Football Has Arrived!

Football is here which means weekend getaways, fun gatherings with friends and family, and some great finger foods to devour while rooting on your favorite teams.  I know I usually post recipes that are somewhat healthy, low calorie, and guilt-free but here are a few of my favorite, easy, and not so healthy recipes for football parties. It's healthy to have a "free day" once and a while so I hope you all enjoy!


Devils on Horseback

Ingredients:

24 Large Dates, Pitted
12 Slices of Bacon, Halved Crosswise
1/3 Cup Crumbled Stilton Cheese

Directions:

Preheat oven to 400 degrees.  Place 24 toothpicks in a small bowl filled with water, let soak 15 minutes.
Line a baking sheet with parchment paper and fit with a wire rack, set aside.

Halve dates lengthwise, be careful not to slice all the way through.  Place a small amount of cheese in the center of each date.  Wrap a piece of bacon around each date.  Secure bacon with a toothpick.

Place dates on prepared baking sheet.  Bake until bacon is cooked through, about 20 to 25 minutes.  

Artichoke Dip

Ingredients:

2 cans (14 ounces each) artichoke hearts in water, rinsed drained, and coarsely chopped
1/2 cup light mayo
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites, such as raw bell peppers, pitas, Ritz crackers, or tortilla chips

Directions:
 
Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.

Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.

Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Hot Spinach Dip
 
Ingredients:

2 teaspoons olive oil, plus more for baking dish
1 medium onion, diced
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 cup milk
6 ounces reduced-fat bar cream cheese
3 dashes Worcestershire sauce
5 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Directions:

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.

Smoked Salmon Dip with Bagel Chips
Ingredients: 
1/4 cup mayonnaise
4 ounces cream cheese
1 tablespoon capers, rinsed and drained
1 tablespoon red onion, diced small
1 to 2 teaspoons fresh lemon juice
1/2 teaspoon prepared horseradish
2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
1 tablespoon chopped fresh parsley
Bagel chips, for serving

Directions:
 
In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips. 
 
 Old Bay Deviled Eggs
Ingredients:
6 large eggs
2 tablespoons mayonnaise
1/2 celery stalk, finely chopped (1/3 cup), plus 12 leaves for serving
1 teaspoon Old Bay Seasoning
1/2 teaspoon spicy brown mustard
2 to 3 tablespoons milk
Ground pepper

Directions:

Mash yolks with a fork. Add mayonnaise, celery, Old Bay, and mustard and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper. With a spoon, fill each egg white half with about 1 tablespoon yolk mixture. Top each with a celery leaf before serving.