Jalapeno Popper Cups

I also made these for the Super Bowl. Everyone loved them! Included me. Even though Jalapenos are too spicy for me. I sucked it up and loved these little appetizers! 
Taste: SO good! Pretty spicy, but creamy and delicious.
Texture: Moist filling, and flaky buttery biscuits
Would I make this again?: Yes! Definitely, for any and all parties! 

Jalapeño Popper Cups
From: Pillsbury

1 can (12 oz) Pillsbury® Golden Layers® JRs refrigerated buttermilk biscuits
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup mayonnaise or salad dressing
2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
1 teaspoon dried minced onion
20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

1.Heat oven to 375°F. Separate each biscuit into 3 rounds. Press 1 round in bottom and up side of each of ungreased mini muffin cups.

2.In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.

3.Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Loaded Baked Potato Dip

I made this dip for the Super Bowl, and it was a hit! It was really quick and easy to make. You can make it a day in advance, and the flavors would have time to really blend together. I added more cheese, because I didn't think it would hurt, and it came out out a little chunky. But the flavors were great!
Taste: SO good! Tasted just like the name describes.
Texture: As I said, a little on the chunky side with extra cheese, but it's ok!
Would I make this again?: Yes, definitely! 

Loaded Baked Potato Dip

From: Baked Bree

1/4 pound thick cut bacon
1 (16-ounce) container sour cream
2 cups shredded sharp cheddar cheese (I used a cheese blend and it was still cheesy and delish)
1/3 cup chopped fresh chives
2 teaspoons hot sauce
waffle fries or potato chips

Put everything in the bowl. (You can save a little bacon and chives to garnish with.)
Mix. Pour it into your container and let chill for at least 1 hour and up to 24 hours.
Garnish with the reserved bacon and chives. Serve with some chips or waffle fries.

Spinach Chicken Dip

This is another delicious and healthy dip that makes great appetizers. You can serve the dip in little wonton wrappers to pass around, or keep in in dip form. It tastes so good, you won't miss the calories one single bit! It uses Elina's favorite ingredient: Greek Yogurt, which is so versatile! Remember the Buffalo Chicken Dip? 
Taste: Really good! Especially because you don't feel guilty for them.
Texture: I didn't cook the wonton wrappers by themselves first, so they were still a little mushy. But if you follow Elina's directions, they will be crispy and great.
Would I make this again?: Yes, definitely! They are so easy and the perfect size.

Spinach Chicken Dip
4 cups fresh spinach (or two cups very tightly packed), chopped
2 cups plain Greek yogurt

1/4 cup Parmesean cheese
2 cloves crushed garlic
1 cup chopped mushrooms
Salt and Pepper

24 Wonton wrappers** It's best to let these get to room temperature. They have less chance of tearing.

2-3 chicken breasts, shredded

Cook the chicken however you want. I prefer my magic deep covered baker. In a bowl, mix the chopped spinach, greek yogurt, mushrooms, cheese, garlic, and salt and pepper. Place the wonton wrappers in your mini-muffin pan and brush a little olive oil over the ends hanging out. Bake at 350 for about 6 minutes without the filling. Take them out of the oven and fill with dip mixture. Bake for another 8 minutes or so. Make 24 or 48 dippers and put the rest in a casserole dish and throw in the oven. Serve with pita chips. Enjoy!