The countdown to Super Bowl 2017 has begun. The Falcons and Patriots are practicing hard to confront each other on the field. While they are busy practicing, there is still ample time to start with the food preparations for Super Bowl snacks.
Invite friends over and delight them with these quick, easy-to-make Super Bowl party foods.
Super Bowl Food Ideas
1. Artichoke and Spinach Dip Recipe
- 1 pound baby spinach leaves, roughly chopped
- 1 yellow onion, chopped fine (about 1 cup)
- 2 cloves garlic, put through a garlic press (or minced)
- 1 can (14 oz) artichoke hearts, drained and quartered (or 1 ½ cups frozen)
- 8 ounces cream cheese
- 1 cup shredded sharp Cheddar cheese
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- Olive oil for cooking
- Salt and pepper to taste
Preheat oven to 375°F.
In a large skillet, heat oil and add half of the spinach and cook until wilted. Season with salt, add remaining spinach and cook. Sprinkle some more salt and cook until the liquid evaporates. Transfer it to a fine mesh strainer and set aside to drain.
In the same skillet, add some oil and chopped onions and cook until it softens. Add garlic and cook until fragrant. Add artichoke hearts and cook until heated then add cream cheese. Cook until it melts.
Transfer the mixture to a bowl and immediately add in cheddar cheese, sour cream, Worcestershire sauce, and lemon juice. Add the spinach, mix well, and adjust seasoning as required.
Bake in the oven until hot and lightly browned on top. Serve with chips or crackers.
2. Loaded Nachos Recipe
- 2 teaspoons olive oil
- 2 cloves garlic, chopped
- 1 (15-ounce) can black beans, rinsed
- 8 oz tortilla chips
- ¾ cup Fresh salsa
- 1 avocado, chopped
- ¾ lb fresh chorizo, casings removed
- 1 small onion, chopped
- ½ small head iceberg lettuce, shredded
- Fresh cilantro
- 10 oz sharp Cheddar or Pepper Jack cheese, grated (about 2 ½ cups)
- Pickled jalapenos
- Sour cream
Preheat oven to 400°F.
Break up the chorizo. In a skillet, heat oil and add chorizo, onion, and garlic and cook for six to eight minutes. Stir in the beans and cook for two to four minutes.
Spread the tortilla chips on the pan and layer the chorizo mixture on top, sprinkle some cheese and bake for 10 to 12 minutes, or until the cheese melts and chips are toasted. Top it with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream. Serve.
3. Sunchoke Chips with Blue Cheese Dip Recipe
- 1 cup plain Greek yogurt
- 1 teaspoon freshly ground pepper
- 1 tablespoon salt
- Vegetable oil
- 2 tablespoons chopped chives
- 4 tablespoons crumbled blue cheese
- 1½ teaspoons finely chopped fresh rosemary
- 2 lb sunchokes
- 1 dash pepper
Over low heat, saute Greek yogurt, crumbled Blue cheese, and a teaspoon of ground pepper for about 10 minutes. Keep warm.
In another bowl, mix salt and finely chopped fresh rosemary.
In a saute pan, heat one inch of vegetable oil. Fry sunchokes until golden brown and drain them over a paper towel-lined plate. Sprinkle salt and rosemary mixture.
Serve the chips with Blue cheese dip garnished with chopped chives and pepper.
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4. Fried Tomatillos with Creamy Cumin Dip Recipe
- ½ cup sour cream
- ⅓ cup mayonnaise
- ¼ teaspoon ground coriander
- 1 tablespoon hot sauce
- 1¼ teaspoons ground cumin
- 1 teaspoon fresh lime juice
- 1 cup flour
- 1 cup canola oil
- 8 large tomatillos
- 3 large eggs
- 2 cups breadcrumbs
- 2 teaspoons salt
To prepare the dip, combine sour cream, hot sauce, ¼ teaspoon of cumin, mayonnaise, lime juice, and coriander. Cut tomatillos into ¼-inch-thick slices and set aside. Beat the eggs in a bowl.
In a shallow bowl, combine the breadcrumbs, flour, salt, and remaining cumin. Heat oil in a skillet.
Dip the tomatillo slices in egg batter, and then in the breadcrumb mix. Shake off the excess. Fry until golden brown and drain them over a paper towel. Serve with the creamy dip.
5. Corn Fritters Recipe
- 2 cups fresh corn kernels
- 2 green onions
- 2 cloves garlic
- ½ red bell pepper
- ¼ cup chopped fresh cilantro
- 1 jalapeño
- Zest and juice of 1 lime
- 1 teaspoon kosher salt
- ½ tablespoon freshly ground pepper
- 1 large egg
- 1¼ cup olive oil
- 4 tablespoons rice flour
- 4 tablespoons all-purpose flour
- 4 limes
- Pepper jelly (optional)
In a bowl, combine the first nine ingredients. Mix in the flours and the eggs until combined.
In a deep skillet, heat oil and drop 1 tablespoon of the batter to make fritters. Fry until golden brown. Drain the fritters over a paper towel-lined plate.
Season with a pinch of salt and a squeeze of lime. Serve with pepper jelly, if desired.
We are sure with these tempting Super Bowl food ideas, Super Bowl 2017 will bring more excitement than anticipated.
Roker, A., “Creamy, Warm Artichoke & Spinach Dip,” Today web site, July 24, 2015; http://www.today.com/recipes/creamy-warm-artichoke-spinach-dip-t34386
Cooper Cairns, M., “Friday Night Loaded Nachos,” Country Living web site, December 27, 2016; http://www.countryliving.com/food-drinks/recipes/a41067/friday-night-loaded-nachos/
Purcell, C., “Sunchoke Chips with Warm Blue-Cheese Dip,” Country Living web site, January 7, 2014; http://www.countryliving.com/food-drinks/recipes/a4851/sunchoke-chips-warm-blue-cheese-dip-recipe-clv0214/
Purcell, C., “Fried Tomatillos with Creamy Cumin Dip,” Country Living web site, August 15, 2013; http://www.countryliving.com/food-drinks/recipes/a4262/fried-tomatillos-creamy-cumin-dip-recipe-clx1013/
Purcell, C., “Corn Fritters,”Country Living web site, June 1, 2013; http://www.countryliving.com/food-drinks/recipes/a4217/corn-fritters-recipe-clv0813/