Iowa State is heading to Memphis for the Liberty Bowl, but if you aren’t heading to the game, you can still make a game plan to enjoy the game. Food is an essential part of your strategy for a bowl game party, so here are some classic party dish recipes that people will love.

The recipes include loaded totchos, buffalo chicken pizza sticks and of course, a seven-layer dip. Continue reading to learn what ingredients are needed and how to make these tasty treats.

Loaded totchos

Ingredients:

• 32 ounces of tater tots
• One cup sour cream
• One cup ranch dressing
• Three tablespoons of chopped fresh parsley
• One cup cheddar cheese (or more if you’re feeling extra cheesy)
• Six slices of bacon, cooked and crumbled
• Two tablespoons of hot sauce

Directions:

Preheat the oven to 425 degrees. Place tater tots in an even layer on an 11×17 inch baking sheet (preferably with sides). Bake tater tots according to package directions, or until they are golden brown and crispy.

While the tots are in the oven, in a small bowl, mix the sour cream and ranch dressing. Spread the sour cream mixture over the tater tots. Sprinkle with cheese, bacon and parsley. Return to the oven for just a few minutes, until the cheese has been melted. Drizzle with Frank’s Red Hot. Serve immediately.

Buffalo Chicken Pizza Sticks Recipe

Ingredients:

• One 13.8 ounce roll, Pillsbury Classic Pizza Crust or 12 ounces of refrigerated pizza dough
• 3/4 cup buffalo wing sauce
• Two cups shredded cooked chicken
• Four ounces cheddar cheese, grated (about one cup)
• Four ounces mozzarella cheese, grated (about one cup)
• Two green onions, thinly sliced

Directions:

Heat oven to 400 degrees. Spray a baking sheet, preferably that has sides, with non-stick cooking spray. Form the pizza dough into a 15×10 inch rectangle (this doesn’t have to be exact, just close). Place dough onto the baking sheet and bake for eight minutes.

Which the pizza crust bakes, make the buffalo chicken mixture. Add buffalo wing sauce and shredded chicken to a saucepan, over medium heat. Cook, stirring occasionally, three to five minutes or until thoroughly heated. Spread the buffalo chicken over the pre-baked pizza crust, then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.

Bake the pizza for six to ten minutes until cheese has melted and starts to bubble. Scatter remaining sliced green onions on top. Cut into 16 pizza sticks.

Seven Layer Dip

Ingredients:

• 1 ½ cups sour cream
• 1 ounce package of Old El Paso taco seasoning mix
• 1 can (4.5 oz.) Old El Paso chopped green chiles
• 1 can (16 oz.) Old El Paso refried beans
• 1 package (8 oz.) refrigerated guacamole
• 1 ½ cups finely shredded cheddar cheese
• 1 cup pico de gallo
• 1 can (2.25 oz.) sliced ripe olives, drained
• ¼ cup sliced green onions
• Tortilla chips, as desired

Directions:

In a small bowl mix sour cream, taco seasoning mix and green chiles. Spread refried beans on a 12-inch or 14-inch round platter or plate; spread sour cream mixture over beans.

Carefully spread guacamole on top of the sour cream mixture; next, top with Cheddar cheese, pico de gallo, olives and green onions. Cover and refrigerate until serving. Serve with tortilla chips.