Are you Ready for some football? Football munchies that is...

I can't believe Superbowl is less than 2 weeks away! We're having a SUPERBOWL party over at Our KrAzY kitchen and I thought I would whet your appetites with a few of our favorite appetizers and dips.

CHEESY BLT BITES
1/2 cup mayonnaise
2 cloves garlic, minced
juice of 1 lemon
20 slices cocktail bread, flavor of choice
8 slices bacon, browned and crumbled
2 leaves roamine, washed and chopped small
1 pint grape tomatoes, halved
4 ounces sliced white cheddar cheese
Heat broiler. Combine mayonnaise, garlic and lemon juice. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 1 minute to toast bread slices. Turn bread slices over and spread with mayonaise mixture. Top with cheese. Broil 1 minute until cheese begins to melt. Top with torn romaine, crumbled bacon and tomato pieces.

MINI RUEBENS
20 slices rye cocktail bread
1 cup cole slaw
1 teaspoon creamy horseradish
1/2 pound corned beef
1/2 pound grated swiss cheese
1/4 cup 1000 Island dressing
Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 1 minute to toast bread slices. Turn bread slices over and spread 1000 Island dressing over each slice. Mix coleslaw and horseradish together. Top with coleslaw, corned beef and cheese. Broil 1 minute until cheese begins to melt. Drizzle with remaining 1000 Island dressing.

CREAMY BACON DIP
8 ounces cream cheese, softened
16 ounces sour cream
2 cups grated cheddar or Mexican mix
4 strips bacon, crisp and crumbled
1 large bunch green onions, chopped
Preheat oven to 400 degrees. Combine cream cheese and sour cream until smooth. Fold in cheese, bacon and green onions. Bake 25-30 minutes. Serve with sourdough bread pieces.

TORTILLA ROLL-UPS
8 ouonces sour cream
8 ounces cream cheese, softened
1 bunch green onions, sliced thin and minced
1/3 pound ham, chopped fine
7 ounce can roasted ortega chiles, drained well
4-5 flour tortillas
Mix everything together well. Spread about 3-4 tablespoons of mixture onto each tortilla leaving a 1/2 inch on one edge. Roll up ending on the edge without mixture spread on it. Lay sides by side, cover loosely with plastic and chill overnight. Cut into 1/2"-3/4" rounds just before serving.

My niece also adds 2 ounces chopped black olives to the mixture.

BUFFALO CHICKEN CHEESE DIP
8 ounces cream cheese, softened
1 1/2-2 cups small shredded chicken pieces (I use rotisserie chicken pieces)
1/2 cup bleu cheese dressing (I use homemade, but BOB's is great too)
1/3 cup Frank's Red hot Pepper sauce
In a small mixing bowl beat cream cheese smooth. Add bleu cheese until smooth. Add hot sauce. Fold in chicken pieces. Microwave until heated through (about 2 minutes).
Serve with celery sticks and white corn tortilla chips.

CHEESY BEER DIP
8 ounces cream cheese, softened
3/4 cup Cheez Whiz
1/2 cup beer (I use plain old BUD)
1 package Hidden Valley Ranch dressing mix
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
In a small mixing bowl beat cream cheese smooth. Add in Cheez Whiz, ranch dressing mix, garlic powder and pepper until smooth. Fold in beer. Serve with carrots, celery, broccoli and white corn tortilla chips.

ROASTED PEPPER CHEDDAR SPREAD
8 ounces cream cheese, softened
2 1/4 cups shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup finely chopped roasted red peppers, drained well
1 teaspoon Frank's Red hot Pepper sauce
1 clove garlic, minced
Puree the cream cheese, mayonnaise and cheddar cheese. Add garlic, red pepper sauce and 1/2 red peppers. Puree again. Fold in remaining red peppers.* Serve with carrots, celery sticks, snap peas and white corn tortilla chips.
*If you prefer a smoother dip, puree all the red peppers.

FRENCH ONION ARTICHOKE DIP
4 ounces cream cheese, softened
16 ounces sour cream
1 package French onion dip mix
2 cups artichoke hearts, drained & chopped
1/2 cup grated Parmesan cheese
1 small bunch green onions, chopped
1/2 teaspoon garlic powder
1/4 teaspoon sweet Hungarian Paprika
In a small mixing bowl beat the cream cheese smooth. Add the sour cream, dip mix, garlic powder and paprika. Fold in Parmesan cheese, green onions and artichoke hearts. Chill for several hours or overnight. Serve with assorted vegetables and chips.

SALSA DIP
4 ounces cream cheese, softened
1 can traditional refired beans
1 cup Ortega chunky salsa
1/4 cup pureed roasted red peppers
1 tablespoon taco seasoning
In a small mixing bowl beat the cream cheese smooth, add the refried beans and beat until smooth. Add the salsa, taco seasoning and red pepper puree. Heat in microwave 2-3 minutes. Serve with white corn tortilla chips.

BROCCOLI WHITE BEAN DIPmy original recipe
4 ounces cream cheese, softened
4 ounces ricotta cheese, softened
1 package frozen broccoli pieces, thawed & drained well
1 can cannellini beans
1 teaspoon lemon juice
1 teaspoon Frank's hot red Pepper sauce
salt & pepper to taste
Preheat oven to 350 degrees. In a small mixing bowl beat the cream cheese smooth. Add the ricotta cheese and blend until smooth. In a small food processor pulse broccoli pieces, lemon juice and cannelini beans until smooth. Add to the cheese mixture and blend well. Transfer to a 1 quart baking dish. Bake 30 minutes until bubbling. Serve with various vegetables and chips or crackers.

I'm seeing an ad for PHILADELPHIA CREAM CHEESE here! I use PHILLY cream cheese exclusively.

BEEF & BEAN DIPanother original
1/2 pound ground beef
2 tablespoons Classico sun-dried tomato pesto
1 can traditional refried beans
1/4 cup sour cream
3/4 cup Mexican blend grated cheese
1 can RO-TEL original diced tomatoes with green chiles
1 small bunch green onions, sliced thin
Brown beef and onions until browned. Drain well. Return meat mixture to pan. Stir refried beans and sour cream together until smooth. I find that heating the beans in the microwave for a minute or so softens them enough to stir well. Add bean mixture, tomato pesto and RO-TEL tomatoes to the meat mixture and simmer until thick. Add 1/2 cheese and stir until melted. Top with remaining cheese. Serve warm with tortilla chips.

MEXICAN DIP
1 1/2 pound ground beef
1 pound Italian sausage
1 medium Vidalia onion, chopped
1 can RO-TEL tomatoes, drained well
1 can traditional refried beans
1 can medium enchilada red sauce
1 pound Velveeta, cut into small cubes
Brown ground beef, sausage and onion together. Drain off fat. In a slow cooker combine all the ingredients. Cover and cook on low for 2 hours. Blend cheese in well. Serve with tortilla chips.