As the biggest sporting event of the year approaches, make sure your Super Bowl party includes easy, grab-and-go foods that underscore the excitement of this all-American day.

Make an end run around the usual chips and store-bought dips by serving your guests a fresh spin on game-day snacking, seafood and meat quesadillas, artichoke ranch spread and New Orleans' style muffuletta sandwiches with chicken.

Make sure your Super Bowl party is a hit with these tips for good times and great eats.

If you're like the 65 percent of Americans who are grilling for the big party, fire up the charcoal grill during the pre-game show so food is hot when guests arrive and you won't miss kickoff.

Score extra points by serving ranch dip to kick up your chicken wings.

Serve snacks sandwiches that are easy to grab so your guests won't have to miss any of the action.

Perishable foods shouldn't be left on the buffet table longer than two hours. Prevent problems by keeping a fresh batch of dips and other snacks in the refrigerator and swapping them out at halftime.

Remember, if you move your feet, you lose your seat. Use coolers filled with frosty beverages as footstools to minimize runs to the refrigerator.

Low-carb diets? Peanut allergies? Know the "stats" of your party guests and offer an assortment of appetizers on the buffet.

Bring in the backup. Put an additional television near the buffet table where people can snack and mingle without disturbing die-hard fans.

1 packet (1 ounce) ranch dip mix16 ounces sour cream1 can (14 ounces) artichoke hearts, rinsed, drained and chopped¾ cup cooked crabmeat, rinsed and drained2 tablespoons chopped red or green bell pepperSliced French bread, crackers or fresh vegetables, for dippingCombine dips mix with sour cream. Stir in artichoke hearts, crabmeat, and bell peppers.Chill 30 minutes. Serve with sliced French bread, crackers or fresh vegetables.Makes 3½ cups.

8 (8-inch) flour tortillas2 cups coarsely grated Monterey Jack cheese8 ounces cooked bay shrimp½ cup chopped fresh tomato (can substitute with canned diced tomatoes or salsa)4 tablespoons chopped fresh cilantro leaves1 ripe avocado, peeled and thinly slicedSalt and pepper4 tablespoons butter or vegetable oilArrange 4 tortillas on a flat work surface. Evenly divide the cheese, shrimp, tomatoes and cilantro on each tortilla, leaving a 1-inch border around the edge.Arrange avocado on top. Season to taste with salt and pepper. Set remaining tortillas on top, pressing gently to secure.In a 9-inch skillet heat 1 tablespoon of the butter or oil over medium heat. Place 1 quesadilla in the pan and cook until cheese melts and tortilla crisps to a golden brown, about 3 minutes. Carefully flip the quesadilla and repeat on the other side.Transfer the hot quesadilla from the pan to a cutting board and cover with foil. Let rest for 2 minutes before cutting into wedges. Serve immediately.Makes 4 quesadillas.

8 (8-inch) flour tortillas4 ounces coarsley grated pepper jack cheese3 ounces sliced mushrooms, drained8 ounces roast beef cut into thin strips1 medium green bell pepper, seeded and choppedSalt and pepper½ cup cream cheese, softened4 tablespoons butter or vegetable oilArrange 4 tortillas on a flat work surface. Evenly divide the cheese, mushrooms, beef and peppers on each tortilla, leaving a 1-inch border around the edge.Season to taste with salt and pepper. Using a spatula, spread 2 tablespoons cream cheese on each of the remaining tortillas. Set remaining tortillas, cream cheese side down, on top, pressing gently to secure.In a 9-inch skillet heat 1 tablespoon of the butter or oil over medium heat. Place 1 quesadilla in the pan and cook until cheese melts and tortilla crisps to a golden brown, about 5 minutes. Carefully flip the quesadilla and repeat on the other side.Transfer the hot quesadilla from the pan to a cutting board and cover with foil. Let rest for 2 minutes before cutting into wedges. Serve immediately.Makes 4 quesadillas.

4 boneless, skinless chicken breast halves2 tablespoons vegetable oil1 teaspoon salt½ teaspoon black pepper4 pieces French sourdough bread, about 6 inches each, sliced lengthwise2 tablespoons olive oil4 slices Swiss cheese4 slices provolone cheese2 cups olive spread (recipe follows)Olive Spread½ cup roasted red peppers1½ cups bottled pickled vegetables, drained¼ cup pitted Calamata olives, drained½ cup pimento stuffed green olives, drained½ cup artichoke hearts, drained2 tablespoons capers2 tablespoons parsley1 clove garlic1 teaspoon Italian seasoning¼ teaspoon black pepper1 tablespoon olive oilIn a food processor, combine olive spread ingredients. Chop by pulsing until the consistency of coleslaw. Allow to marinate for at least 30 minutes at room temperature.Preheat grill or broiler. Place chicken breast halves between two pieces of wax paper. Pound gently to a ¼-inch thickness.Brush each side of chicken with vegetable oil; season with salt and pepper. Grill or broil for 2 to 3 minutes on each side, until cooked throughout.Assemble sandwich by opening bread and drizzling each half with olive oil. Spread ½ cup olive spread on bottom of each sandwich.Top with grilled chicken and one slice each of Swiss and provolone cheese.Makes 4 servings.