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Vegetarian Superbowl Snacks

supernes3 Jan 29, 2008 04:30 PM

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. n
    nc213 RE: supernes3 Jan 29, 2008 04:47 PM

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

    1. nolanani RE: supernes3 Jan 29, 2008 05:13 PM

      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. d
        doc_k55 RE: supernes3 Jan 29, 2008 05:16 PM

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

        1. goodhealthgourmet RE: supernes3 Jan 29, 2008 09:49 PM

          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
            kshrimp RE: goodhealthgourmet Jan 31, 2008 04:52 PM

            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
              goodhealthgourmet RE: kshrimp Jan 31, 2008 06:13 PM

              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
                Val RE: goodhealthgourmet Feb 3, 2008 11:58 AM

                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
                  goodhealthgourmet RE: Val Feb 3, 2008 12:26 PM

                  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
                    Val RE: goodhealthgourmet Feb 3, 2008 01:39 PM

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

                    1. re: Val
                      goodhealthgourmet RE: Val Feb 4, 2008 09:17 PM


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

                2. re: goodhealthgourmet
                  waver RE: goodhealthgourmet Feb 2, 2009 10:12 AM

                  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: waver
                    goodhealthgourmet RE: waver Feb 5, 2009 04:19 PM

                    i'm so glad you liked it!

                    1. re: goodhealthgourmet
                      kattyeyes RE: goodhealthgourmet Apr 6, 2009 07:30 PM

                      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
                        lexpatti RE: goodhealthgourmet May 17, 2009 07:29 AM

                        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
                          goodhealthgourmet RE: lexpatti May 17, 2009 11:49 AM

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

                    2. re: goodhealthgourmet
                      Momboman RE: goodhealthgourmet Jun 14, 2011 09:35 PM

                      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
                        goodhealthgourmet RE: Momboman Jun 14, 2011 10:09 PM

                        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
                          Momboman RE: goodhealthgourmet Jun 14, 2011 10:58 PM

                          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!

                3. k
                  katecm RE: supernes3 Jan 30, 2008 05:33 AM

                  How about some quick pickles? A day before, you pour the brine over your veggies (carrot sticks, cauliflower florets) and let them sit. Great for munching, plus you break up the dips and cheese by having some nice crunchy veggies. Smitten Kitchen has a few recipes and her reviews of them if you search for "pickle" (www.smittenkitchen.com).

                  1 Reply
                  1. re: katecm
                    Gio RE: katecm Jan 30, 2008 07:46 AM

                    The following link works:

                    The pickles page:

                  2. EastRocker RE: supernes3 Jan 30, 2008 06:23 AM

                    quorn nuggets tossed in a buffalo sauce
                    tempura vegetables
                    beer battered mushrooms
                    veggie chili
                    falafel balls

                    1. a
                      abud RE: supernes3 Jan 30, 2008 06:52 AM

                      These Zucc corn black bean quesadillas from food and wine look great
                      Also, last weekend I made Chow's Chickpea cutlets and they were really good. You can make mini hoagies with them. Also made Chow's grilled cheese sandwiches on pretzel rolls. They were REALLY good.

                      1. happybellynh RE: supernes3 Jan 30, 2008 07:00 AM


                        Devilled eggs, esp. with interesting flavors- dill, curry, etc.
                        Hollowed out bread with cheesy hot dip inside
                        Mini spanakopita
                        Fried cheese ravioli with marinara dipping sauce
                        Twice baked potato halves (small) with broccoli/chedder or salsa/cream cheese

                        I think the key to Super Bowl food (at least with my fam) is having hearty, familiar family fare, so I look for things that have the same "pub food" feel. Just meatless, of course.

                        2 Replies
                        1. re: happybellynh
                          goodhealthgourmet RE: happybellynh Jan 30, 2008 09:11 AM

                          re: the deviled eggs, they'll work if you're dealing with lacto-ovo vegetarians, but most traditional vegetarians won't eat eggs.

                          dairy is a bit more commonly acceptable, and i assume the guests do eat it since the OP mentioned cheese quesadillas. then again, one could always use soy or rice cheese.

                          1. re: goodhealthgourmet
                            happybellynh RE: goodhealthgourmet Jan 30, 2008 12:02 PM

                            Ahh, good point. Though many veggies I know (including myself) will eat unfertilized eggs- though vegans (like my MIL) will not.

                        2. johnmlinn RE: supernes3 Jan 30, 2008 08:25 AM

                          I would make smoked pork ribs with carolina gold sauce and cajun bbq'd chicken wings. Oh, that's what I'm making.

                          1 Reply
                          1. re: johnmlinn
                            synergy RE: johnmlinn Jan 30, 2008 10:06 AM

                            Mini egg rolls made with with wonton skins

                          2. s
                            synergy RE: supernes3 Jan 30, 2008 10:06 AM

                            Stuffed mushrooms?

                            1. im_nomad RE: supernes3 Jan 30, 2008 11:30 AM

                              ok let's try this again!!




                              You could also try those "meatball" dishes that are baked with 1/2 chili sauce 1/2 grape jelly.... kind of simple, but .....would suit the occasion? How about some samosas or spanikopita ??

                              the layered refried bean dip is good (breakstone's recipe)....and i love this greek dip
                              (scroll down to the holiday open house, with the layered greek dip


                              If you are looking for more filling, leave simmering on the stove stuff, try this:




                              got a great vegetarian chili recipe here if you want that as well !!

                              3 Replies
                              1. re: im_nomad
                                happybellynh RE: im_nomad Jan 30, 2008 12:05 PM

                                im nomad- thanks for posting the fried pickle recipe! I loooove fried pickles- although the pic here shows them as fried spears... I prefer them in skinny slices, so they're sort of like hot dill chips.

                                1. re: happybellynh
                                  im_nomad RE: happybellynh Jan 30, 2008 12:38 PM

                                  YW ! I saw these once and only once on a menu, and intrigued, i had to order them ! They were pretty good, and looked exactly like this, so i was pleased to find this one myself !!!

                                  1. re: im_nomad
                                    happybellynh RE: im_nomad Jan 31, 2008 05:32 AM

                                    There's a place just outside New Orleans (where they're pretty easy to find) that serves them in super-skinny slices, dipped in a thick batter- almost like southern friend chicken... I've tried to re-create in kitchens I've worked in and it's never quite the same- but you've inspired me to maybe give them a try this weekend! The party I'm going to will have a huge fryer for wings, so why not?

                              2. DanaB RE: supernes3 Jan 30, 2008 03:01 PM

                                A middle-eastern spread would be enjoyed by vegetarians and non-vegetarians alike. You could make hummus, baba ganuj and salad with feta, olives, cucumber, onion and tomato. Serve with hot pita bread.

                                1. Richard 16 RE: supernes3 Jan 31, 2008 05:45 AM

                                  You will likely want something that's not messy and is easily held in a hand or on a plate.

                                  Mini-pizzas using fresh dough (if you want to take the time), pita, or english muffins. Either make in advance, take orders (busiest), or if you have a table you can lay out a spread of sauces, toppings and cheeses and let them assemble their own. If you'd like non-vegetarian toppings have a separate baking tray available. Get as fancy or as simple as you like! (Easiest.)

                                  1. v
                                    violabratsche RE: supernes3 Jan 31, 2008 01:11 PM

                                    Why vegetarian? I'm not suggesting meats, but I've made a wicked chili (with beans) using TVP, and those scarfing it down had no clue that it wasn't meat.


                                    1. m
                                      missfunkysoul RE: supernes3 Jan 31, 2008 04:14 PM

                                      How about doing some little fried Indian snacks? Pakoras, samosas, etc with chutneys for dipping. With a cold beer... YUM!

                                      1. Emme RE: supernes3 Jan 31, 2008 06:12 PM

                                        I'm of the Rainman school of thought man--hand me a toothpick...

                                        Little red new potatoes baked with garlic herb butter and skewer with toothpicks

                                        Cut a bunch of potatoes into thin thin slices and some turnips and other root veggies into sticks, and make your own form of baked veggie chips.

                                        Fried empanadas with various fillings.

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