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This blog is dedicated to uncommon spins for the most common Super bowl food recipes and creative way to use the leftover munchies.

At the start of 2016, I had high hopes that I would to watch the Chiefs in the Big Game, while nervously nibbling on my favorite football foods. I can hope again in 2017, but for now, I am looking forward to mindfully munching on my most favorite tailgate foods.

Nothing says traditional at the Big Game time like the ever popular chicken wing.

Cosentino’s Market has ready-to-eat Kettle Fried Wings! Try a variation on the traditional flavors with dipping sauces such as pineapple jalapeno, ginger teriyaki, sriracha hummus, or guava chipotle sauce.

Pineapple Jalapeño Dipping Sauce


1/3 cup pineapple preserves
1 Tbsp. finely chopped pickled jalapeno peppers
1/2 tsp. Dijon mustard
1 clove garlic, chopped

Cheese & crackers is a standard appetizer but what about using them in a more creative way? Try a made to order grilled cheese station or shake up the average beef, turkey or pork slider by trying a variety of cheeses. Cosentino’s Market has convenient, already-made cheese platters so you can relax and enjoy the game. If there are any slices leftover, you have your ready-to-go cheese for that build your own lunchable.

A great way to balance off those spicy or sweet wings is the savory spinach artichoke dip. Be sure to grab plenty of Cosentino’s Market ready-to-eat spinach artichoke dip, along with Stacy Pita Chips- they are dense enough that they won’t break under pressure! Keep in mind that spinach artichoke dip can go far beyond just a chip & dip combo. Try using it for your next grilled cheese, toss it on top of a bed of fettucine, stuff it into chicken breast, or create an upscale pizza (see recipe below).

Sarah’s Chicken & Spinach Pizza


1 can Pillsbury Grands home-style biscuits (or crescents, or 1 refrigerated pizza dough crust would also work)
1 1/2 to 2 cups of spinach dip
1 cup of fully cooked chicken, cubed
6 to 10 oz of Mozzarella cheese, shredded
1/4 cup shredded Parmesan
1/4 cup shredded cheddar


1. On a non-stick baking sheet, put one biscuit in the center, then surround it with the other biscuits in a circle, with the sides slightly touching. Pinch the edges together and roll out with a rolling pin until it is pretty thin (about 14 inches in diameter for thinner crust, 12 inches for a thicker crust). If you make it too thick, the center will still be doughy even when the edges are brown.
2. Spread the spinach dip mixture in a thin layer over the dough, leaving a half inch of the crust exposed around the edges. Everybody likes a nice crispy crust.
3. If the chicken pieces are large, chop them a little smaller and then sprinkle the chicken on over the top of the spinach mixture. Note: If you put the chicken on top of the cheese instead, it tends to get all dried out.
4. Next, sprinkle the 3 cheeses over the top. I only used about 6 ounces of the mozzarella and I thought that was plenty, but some people like a lot of cheese. Add as much as you want.
5. Bake at 400 degrees for 17 to 19 minutes, or until the cheese and the crust are lightly browned. Serves 2 to 4 depending on appetites and how much they like spinach