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Even if you’re not a sports fan, SAVEUR magazine gets your party started with these 10 recipes for game day grub. Find 10 easy recipes, including Tex-Mex chile con queso, Vietnamese spring rolls, sour cream nachos, fried green plantains with garlic dipping sauce, artichoke dip, Maytag blue cheese dip, and creamy cheese dip with chutney.

"Sour

Sour Cream Nachos

Refried beans are covered with an indulgent load of swiss, provolone, and sour cream in this take on nachos from San Antonio.
"Crab

Crab-Filled Crispy Wrappers

Crab Spring Rolls
"Sautéed

Sautéed Onion and Yogurt Dip

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Get the recipe for Sautéed Onion and Yogurt Dip »
"Nachos"

Nachos

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »
"french

Homemade French Onion Dip

Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.
"Mozzarella

Mozzarella Sticks

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer. Get the recipe for Mozzarella Sticks »
"Pineapple

Pineapple Salsa Hot Dog

Pineapple Avocado Hot Dog
"Pork

Pork and Cabbage Potstickers

Chinese New Year has come and gone, but that doesn’t mean you can’t keep celebrating with these easy-to-make potstickers. Get the recipe for Pork and Cabbage Potstickers »
"Spiced

Spiced Pecans

Bite-size and buttery, cumin and cayenne-spiced pecans glazed in dark brown sugar are the perfect smoky, spicy-sweet snack. Get the recipe for Spiced Pecans »
"Buffalo

Buffalo Wings

Buffalo wings were invented at Frank and Teressa’s Anchor Bar in 1964 by owner Teressa Bellissimo. There, wings are fried, then tossed in a combination of melted margarine and hot sauce.

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