Game Day Eats {+ 2 Recipe videos}

7-Layer Greek Dip

Serves 10-12

Ingredients

• 2 cups Greek yogurt
• 1 medium cucumber, shredded and squeezed dry
• 2 tablespoons extra virgin olive oil
• 1 large clove garlic, finely grated
• 1/2 teaspoon dried mint
• ½ teaspoon Kosher salt
• 2 cups fresh parsley leaves, chopped (about 1 large bunch)
• 1/2 cup chopped, pitted kalamata olives
• 1 teaspoon lemon zest
• 4 scallions, chopped
• 17 oz. Sabra Luscious Lemon Hummus
• 1 16 oz. artichoke hearts, drained and quartered
• 1 16 oz. jar roasted red bell peppers, drained and squeezed dry
• 8 oz. Feta cheese
• Stacy’s Pita Chip

Instructions:

In large bowl mix and combine yogurt, cucumber, oil, garlic mint and salt; set aside. In a second bowl, mix and combine parsley, olives lemon zest and scallions; set aside.

Assembly: Spread Sabra Luscious Lemon Hummus onto bottom of a 2qt. casserole pan. Layer with artichoke hearts, yogurt mixture, roasted red peppers, Feta cheese and parsley mixture.

Cover and refrigerate for at least 1 hour or overnight. *To make this a day ahead, make sure to drain and squeeze the cucumber and red peppers well, so it will prevent the dip from being liquid-logged.  Serve with Stacy’s Pita Chips.

Chocolate and Toffee Covered Potato Chips

Serves 12-16

Ingredients

• 13.5 oz. Ruffles Chips
• 11 oz. dark chocolate, melted
• 1/3 cup toffee bits

Instructions:

Line a baking sheet with parchment paper. Dip Ruffle chips into chocolate and sprinkle with toffee bits; transfer to prepared baking sheet to set, about 5 minutes.

Chocolate Cupcakes

Makes 14-16 cupcakes

• 3 ounces fine-quality semisweet chocolate such as Callebaut
• 1 1/3 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 1/2 cup vegetable oil
• 1  cups well-shaken buttermilk
• 1/2 cup Pepsi
• 3/4 teaspoon vanilla

Instructions

Heat oven to 300 degrees F and line cupcake pan with liners.

Place finely chop chocolate and in a bowl combine with hot coffee. Set aside, stirring occasionally until chocolate is melted and mixture is smooth. In a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt; set aside.

Place eggs in a stand mixer bowl, and beat on medium until eggs starts to foam, about 30-seconds. Increase speed to high and beat eggs until pale and thick, about 3 minutes. Slowly add oil by pouring it down the side wall of bowl; followed by buttermilk, Pepsi vanilla, and melted chocolate mixture to eggs, beat until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between cupcake liners. Bake until a tester inserted in center of a cupcake comes out clean.