Easy apps for Super Bowl spread

WILMINGTON, NC (WWAY) — While the Carolina Panthers are preparing to take the field in Super Bowl 50 against the Denver Broncos, many of you are probably preparing for a Super Bowl party.

At home chef, Lori Eaton, of Eaton at Home gave us three easy app ideas to add to your spread this year.

Buffalo Chicken Salad Cups

Ingredients:
2 cups cooked chicken, diced
2-3 tablespoons hot sauce
1/4 cup of olive oil
1/4 cup white balsamic vinegar
1/2 teaspoon garlic powder
Salt and pepper to taste
1 large head of romaine, chopped
2 large stalks of celery, thinly diced
1/4 cup crumbled blue cheese
12 plastic cups

Directions:
In a small bowl, add chicken and hot sauce and toss to incorporate. Set aside. In another bowl add oil, vinegar, garlic powder, salt and pepper. Whisk for 1 minute and set aside. Place 12 cups on a platter, and divide romaine into the cups. Top with dressing. Add celery, chicken, and top with blue cheese crumbles.

Creamy Shrimp Dip

Ingredients:
8 ounces cream cheese, room temperature
6 ounces shrimp, steamed and cooled
1/3 cup ketchup
2 tablespoons horseradish
1 teaspoon seafood seasoning
Salt and pepper to taste

Directions:
Place cream cheese in medium size bowl and set aside. Finely chop shrimp and add to cream cheese. Add remaining ingredients and stir until mixture is incorporated. Chill at least 1 hour to overnight. Serve with crackers, or with cucumber slices. For a smoother dip, blend everything in a food processor!

Pancetta & Jalapeño Deviled Eggs

Ingredients:
12 large eggs, hard boiled
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon yellow mustard
1 teaspoon Honey mustard
Salt and pepper, to taste
1 jalapeno, minced
1 teaspoon cilantro, minced
4 ounces pancetta, cubed and fried
1 tablespoon minced chives or green onions

Directions:
Peel and slice hard boiled eggs in half lengthwise and remove yolks, placing in a medium bowl. Mash yolks with a fork. Fold in mayonnaise, sour cream, mustard, and salt and pepper. Fold in jalapeño and cilantro. Fill each egg white with the mixture. Sprinkle with pancetta and chives. Chill 1 hour to overnight. If making ahead, place damp paper towel over eggs and seal in airtight container. Makes 24 deviled eggs.

If you would like to contact Chef Lori you can do so by clicking here.