Football Party Food Plan
A flexible and comprehensive plan featuring 100 easy-to-make finger foods, dips, and mains perfect for game day gatherings, combining bold flavors and textures.
Ingredients
Chips & Crunch
- 2 bags Chips (tortilla, potato) For dipping and scooping.
- 1 box Crackers and pretzels Variety for snacking.
Proteins & Mains
- 2 lbs Chicken (wings, tenders, shredded) Marinate in sauces before cooking.
- 1 lb Ground beef and sausage Use substitutes if needed.
- 1 lb Deli meats (turkey, roast beef) For slider station.
- 2 cans Canned tuna or salmon For lighter protein options.
- 2 cans Canned beans (black beans, chili beans) Rinse and drain before use.
Breads & Wraps
- 1 pack Tortillas (flour and corn) For quesadillas or chips.
- 12 count Buns and slider rolls For sliders.
Cheeses & Dairy
- 8 oz Cheddar cheese For melting on nachos.
- 8 oz Mozzarella cheese For pizzas and sliders.
- 8 oz Cream cheese For spreading.
- 4 oz Blue cheese For wing dip.
- 16 oz Sour cream Base for dips.
- 16 oz Greek yogurt Healthier dip option.
Veggies & Fresh
- 2 cups Bell peppers, chopped For veggie trays.
- 2 cups Celery, chopped For crunch.
- 2 cups Carrots, chopped For dipping.
- 2 cups Cucumbers, sliced For freshness.
- 1 count Onion, diced For flavor.
- 4 cloves Garlic, minced For seasoning.
- 2 cups Tomatoes, diced For salsas.
- 2 count Avocados, mashed For guacamole.
- 1 cup Fresh herbs (parsley, cilantro, chives), chopped For garnishing.
Sauces, Salsas & Condiments
- 1 cup BBQ sauce For meats.
- 1 cup Hot sauce For wings.
- 1 cup Soy sauce For flavor.
- 2 cups Salsa For dipping.
- 2 cups Pico de gallo Fresh topping.
- 1 cup Guacamole For dipping.
Pantry Seasonings
- 2 tbsp Chili powder For seasoning.
- 1 tbsp Salt For taste.
- 1 tbsp Pepper For taste.
To Serve
- 1 bag Extra chips, crackers, buns, and tortillas For replenishing stations.
Instructions
Preparation
- Plan your menu and pick 100 items across categories: chips & dips, wings & tenders, sliders & sandwiches, warm mains, veggie & healthy bites, sides & salads, and sweets.
- Chop bell peppers, celery, carrots, cucumbers, onions, garlic, tomatoes, and herbs. Make dips a day ahead and keep chilled.
- Prepare and store chopped veggies in airtight containers to keep them crisp.
Cooking
- Heat wings, bake nachos, and cook sliders just before guests arrive.
- Warm shredded chicken with BBQ or hot sauce in a slow cooker.
- Prepare ground beef or sausage for tacos or sliders during pre-game.
Setup
- Create food stations: chips & dips, hot food island, sliders station, and veggie/healthy bites table.
- Label each station and provide serving utensils.
- Keep cool items on a bed of ice for outdoor events.
Serving
- Mix warm and cold items across different areas for variety.
- Place dips beside corresponding items for easy access.
- Encourage guests to recycle or toss empty containers.
Cleanup
- Provide a trash station for guests.
- Have rescue snacks available like extra chips and crackers.
Notes
Prep toppings to speed assembly at each station and keep sauces in squeeze bottles for neat service.