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Five Super Bowl Snacks

Here are some terrific gameday snacks and apps to get you ready for the big game on Sunday. These are the perfect treats for sharing with friends or family and will be a sure hit at your Super Bowl party!

Chili Dip

No one will believe you used just two ingredients when they taste the complex flavors in this dip.


  • 1 can of your favorite chili
  • 1 8-ounce package cream cheese


In a microwave-safe bowl, place cream cheese block and cover with the chili. Cover with wax paper and microwave for 1 1/2 to 2 minutes until dip ingredients are heated through. Stir together until blended and serve. It’s that simple!

Kimchi Dip

This dish is delicious with veggies, such as blanched green beans or carrot sticks. A great way to get your prebiotics during the game!

Makes about 2 cups


  • 3/4 cup prepared kimchi (We use locally made Firefly Kitchen brand.)
  • 8 ounces cream cheese
  • 1 ounce (1/4 cup) cup goat cheese (optional)
  • 1 large clove garlic
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon your favorite hot sauce, such as sriracha, or to taste
  • salt and freshly ground black pepper to taste


Remove kimchi from the jar, draining any extra brine back into the jar. Process the kimchi in a food processor for 1 minute, until smooth. Add cream cheese, goat cheese and garlic; and blend for another 30 seconds. Taste for heat, and add parsley and hot sauce. Pulse a few more times until the dip is smooth. Add a little extra brine to thin the dip. Season to taste with salt and pepper. Serve chilled.

Olive Poppers

Makes 4 dozen poppers


  • 1 10-ounce jar medium-sized pimiento-stuffed olives, drained
  • 2 cups (8 ounces) finely grated sharp cheddar, at room temperature
  • 4 tablespoons butter, softened
  • 1 cup cake flour, or sifted all-purpose flour
  • 1/4 teaspoon cayenne pepper, or to taste
  • black sesame seeds or a mix of black and white


Early in the day, drain olives. The drier they are when you make the poppers the easier they are to assemble.

Beat cheese and butter together by hand or in a food processor. Stir in flour and cayenne. Dough should be a bit crumbly. Form dough into balls, then roll into logs that you can slice.

Shape a rounded tablespoon-sized slice of dough around each olive. Pinch off any excess dough and roll the olive popper into a ball.

Heat oven to 400 degrees. Place sesame seeds in a shallow bowl or dish. Roll each ball in the seeds and transfer to an ungreased baking sheet. Bake for 15 minutes and serve hot, or prepare ahead and reheat briefly before serving.

Jalapeño Popper Dip

This dip or spread is an easy way to get the taste of those tasty but expensive jalapeño poppers.


  • 2 8-ounce packages lite cream cheese, softened
  • 1 cup lite mayonnaise (you may substitute sour cream or Greek yogurt)
  • 1 4-ounce can chopped green chilies, drained
  • 2 ounces canned diced jalapeño peppers, drained
  • 1 cup grated Parmesan cheese


Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapeño peppers. Pour mixture into an oven-safe serving dish (a 10-inch square glass pan works nicely) and sprinkle with Parmesan cheese. Bake at 375 degrees for about 30 minutes.

Serve with corn chips or baguette slices.

Note: Before baking, sprinkle bread crumbs on top for more of a crunch.

White Bean and Roasted Garlic Dip

Episode: KCTS 9 Cooks Light and Healthy

Presented by: Jenny Miller, Seattle

A can of beans: cannellini, to be exact, is the main ingredient in this delicious dip. It’s full of roasted garlic and is a must for dipping veggies, bread, or for spreading on crackers. Think hummus but lighter in flavor, more garlicky and without the richness that tahini provides.


  • 1 can cannellini beans or other white beans, rinsed and drained
  • 3-4 sprigs fresh parsley
  • 1 head roasted garlic cloves
  • 1/3 cup olive oil
  • salt and pepper to taste


Add all ingredients to a small food processor or blender and mix until uniform. Serve with cut vegetables, bread, crackers, or as a spread.

To roast a head of garlic, Peel off the outer skin. Not all of it—just enough to expose the individual cloves. Next, lop off the tips of the cloves. Grab a piece of tinfoil and some olive oil. Drizzle a little bit of oil over the top and give it a rub to coat the whole head. Wrap the head up in the foil and stick it in a 400-degree oven (root side down) for 30 minutes. It may take a few minutes longer depending on your oven—the cloves should be soft when pressed.

If you want to roast a bunch of heads of garlic at once, you could stick them on a baking sheet or in a muffin tin and cover the whole thing with foil so you don’t have to wrap each one individually.


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