Not everyone love football. But everyone loves game day snacks. At least, I do.
And since the Super Bowl is this weekend, I’ve rounded up a bunch of healthy-ish recipes to enjoy as you tolerate the game of football until the halftime show.
Bon appetite! I mean, touchdown!
First, the staple:
You need to have chips and salsa: this is a Super Bowl party, and you must treat it as such. I recommend Rojo’s salsa because it’s delicious and it comes in many flavors like Southwest Fire Roasted and Mango Chipotle. They even have ready-made five layer dip, if you want an extra treat without any extra labor.
Here’s what you’ll need:
- 1 Package Daiya Cheddar Style Shreds or Daiya Medium Cheddar Style Farmhouse Block
- 1 cup Pico de Gallo* or your favorite salsa
- 1 Bag of your favorite chips
And here’s what you’ll need to do:
1. In a microwavable bowl place the Daiya Cheddar Style Shreds or if using the Daiya Medium Cheddar Style Farmhouse Block; cube into 4 pieces and place in the bowl. Microwave for 2 minutes.
2. Remove from microwave and stir the melted cheese, add the Pico de Gallo to the bowl and stir. If the cheeze is still not melted enough, place back into the microwave for 30 second increments, stirring each time until all the Daiya cheeze and Pico de Gallo are blended together to make a smooth and cheezy dip.
3. Serve with your favorite tortilla chips and enjoy!
*Pico de Gallo Recipe: 2 medium tomatoes – seeded and finely diced (1 1/2 cups) 1/3 cup chopped cilantro 1/4 cup chopped white onion 1 small fresh jalapeño or serrano chili, finely chopped, including seeds, or more to taste 1 tablespoon freshly squeezed lime juice, or more to taste 1/2 teaspoon fine salt, or 1 teaspoon kosher salt Mix all the ingredients together in a bowl.
Looking to serve something not out of a chip bowl? Try this Zesty Garden Potato Salad.
- 1 cup Alouette Le Bon Dip in Zesty Garden Salsa
- 3 peeled potatoes
- 1 hardboiled egg
- 1 TBSP fresh chopped dill
- 2 TBSP salt
How to make it:
- Boil peeled potatoes in salted water until fork tender, cool to room temperature and dice, place in mixing bowl
- Dice one hard-boiled egg and add to potatoes
- Add Alouette Le Bon Dip in Zesty Garden Salsa, and mix thoroughly
- Sprinkle chopped dill on top and enjoy!
And if you’re looking to make things fancy, why not try this Whole-Grain Chardonnay Mustard?
- 2 tablespoons mustard powder
- ¼ cup water
- ½ cup yellow mustard seeds (3 ounces)
- 2 tablespoons brown mustard seeds
- 1/3 cup SIMI Sonoma County Chardonnay
- ¼ cup sherry vinegar or white-wine vinegar
- 1 teaspoon fine sea salt
- 1 teaspoon sugar
- optional: 2 sprigs of fresh thyme
What to do:
1) Whisk together the mustard powder and water in a bowl. Stir in the seeds. Set aside for 10 minutes.
2) Stir in the remaining ingredients. Cover, and store in the refrigerator overnight.
3) The next morning, adjust the seasonings to taste. (Note that the mustard will be fiercely hot and somewhat bitter at first.) Discard the thyme springs, if using. If you prefer a smoother but still grainy texture, process the mustard for 30-60 seconds in a blender or with an immersion blender. Transfer the mustard to jars. Seal, and mellow in the refrigerator for three days before using. The finished mustard will keep in the refrigerator for a month.
And if all else fails, we’ve got the recipe that will save your Super Bowl party: Apple Cider Dipping Sauce for your pigs-in-a-blanket!
- 1 cup Angry Orchard Crisp Apple
- 1 cup apple cider vinegar
- 1 1/2 cup light brown sugar
- 1 clove garlic
- 1 slice smoked bacon
What to do:
- Place all ingredients in a small heavy bottom sauce pan.
- Bring to a simmer over medium high heat.
- Reduce to a low simmer and reduce the mixture to 1/2 the original volume. Remove from the heat and discard the garlic clove and bacon slice.
- Cool the mixture to room temperature and serve.
Hungry yet? Enjoy your Super Bowl!