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?
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.
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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.
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.
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!
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...
GHG'S HEALTHY & HEARTY SMOKY BLACK BEAN DIP
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.
SPICED CHILI-LIME CORN CHIPS
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.
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!
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.
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?
1-2 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.