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Game Day Snack Board

Servings 6 servings
Prep Time 15 minutes

Ingredients

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

Instructions

Hot Reuben Dip:

  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:

  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.