Need an appetizer idea for your Super Bowl party? Here’s four - including two luscious dips

Bring out the slow cookers; it’s Super Bowl time.

Slow cookers are a must for those Super Bowl LIV parties Feb. 2. Whether cooking main dish or letting appetizers stay hot in the pot, the slow cooker makes the party fun for the cooks, too. Simply place the ingredients in the cooker and let it do the rest.

Slow cooker bags are a must for easy cleanup. Most supermarkets sell these bags. Who wants to spend time soaking the slow cooker or scrubbing it?

Fans of the 49ers and Chiefs are proud of their teams. A friend’s uncle was sporting a complete 49ers outfit earlier this week, from head to toe. He’ll join his nephew and family for a game day feast. I know they will be glued to the television from 5:30 p.m. kickoff to the last second of the game.

Keep those slow cookers hot as guests gather round for starters and for the main course.

For hosts that have only one slow cooker, ask guests to bring at least two or three more ahead of the party or better yet, supply them with a recipe that they can make for the Super Bowl.

Let’s look at some easy fixes for the big game.

Chicken and wild rice is a no-brainer for a game day meal. The amount of ingredients can be doubled or tripled depending on the number of guests. For those who don’t want a lot of ingredients, this four-ingredient casserole is just the ticket.

Another easy entrée is barbecued beef sandwiches. This is one of the dump-in-the-pot-and-let-it-cook meals. A good appetizer for these sandwiches is hot artichoke and spinach dip. Both are done in the slow cooker.

What football party would be complete without a taco dip? This one is 138 calories per serving and makes 16 servings.

So, here are two entrees and two dips that are sure to score with guests.

Slow cooker chicken and wild rice

4 chicken breasts, can use more if needed, can use bone-in or boneless

I can cream of mushroom soup

1 medium onion, chopped

6-ounce box long grain and wild rice with seasonings (I use Uncle Ben’s)

Place chicken in bottom of slow cooker. Sprinkle chopped onion over the top. Top with cream soup. Cover, and cook on low 7 to 8 hours. Cook rice to package directions. Before serving, stir in rice. Serve hot.

Note: Can cook rice the night before and place in refrigerator. Before serving, stir cold rice in and let cook for another 10 minutes until rice is heated through. – From www.SouthernPlate.com/

Ultimate slow cooker taco dip

1 pound ground beef (I use 80/20)

1 large yellow onion, diced

1 poblano pepper, seeded and diced

1 jalapeno, seeded and diced

1/2 cup reduced sodium beef broth

2 tablespoons cornstarch

3 tablespoons taco seasoning (Your favorite brand)

2 (10-ounces each) cans diced tomatoes and green chilies, about half the liquid drained (I use the mild variety.)

1-2 cups shredded Mexican blend cheese

Garnishes: sliced black olive, diced tomatoes and minced fresh cilantro

Heat a large skillet over medium high heat and drizzle with a little bit of olive oil. Add ground bee and cook 3-4 minutes, crumbling as you cook, until mostly browned. Add in diced onion, poblano and jalapeno and cook about 2-3 minutes, until soft. Drain grease.

To a 3- to 4- quart slow cooker, add cooked beef mixture, beef broth, cornstarch, taco seasoning and diced tomatoes with chilies. Stir well to combine.

Cover and cook on high for 3 hours or low for about 5 hours. Remove live, add half the shredded cheese, give it a stir, top with remaining cheese. Cover and cook on low for 10 minutes or until cheese is melted on top. Sprinkle with garnishes and serve with tortilla chips. – From The Chunky Chef

Hot artichoke and spinach dip

1 box (9 ounces) frozen spinach, thawed, squeezed to drain

1 can (14 ounces) quartered artichoke hearts, drained, chopped

1/2 cup refrigerated Alfredo pasta sauce (from 10-ounce) container

1/2 cup mayonnaise

3/4 teaspoon garlic salt

1/4 teaspoon pepper

1 cup shredded Swiss cheese (4 ounces)

1 loaf (20-inch length) baguette French bread, cut into 40 slices

In 1- 1 1/2-quart slow cooker, mix all ingredients except bread. Cover and cook on low heat setting 2 to 4 hours. Serve dip with sliced bread. – “Casseroles and Slow Cookers”

Tangy barbecued beef sandwiches

1 boneless beef chuck roast (3 1/2 to 4 pounds), cut crosswise into 1/4-inch slices

1 large onion, chopped (1 cup)

4 cloves garlic, finely chopped

1/2 cup packed brown sugar

2 teaspoons ground mustard

1 teaspoon chili powder

1 teaspoon paprika

1/3 cup vinegar

1/3 cup Worcestershire sauce

3 tablespoons lemon juice

1 3/4 cups ketchup

22 oval-shaped sandwich buns

In 3- to 4-quart slow cooker, mix all ingredients except buns. Cover; cook on low heat setting 5 to 6 hours, stirring occasionally. Cut off top of each bun; pull some of bread out of each bun. Fill buns with beef mixture. Calories: 300 per sandwich.

Tip: Slicing the beef is a snap if you freeze it 20 to 30 minutes or until it’s firm but not frozen. -- “Casseroles and Slow Cookers”

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Gulfport, MS 39507.

This story was originally published January 26, 2020 at 12:00 AM.