By Chloe Moino
Staff Writer
@_chloechristine

Gearing up for your Super Bowl party this Sunday? Don’t forget to include these delicious snacks and dips on your menu!

Herbed Ranch: makes about two cups
one cup mayonnaise
half a cup sour cream
two tbs. buttermilk; more as needed
three tbs. minced fresh chives
one tsp. minced fresh thyme
one tsp. garlic paste
salt and black pepper, to taste
Whisk all ingredients together. Serve with your favorite chips or vegetables.

Guacamole: makes about two cups
two large ripe avocados
pico de gallo
one minced jalapeno
one tbs. fresh lime juice
salt and black pepper, to taste
Mash the avocados in a bowl with a fork. Add in the pico de gallo, jalapeno, lime juice and salt and pepper and mix. Serve with favorite tortilla chips.

Baked macaroni bites
2 cups elbow pasta
4 pieces of bacon
2 large garlic cloves, minced
4 oz. Gruyère, coarsely grated
4 oz. Monterey Jack, coarsely grated
4 oz. Cheddar, coarsely grated
½ cup Italian breadcrumbs
one tablespoon olive oil
one teaspoon fresh rosemary
salt and pepper, to taste
Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray.
In a small bowl, stir together the bread crumbs, olive oil, salt and pepper; set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook for about seven minutes; it should still be a little bit firm.
In a large pot, add the four pieces of bacon and cook until crispy. Remove the bacon and discard most of the bacon grease (not all of it!). Sautee the garlic in the bacon fat for about five minutes on low heat.
Drain the pasta and put it in the pan with the garlic. Turn off the heat, mix, and stir in the butter and egg until pasta is evenly coated. Turn the heat back on low and stir in all of the cheeses, bacon bits, rosemary and salt and pepper. When the cheese has all melted, spoon into the prepared muffin tin.
Bake for 30 minutes or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Mini Meatballs: makes around 20
two pounds ground beef
two tablespoons ketchup
one tablespoon parsley
1/2 cup italian breadcrumbs
one egg
three cloves garlic, minced
salt and pepper
two tablespoons olive oil
1/2 medium onion, diced
1 large jar marinara sauce
Mix the meat with the breadcrumbs, ketchup, parsley, egg, garlic, salt and pepper, and knead the mixture together with you hands. Roll into tablespoon-sized rolls.
Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook for two minutes. Add the meatballs between the onions and brown, about for one minute.
Pour in the jar of marinara and put a lid on, allow to simmer for 20 minutes.

Bacon-Ricotta Crostini
one baguette
three tablespoons olive oil
salt and pepper
15 ounce container ricotta, room temperature
½ pound thick-cut bacon
honey
Preheat your oven to 375 degrees F.
Use a serrated knife to cut the baguette into about 30 slices.
Drizzle olive oil over each baguette slice; sprinkle salt and pepper over both sides of the bread.
Spread the bread out onto a large baking sheet, bake for 5 minutes.
Remove from the oven and flip each toast. Bake for another three minutes.
Cook the bacon in the oven until crispy, about 20 minutes. Remove and place on a paper towel-lined plate.
Put the room temperature ricotta to a medium bowl and stir until smooth. Add salt and pepper to taste.
When the toasts are cool enough to handle, add a little ricotta to the center of each toast.
Top with a sprinkle of bacon.
Put back in the oven for about three to five more minutes, until the cheese is slightly browned.
Remove from the oven and drizzle with a little bit of honey.