The stakes are high. Emotions are running even higher, and the “Big Game” hasn’t even started yet!
You’re sweating the Super Bowl party, trying to find the perfect snack playbook: a dip that everyone will enjoy but won’t destroy your healthy diet like a 250-pound lineman on a blitz.
Kick off your Super Bowl snacks with this collection of tasty dips. They’ll put up big points on the healthy scoreboard without committing an “unsportsmanlike” foul.
Black-eyed Pea Dip
What’s more American than a big party to watch the big game? How about this black-eyed pea dip, made from healthy staples of all-American food.
We’ve got American originals in corn and tomato, the Carolina’s favorite legume, and a touch of the Southwest. It all comes together in a hearty, zesty dip that is sure to please!
- 15 oz canned no salt black eye peas
- 2 cloves garlic, crushed or minced
- 3 tbsp fresh lime juice (from about 1 1/2 limes)
- 1 tbsp extra virgin olive
- 1 tsp cumin
- pinch crushed red pepper flakes
- 1/2 tsp kosher salt
- 1 cup cooked corn, fresh or frozen, thawed
- 1 cup cherry tomatoes, quartered
- 1/4 cup minced red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and diced (optional)
- 1 medium avocado, diced
#1 Rinse and drain the black eyed peas in a colander.
#2 In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
#3 Add the black-eyed peas, corn, tomato, red onion, jalapeno (if using) and cilantro; mix well and refrigerate at least 20 minutes. When ready to eat, gently mix in the avocado and serve right away.
Chipotle Almond Spread
The host has asked for vegan and/or gluten-free snacks, and you don’t want to be the 5th person to show up with a tub of store-bought hummus.
This almond spread packs a powerful combination of nutty flavor with always-popular chipotle spice. As an extra point, keep this spread available all year as a protein-rich topping for toast!
- 1/4 cup olive oil
- 1 cup raw organic almonds, soaked overnight
- 2 garlic cloves, peeled
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice (from appox 1/2 lemon)
- 1 tablespoon nutritional yeast
- 3 teaspoons liquid aminos (or soy sauce)
- 1 teaspoon ground chipotle (or whatever herb or spice you prefer)
- sea salt, to taste
- 1/4 cup of water (you may or may not need this, and it may be less)
#1 Combine ingredients in a food processor and blend until the desired consistency is reached.
Roasted Golden Beet and Carrot Dip
NRG Stadium (the host location of this year’s Super Bowl) may have a roof to keep the weather out, but we all know it’s winter outside. Nothing is as good in these cold months as hearty root vegetables, and this combination of roasted beets and carrots will certainly hit the spot.
The combination of spices, feta cheese, and the natural flavor of beets and carrots give this dip enough punch to be served alongside (or instead of) other spicy snacks, such as hot wings.
- 3 medium-sized golden beets, trimmed and peeled
- 6 carrots, trimmed and peeled
- 1 medium-sized head of garlic with end cut off
- 3 tablespoons plus 1/2 cup extra virgin olive oil
- sea salt
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon smoked paprika
- 2 tablespoons fresh squeezed lime juice
- 1/4 cup crumbled feta cheese
- 2 tablespoons minced parsley
- 1 tablespoon minced chives
- pita, naan, or flatbreads for serving
#1 Preheat the oven to 400 degrees F.
#2 Quarter the beets, halve the carrots, toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25 – 30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.
#3 Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.
#4 Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in 1/2 cup olive oil, honey, 1/4 teaspoon sea salt, cumin, coriander, and paprika. Spoon into a serving bowl, stir in lime juice, and adjust salt levels as needed.
#5 Top dip with minced herbs and crumbled feta. Serve with pita or naan triangles, or flatbreads.
For Dessert: Apple Pie Cheesecake Dip
Sweeter than victory itself is this healthy yet indulgent Apple Pie Cheesecake dip. Powered by amazing cinnamon, this is one dessert dip you can enjoy today and still feel good about it tomorrow.
Serve with graham crackers for that extra bit of cheesecake flavor, or go extra healthy and eat with fresh strawberries or sliced apples.
- 2 cups Low Fat Cottage Cheese
- 1 cup Unsweetened Applesauce
- 2 tsp Cinnamon
- ½ tbs Apple Cider Vinegar
- 1 tsp Stevia Extract
#1 Place all the ingredients in a blender or food processor and blend until smooth.
#2 Pour into a dish, cover with plastic wrap and refrigerate overnight.
Preparing and serving up healthy and exciting snacks for the big game doesn’t have to be stressful. These recipes will satisfy your guests and leave you free to focus on friends and football. GO TEAM!