3 Super Bowl Party Finger Food Ideas

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When it comes to Super Bowl Sunday, everyone knows the commercials and the food are usually better than the game. I’ve hosted off and on over the years and this year I’m hosting and can’t wait to get creative in the kitchen. 

I have a few tricks up my sleeve that I’ll be sharing post Super Bowl that I’m creating for the first time. If you want the inside scoop on those recipes be sure to follow us on Instagram and subscribe to our email list below.

In the meantime here are 3 finger foods you can easily use Big Lou’s Onion Sauce to punch up the flavor and get creative.

NY Style Pigs In a Blanket with Spicy Caramelized Onions

When it’s grilling season, the first craving I have is for some Big Lou’s Spicy Onions on a grass fed hot dog with mustard. Check out the recipe for our NY Style Hot Dogs here.

For super bowl, we took that idea and made it a finger food using cocktail franks. You know, those little hot dogs that you lose count of after eating 2 or 3 and the next thing you know the entire platter is gone!

 I’ve recommended hot dogs from Teton Waters Ranch and Applegate before. If you can’t find either of their mini dog versions you could easily buy hot dogs and cut them up into bite size hot dogs.
 
You only need a few ingredients to pull off this classic finger food. I’m using Dufour Pastry Kitchen, All Butter Puff Pastry that I found at Whole Foods. 
 
Dufour Pastry Kitchen, All Butter Puff Pastry

How to Make NY Style Pigs in a Blanket with Spicy Caramelized Onions

Ingredients:
90 Cocktail Hot Dogs
2 Packages of Dufour Pastry Kitchen, All Butter Puff Pastry
 1 Jar Big Lou’s Spicy Onion Sauce
 
Instructions:
Preheat oven to 375 degrees.
1. Defrost puff pastry in refrigerator for 2 to 3 hours. 
2. Cut puff pastry into equal sized rectangles or triangles (dealers choice) up to 1 inch max width.
3. Spread a teaspoon of Big Lou’s Spicy Onion Sauce on each piece of puff pastry
4. Place hot dog on puff pasty and roll
5. OPTIONAL: Brush with egg wash 
6. Bake for 20 minutes at 375 or until puff pastry is golden brown

Serve these NY Style Pigs in a Blanket along with some spicy or yellow mustard for dipping. Dipping in more spicy onion sauce is also encouraged.

Caramelized Onion Dip Inspired by Siggis Yogurt

Chip and dip is the cornerstone of any party, especially Super Bowl. If you grew up like I did you probably remember those mystery packets filled with who knows what that you could turn into an instant dip in minutes.

Times are a changin and fresh homemade dip is not only healthier, but news flash, more flavorful. From hummus to homemade guacamole, chip and dip options are a plenty. I was yearning for some onion dip and then I stumbled upon this caramelized onion dip from Siggis Yogurt.

caramelized onion dip

How to Make Caramelized Onion DIp

Ingredients:

1 3/4 cups siggi’s 0% Plain yogurt
1/4 cup Primal Kitchen mayonnaise
Juice of 1 lemon
1/2 cup parsley, roughly chopped
1/4 cup Big Lou’s Garlic Onion Sauce

Instructions:
Combine all ingredients in a bowl. Store in the fridge for at least two hours or over night. Serve with fresh veggies, chips or crackers and indulge in one of the most classic finger food dips you can now feel good about!

Brie, Mushroom & Caramelized Onion Bites

Mushroom and onions are a classic pair that go hand in hand. If you want to class up you super bowl party feast, this finger food will not disappoint, especially with the addition of brie cheese.

The creaminess of the brie, the sweetness of the onions and the earthiness of the mushrooms hits all the points on the delicious scale. This one has a little more prep involved since you’ll have to saute the mushrooms but at least you won’t have any crying over the onions!

brie, mushroom and caramelized onion bites

How to Make Brie, Mushroom & Caramelized Onion Bites

Ingredients
8oz sliced baby bella mushrooms
2 TBSP of grass fed butter (Kerrygold recommended)
1 package Dufour Pastry Kitchen, All Butter Puff Pastry
1 jar Big Lou’s Garlic Onion Sauce
8oz brie cheese
 
Instructions
Heat a pan over medium heat and melt butter. Add sliced onions and cook until moisture is gone. I like my mushrooms to get a crisp on them so I recommend cooking them down for about 30 minutes and let cool.

Cut puff pastry into 2×2 squares. Spoon a teaspoon of mushrooms on top of pastry dough. Top with a teaspoon of Big Lou’s Garlic Onion Sauce and a slice of brie cheese.

Bake in the oven at 400 degrees for 20 minutes or until puff pastry turns golden. Serve hot!
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