SWE BLOG
Sunday Gameday
This time of year we all know what Sunday’s mean; family, friends, football, and FOOD! We love gathering with friends and family to enjoy time together, watch a little football, and eat delicious food. But most of the time, the food is the same old thing, wings, queso, pizza, you know what we mean. We’ve collected some of our favorite elevated appetizers to serve at your next Sunday football party!
Mexican Street Corn Dip
This dip is absolutely delicious, creamy, and a little spicy! We promise your guests won’t want to stop eating this. Click the link for the recipe we used from Half Baked Harvest.
Mini Baked Potatoes
We all know everything mini always tastes better and these mini baked potatoes do not disappoint! These are a fun and unique appetizer that are easy to make and so good. Click here for the recipe from Hauste.
Brushfire Farms & Cream Cheese Block
This simple app is always a crowd pleaser! A friend over here at SWE has a phenomenal chile pequin jam, Brushfire Farms. The jam comes in 4 different flavors – Original Chile Pequin, Prickly Pear, Peach Aji, and Blackberry. Our personal favorite is the Prickly Pear! Just take a block of cream cheese, spread some Brushfire on top and surround with some of your favorite crackers and you have the perfect party app that everyone will love! If you’re local to San Antonio you can find Brushfire Farms at Central Market and the Smoke Shack Meat Market, or you can purchase online here.
Hatch Green Chile Crab Dip
One of the best parts of the fall is that Hatch Peppers are in season. Hatch are a unique pepper that grow in the Hatch Valley of New Mexico. They have a bold, smoky flavor. This Hatch Green Chile Crab Dip recipe is always a favorite. Click here for The Defined Dish’s recipe.
Sun-Dried Tomato & White Bean Hummus
If you’re wanting something on the healthier side, or have a vegetarian in your group then check out this Sun-Dried Tomato & White Bean Hummus. Pair it with some sweet mini peppers, celery, or crackers. You can find Fork in the Kitchen’s recipe here.
