Another year, another Super Bowl bash, another spread dominated by French onion dip and salsa. (We’re yawning just thinking about it.) No matter which team your guests are rooting for, they’ll agree that this lineup of spreads, purées and casseroles deserves big points.
This tasty, Asian-inspired purée packs a powerful punch of protein but won’t weigh you down—even if you’re sprawled on the couch.
7 Tbsp. olive oil, divided
1 shallot or small yellow onion, chopped
1 lb. frozen (shelled) edamame
1 lb. frozen corn
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
Salt, pepper and chili powder to taste
½ c. chopped fresh cilantro leaves
1) In a large saucepan, heat 2 tablespoons of olive oil at medium heat. Add the shallot and cook until soft and transparent, about 3 minutes.
2) Add the edamame and corn, and cook, stirring frequently, until heated through. Transfer mixture to a bowl and allow to cool for 15 minutes.
3) Put the edamame mixture, soy sauce and rice vinegar in the food processor and process for 15 seconds. Scrape down the sides of the bowl. With the food processor running, slowly add the remaining 5 tablespoons of olive oil until completely incorporated.
4) Season with salt, pepper and chili powder to taste.
5) Serve with rice crackers, raw baby carrots or blanched broccoli.
A dip dressed up like a pizza: Does it get any better? Luckily, this casserole is a snap to make, because your guests will be scraping the plate and clamoring for more.
6 oz. cream cheese
½ c. sour cream
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. garlic powder
½ c. tomato sauce
1 c. shredded mozzarella cheese
½ c. grated Parmesan cheese
¼ c. chopped pepperoni or crumbled sausage (optional)
1) Preheat oven to 350 degrees.
2) Combine cream cheese, sour cream, oregano, basil and garlic powder in a bowl; stir until smooth.
3) Spread mixture evenly onto the bottom of a 9-inch pie plate or deep-sided ceramic dish. Top with tomato sauce, pepperoni and mozzarella. Sprinkle Parmesan on top.
4) Bake for 10 minutes, or until cheese is melted.
5) Serve with crostini or focaccia.
This casserole takes football mainstays like guacamole and chili and combines them into warm, gooey layers of deliciousness.
8 oz. cream cheese
16 oz. beef chili or refried beans
8 oz. shredded cheese (either cheddar or Monterey Jack and cheddar blend)
½ c. chopped jalapeños (optional)
8 oz. guacamole (homemade or store-bought)
1) Preheat oven to 350 degrees.
2) Spread cream cheese evenly on the bottom of a 9-by-12-inch baking dish or disposable aluminum lasagna pan.
3) Layer chili or beans on top of the cream cheese. Distribute cheese evenly over the top, mixing in jalapeños if desired.
4) Bake until cheese melts, about 12 to 15 minutes. Top with diced avocado (or guacamole) before serving.
5) Serve warm with sturdy tortilla chips or crudité.
This dip’s a winner if you’re dealing with lots of dietary restrictions. Using this vegetarian, dairy-free jam as a base, guests can create their own open-faced sandwiches with cheese and prosciutto or just sample it solo.
1 c. finely chopped dried figs
½ c. white grape juice
½ c. water
3 Tbsp. honey
2 tsp. chopped fresh rosemary
For open-faced sandwiches:
Ciabatta or baguette
Thin slices of prosciutto or ham
1) In a 2-quart saucepan stir together the first five ingredients and simmer, covered, 20 minutes.
2) Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated for a thick consistency.
3) Confit may be made three days ahead and refrigerated in a sealed container. Bring confit to room temperature before serving.
4) Serve with sliced ciabatta or baguette, thinly sliced ham or prosciutto, and Brie.
This tasty twist on the beloved Middle Eastern staple is made with peanut butter in place of the usual tahini. The familiar yet distinctive flavor will score big with kids and adults.
1 16-oz. can chickpeas, with about half the water drained out
¼ c. creamy peanut butter
1 Tbsp. freshly squeezed lemon juice
⅛ tsp. kosher salt
3 Tbsp. plain yogurt (nonfat, low-fat or regular)
1½ Tbsp. extra-virgin olive oil
1) Place all ingredients in a food processor fitted with a metal blade.
2) Purée until the mixture is smooth, about 1 to 2 minutes.
3) Serve with sliced apples, vegetables, raisin-walnut bread or pita wedges.