Game Day Eats:  Three EASY Appetizers your crowd will love

Entertaining  / 

We asked Carla Sullivan, Founder of Mini-Munchers (, the internet’s only source and resource for restaurants that are kid-friendly in Manhattan, mother of three and recent Bergen Mama what she’ll be serving to her guests this Sunday.  Check out her go-to apps below: 

Roasted Pepper &“BIG Blue” Cheese Bruschetta
Serves 6-8

2 baguettes, sliced into 1/2 inch pieces
1 large jar of roasted red peppers, sliced (try Rao’s)
8 ounces of blue cheese, crumbled

On a baking sheet, spread out the slices of bread.  Pile the peppers and blue cheese on each piece.  Put them in the oven under the low broiler for approximately 3 minutes just until the blue cheese melts.  Season with fresh black pepper.

NJ Crab Dip
Serves 6-8 people

1 lb Fresh NJ crab meat
2 (8 oz) cream cheese blocks (softened)
1 Tablespoon Old Bay seasoning
2 tsp Worchester sauce
1 small minced onion
4 fresh chives

Preheat oven to 400 degrees.  Make sure crab meat is free of shells. Mix all ingredients together, except chives. Place mixture in a 9x9 baking dish. Heat for 20 minutes or until it starts to bubble. Remove from heat and sprinkle with chives.
Serve hot with baked pita chips or French bread slices.

Game Day Guacamole
Serves 6-8 people

3 ripe avocados
3 slices NY state red onion (minced)
1/2 carton grape tomatoes (halved)
Sour Cream
Fresh Cilantro (minced) about 1/8 of a cup when cut up
juice from 1 Lime
Sea salt & pepper (to taste)

De-pit (cut in half and squeeze out the avocado with your hands) and mash the avocados in a large bowl – saving one of the pits on the side. Add the tomatoes, red onion, lime juice and salt and pepper. Mix with a fork until blended but still chunky.  Put in an oval or rectangular shaped serving bowl.  Then fill a large ziploc bag with sour cream, cut a hole in one corner and make lines (like yardage lines) across the guacamole.  Use chopsticks for goalposts and serve immediately with tortilla chips. 



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