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Jan 29, 2008 04:30 PM

Vegetarian Superbowl Snacks

I'm looking for vegetarian recipes for a Superbowl party. All I can think of is some dips (taco dip, guacamole, for example) and maybe some cheese enchiladas. I'm looking for more creative suggestions. Any ideas?

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  1. quesadillas are a good choice--you can use different veggies.
    veggie chili could work well.

    1. how about nachos--veggie chili, cheese, sour cream and hot sauce. or potato skins with cheese and sour cream. my family loves dill dip with carrots, other veg, and cubed french bread. 1 cup sour cream, 1 cup mayo, 1 T dried minced onion, 1 tea Spice Island Beau Monde seasoning, and 1 tea dill weed. Mix and refrigerate for a couple of hours. Serve in a hollowed out round french loaf or a pretty bowl.

      1. I deep-fried okra once and served with a chipotle mayo dipping sauce.

        1. The original comment has been removed
          1. if you want to serve dips, just get creative & move beyond traditional superbowl fare - e.g. spicy black bean dip, edamame hummus, white bean w/roasted garlic & sun-dried tomatoes....etc.

            other ideas:
            roasted veggie skewers
            stuffed mushroom caps
            crostini with various toppings - tapenade, roasted pepper spread, etc.
            mini "tarts" made with a focaccia base and various toppings - vegetables, goat cheese or herbed cheese spread, caramelized onions...
            antipasto platter with cheese & marinated veggies
            lentil-walnut paté [or your preference] with crackers
            parmesan crisps [frico]

            you could also make several different vegetarian wraps & slice into small pieces secured with toothpicks.

            14 Replies
            1. re: goodhealthgourmet

              Wow! My husband has a friend, who's recently been trying vegetarian, coming over to watch the game. After reading through your suggestions, I'm not sure I'll be making anything with meat for the rest of the gang - all of your ideas sound delicious, and my style as well as the foodie friend for whom I'll be making them. Thanks for the great ideas!

              1. re: kshrimp

                my pleasure... if you really want to look like a superstar, serve my smoky black bean dip & homemade chips. everyone always goes nuts over both...


                1 19-oz can black beans, drained & rinsed
                2 large garlic cloves, coarsely chopped
                2 Tbsp.coarsely chopped onion
                ½ cup loosely packed fresh cilantro [leaves & stems]
                1 Tbsp. fresh lime juice
                2 Tbsp. low- or nonfat sour cream or yogurt
                1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
                1 tsp. ground cumin
                ½ tsp. red chili powder
                ½ tsp. smoked paprika [pimentón de la vera]
                salt and freshly ground pepper

                in a food processor, combine all ingredients except salt & pepper. process until smooth. taste for seasoning, add salt & pepper to taste, and blend thoroughly. if you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.

                transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with homemade chips [see below], and/or crudités.

                a couple of notes:

                re: consistency...i like my dips VERY thick, so depending on your preference you'll probably want to add some water to loosen it up a bit

                re: heat...i love it, so i always go heavy on the pepper & chiles...but if you're not into spicy, start off with just a little. you can always add more.

                3 T lime juice
                1 T canola oil
                1 tsp. cumin
                1 tsp. chili powder
                1 tsp. smoked paprika
                1 tsp. sea salt
                1 pkg. corn tortillas

                pour lime juice & oil in a mister/sprayer [i use a misto] and shake to combine.
                combine cumin, paprika, sea salt & chili powder [increase this if you want more heat] in a bowl.
                stack tortillas, cut into triangles & spread out on a sheet pan.
                mist triangles lightly with lime juice/oil mixture, and sprinkle generously with spice mixture. bake at 400 degrees for 3-4 min.
                remove pan from oven, turn chips over, season other side, and return to oven for another 3-4 min.
                cool on a rack for 10-15 min.

                if there are any left over [which is rare], they keep really well in a sealed plastic bag.


                1. re: goodhealthgourmet

                  GHG, just finished preparing your black bean dip...VERY good! I know we'll love it even more in a while after the flavors set up a bit...thanks!

                  1. re: Val

                    crap, i meant to tell you to make it the night before to let the flavors meld & develop...

                    next time :)

                    go giants!

                    1. re: goodhealthgourmet

                      Some dips benefit from sitting for flavors to develop, it's true; this one tastes excellent straight away, though!

                      1. re: Val


                        so glad you liked it! hope your guests did as well.

                  2. re: goodhealthgourmet

                    I made this - its great. It only got 4 hours to mellow, but that was enough. I misread the instructions and blended the spices for the tortillas with the lime juice and oil, so then I just brushed it on the whole tortillas, stacked them (so they got some of the mixture on the other side too), and sliced them. Worked out fine, although I haven't tried the other way. Thanks!

                      1. re: goodhealthgourmet

                        Don't know if you'll see this, GHG, but I made your dip tonight and used it in a Mexi-lasagna. I love it! Thanks!

                        1. re: goodhealthgourmet

                          finally made your dip last night, AWESOME!!!!! Wow, full of flavor and sooo healthy. I'm going to try to expand on this by making a soup - I'm sure someone has done this already but why not make a double batch and take half to make a great bean soup. I'll report back. We used a whole grain tortilla chip rather then making my own - so fantastic - thank you again. This will be my summer healthy delish dip.

                          1. re: lexpatti

                            i'm so happy you enjoyed it! thanks for reporting back :)

                      2. re: goodhealthgourmet

                        Hey I just happened across this thread sorry to be reviving something from so long ago. I have just started eating healthier and cooking in general really and was looking for something like this.

                        I am wondering on the 1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference] part of the recipe is this 1-2 of the cans or 1-2 of the peppers in the cans? And what about the sauce dump it into the mix or not?

                        1. re: Momboman

                          1-2 chipotles means 1 or 2 peppers, NOT 1 or 2 cans...unless you *really* dislike the people who will be eating the dip ;)

                          when you fish the peppers out of the can they usually have at least a little sauce clinging to them, but if you want it a bit spicier you can definitely add some extra sauce - i usually do.

                          1. re: goodhealthgourmet

                            Ok great thanks so much. Your very quick :) I expected it was 2 peppers but I wanted to make sure because I do like it spicy. I am going to make it tomorrow mourning probably so I can have it tomorrow night.

                            Thanks again!