25 Easy Game-Day Recipes for Your Super Bowl Party

Endive with Goat Cheese, Mandarin Orange, and Mint

“This appetizer can be ready in just minutes. You get a crunchy treat for your guests that’s really low in calories. Plus, each endive bite contains fresh mint to help keep your guests’ breaths fresh,” says Amy Gorin, MS, RDN, owner of Amy Gorin Nutrition in the New York City area.

Makes 12; prep time: 5 minutes

Ingredients:

• 1 head Belgian endive
• 5 oz. soft goat cheese
• 2½ seedless mandarin oranges
• 2 Tbsp fresh mint, torn

Directions:

1. Separate endive leaves.
2. Fill each leaf with goat cheese.
3. Top with orange wedges and mint.

Keto Chicken Wings With Buffalo Sauce

“Sunday comes with many festivities and lots of carbs between the chip bowls and beer, to be sure,” says Dr. Anna Cabeca, author of The Hormone Fix. “Staying ‘Keto-Green’ for our Super Bowl fans means substituting out some of the unnecessary carbs like brown sugar in the BBQ sauce for this healthier alternative. Also substitute the chips for bok choy or cucumber slices for instance.”

Makes 4 servings; prep time: 10 minutes; cook time: 45 minutes

Ingredients:

• 24 organic or pasture-raised chicken wings
• 1 Tbsp aluminum-free baking powder
• ½ tsp salt
• ¼ tsp pepper
• ¼ cup extra-virgin olive oil
• ½ cup tomato sauce
• 6 medium garlic cloves, minced
• 1 tsp Italian-style seasoning
• 1 tsp paprika
• cayenne pepper
• coleslaw, kimchi or sauerkraut (for side dish)

Directions:

1. Preheat oven to 400° F.
2. In a bowl, combine chicken and baking powder. Season with salt and pepper.
3. Place chicken wings on a roasting tray and bake 35–40 minutes, until chicken is browned.
4. Remove chicken and reduce oven temperature to 350° F.
5. In a separate, large bowl, combine the oil, tomato sauce, garlic, Italian seasoning, paprika, and cayenne (to taste).
6. Stir the browned chicken into the bowl of sauce, until the wings are well covered.
7. Return wings to roasting tray and bake for another 12 minutes.
8. Serve with a side of coleslaw, kimchi or sauerkraut.

Smoked Paprika Avocado Deviled Eggs

It wouldn’t be Super Bowl Sunday for many without ‘em. Give them a nutrition boost with this easy-to-make recipe from Gorin. “One large egg offers six grams of high-quality protein, which can help keep you fuller for longer and possibly lead to less noshing at the party. Plus, at just 15 cents each, eggs are an economical choice for feeding a hungry crowd.” Based on what you like, go crazy with hot sauce, spices, herbs, and even salsa as toppings.

Makes 20 deviled eggs; prep time: 5 minutes; cook time: 7 minutes

Ingredients:

• 10 large eggs, hardboiled
• 1 ripe avocado
• 1 lemon, juiced
• 1 Tbsp Dijon mustard
• salt, to taste
• black pepper, to taste
• smoked paprika

Directions:

1. Once eggs have cooled, slice in half lengthwise and remove the yolks.
2. Combine yolks, avocado, lemon juice, mustard, and salt and pepper to taste in a food processor.
3. Process until smooth.
4. Add mixture to a zip-top plastic bag, cutting off a ¼-inch piece at the bottom corner. Pipe the filling into the halved egg whites.
5. Dust with black pepper and paprika, and enjoy.

Fish Tacos

“Slow and low wins for the searing of the tilapia. These tacos are light yet filling, saving room for beer and chips on game day,” says Chef Andrew Gruel, founder and executive chef of California-based restaurant company Slapfish.

Makes 4 servings; prep time: 20 minutes

Ingredients:

• 1 pound tilapia, cut into four ½-lb. pieces
• 4- to 5-inch yellow corn tortilla shells

For the spice mix (combine):

• 1 Tbsp paprika
• 1 tsp granulated garlic
• 1 tsp granulated onion
• ½ tsp sugar
• salt and pepper

For the sauce (combine):

• ½ cup mayo
• 1 Tbsp tomato paste
• 1 tsp worchestire sauce
• 1 tsp fresh ground black pepper
• 1 tsp red wine vinegar
• 1 tsp ground chipotle
• ¼ lemon zested
• 1 garlic clove minced
• 2 cups finely shredded cabbage
• ½ cup thinly sliced red onion (tossed in lime juice and a touch of salt)
• 1 avocado, sliced
• fresh cilantro, to garnish
• lime wedges, to garnish

Directions:

1. Dust the tilapia with the spice mix. Sear in a hot, non-stick pan over medium-high heat for about 4–5 minutes a side. Remove the tilapia, wipe the pan and add a touch more oil. Toast the shells in the same pan for about 8 seconds a side (until warm and slightly toasted).
2. Place a few avocado slices on the base of the tortilla, top with one piece of seared tilapia. Top the fish with a good amount of cabbage, top with the onions, drizzle with the sauce and garnish with fresh cilantro. Serve with a wedge of lime.

MIXT Impossible™ Meatballs

This plant-based recipe by MIXT Culinary Director Matt Colgan is satisfying yet good for you. It’s also guaranteed to impress any carnivores in your crowd who are yet to try the whole vegan meat thing yet.

Makes 16 meatballs; prep time: 10 minutes; cook time: 15 minutes

Ingredients:

• 1 pound Impossible™ Burger (now available at select grocers nationwide)
• 3 tbsp garlic, minced
• 4 tbsp shallots, minced
• 1 bunch fresh oregano, chopped
• 1 bunch fresh parsley, de-stemmed and chopped
• 1 bunch fresh basil, de-stemmed and chopped
• 1 pinch chili flake (more if you like it spicy)
• 1 Tbsp salt
• 1 tsp ground black pepper
• 2 Tbsp olive oil

Directions:

1. Preheat oven to 400°F degrees. Line two baking sheets with parchment paper. Sauté garlic and shallots in olive oil over medium heat until soft and translucent (approx. 5 minutes). Set aside and allow to cool.
2. When garlic and shallots are cool, mix with fresh herbs, spices, and Impossible™ Burger in a large bowl. Form meatballs to be approximately 2 inches in diameter. Space evenly on baking sheets.
3. Bake in the oven for 13–15 minutes until exterior of meatballs brown and begin to caramelize. Remove from oven and allow to cool slightly. Heat up your favorite marinara sauce and add meatballs to sauce.
4. Bring to a gentle simmer. Serve meatballs immediately atop pasta or as a filling for a plant-based sub sandwich.

Sinless Seven-Layer Dip

James Beard award–winning cookbook author Virginia Willis shares this delectable recipe from her cookbook Lighten Up, Y’all. “Seven-layer dip is one of those decadent, delicious dips that render folks absolutely senseless, so before you know it, you find your willpower has gone way south of the border. Don’t tell anyone this is a healthier version, and I promise they will never know,” she writes of the dip.

“I learned the technique of extending the creamy avocado in the guacamole by adding steamed broccoli, peas, or edamame at Rancho la Puerta, in Tecate, Mexico, a destination spa where I teach Southern Comfort Spa Style. It’s a great tip to use as a layer in this dip, or just when you make guacamole solo.”

Makes 24 servings (6 cups); prep time: 15 minutes

Ingredients:

• 1 (14.5-ounce) can low-sodium pinto beans, rinsed and drained
• 1 tsp ground dried red chiles
• juice of 1 lime
• 1 avocado, halved and pitted
• ½ cup broccoli florets, shelled English peas, or shelled edamame
• coarse kosher salt and freshly ground black pepper
• 1 cup chunky salsa
• 1 Tbsp chopped fresh cilantro
• 1 jalapeño chile, cored, seeded, and chopped (optional)
• ½ cup light sour cream
• ½ cup plain 2 percent Greek yogurt
• 1 (4-ounce) can chopped chiles
• ½ cup grated reduced-fat Cheddar cheese (2 ounces)
• 4 green onions, trimmed and chopped

Directions:

1. Place the beans in the bowl of a food processor fitted with the metal blade. Add the ground chiles and half of the lime juice. Pulse until smooth. Using a spatula, place the puree in the bottom of a 2-quart casserole dish to make the first layer. Set aside.
2. If the processor bowl is just a little bit dirty, and as long as you scraped out most of the beans into the serving bowl, go ahead and add the avocado, broccoli, and the remaining lime juice to the bowl. Season with salt and pepper. Process the guacamole until smooth. Spoon the guacamole on top of the beans to create the second layer.
3. In a small bowl, stir together the salsa, cilantro, and jalapeño. Pour the salsa mixture over the guacamole for the third layer.
4. In a small bowl, combine the sour cream and yogurt. Spoon the sour cream mixture on top of the salsa for the fourth layer. Pour over the chopped chiles for the fifth layer. Top with grated cheese and chopped green onions for the sixth and seventh layers. Serve immediately.

Reprinted with permission from Lighten Up, Y’all by Virginia Willis © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier.

Jackfruit French Dip Sliders

“This slider version of the traditional French Dip is perfect for game day,” says Stephanie Dreyer, the founder of Veegmama. “I love that I can make it ahead of time and set it out buffet-style in a slow cooker to let everyone assemble their own sandwiches when and how they want whenever they get hungry during the game.”

Makes 12 sliders; prep time: 10 minutes; cook time: 30 minutes + 30 minutes passive time while jackfruit marinates

Ingredients:

• 2 cans jackfruit
• 5 Tbsp vegan Worcestershire sauce, divided
• 1 Tbsp red wine vinegar
• salt and pepper to taste
• 1 Tbsp olive oil
• 1 large onion, chopped
• 10 garlic cloves, minced
• 2 tsp Better Than Bouillon (Beef)
• 2 cups boiling water
• ¼ cup red wine
• 2 Tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• slider or panini rolls
• dairy-free mayo such as Wildwood Garlic Aioli
• dairy-free provolone style cheese such as Follow Your Heart or Violife
• cornichons, for serving

Directions:

1. Drain the jackfruit and place in a bowl with 1 tablespoon of Worcestershire sauce, red wine vinegar, salt, and pepper. Stir to combine and let marinate a half-hour.
2. Meanwhile, combine the Better Than Bouillon and water. Stir well and set aside.
3. Heat the oil in a large stockpot or Dutch oven. Cook 3–4 minutes until golden brown. Add the garlic and cook a minute or two more until fragrant.
4. Add the jackfruit and the marinade to the pot, along with the prepared broth, wine, tomato paste, remaining Worcestershire sauce, thyme, and bay leaves.
5. Cover and simmer 20–30 minutes. You want the jackfruit to be tender but not mushy.
6. Transfer the jackfruit to a cutting board (leave the broth in the pot). Using two forks, shred the jackfruit.
7. Return the jackfruit to the pot with the juices.
8. To serve, slice the rolls and spread with dairy-free mayo and top with dairy-free provolone style cheese, if desired. Serve with cornichons.

Easy Keto Cauliflower Hummus

“This recipe is extremely easy and keto-friendly,” says Randy Evans MS, RD, LD, and consultant of Fresh n’ Lean. “As we know, New Year’s resolutions will be in full swing around this time but that doesn’t mean your diet has to suffer because of unhealthy Super Bowl food.”

Makes 8 servings; prep time: 35 minutes

Ingredients:

• 1 pound raw cauliflower florets
• ¼ cup tahini
• 2 cloves garlic
• 2 Tbsp lemon juice
• 7 Tbsp olive oil
• ¼ tsp cumin
• ¼ tsp ground pepper
• ½ tsp salt
• 1 Tbsp toasted pine nuts (optional)
• ⅛ tsp paprika (optional)

Directions:

1. Place cauliflower florets on a baking sheet and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
2. Roast cauliflower at 400°F for 20–25 minutes, or until soft.
3. Combine roasted cauliflower and remaining ingredients in a food processor and mix until smooth.
4. Serve with your choice of keto-friendly vessel. Optional: Garnish with a little drizzle of olive oil, toasted pine nuts, and a dash of paprika.

Pinto Bean and Potato Salsa Verde Tostadas

“I love the idea of a tostada bar for game day. It takes the traditional chips and salsa fare to the next level,” says Dreyer. Don’t like pinto beans? Swap ‘em for black beans.

Makes 12 tostadas; prep time: 25 minutes; cook time: 30 minutes

Ingredients:

• 2 russet potatoes
• 2 Tbsp olive oil (divided)
• ½ tsp salt
• 1 cup chopped onion
• 1 14.5-ounce can pinto beans, drained and rinsed
• 1½ jars (10 ounces) Salsa Verde (such as Trader Joe’s)
• 12 corn tortillas
• 3 avocados
• 1 lime
• 2 cups shredded romaine lettuce
• pico de gallo (optional, for serving)
• lime wedges (optional, for serving)

Directions:

1. Preheat the oven to 400°F. Meanwhile, scrub the russets and dice them into small pieces.
2. Spread on a baking sheet lined with a silicone mat and toss with 1 tablespoon of olive oil and salt.
3. Roast for 30 minutes, stirring halfway through the cooking time.
4. When the potatoes are done cooking, heat a large pan over medium heat and add the remaining one tablespoon of olive oil. Add the onion and cook until translucent (about four minutes).
5. Add the drained beans, potatoes, and the Salsa Verde. Simmer 10 minutes until the liquid is absorbed.
6. Taste and season with salt and pepper.
7. Meanwhile, brush the tortillas lightly with olive oil. Place on a baking sheet and bake at 350°F for 10 minutes.
8. While the tortillas bake, make the guacamole: Mash the flesh of the avocados in a bowl with the juice of one lime. Season with salt to taste.
9. To serve, spread a layer of guacamole across the tostada. Top with lettuce and two to three generous tablespoons of the pinto bean and potato topping. Top with more Salsa Verde and/or pico de gallo.
10. Serve with lime wedges.

Hidden Spinach Healthy Guacamole

Every game day gathering needs a bowl of guac. To give it a nutritious boost, this guacamole recipe from Sarah Bond, nutritionist and creator behind the vegetarian food blog, Live Eat Learn, incorporates an entire bowl of fresh spinach.

Makes 2 cups; prep time: 10 minutes

Ingredients:

• 1 cup spinach
• 3 avocados ripe
• 1 lime juiced
• ¼ cup finely chopped red onion
• 1 jalapeño
• 1 garlic clove
• salt and pepper to taste

Directions:

1. Blend: With a handheld immersion blender or a food processor, blend spinach, 1 of the avocados, and lime juice until a smooth puree is formed, scraping down the sides to get everything mixed nicely.
2. Mix: Chop the remaining avocado into small chunks, then roughly mash into the puree, along with the onion, jalapeño, and garlic. Once you reach a consistency to your liking, season with salt and pepper. Optionally stir in tomatoes and cilantro.

Beer Cheese and Roasted Onion and Watercress Dip

“Super Bowl parties tend to have one or two dishes that everyone will go for–one being dips with chips. Both the Roasted Onion and Watercress and Beer Cheese dips that we serve at Lot 15 in NYC are tasty, nostalgic and simple for the at-home chef to make for large groups,” says Executive Chef Stephen Parker of Lot 15 in New York City. Make these dips a day prior to Super Bowl Sunday (or at least the morning of) to allow the flavors to completely come through and serve each with an assortment of veggies and chips.

Beer Cheese Dip

Makes 4 cups; prep time: 15 minutes; cook time: 20 minutes

Ingredients:

• 2 jalapeños, roasted
• 2.5 pounds Velveeta
• 16 ounces water
• 16 ounces Pilsner
• ⅛ cup flour
• ⅛ cup cornstarch

Directions:

1. Heat water until boiling and mix in cornstarch and flour. Add beer and mix until all ingredients are incorporated.
2. Chop jalapeños with a knife or pulse them in a food processor.
3. Melt cheese in a double boiler or in the microwave and mix into the beer water mixture, and fold in peppers.
4. Let cheese cool and serve in your favorite party dish.

Roasted Onion and Watercress Dip

Makes 2 cups; prep time: 15 minutes; cook time: 20 minutes

Ingredients:

• 1 Spanish onion, roughly chopped and roasted
• 2 Tbsp olive oil
• kosher salt and freshly ground black pepper
• one 8-ounce package cream cheese, room temperature
• ½ cup sour cream
• ¼ cup finely grated Parmesan
• 2 Tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 2 Tbsp thinly sliced chives, plus a pinch for garnish
• 2 bunches chopped watercress

Directions:

1. Toss onions in olive oil and place in the oven at 325°F, roast onions until golden brown. Let onions cool to room temperature.
2. Add cream cheese, sour cream, parmesan, mayo, Worcestershire, and seasonings into a food processor until everything is incorporated. The mixture should be a creamy smooth texture.
3. Transfer dip into a mixing bowl, add chives and watercress and fold in with a spatula. Serve in your favorite party dish.

Vegan Patty Melts

“This recipe for the Patty Melt gives a classic favorite a new lease on life with a home-made vegetable grain patty, tamarind ketchup, and vegan Cheddar,” comments Raj Abat, chef at Night Music, a vegan Indian restaurant in New York City. “It’s the perfect game day food for those who want something that only tastes indulgent, yet is both healthy and easy to make.”

Makes 12 servings; prep time: 15 minutes; cook time: 5 minutes

Ingredients:

Patty:

• 1 cup cooked red rice
• 1 cup cook red beans
• 1 cup cooked garbanzo beans
• 1 cup grated carrots
• 1 cup grated broccoli
• 1 cup grated cauliflower
• 2 cups grated red beets
• 1 cup sunflower seeds
• 1 cup flaxseeds
• 3 Tbsp ground cumin
• 3 Tbsp Kosher salt

Sauce:

• 1 cup Heinz ketchup
• 1 cup vegan mayonnaise
• ½ cup tamarind paste
• ½ cup sriracha sauce

Pickles:

• 2 cups thinly sliced cucumber
• ½ cup rice vinegar
• ½ cup water
• 2 Tbsp sugar
• 1 tsp salt

Others:

• rye bread
• vegan cheddar cheese
• lettuce and tomato

Directions:

1. Combine all patty ingredients in a food processor then form into four-ounce patties.
2. Make the sauce: Combine all ingredients using a whisk.
3. Make the pickles: Whisk together all ingredients except for the cucumbers. When sugar and salt are dissolved add cucumbers to the liquid. Let it sit for at least one hour
4. Assemble on rye bread and top with vegan cheddar cheese, lettuce, and tomato.

Created by Spencer Caine, executive chef at Night Music, NYC

Chicken Tortilla Soup with Lime and Hominy

Tori Martinet, RD and director of wellness and nutrition at Restaurant Associates, the company behind food operations at Google, Lincoln Center, and the Smithsonian, is a native Californian living in New York City. When she’s craving Mexican food, this comfort food recipe hits the spot.

Makes 12 cups (1–2 cups per serving); prep time: 15 minutes; cook time: 30 minutes

Ingredients:

• 1 Tbsp extra virgin olive oil or canola oil
• 1 yellow onion, diced
• 2 poblano chiles, medium size, seeded and diced
• 1 jalapeño, seeded and diced
• 3 cloves garlic
• 1 Tbsp cumin
• 1 tsp chili powder
• 1 tsp coriander, ground
• 1 tsp paprika, ground
• 4 limes, juiced
• 2 14-ounce cans diced tomatoes, no salt added
• 32-ounce chicken broth, low sodium
• 1 tsp salt
• 1.5–2 pounds chicken thighs, boneless, skinless, cleaned
• 1 cup corn
• 1 14-ounce can Hominy, drained and rinsed well
• 1 handful cilantro, chopped
• a few glugs of hot sauce like Cholula

Directions:

1. Heat a large dutch oven over low-medium heat. Add oil and sauté onions and chilies about 10 minutes until they soften and onions are translucent.
2. Add garlic and spices and saute another three minutes.
3. Add in lime juice, tomatoes, salt, and chicken broth, stirring to combine. Cover and increase heat to bring to boil, then reduce heat to low and add chicken thighs.
4. Simmer covered until chicken is cooked through and falls apart easily, about 10–15 minutes.
5. Carefully remove chicken from the pot and shred or chop, then return to the pot. Add in corn, hominy, cilantro, and hot sauce.
6. Adjust seasoning as desired and serve with extra lime wedges, sliced jalapeños, and more cilantro.

Ground Beef and Couscous Stuffed Baby Bell Peppers

“Using bell peppers as the base for this dish not only adds nutrients and fiber, it also makes [things] colorful,” shares Rania Batayneh, MPH, nutritionist and bestselling author of The One One One Diet, who notes you can swap chickpeas for the ground beef to make this dish vegetarian.

Makes 4; prep time: 15 minutes; cook time: 35 minutes

Ingredients:

• cooking spray
• 4 baby bell peppers
• 1 Tbsp extra virgin olive oil
• 1 pound lean ground beef (or one 15-ounce can of chickpeas, rinsed and drained)
• 2 cups chopped onion
• 8 mini baby-bell peppers, divided
• 6 cloves garlic, minced
• 1 jar (16 ounces) chunky tomato sauce
• 1½ cups couscous
• 8 ounces shredded Monterey Jack or other white cheese
• ½ cup salsa

Directions:

1. Preheat the oven to 375°F. Spray a 13″ x 9″ baking dish with cooking spray.
2. Cut the peppers in half vertically and remove their stems and seeds. Place them in the baking dish, cut side up.
3. In a large skillet over medium heat, cook the olive oil and chickpeas, stirring frequently, until heated through, about 5 minutes.
4. Add 1 ½ cups of the chopped onion, the bell pepper, and the garlic. Reduce the heat to low, add the tomato sauce, and let simmer while preparing the couscous.
5. Prepare the couscous according to package directions, adding the remaining 1⁄2 cup of chopped onion to the water before adding the couscous. When the couscous is cooked, combine it with the chickpea mixture.
6. Fill the bell pepper halves with the chickpea mixture and top them with the cheese. Bake for 20 minutes or until the cheese is bubbly and slightly brown on top.
7. Top each pepper half with one tablespoon of salsa and serve.

Salmon Ceviche

Maggie Unzueta of in Mama Maggie’s Kitchen is a fan of making this with frozen fish—“[it] doesn’t have that yucky frozen fish flavor,” she says—and suggests making it a few days before game-day.

Makes 4 servings; prep time: 25 minutes; cook time: 1 hour

Ingredients:

• 8 ounces salmon, fresh or frozen
• 6 limes (juice only)
• ¼ onion, diced
• 1 garlic clove, finely diced
• 1 jalapeno, finely diced
• 2 tomatoes, diced
• ½ bunch cilantro, chopped
• 1 tsp salt
• 1 avocado, diced

Directions:

1. Chop up the salmon into small pieces.
2. In a large container, add chopped salmon, lime juice, onion, garlic, jalapeno, tomato, cilantro, and salt.
3. Mix well.
4. Cover and place in the fridge for 1 hour.
5. Serve with tortilla chips.

Low Carb Buffalo Chicken Dip

Stephanie Parlegreco, owner/food blogger at I Can’t Believe It’s Low Carb is saving our low-carb souls with this one. You’re five ingredients away from a crowd-pleasing dip, friends.

Makes seven ½ cup servings; prep time: 5 minutes; cook time 30 minutes

Ingredients:

• 20 ounces canned chicken
• 8 ounces cream cheese
• ½ cup Frank’s Red Hot Buffalo Sauce
• ½ cup ranch dressing
• 8 ounces shredded mozzarella cheese

Directions:

1. Preheat the oven to 350°F.
2. Let cream cheese soften for a little bit. Once softened, put it in a medium-sized bowl.
3. Add ranch dressing and buffalo sauce. Mix until almost smooth.
4. Drain cans of chicken, then slightly shred the chicken and add it to the bowl. Mix well.
5. Add shredded cheese, and mix everything.
6. Put into a casserole dish and bake for about 30 minutes or until it is bubbling.

Fresh Spinach-Artichoke Dip

You can trust a beer enthusiast to deliver on game day. Christina Perozzi, Editor of Goose Island’s Ingrain Magazine shares this simple dip that boasts major flavor.

Makes 6 servings; prep time: 15 minutes; cook time: 25 minutes

Ingredients:

• 1 14-ounce can artichoke hearts
• 1 medium shallot
• 1 clove garlic
• 1 bunch spinach
• ½ cup Greek yogurt (plain)
• ½ cup mayonnaise
• 4 ounces mozzarella (shredded)
• 2-inch piece parmesan cheese (finely grated)
• sea salt
• freshly ground pepper
• olive oil

Directions:

1. Preheat oven to 375°F.
2. Chop one 14-ounce can artichoke hearts (drained, juice discarded), one medium shallot, a clove of garlic, one bunch of spinach (leaves only; two large handfuls).
3. Place vegetables in a medium bowl.
4. Stir ½ cup Greek yogurt (plain) + ½ cup mayonnaise, four ounces mozzarella (shredded), and two-inch piece parmesan cheese (finely grated), sea salt, freshly ground pepper (both to taste) into artichoke-spinach mixture.
5. Rub olive oil lightly over the bottom of a small baking dish and spread artichoke-spinach mixture evenly in dish.
6. Sprinkle a little parmesan (grated) on top and bake for 20-to-25 minutes, until very hot. (Broil for a few minutes until golden brown, if you’d like.)
7. Serve immediately with pita chips, tortilla chips, or raw veggies (bell pepper scoops, broccoli or cauliflower florets, carrots, or a mix).

Crunchy Spicy Chicken Salad

This crave-worthy recipe from recipe blogger Kate, founder of Babaganosh works well with crackers or tortilla chips. Make a double batch and put on a sandwich.

Makes 4–8 servings; prep time: 10 minutes

Ingredients:

• 2 10-oz cans chicken breast, drained
• ½ red or orange bell pepper, seeds removed and finely diced
• 1 celery stalk, thinly sliced
• 2 scallions diced
• ¼ cup slivered almonds
• 3–4 Tbsp mayonnaise
• 1 Tbsp of lemon juice (from ½ lemon)
• 2–3 tsp hot sauce, such as Tabasco (or more or less, to taste)
• salt and pepper, to taste (optional)

Directions:

1. In a medium bowl, combine all the ingredients from the chicken breast through the hot sauce. Mix well.
2. Season with salt and pepper, if desired.
3. Serve immediately or chill in the fridge until ready to serve.
4. Serve with tortilla chips or crackers for dipping and scooping.

Rosemary Garlic Popcorn and Pumpkin Seeds

Your Super Bowl party would be worthless without snacks. But chips and pretzels don’t always really hit the spot. Emily McLaughlin, in-house certified fitness trainer and nutrition expert at 8fit, shares one of her favorites that you’ll quickly want to incorporate into your regular snack rotation.

Makes 4 servings; prep/cook time: 10 minutes

Ingredients:

• 2 tsp coconut oil
• 1¼ ounce popcorn kernels (uncooked)
• dash of salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 2 tsp rosemary (fresh)
• 1 ounce pumpkin seeds

Directions:

1. Put the oil into a large metal pan on medium heat. Place 3 individual kernels in the pan and cover.
2. Once you hear them pop, uncover and add the rest of the kernels so that they form a single layer in the pan.
3. Cover and shake the pan a little to cover all the kernels with oil.
4. Once you hear it pop intensely, shake the pan every 15 seconds to help the unpopped kernels to pop and prevent popcorn from burning. When it’s not popping anymore, uncover and put the popcorn into a bowl.
5. Top with salt, pepper, and garlic powder. Add chopped rosemary (optional) and pumpkin seeds. Serve and enjoy.

Warm Brussels Sprouts with Apple Chutney and Coconut Flakes

“You can make the chutney a few days ahead to cut your cooking time down on game day,” says Jason Fullilove, current chef-in-residence at Abernethy’s in downtown Los Angeles. If you’d like, use red wine vinegar instead of apple cider vinegar.

Makes 8 servings; prep time: 15 minutes; cook time: 30 minutes

Ingredients:

• 6 cups brussels sprouts, cut into halves
• 4 green apples (such as Granny Smith), peeled, cored, chopped into ½-inch pieces
• 1 Tbsp fresh lemon juice
• zest of 1 orange
• 1 large garlic clove
• 1 red bell pepper, diced
• 1 chile de árbol
• 1 shallot
• 1 cinnamon stick
• 1½ tsp salt
• ½ cup sugar
• ½ cups of apple cider vinegar
• ¼ Tbsp of finely diced ginger
• pinch of toasted coconut flakes, for garnish

Directions:

1. Start the chutney. Bring vinegar and sugar to boil in heavy, large, non-aluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
2. Toss apples and lemon juice in large bowl. Add apples and remaining ingredients to your saucepan mixture.
3. Simmer until apples are tender and chutney thickens, stirring occasionally, about 30 minutes. Place in bowl.
4. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)
5. Toss your halved brussels sprouts with salt, pepper, and olive oil—roast in 350-degree oven for about 20 minutes until golden brown and edges begin to get crispy.
6. Toss warm brussels sprouts and room temperature apple chutney together. Squeeze juice from ½ a lemon and 2 tablespoons olive oil.
7. Place in serving bowl, and garnish with toasted coconut flakes.

Instant Pot White Chicken Chili

This recipe from streaming fitness and nutrition platform OpenFit may be nourishing, but it also makes for a damn tasty Super Bowl Sunday chili. Serve it over rice, pasta, or veggie noodles or roll into a tortilla.

Makes 4 Servings (about 2 cups per serving); total time: 1 hour

Ingredients:

• 4 tsp extra virgin olive oil
• ½ large white onion, peeled and diced
• 2 green bell pepper, seeds removed and diced
• ​1 tsp garlic, minced
• ​2 cups white button mushrooms, cleaned and cut into quarters
• ​2 medium carrots, peeled and diced
• ​2 tsp ground cumin
• ​2 tsp chili powder
• ​½ tsp ground oregano
• ​1½ cups low-sodium vegetable broth
• ​1⅓ cup white beans, canned, drained and rinsed well
• ​1 pound boneless skinless chicken breast, cut into 1-inch cubes
• ​4 Tbsp fresh cilantro, minced

Directions:

1. Turn the pressure cooker on to the sauté function and wait until it becomes hot.
2. Once hot, add olive oil, onion, green pepper, garlic, mushrooms, carrots, cumin, chili powder, and oregano.
3. Cook for five minutes or until the vegetables begin to soften and then turn the Instant Pot off.
4. Add the vegetable broth and give the pot a good stir, making sure that any of the vegetables are not stuck to the bottom of the pot.
5. Add the beans and chicken into the pot and stir well, making sure the chicken is evenly distributed to ensure that all pieces are equally cooked.
6. Close the Instant Pot, make sure that the vent is sealed and cook on high pressure for 15 minutes, or until chicken is white and cooked throughout.
7. Once the chicken is cooked, turn it off, and allow the chili to rest, and the pressure to be released for about 15 minutes.
8. Serve chili in four large soup bowls and top with minced cilantro.​

White Bean Rosemary Dip

Another recipe from McLaughlin’s wheelhouse, we dig this straightforward bean dip that gets an extra hit of flavor from woodsy rosemary. In lieu of canned cannellini beans, try Great Northern beans.

Makes 5 servings; prep time: 10 minutes

Ingredients:

• 1 cup white beans/cannellini beans (canned), drained and rinsed
• 1½ tsp olive oil (extra virgin)
• 1 garlic clove
• 1 tsp rosemary (fresh)
• 1 tsp lemon juice
• ½ tsp black pepper
• a tiny bit of salt
• 5 whole grain crackers
• 1 celery stalk

Directions:

1. Wash rosemary and remove stem. Peel and chop garlic.
2. Add all ingredients (white beans, garlic, rosemary, lemon juice, olive oil, pepper, salt) to a food processor or blender and blend until smooth.
3. Add one tablespoon of water at a time if needed to reach desired consistency. Top with extra rosemary if desired.
4. Serve with crackers and washed celery.

Mini Burger Sliders

Double the recipe if you’re expecting a big crowd. “I like two-to-three ounce burgers for the sliders, a mix of sirloin and chuck—a kitchen scale is useful for dividing the meat,” explains Alex Guzman, owner of Archer & Goat restaurant in Harlem, New York. “I don’t like to fuss too much with the meat, and don’t add anything to my burgers, just season the top and bottom with a generous amount of salt and pepper.” If you can, follow Guzman’s suggestion and cook these up in a cast-iron skillet for a great sear, or on a flat top grill.

Makes 12 sliders; prep time: 10 minutes; cook time: 10 minutes

Ingredients:

• 2 lbs ground beef (preferably 50% sirloin, 50% chuck)
• 12 ounce queso fresco (also known as queso blanco)
• 1 large red onion, sliced
• 12 slider buns (preferably Martin’s potato rolls)
• arugula, garnish
• butter, to taste
• salt and pepper, to taste

Directions:

1. Divide ground meat into 2- to 3-ounce patties.
2. Season the tops and bottoms of each patty with generous amounts of salt and pepper.
3. Heat a cast-iron skillet over medium heat
4. Add butter and cook the burgers for two-to-three minutes on each side
5. While allowing the meat to rest, place 1-ounce slices of queso fresco onto the heated cast-iron skillet until just melted.
6. Place the patties on buns and top with melted cheese, arugula, and sliced red onion.

Red Gate Bakery’s Homemade Oreo-style Cookies

Even if your team doesn’t make it to the Super Bowl, or if they do and disappoint, you can still end your night on a sweet note with this superb treat. “[Be sure to] use true black cocoa in these cookies, giving them that unique flavor and color,” says Greg Rales, Owner, Founder, and Chef of Red Gate Bakery in New York City. If your team wins? They’re all the more sweeter.

Makes 80–86 individual cookies (40–43 sandwich cookies); prep time: 40 minutes; cook time: 10 minutes (plus time for the cookies to cool)

Ingredients:

Cookie:

• 1 cup (200g) granulated sugar
• 10 Tbsp (140g) unsalted butter
• 1 (50g) egg
• 1¼ cups (160g) all purpose flour
• ¼ cup (25g) dutch process cocoa
• ¼ cup (25g) black cocoa
• 1 tsp (6g) baking soda
• ¼ tsp (1g) baking powder

Cookie filling:

• ½ cup (1 stick, 115g) unsalted butter
• 2 cups (240g) confectioner’s sugar
• 2 tsp (10g) vanilla extract

Directions:

1. Preheat oven to 350°F.
2. Make the cookies: Combine all dry ingredients (flour, cocoa, soda, powder, salt) in a small bowl.
3. In a large bowl, cream together butter and sugar until light and fluffy (~3 minutes). Then, scrape down sides and add egg.
4. Add dry ingredients, mixing only to combine.
5. Scoop into rounded teaspoons one inch apart on a baking sheet.
6. Bake for 10 minutes, rotating pan front-to-back midway through.
7. Allow to cool completely.
8. Make the filling: Mix together all filling ingredients until light and fluffy.
9. Assemble the cookie sandwiches: Match individual cookies and place ~1/4 teaspoon of filling on one half, sandwiching the other to form each cookie.