Game Day Snack Board
4 months ago

Game Day Snack Board

Twin Cities food blogger greens & chocolate shares her snack-tastic approach to Super Duper Sunday.

The Big Game is coming up, and we need to talk about the most important part — the food! I love a good Super Duper Sunday party, even though I’m not much into the game. Sure, I’ll turn my attention to the TV for the commercials and maybe even root for a team. Obviously, my main focus lies on what I’m going to eat.

In past years, I’ve always made something that had buffalo chicken in it. One year, it was Buffalo Chicken Tater Tot Nachos, and another it was Buffalo Chicken Tater Tot Casserole. Apparently, I have a thing with the combination of buffalo chicken and Tater Tots.

This year, I’m making an entire football snack board that is fun and delicious. The main star is a Hot Reuben Dip that I serve in a loaf of L&B Football Pumpernickel. You can find this fun football-shaped pumpernickel bread in the Lunds & Byerlys bakery Friday, Saturday and Sunday during the football season and it’s the perfect addition to your football spread.

The Hot Reuben Dip has all of the flavors of a Reuben Sandwich: Thousand Island dressing, corned beef, sauerkraut and swiss cheese. It’s all baked inside of the pumpernickel loaf, which is pure perfection!

Of course, I couldn’t have a football snack board without something Buffalo Chicken. My favorite way to make chicken wings at home is in the air fryer — they get crispy without all of the mess of frying them in oil! The Air Fried Chicken Wings are served with a homemade Blue Cheese Dipping Sauce that is completely worth the extra five minutes that it takes compared to opening up a bottle of dressing.

To round out the football snack board, I made some adorable mini hot dogs and homemade guacamole. The mini hot dogs are super simple to make and are a hearty addition to the snack board and who doesn’t like some chips and guac?! This board is going to be the star of the party!

Hot Reuben Dip

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 6 to 8

8 ounces cream cheese, at room temperature
1 loaf L&B Football Pumpernickel
½ cup sour cream
½ cup Thousand Island dressing
½ cup mayonnaise
1 cup chopped corned beef
1 cup sauerkraut
2 cups Swiss cheese shredded, divided


  1. Heat the oven to 350 F.
  2. Hollow out the football pumpernickel bread, creating a bread bowl.
  3. Tear the pieces of the inside of the loaf in chunks and save for serving.
  4. 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.
  5. Spoon the dip into the bread bowl.
  6. Cover with aluminum foil.
  7. Bake for 15 to 20 minutes, until warmed through, and then garnish with the remaining Swiss cheese.
  8. Serve with additional bread chunks and enjoy!

Air Fried Chicken Wings with Blue Cheese Dipping Sauce

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 6 to 8

For the Air Fried Chicken Wings:
3 pounds chicken wings
¾ cup Buffalo wing sauce
4 tablespoons butter, melted
½ teaspoon garlic powder
Carrots and celery, for serving

For the Blue Cheese Dipping Sauce:
1 cup blue cheese crumbles
½ cup sour cream (or plain Greek yogurt)
½ cup mayonnaise
2 tablespoons milk
1 tablespoon lemon juice
½ teaspoon garlic powder
¼ teaspoon salt


  1. Place half the chicken wings in the air fryer basket.
  2. Bake in the air fryer at 350 F for 25 minutes, shaking the basket every 5 minutes.
  3. Increase the temperature to 390 F and cook 5 more minutes, until crispy. Repeat with the second batch of chicken wings.
  4. While the wings are cooking, you can make the blue cheese dipping sauce.
  5. Combine all dipping sauce ingredients and stir well. Refrigerate until ready.
  6. In a bowl, whisk together the buffalo wing sauce, melted butter and garlic powder.
  7. Toss the fried wings in the buffalo wing sauce.
  8. Serve the wings with the carrots, celery and blue cheese dipping sauce.