
Game Day Snack Board
Servings:*
6 servingsIngredients
- Hot Reuben Dip:
- 8 ounces cream cheese, at room temperature
- 1 loaf L&B Football Pumpernickel
- 1/2 cup sour cream
- 1/2 cup Thousand Island dressing
- 1/2 cup mayonnaise
- 1 cup chopped corned beef
- 1 cup sauerkraut
- 2 cups Swiss cheese shredded, divided
- For the Air Fried Chicken Wings:
- 3 pounds chicken wings
- 3/4 cup Buffalo wing sauce
- 4 tablespoons butter, melted
- 1/2 teaspoons garlic powder
- Carrots and celery, for serving
- For the Blue Cheese Dipping Sauce:
- 1 cup blue cheese crumbles
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Directions
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Heat the oven to 350 F.
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Hollow out the football pumpernickel bread, creating a bread bowl.
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Tear the pieces of the inside of the loaf in chunks and save for serving.
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In a large bowl, combine the cream cheese, sour cream, Thousand Island dressing, mayonnaise, corned beef, sauerkraut and 1 ½ cups of the Swiss cheese.
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Spoon the dip into the bread bowl.
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Cover with aluminum foil.
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Bake for 15 to 20 minutes, until warmed through, and then garnish with the remaining Swiss cheese.
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Serve with additional bread chunks and enjoy!
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Place half the chicken wings in the air fryer basket.
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Bake in the air fryer at 350 F for 25 minutes, shaking the basket every 5 minutes.
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Increase the temperature to 390 F and cook 5 more minutes, until crispy. Repeat with the second batch of chicken wings.
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While the wings are cooking, you can make the blue cheese dipping sauce.
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Combine all dipping sauce ingredients and stir well. Refrigerate until ready.
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In a bowl, whisk together the buffalo wing sauce, melted butter and garlic powder.
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Toss the fried wings in the buffalo wing sauce.
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Serve the wings with the carrots, celery and blue cheese dipping sauce.