10 Super Bowl Recipes You Must Serve

No matter how good the game is, the whole party can really hinges on the quality of the snacks. It could be an overtime thriller for the ages, but if there's nothing to munch on but stale chips and store-bought dip, it will not be an event to remember. At least not in a good way.

Not to worry; we've got you covered in the Super Bowl food department. Even if you are on a budget and not the world's greatest chef, these great recipes will help you make up some delicious treats in a simple, affordable manner. So start up your oven, get you game face on and step up your snack game with these 10 Super Bowl recipes you must serve.

S'mores Dip

This delicious dessert is so simple and easy to make, that it's hard to even consider this one a "recipe." That is partly why it is amazing that something like this is still not seen more commonly at every party. It's easy and delicious, and it will have your friends and family thinking you worked for hours on this clever twist on a party dip.


One 10 oz. bag regular marshmallows

One 12 oz. package milk chocolate chips

One box honey graham crackers

1. Preheat oven to 450 degrees.

2. Spread the entire bag of milk chocolate chips around evenly in the bottom of a 9-inch pie plate or cast iron skillet.

3. Cut approximately 20-22 marshmallows in half widthwise and place them, cut side down, on top of the chocolate chips until the chips are fully covered. I started with a circle of marshmallows around the outside edge, then worked inward.

4. Bake the dip at 450 degrees for 6-8 minutes. Keep a close eye on the dip, and remove it from the oven when the tops of the marshmallows are golden brown.

5. Serve at once with quartered graham crackers for dipping.

Italian-style Kolaches

Another obscure treat that is sure to grab the attention of everyone at the party are these italian-style kolaches. For those of you who are unfamiliar with the party scene in Czechoslovakia, kolaches are neat little pastries that come in several different varieties, both sweet and savory. This is an Italian twist on the Czech classic that will go great with a twist of good ol' American football.


1 ball of fresh pizza dough

5-6 Italian sausages, hot or mild

1 tablespoon butter, melted

Mozzarella cheese, shredded

Hot peppers, chopped (optional)

Marinara sauce for dipping

1. Pre-heat the oven to about 425 degrees.

2. Heat a medium-sized pot of water to a low boil. Carefully add the sausages and cook for 15-20 minutes, or until cooked through.

3. Remove the sausages from water and let cool, or prepare to handle piping hot sausages.

4. Rip off fistfuls of dough and stretch them into ovals slightly longer than the sausages.

5. Place the sausages on the dough ovals (doughvals?), and pile on some cheese and, for extra kick, hot peppers.

6. Wrap the dough around the sausages and cheese, crimping it together so the cheese won’t leak out once it melts. Place kolaches on a greased baking sheet.

7. Bake for 10 minutes, then brush with melted butter.

8. Bake for another 5-10 minutes or until the kolaches are golden brown.

9. Let kolaches cool for a few minutes and serve with marinara sauce.

One-pan Salsa

Sure, you could be lazy and buy a can of some grocery store salsa for your Super Bowl party. Maybe no one would even know...but you would. Well, you only have to be slightly less lazy to make this super-simple (yet still homemade) one-pan salsa. We call it that because, well ya know, you only need one pan to make it.

1 pound plum tomatoes, cut in half lengthwise

2 jalapeño peppers (or just one, if you like a less kicky salsa), stems removed and cut in half lengthwise

3 cloves of garlic, peeled

small white onion

Juice of a half a lime, freshly squeezed

Handful cilantro, coarsely chopped

Salt and pepper, to taste

1. Turn on your oven’s broiler and move one rack all the way to the top.

2. Line a baking pan with foil and spread the tomatoes, jalapeño peppers, garlic, and onion out over the pan. Salt the vegetables.

3. Cook the vegetables under the broiler for approximately five minutes, until the jalapeños and garlic begin to brown. Remove the jalapeños and garlic and place them in a blender or food processor. If you like your salsa mild, remove the seeds from the jalapeños now.

4. Return the tomatoes and onion to the oven and broil for another five minutes, until the tomatoes are browned and the onions are charred on top. Add the tomatoes and onion to the blender or food processor, making sure to add any tomato juices that have collected in the pan.

5. Add a few tablespoons of water, a large pinch of cilantro, and lime juice to the vegetables, then pulse salsa to your desired consistency.

6. Add salt, pepper, and more cilantro/lime juice to taste, if needed. Blend and cool to room temperature. Serve with your favorite chips.

Skillet Cornbread Taco Pizza

Yeah, it's exactly what it sounds like.

1 package cornbread mix (enough for an 8″ or 9″ square baking pan)

Everything else the mix calls for

1 tablespoon butter

3/4 lb. your favorite taco meat

Your favorite taco-meat seasonings


Shredded cheddar cheese

Sour cream

Your favorite taco toppings

1. Pre-heat the oven to 375 degrees.

2. Cook and season taco meat

3. Warm a cast-iron skillet on a stove over medium-low heat.

4. Prepare cornbread mix per manufacturer’s instructions.

5. Melt butter in skillet

6. Pour cornbread mix into skillet and spread into a thin, even layer.

7. Bake for 12-15 minutes, or until the center of the cornbread is firm.

8. Using oven mitts, remove skillet from oven.

9. Carefully spread an even layer of sour cream over the cornbread.

10. Spread meat on top of the sour cream, and salsa on top of the meat.

11. Cover the whole thing with cheese and return skillet to oven.

12. When the cheese melts, remove skillet from oven.

13. Add any fresh toppings you favor, slice and serve.

Skinny Taco Dip

Sticking with the Southwest theme here, this is another great dip option for the party. Even though no one has to know it, it's also very light on calories without losing anything on taste.

5.3 oz container of Chobani Greek yogurt

1/2 cup of fat free cream cheese

1/3 cup of sour cream

Your favorite taco seasonings

9 oz salsa (for what it’s worth, Whole Foods has awesome ready-made salsa that works well)

1 tomato, chopped

1 cup reduced fat cheddar cheese

1 jalepeno (with or without the seeds), chopped

2.5 oz can black olives, sliced

1. Combine Greek yogurt, cream cheese, sour cream and taco seasonings in a bowl with a mixer or a fork will do.

2. Add half the salsa, continue to mix. You may have to drain the salsa before adding so it’s not watery.

3. Spread on the bottom of the bowl.

4. Layer the rest of the toppings: salsa, tomato, cheese, jalepeno, olives, anything extra.

5. Serve with your favorite chips.

Strawberry Footballs

There's no need to wait till Valentine's Day this year to make the February classic chocolate-covered strawberries. Use a little white icing to turn them into footballs and give them a Super Bowl twist.

1. Wash strawberries and pat dry.

2. Pour chocolate chips into a microwave safe bowl. Place in microwave for 30 seconds. Stir. If not melted, microwave for 30 more seconds. Stir again.

3. Dip strawberries into melted chocolate and lay neatly on wax paper to cool.

4. Use icing to decorate your strawberries like footballs.

5. Place in refrigerator to harden…or eat immediately.

Classic Buffalo Wings

While it is fun to get creative and wow the party with your innovative, unusual culinary works, it wouldn't be a Super Bowl party without good old fashioned buffalo wings.

12 whole chicken wings, cleaned and cut into flats and drums

1/2 cup butter

1/2 cup Frank’s Red Hot sauce

Celery salt (optional)

Oil for frying

Blue cheese or ranch dressing

1. In a deep-fryer, dutch oven or large pot, heat the oil to about 375 degrees or medium-high heat.

2. Fry wings in oil until golden brown and cooked through, about 12-15 minutes depending on size.

3. While the wings are frying, melt the butter in a small saucepan. Add hot sauce and stir. Add celery salt or lemon pepper to taste, if desired. For spicier wings, up the ratio of hot sauce to butter. For milder wings, do the opposite.

4. When the wings are done, transfer them to a plate covered with paper towels to drain off excess oil. Then toss them in the wing sauce and serve with blue cheese or ranch.

Jalapeno Popper Dip

Spinach artichoke dip has had a great run, but let's face it, it it's pretty played out at this point. What's great about this jalapeno popper dip is the fact that it combines everything your friends and family love about spinach artichoke dip with a little added heat and texture of jalapenos.

8 jalapeños, halved and seeded

1 tablespoon olive oil

2 8-ounce blocks cream cheese, softened

1 cup sour cream

teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese, divided

1 cup Panko (or your favorite breadcrumbs)

Preheat a broiler or grill to medium-high.

Toss the jalapeño halves with the olive oil and roast under the broiler or char on the grill until softened and blackened, about 3 minutes per side.

Turn the oven to 400 F. Let the peppers cool enough to handle them, then chop them up.

In a large mixing bowl, combine the cream cheese, sour cream, half of the cheddar, the chopped roasted peppers, and all spices. Transfer the mixture to a baking dish and top with the remaining shredded cheese and Panko.

Bake the dip until golden brown and bubbly, 15-18 minutes. Serve with tortilla chips or cut vegetables…or both!


C'mon, do we really even have to explain this one?

2 ripe avocados

1/2 lime

1/4 cup diced onion

2-3 tablespoons chopped fresh cilantro

1 jalapeno

Salt and pepper

Tortilla chips for dipping

1. Peel and pit avocados, then mash them in a medium bowl or mortar.

2. Add onion, cilantro and juice from the lime.

2. Wear rubber gloves to handle the jalapeno, especially — trust me — if you wear contact lenses and will need to remove them later. Otherwise you’re in for a world of pain.

4. Dice jalapeno and add to desired spice level. Depending on preference, you may only want 1/2 the pepper and no seeds. Some may want the whole thing, and all the seeds. Go slow.

5. Add salt and pepper, to taste.

6. Serve with tortilla chips. Baby carrots work, too, if you’re feeling guilty about frying the wings.

Mashed Potato and Bacon Pizza

OK, hear us out on this one. It sounds weird, but so did peanut butter and jelly the first time someone suggested putting that on bread. Sure, you could just order pizza for the whole party, but if you feel like taking chances on Super Bowl Sunday, you will not regret trying this delicious and creative recipe.

1 Premade pizza dough (from your local grocery store, or – pro tip – your favorite local pizza joint)

Generous portion mashed potatoes

Mozzarella and/or cheddar cheeses

4 strips bacon, cooked until crispy and torn into bite-size chunks

2-3 eggs

Assembly: Well, it’s a pizza. Without getting overly scientific, you’ll want to toss the dough and then put down a bed of mozzarella (and some cheddar if you want). Then, add the potatoes and bacon. You can either dollop and gently spread or pipe the potatoes, as shown below.

Cook the pizza halfway, until the cheese is melting but the crust isn’t quite done yet. Then, remove from the oven and crack your eggs on top of the pizza. Return to oven and cook until pizza reaches desired done-ness. (The cooking of the eggs is the trickiest part. If you like them runnier, add them closer to the end of cooking time).

Note: You can make mashed potatoes however you like them (this could include instant), but add more butter/sour cream than you normally would so they don’t dry out in the oven.

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