SOUTH BEND, Ind. (WNDU) - Are you having friends over for the Super Bowl this Sunday? Don’t just serve the same old boring chips and pizza…

We’ve got some new ideas to spice up your party menu thanks to Martin’s Super Markets!

Executive Chef Brittany Hawkey joined us on WNDU 16 Morning News Now to go over some of these fun party snack ideas. You can find the recipes for each dish below!

GAME DAY BITES

Mediterranean Hummus Dip

4 ounces cream cheese, at room temperature

1 container favorite hummus

¼ Cup Calamata olives pitted and sliced in half

Fresh Dill off the stem and chopped

Feta cheese

¼ Cup Diced Cucumber

¼ Cup cherry tomatoes sliced in half

¼ Cup Red Onion Diced

Favorite Pita Chips

1. On serving tray spread cream cheese on the bottom of tray followed by hummus.

2. Top with all garnished and serve with pita chips!

Lobster Roll Sliders

1 Pound Cooked Lobster Meat

1 Garlic Clove, finley grated

2 teaspoon Old Bay seasoning

1 tablespoon chives, chopped

4 ounces melted butter

1 package King’s Hawaiian Dinner Rolls

1. Preheat oven to 350.

2. Do not separate your rolls, place them in your baking sheet and cut a circle out of the mddle of each roll.

3. Combine melted butter, chives, old bay and garlic into a bowl. Brush some over the rolls and bake for 10 minutes.

4. Use the remaining butter to toss lobster in.

5. Once rolls come out fill each circle with lobster and garnish with chives.

GAME DAY DEVILED EGGS

Cook Eggs for how many eggs you would like to make in Instapot, Boil or Egg Cooker.

Bloody Mary Deviled Egg

6 Hard Boiled Eggs

Old Bay Seasoning

2 Tablespoons Mayonnaise

½ Lemon Juiced

Teaspoon Celery Salt

Teaspoon Dijon Mustard

Teaspoon Worcestershire

Dash of Favorite Hot Sauce

Teaspoon Horseradish

Garnish Ideas: Olives, Celery Leaves, Bacon, Shrimp, Pickle– anything you love on your bloody mary!

1. Cut eggs in half and remove the yolk, place yolks in a bowl.

2. Mash up egg yolks with mayonnaise, Dijon mustard, celery salt, hot sauce, horseradish and Worcestershire. Make sure you have a smooth consistency.

3. Dip the egg white halves in old bay seasoning.

4. Pipe the mixture into your egg halves and top with your favorite garnishes!

Jalapeno Popper Deviled Egg

6 Hard Boiled Eggs

2 Tablespoons Mayonnaise

1 Ounce Cream Cheese Softened

1 Teaspoon White Vinegar

1 Teaspoon Brown Sugar

Salt & Pepper

2 Fresh Jalapeno

2 Green Onions

4 Slices of Bacon cooked crispy and chopped

1. Cut eggs in half and remove the yolk, place yolks in a bowl.

2. Mash up egg yolks with mayonnaise, cream cheese, vinegar, brown sugar and dash of salt & pepper. Make sure you have a smooth consistency.

3. Finely chop 1 jalapeno (take seeds out if you don’t want it super spicy) and 1 green onion and fold it into your mixture.

4. Pipe the mixture into your egg halves.

5. Garnish with thinly sliced jalapeno, bacon crumbles and finely sliced green onion.

French Onion Dip Deviled Eggs

6 Hard Boiled Eggs

2 Tablespoons Mayonnaise

¼ Cup French Onion Dip

Crinkle Chips

Salt & Pepper

1. Cut eggs in half and remove the yolk, place yolks in a bowl.

2. Mash up egg yolks with mayonnaise, French onion dip and a dash of salt & pepper. Make sure you have a smooth consistency.

3. Pipe the mixture into your egg halves.

4. Crush up a handful of chips in a Ziplock bag and sprinkle chips on top of eggs.

TRUFFLES

Bacon & Blue Cheese Truffles

6 ounces double-smoked bacon chopped fine

2 small shallots minced

4 ounces cream cheese, at room temperature

4 ounces crumbled Gorgonzola, at room temperature

1 1/2 cups finely crushed pretzels

2 tablespoons minced fresh chives

1. Place the bacon in a medium skillet and heat over medium heat. Cook the bacon until almost entirely crispy, about 10 minutes. Add the shallots and cook for an additional 2 minutes. Using a slotted spoon, scoop the bacon mixture into a medium bowl. Add the cream cheese and gorgonzola and mix well with a rubber spatula. Using a 1-tablespoon ice cream scoop, scoop little balls of the cheese mixture and roll them between your palms to smooth. Place on a plate, cover and refrigerate for at least 1 hour.

2. When ready to serve, allow the balls to sit at room temperature for 5 minutes. Mix the pretzels and chives in a small bowl. Roll the truffles in the crushed pretzel mixture and serve.

Oreo Truffles

1 package Oreos

8 ounces Full-fat cream cheese

1 teaspoon Pure vanilla extract

10 ounces Ghirardelli dark chocolate melts

10 ounces Ghirardelli white chocolate melts

For the Oreo Filling:

1. Line a baking sheet with parchment paper.

2. Grind the cookies into a fine crumb using a food processor or blender. Then add the cream cheese and vanilla extract and blend until completely incorporated.

3. To scoop the truffles, use a medium size cookie scoop (about 1 tablespoon). Scoop one at a time and place on the baking sheet. Refrigerate for 30 minutes or freeze for 15 minutes.

4. Remove from the refrigerator and roll them between your hands to form a ball. Then place back in the refrigerator.

For the Chocolate Coating:

1. In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.

2. Use a spoon to dip the truffle in the chocolate, covering it completely. Then lift out of the chocolate with a fork and tap the fork on the side of the bowl to remove excess chocolate. Place bake on the baking sheet and allow the chocolate to set completely.

3. To add toppings, do so before the chocolate sets. To add an additional chocolate drizzle, do so after the chocolate coating has set. We will be using the Superbowl team colors on these!

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