The Super Bowl is the biggest game day of the year for football fans. And great Super Bowl party snacks are a must. Chips are the old fall back, but offering a wide variety of fresh vegetable crudites is an easy way to offer healthy game day party foods. Paired with the delicious Super Bowl dip and salsa recipes below, your footballs fans may not even notice they're eating healthy snacks. Click here for a great guacamole recipe.
The USDA and most nutritionists recommend eating 3-5 servings of vegetables and 2-4 servings of fruit per day for all adults and children over 2 years old. Vegetables and fruits are rich in vitamins and antioxidants, which are vital for good health and the prevention of aging. Also high in fiber, consuming a wide variety of vegetables and fruits promotes digestive health and prevents diseases including cancer, heart disease, obesity and type II diabetes. Click here for more fast and easy vegetable dish recipes.
Under A Tuscan Sun Artichoke Dip Makes 3 cups
For Dip:
1/2 cup fresh artichoke hearts, chopped
-or- 1- 8 ounce can artichoke hearts, drained and chopped
3 tablespoons sun dried tomatoes in olive oil, chopped
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup Monterey Jack cheese, shredded
3 garlic cloves, minced
1 teaspoon seasoning salt
1 teaspoon soy sauce
1 teaspoon Frank's Red Hot pepper sauce
For Dipping:
Carrot sticks
Celery sticks
Cucumber slices
Tortilla chips
Crackers
In a medium bowl, combine artichoke hearts, mayonnaise, Parmesan cheese, Monterey Jack cheese, garlic , seasoning salt, soy sauce and pepper sauce. Chill in the refrigerator at least 2 hours. Serve with vegetables, chips or crackers. Serves 25.
Nevada Style Hot Bean Dip
1 – 8 ounce package cream cheese, softened
½ pint sour cream
1 - 28 ounce can refried beans
½ cup scallions, diced
½ cup red bell pepper, diced
3 tablespoons cilantro leaves, chopped
½ cup Pepper Jack cheese
½ cup sharp cheddar cheese
2 teaspoons chili powder
½ to 1 teaspoon Frank’s Red Hot Sauce
1 ripe avocado, peeled and chopped
¼ cup sour cream
Preheat oven to 350 degrees. Combine all ingredients. Place in a casserole and bake 20 minutes at 350 degrees. Garnish with avocados and sour cream. Serve hot with tortilla chips.
Nevada Barbecue's Artichoke Salsa Serves 2-4
1 - 6.5 ounce jar marinated artichoke hearts, drained and chopped
-Or- 1/2 cup fresh artichoke hearts marinated in the refrigerator overnight in 1/4 cup olive oil and 1/4 teaspoon cayenne pepper
1/2 cup Roma tomatoes, chopped
1/4 cup red onion, chopped
1/4 cup black olives, chopped
1 to 3 jalapeño peppers, diced (optional)
3 garlic cloves, minced
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons lime juice
Salt and pepper to taste
In a medium bowl, combine artichoke hearts, tomatoes, onion, olives, jalapeño peppers, garlic, cilantro, lime juice, salt, and pepper. Serve chilled with tortilla chips or on tacos, burritos or fajitas.
Skillet Tex Mex Corn and Bean Salsa Serves 8-10
1 tablespoon olive oil
1 cup red onion, chopped
3 cloves garlic, minced
1 -15 ounce can black beans, rinsed and drained
1/2 cup fresh corn kernels
3/4 cup chopped tomatoes
1/2 cup mild picante sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup Pepper Jack cheese, shredded
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Sauté onions and garlic in oil for 4 minutes. Add beans, corn, tomato, picante sauce, cumin, and chili powder into pan and cook 5 minutes or until thickened. Remove from heat, mix in cheese, cilantro and lime juice; stir until cheese is melted. Serve with tortilla chips, quesadillas or as a side for tacos, fajitas or burritos.
Recipes courtesy of 'Easy Gourmet on a Budget' by Carol Bardelli.
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