch Sip

Ingredients

• 8 oz cream cheese, softened

• 1/2 cup sour cream

• 1/4 cup ranch dressing

• 1 cup shredded cheddar cheese

• 6 slices bacon, cooked and crumbled

• 2 tbsp chopped green onions

• 1 tsp garlic powder

• Crackers, chips, or veggies, for serving

Instructions

1. Mix Dip: In a bowl, combine cream cheese, sour cream, ranch dressing, cheddar cheese, bacon, green onions, and garlic powder. Mix until smooth.

2. Bake: Preheat oven to 375°F (190°C). Transfer mixture to a small baking dish. Bake for 15-20 minutes until bubbly and golden.

3. Serve: Garnish with extra bacon or green onions. Serve warm with crackers, chips, or veggies.

Tips

• For a cold dip, skip baking and chill for 1 hour before serving.

• Use sharp cheddar for bolder flavor.

• Make ahead and refrigerate unbaked dip for up to 24 hours.

19. Rancho oyster cookies