Sometimes a girl just can’t make up her mind. Is your hand raised? If not, mine certainly is. Super Bowl is a big day that is all about just sitting in front of the TV and cheering for 1) whoever you have always been a die hard fan of since birth, or 2) cheering for wherever the military has taken you to now.
Dips, chips, grilling and easy food with big taste often make cameos along with crock pots and casseroles. Personally, I really enjoy over complicating things. So instead of picking one theme for Super Bowl recipe ideas, I am going to take you in three totally different directions. But hopefully this inspires you to pick one, or all three and make them your own. Each one is a winner, even if your team isn’t.
Fancy: Whipped Feta Dip
Okay, fancy may be over stating it. But this recipe includes words like zest, whipped, feta and involves a micro plane. Luckily, it is deceptively easy and can also be prepared the night before. This is one of my friends’ favorite dips that I make; and it is requested repeatedly. It is creamy and salty with a bit of spice and acid. I like to serve it with some crostini (fancy word for toasted bread) or crudité (a fancy word for cut up vegetables). So if you’re wearing your faux-fancy pants for Super Bowl, this is the dip for you!
1/2 cup sour cream
1 1/2 cups crumbled feta
1-2 lemon, zested* and juiced
1-2 cloves of raw garlic, or 8-10 roasted garlic cloves (roasted is better)
1 tsp olive oil (more for drizzle)
1/2 tsp red pepper flakes (or more if desired)
1/2 tsp thyme (fresh or dried)
1/2 tsp dried oregano
1 tsp dill (fresh or dried)
1/2 tsp salt
1/2 tsp black pepper
You can use, pita bread, naan, crostini, crackers or sliced vegetables for dipping.
*you need to have a micro plane for zesting
- Add sour cream, garlic, lemons (juiced and zested), olive oil, salt, pepper and half of the feta to a food processor and mix until smooth.
- Add the herbs and the red pepper flakes to the food processer as well as half of the remaining feta. Pulse for 20-30 seconds.
- Add the remaining feta to the processor and continue to whip until homogenous and smooth.
- Transfer to the serving bowl and serve or chill (covered) over night.
- When you’re ready to serve, drizzle some olive oil and sprinkle with red pepper flakes, herbs or fresh crack pepper for garnish.
Chill: Cheesy Chile Bean Dip
This recipe is super easy and always gets eaten up!!! You can make it the night before and there is practically no skill involved at all. It is slightly spicy but will not overwhelm anyone’s palate. The enchilada sauce bubbles up over the melted cheese and it is basically everything you want in a Superbowl appetizer.
(2) 16 oz cans refried beans (I like spicy jalapeno flavor)
16 oz cream cheese, softened
1 packet taco powder
1 packet ranch powder
(1) 10oz can tomato green chili Rotele
(1) 16.5 oz can pinto beans
(2) 7 oz cans diced green chilis
15 oz can green enchilada sauce
2 cups shredded “Mexican blend” cheese
(chips of choice … Fritos are best)
- Empty the two cans of refried beans into a large skillet. (If you do not have a skillet, you can use a casserole dish.) Smooth them out until they are evenly coating the base layer.
- In a small mixing bowl, combine the cream cheese, the taco powder and the ranch powder. Stir until well integrated and transfer to the skillet, spreading it evenly on top of the beans.
- Rinse the mixing bowl and empty the Rotele (drained), pinto beans (drained) and 1 of the 2 cans of green chilis (drained). Stir until mixed and even scoop them onto the sour cream, trying to avoid as much excess liquid as possible.
- Evenly pour the enchilada sauce over the last layer added.
- Generously add the cheese evenly over the top.
- Bake for 20-30 minutes at 350 degrees. Add the rest of the green chilis and sprinkle a bit more cheese on top if desired and bake for an additional 10 (or until the cheese is browning and the sauce is bubbling).
- Garnish with cilantro, avocado or sliced jalapenos if you’re looking to add some color.
Grill: Ancho Chili Brown Sugar Dry Rub
Another go-to of mine, (you’re welcome) is this dry rub. I make it in large batches and store it in a mason jar. It is perfect for chicken or pork. Putting this rub on wings or drumsticks will absolutely be a touchdown for your fellow football watchers. This ancho chili, brown sugar dry rub is sweet and spicy with salty and smoky undertones. I promise you will be using it far beyond Superbowl, but for now, bring over the chicken wings that will be an absolute hit.
1/2 cup brown sugar
1/2 cup ancho chili powder
2 tbsp salt
1/4 cup garlic powder
2 tbsp cinnamon
1/4 cup onion powder
2 tbsp coriander
1/2-1 tsp cayenne
- Combine all ingredients in a lidded mason jar and shake thoroughly. If you do not have a mason jar, you can stir with a fork in a bowl or a Tupperware. This will make more than you need for a handful of chicken wings, but you will be happy you have left overs down the road.
Pro tip: Putting the dry rub on the night before creates a dry brine for the wings, sealing in extra flavor and moisture. A brine is typically water, salt and brown sugar (with other things added as needed). Since the dry rub has both salt and brown sugar, it will create the same effect.
- Generously toss your chicken wings in the dry rub with some oil as needed to cover them entirely.
- Grill and serve.