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Super Bowl Party Tips (Recipe: Artichoke-Chile Dip)

Everyone please welcome my friend Jessica. Today she’ll be sharing some great tips for a Make-Ahead Super Bowl party plus a recipe for Artichoke-Chile Dip that sounds fabulous.

Football is definitely not my area of expertise, so I appreciate all that Jessica shares here to ensure delicious food without missing any of the game.

Hey armchair quarterbacks! This is the big weekend. Not only is it time for the Big Game, but it’s time for some great food.

homemade restaurant style salsa for super bowl

image credit: Katie

Hosting a Game Day Party is a tasty way to spend time with friends and family. But, you’ll want to spend time in front of the set, not behind the scenes once the kickoff happens. Follow these easy tips for a make-ahead SuperBowl party and you won’t miss a single play.

Plan a Meal of Easy Appetizers.

Rather than mess with main dishes, condiments, and lots of utensils, offer a selection of finger foods that don’t require much more than a plate and a napkin. Easy appetizers that lend themselves to this include :

Appetizers are generally easy to prepare ahead of time and stash in the refrigerator. Pop hot apps in the oven right before the guests arrive. Pull the cold ones out and display on a buffet table.

artichoke chile dip super bowl appetizer

image credit: Jessica

Try this Artichoke-Chile Dip. Green chiles add a little kick to this artichoke dip. Perfect for the day. Not only can you slice the baguette hours before serving, but you can also mix up the dip and store it in the refrigerator until serving time. Brush the bread slices with olive oil and toast them in the oven while the artichoke dip bakes.

artichoke chile dip super bowl appetizer

Artichoke-Chile Dip

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Green chiles add a little kick to this artichoke dip. Perfect for the day. Not only can you slice the baguette hours before serving, but you can also mix up the dip and store it in the refrigerator until serving time


  • 1/2 cup mayonnaise
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 to 1 can diced green chiles, depending on how spicy you want it.
  • 2 cloves garlic, pressed
  • 1 jar marinated artichoke hearts (I used Cara Mia California style), drained
  • Sourdough baguette, sliced on the diagonal
  • Olive oil for brushing


  1. In a medium bowl, combine mayonnaise, cheese, green chiles, and garlic. Stir in the artichoke hearts. Spoon the mixture into a small baking dish. Cover and store in the refrigerator until 30 minutes before serving time.
  2. Slice the baguette. If making this dish ahead of time, place the bread slices in a storage bag to prevent them from drying out.
  3. To serve: Preheat oven to 350°. Brush the bread slices with olive oil and lay them out on a tray. Place the artichoke dip and the bread slices in the oven and bake for 20 to 30 minutes. The dip should be bubbling and the bread crisp. Serve immediately.


From Jessica Fisher

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 215Total Fat 19gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 15mgSodium 345mgCarbohydrates 8gFiber 0gSugar 1gProtein 4g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Prepare the Bar Ahead of Time.

Whether you indulge in alcoholic drinks or prefer Pellegrino and soft drinks, set out glasses, napkins, and bottle openers ahead of time. Slice limes and lemons and store in a covered dish in the refrigerator.

Make sure the freezer is stocked with ice. Invest in a large beverage bucket for a serve-yourself- cooler. Chill sodas, beers, and bottled water in the refrigerator. Shortly before the guests arrive, you can stock the bucket, dump in some ice, and you’re good to go.

Make Dessert Fit the Occasion.

Stick with your finger food theme by offering cookies and cupcakes that don’t even require a plate. Consider these fun choices:

cafe mocha cupcakes

image credit: Jamie from My Baking Addiction

What tricks do YOU have for make-ahead appetizers and cocktails?

About the Author:

life as mom jessica fisherJessica Fisher is…a wife, a mom, a teacher, a homemaker, a cook, and a writer. She has learned to reconcile a tight budget with her love for great food.

As a busy mom of six voracious eaters, she regularly shares healthy, delicious and budget-friendly recipes at GoodCheapEats and at Food Your Way. She also writes about parenting at LifeasMOM and is currently writing a cookbook for the Harvard Common Press.

Find Jessica on Twitter and Facebook to keep in touch.


Tuesday 8th of February 2011

What a great roundup of goodies! Jamie's cupcakes look delicious!


Sunday 6th of February 2011

Those cafe mocha cupcakes look delicious. I can taste them in my mouth now.


Saturday 5th of February 2011

Cafe mocha cupcakes sound delicious! Thanks for the recipe idea;)


Saturday 5th of February 2011

Bite size chili cups are a hit. I make the cups from biscuit mix cut into small circles baked on an upside down mini muffin pan. cooled then filled with chili and topped with sour cream, shredded cheddar cheese and a sprinkle of green onion. Make extra cups and fill with puddings or pie filling for something sweet.

Pie crust also works well.


Saturday 12th of February 2011

Those sound great!


Saturday 5th of February 2011

I can`t stop looking at this! It`s absolutely divine and I want to try this...

Have a great time, Paula

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