The recipe for these ham and Swiss sliders dripping in poppy-seed-butter sauce comes to us from blogger Nealey Dozier Thompson, the winner of SAVEUR’s September 2011 Home Cook Challenge Recipe Contest. As she puts it: “They may not seem like much, but they can move a grown man to his knees!” Get the recipe >

An artfully arranged platter of meats—smoked, cured, or spiced—and cheeses is always a crowd favorite, particularly when grazing is the main dining mode. Here’s our guide to building a well-rounded board that will appeal to all your guests. Get the recipe >

This is a fresher, lighter version of the tried and true onion dip (and it certainly doesn’t come in a can), combining shallots, scallions, and chives with creamy yogurt and tangy sumac. Serve with wedges of fluffy pita or crunchy vegetables. Get the recipe >

Nothing says game day like a hot dip, and this one has all the right components: onions, cream cheese, parmesan, and mayonnaise. It’s a four-ingredient winner that is baked until hot and golden brown, ideal for scooping up with Fritos or tortilla chips. Get the recipe >

Saltines get a major flavor infusion in this classic Southern snack, and it couldn’t be easier. Combine the crackers with oil and your fave seasoning mix, and let them marinate overnight. Toast them in the oven until golden and crispy, then consume by the handful. Get the recipe >

A Cincinnati favorite, these oddly craveable hot canapés combine Velveeta, liquid smoke, and sausage, toasted atop pumpernickel or rye breads. They’re not quite a meal but they’re certainly a hearty appetizer that pairs perfectly with football. Get the recipe >

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer, best served with marinara on the side. Get the recipe >

This party snack from Eric W. Bolyard of Compagnie NYC keeps all the best parts of buffalo chicken—juicy meat, hot sauce, and crisp fried bits—in a neat and tidy package. Do not skip the rich, crispy schmaltz toasts, which take this dip up a level. Get the recipe >

Inspired by the small bites known as cicheti that food writer Dana Bowen ate in Venice, these crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe >

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe >

In this take on cheese dip, grilled sweet corn is tossed with a healthy dollop of milky ricotta, aromatics, and herbs, then baked until it’s bubbling and brown. Get the recipe >

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe >

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses (the more cheeses the better, in our opinion). The tangy sour cream added at the end brings it over the top. Get the recipe >

This is a snacking mainstay, but there’s always room for improvement. Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe >

Brisket is braised in stout, bourbon, and soy sauce in this spicy pimento cheese-topped sliders from Louisville chef Edward Lee. Best served with dill pickles and a crisp beer to cut through the richness of cheese and beef. Get the recipe >

Chili powder, cinnamon, and celery seed are just a few of the spices that go into this deeply flavored Cincinnati-style chili that can be prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans).  It’s a Midwestern classic for a reason. Get the recipe >

Swap out tortilla chips for potato chips in this deliriously good riff on nachos that’s straight out of Ohio. Our favorite version comes from Cap City Diner in Columbus, which features thick-cut kettle chips drizzled with a garlicky alfredo sauce, topped with Maytag blue cheese and chives, and heated until gooey. Get the recipe >

The classic jalapeño popper recipe (a whole green chile, filled with cheese and then roasted or fried) has roots in the Mexican chile relleno, which goes back to the 1800s or earlier. It’s also a classic bar snack that can’t be beat for its excellent combination of spice and deep-fried crunch. Get the recipe >

They might as well be proclaimed the official football snack, as they’ve become almost synonymous with football snacking at this point. This recipe is based on the wings at Anchor Bar, the buffalo bar credited with starting the whole thing. Get the recipe >

These spicy wings are based on a classic Sichuan dish in which golden chunks of chicken are tossed with spices and presented atop an intimidating bed of fried chilis. In this recipe, Jing Gao, founder of chili crisp brand Fly By Jing, uses bone-in wings that are coated with mala spice mix then tossed with a heady mix of fried chilies, Sichuan peppercorns, and spicy peanuts. Get the recipe >

This quick tomatillo-based green chili stew tastes like it simmered on the back of the stove for hours and is perfect for game day or a weeknight dinner. Get the recipe >

Simply seasoned, with a thin, crisp coating and tender, juicy meat, the fried chicken from Charleston, South Carolina’s now-closed Martha Lou’s Kitchen is some of the best we’ve tasted. Get the recipe >