Take your Super Bowl party to the next level with these game-winning appetizer recipes

So the bad news is, the Ravens aren't in the Super Bowl.  The good news is, you can still enjoy the game with some fantastic appetizers!  Once again, the folks at Classic Catering People came through with a couple of awesome recipes.  Give 'em a try, let us know what you think!  And if you have any dips you think totally kick butt, tweet me (@KnightfromABC2) or Siobhan (@TheRealSiobhanB) the recipe!

Cheddar & Ham Dip
By: The Classic Catering People

(Makes 2.5 cups)

Ingredients:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup milk
3/4 cup ale or darker beer
1 teaspoon dry mustard, such as Colman’s
2 teaspoons Worcestershire sauce
Hot sauce, to taste
12 ounces sharp cheddar cheese, grated
5 ounces diced smoked ham
Kosher salt and freshly ground pepper, to taste

Directions:
In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.

Working in batches, add the ham and then add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper.

Sweet-Potato Hash with Bacon
By: The Classic Catering People

Ingredients:
1/2 pound sliced bacon, cut into 1/4-inch strips
2 medium Vidalia onions, chopped
1 large red bell pepper, cut into thin strips
1 teaspoon salt (divided)
1/2 teaspoon pepper
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh thyme
Additional salt and pepper to taste

Directions:
Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.

Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.
 

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