Super Bowl Sunday Snack Food and Appetizer Ideas
Are you hosting a Super Bowl party?
If you are looking for something a little different than the basic chips and dip, then you have come to the right place!
We have put together a few of the yummiest recipes we could find. Yes… we did add a healthy one, too! These delicious snacks are guaranteed to have your guests coming back for more!
5 SUPER BOWL FOOD IDEAS
Loaded Tater Tot Skewers
- Bag of Tater Tots
- 8 slices of bacon, chopped
- 1 cup of cheese, grated
- 1 tablespoon ranch seasoning
- Cook your tater tots according to directions until golden brown in color. Ours was in a 425 degree oven for 20-30 minutes.
- Once you pull them out of the oven, let cool for approximately 2-5 minutes until you can skewer them onto the skewers. I suggest 6-7 per skewer.
- Once on the skewers and on the pan, sprinkle ranch dressing over each of tater tots.
- Then sprinkle the bacon and then the cheese.
- Into the oven for an additional 10 minutes until the cheese is fully melted and golden in color.
- Remove from oven and serve.
Sweet Potato Chicken Poppers
- 1 lb ground chicken (uncooked, preferably pastured)
- 2 cups raw (not cooked) sweet potato, finely grated
- 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
- 2 tbsp coconut flour
- 2-3 sprigs green onion, chopped fine
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp sea salt
- Optional : 1 tsp paprika or chili powder
- Preheat the oven to 400 F and lightly grease a lined baking sheet with coconut oil
- Take the raw sweet potato and squeeze it with a paper towel or cheese cloth to remove any excess liquid
- Then, combine all of the ingredients in a large mixing bowl and thoroughly combine
- Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-22 poppers) and place them on the cooking sheet
- Place in the oven for 25-28 minutes, flipping half way through
- Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further
- Remove from the oven when thoroughly cooked through
- Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!
Crunchy Taco Cups
- 1 lb lean ground beef, browned and drained
- 1 envelope (3 tablespoons) taco seasoning
- 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
- 1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
- 24 wonton wrappers
- Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray
- Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine
- Line each cup of prepared muffin tin with a wonton wrapper
- Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
- Bake at 375 for 11-13 minutes until cups are heated through and edges are golden
- 1 (16 ounce) can refried beans
- 1 (1 ounce) package taco seasoning
- 1 cup guacamole or make homemade guacamole
- 1 (8 ounce) container sour cream
- 1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
- 1 cup shredded cheddar or Mexican blend cheese
- 2 Roma tomatoes, diced
- ½ bunch of green onions, sliced
- 1 (2.25 ounce) can of sliced olives, drained
- 8 (9 ounce) plastic tumblers
- tortilla chips
- In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
- Here’s how the layers are assembled:
- Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
- In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
- Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.
All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
Texas Trash Dip
- 1 package (8 ounces) cream cheese
- 1 cup sour cream
- 2 cans (16 ounces each) refried beans
- 1 can (15 ounce) black beans
- 1 can (15 ounce) corn
- 1 can (3.8 ounce) sliced black olives
- 1 can (4½ ounces) chopped green chiles, drained
- 1 package Taco Seasoning Mix
- 4 cups shredded Mexican cheese blend, divided
- Optional toppings, chopped cilantro, cherry tomatoes, sliced avocado. I tend to leave out the corn – we’re not big corn eaters
- Preheat oven to 350°F
- Microwave cream cheese and sour cream in large microwaveable bowl on high 1 minute or until cheese is softened
- Mix with whisk until smooth
- Add refried beans, black beans, corn, black olives, green chiles, Seasoning Mix and 2 cups of the cheese; mix well
- Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese
- Bake 25 minutes or until cheese is melted
- Serve hot with tortilla chips