Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Ready for Super Bowl, soon coming on February 1? You've got your giant flat-screen primed with surround sound, you're confirming your Super Bowl party guest list, and now it's time to plan the Super Bowl party menu. Chips and dips are a must-have regardless of your main eats. Sure you can pop open those cans of premade bean dip or store-bought salsa - or you can give your football fans delicious dips that are not only homemade, but also deceptively healthy, too. Served with baked chips, pita wedges and cut veggies, your Super Bowl snacking is set. Here are some healthy Super Bowl dips plus a few other Super Bowl party recipes and tips.
Super Bowl party recipes
Herbed White Bean Dip
Makes about 1-1/2 cups
Ingredients: 1 (15-ounce) can white beans, rinsed 1 garlic clove, crushed Juice and zest of a lemon 3 tablespoons olive oil 2 teaspoons minced fresh rosemary 1 teaspoon dried rubbed sage Salt and freshly ground black pepper to taste
Directions: Combine all ingredients in a food processor and puree. Transfer to a serving bowl. Make ahead the day before and keep refrigerated until just before the game.
Super Bowl Salsa Bean Dip
Makes about 4 cups 1 cup homemade tomato salsa or store-bought 1 (15-ounce) can of black soy beans or regular black beans, rinsed 1 cup corn kernels, fresh or frozen, thawed
Directions: Toss ingredients together in a serving bowl. Make the day before and keep refrigerated until ready to serve.
Roasted Red Pepper Cream Cheese Dip
Makes about 2-1/2 cups
Ingredients: 1 cup roasted red peppers 10 to 12 fresh basil leaves 1 (8-ounce) package cream cheese, softened at room temperature 1 teaspoon balsamic vinegar 1 tablespoon olive oil or more for desired consistency Salt and freshly ground black pepper to taste 1/4 cup coarsely chopped toasted pine nuts*
Directions: Place peppers, basil, cream cheese, balsamic, olive oil, salt and pepper in a food processor and blend until smooth. Adjust consistency using more olive oil, if desired. Transfer to a serving bowl and sprinkle with pine nuts. If making ahead, keep refrigerated and sprinkle with pine nuts right before serving.
*To toast pine nuts, place them in a dry skillet over medium heat. Toast, shaking pan often, until they are fragrant and just golden. Do not burn. Remove from heat immediately.