The Super Bowl is more than just a football game—it’s an opportunity to gather with friends and family, enjoy great food, and celebrate the excitement of the season. Skinnytaste has become my go-to site for healthier options for our favorite recipes. Whether you’re hosting a big crowd or a small get-together, this ultimate Super Bowl party menu has something for everyone. These indulgent and delicious recipes will ensure your guests enjoy classic game-day flavors.
Appetizers & Snacks
Buffalo Chicken Dip
This creamy, spicy dip is a fan favorite and perfect for scooping with tortilla chips or crackers.
Ingredients:
Ingredients
- ▢2 boneless skinless chicken breasts, 16 ounces*
- ▢4 oz 1/3 less fat cream cheese, softened (Philadelphia)
- ▢1 cup fat-free sour cream or Greek yogurt, I prefer sour cream
- ▢1/2 cup Franks red hot sauce, or whatever hot sauce you like
- ▢1/2 cup crumbled blue cheese
- ▢1 teaspoon white vinegar
- ▢scallions, optional for garnish
- ▢cut up celery sticks and carrot sticks, for dipping
Instructions:
Slow Cooker Buffalo Chicken Dip Recipe:
- To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
- Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
- Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
- Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.
Faster Oven Method with a Rotisserie Chicken:
- Buy a rotisserie chicken and remove the breast meat from the bones, removing the skin and shred. Save the rest of the chicken for another recipe.
- Preheat the oven to 350F. Place chicken in a large bowl, then mix the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese and place them in a baking dish. Bake 350F until hot, about 20 to 25 minutes.
Notes
Variations: If you don’t like blue cheese, you can swap it for cheddar or mozzarella cheese.
You can cook the chicken breast in the Instant Pot covered in 1 1/2 cups water or broth 15 min high pressure. Once you shred and drain set the instant pot to the slow cooker mode, combine the ingredients and proceed with above directions.
Nutrition
Serving: 1 /3 cup, Calories: 121 kcal, Carbohydrates: 4.5 g, Protein: 15 g, Fat: 6.5 g, Saturated Fat: 4 g, Cholesterol: 48 mg, Sodium: 707 mg, Sugar: 2.5 g
Skinnytaste Buffalo Chicken Dip
Loaded Nachos
These Loaded Nachos with Turkey, Beans and Cheese are made with baked tortilla chips, lean ground turkey, black bean dip, cheese and pico de gallo.
Ingredients:
4 oz baked tortilla chips
▢8 oz 99% lean ground turkey breast
▢1 tsp cumin
▢1 tsp garlic powder
▢kosher salt and black pepper, to taste
▢1 cup fat-free spicy black bean dip, such as Desert Pepper Trading Company Black Bean Dip or Trader Joes
▢1 1/3 cup reduced fat Mexican cheese blend
▢2 cups pico de gallo
▢1/2 cup light sour cream
▢1/2 cup chopped fresh cilantro
▢1 jalapeño, sliced thin optional for topping
Instructions:
- Preheat oven to 425F.
- Place 1 oz (about 14 depending on the brand) chips on four oven-proof dishes or all 4ounces on one large baking sheet.
- Heat a large nonstick sauté pan over high heat.
- Add the ground turkey and season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon, about 5 minutes.
- When cooked, add the bean dip and mix well.
- Spoon the turkey mixture over the chips and sprinkle the cheese on top.
- Bake until cheese melts, about 6 minutes.
- Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños.
- Serve immediately.
Notes
Nutritional info will vary slightly based on brands of chips, etc.
Nutrition
Serving: 1 ounce chips plus toppings, Calories: 386 kcal, Carbohydrates: 45 g, Protein: 28 g, Fat: 17.5 g, Saturated Fat: 7 g, Cholesterol: 32 mg, Sodium: 990 mg, Fiber: 1.5 g, Sugar: 8.5 g
Buffalo Wings
These homemade baked buffalo wings aren’t even fried and will be the hit at your next party! Also great for a quick dinner!
Ingredients:
- 36 chicken wingettes and drummettes, or 18 whole chicken wings
- ▢1/2 cup + 2 tbsp Franks hot sauce
- ▢1/4 cup white vinegar
- ▢2 tbsp oregano
- ▢4 tsp paprika
- ▢1 tbsp garlic powder
- ▢1 tbsp chili powder
- ▢kosher salt, and fresh pepper
- ▢2 celery stalks, sliced into strips
- ▢2 carrots, peeled and sliced into strips
- ▢low fat blue cheese dressing, optional for serving
Instructions:
- In a large bowl combine chicken, 2 tbsp hot sauce, vinegar, oregano, paprika, garlic powder, chili powder, 1/4 teaspoon salt and black pepper, to taste.
- Mix well and let marinate for 30 minutes.
- Place wings on a broiler rack and broil on low, about 8 inches from the heating element (second rack from top) for about 10-12 minutes on each side. (All ovens are different so be careful not to burn and make sure it is cooked and well browned before removing.)
- While chicken cooks, heat the remaining hot sauce until warm.
- Toss the hot sauce with the chicken and arrange on a platter.
- Serve with celery and carrot strips and blue cheese dressing or dipping
Notes
Want to make them in the air fryer? Air fry in batches 400F 22 minutes shaking the basket halfway.
Nutrition
Serving: 4 chicken wingettes and drummettes, Calories: 204 kcal, Carbohydrates: 4 g, Protein: 19 g, Fat: 13.5 g, Saturated Fat: 3.5 g, Cholesterol: 56.5 mg, Sodium: 812 mg, Fiber: 0.6 g, Sugar: 1 g
Main Dishes
Slow Cooker BBQ Pulled Pork Sliders
This easy, “set it and forget it” Slow Cooker Pulled Pork comes out so tender and juicy, made from scratch with my homemade BBQ sauce.
Equipment:
Slow Cooker
Ingredients:
- 2 1/2 lbs boneless pork loin roast, center cut, trimmed
- ▢2 tsp red wine vinegar
- ▢2 tsp Hickory liquid smoke
- ▢1 tsp garlic powder
- ▢1 tsp sea salt
- ▢1 cup BBQ sauce, homemade or store bought, plus more for serving
Instructions:
- Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.
- Cover and cook low 8 to 12 hours, until tender.
- Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.
- Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce (for every 3 oz cooked pork, I used 2 tbsp BBQ sauce).
- Cook on high 1 more hour.
Notes
*Nutritional info is for pork only, bread is extra.
Nutrition
Serving: 3 oz pork + 2 tbsp sauce, Calories: 203 kcal, Carbohydrates: 12.5 g, Protein: 30.5 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 92 mg, Sodium: 593.5 mg, Fiber: 0.5 g, Sugar: 10.5 g
Skinnytaste Slow Cooker Pulled Pork
Jalapeño Poppers
With football season approaching, these lightened-up, baked Jalapeno Poppers will make the perfect party appetizer.
Equipment:
Sheet Pan
Ingredients:
- 12 jalapeno peppers, sliced in half lengthwise
- ▢4.5 oz light cream cheese
- ▢5 medium scallions, green part only, sliced
- ▢2 oz shredded low fat sharp cheddar, I used Cabot 50%
- ▢1/2 cup egg beaters or egg whites, beaten
- ▢1/2 cup panko crumbs*
- ▢1/8 tsp paprika
- ▢1/8 tsp garlic powder
- ▢1/8 tsp chili powder
- ▢salt and fresh pepper
- ▢spray oil
Instructions:
- Preheat oven to 350F.
- Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
- Combine cream cheese, cheddar and scallions in a medium bowl.
- Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
- Fill peppers with cheese filling with a small spoon or spatula.
- Dip peppers in egg beaters.
- Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.
- Spray a baking pan with oil spray. (I lined my pan with parchment for easier cleanup)
- Lightly spray the peppers with a little more oil spray.
- Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.
- *I used 1/4 cup more panko to make it easier to coat, then I was left with 1/4 cup which was tossed and not calculated in the nutritional info.
Nutrition
Serving: 2 poppers, Calories: 52 kcal, Carbohydrates: 3.5 g, Protein: 4 g, Fat: 2.5 g, Saturated Fat: 1.5 g, Cholesterol: 10 mg, Sodium: 92 mg, Fiber: 0.5 g, Sugar: 1.5 g
Desserts
Cheesecake Brownies
These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using almond meal in place of wheat flour, then swirled with a cheesecake topping!
Ingredients:
- Nonstick cooking spray
- ▢2 large eggs
- ▢3/4 cup finely ground almond meal or flour, such as Bob’s Red Mill
- ▢1/3 cup unsweetened cocoa powder
- ▢1/8 teaspoon kosher salt
- ▢3/4 teaspoon baking soda
- ▢1/4 cup water
- ▢1/2 cup raw honey
- ▢2 teaspoons vanilla extract, divided
- ▢1/2 cup semisweet chocolate chips
- ▢6 ounces 1/3 less fat cream cheese, softened in the microwave
- ▢2 tablespoons sugar
Instructions:
- Preheat the oven to 325°F. Spray a nonstick 9 x 9-inch baking pan with cooking spray and line with two strips of parchment 8 inches wide and long enough to leave a 2-inch overhang on all sides.
- In a medium bowl, whisk 1 large whole egg with 1 egg yolk (separate the whites and reserve, set aside).
- Add 1⁄4 cup water, the honey, and 1 teaspoon of the vanilla and stir with the spatula until combined.
- In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
- Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan.
- Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white and remaining 1 teaspoon vanilla.
- Pour over the brownie mix and spread over the top with a spatula, marbelize the with a toothpick.
- Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
- Let cool for at least 30 minutes before cutting into 12 bars.
Nutrition
Serving: 1 brownie, Calories: 182 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 34.5 mg, Sodium: 164 mg, Fiber: 1.5 g, Sugar: 18 g
Skinnytaste Cheesecake Brownies
dark chocolate peanut butter bark
Dark Chocolate Peanut Butter Bark with Sea Salt is so easy to make, just 3 ingredients! It makes a great homemade holiday gift!
Ingredients:
- 8 ounces Lily’s sugar free dark chocolate baking bar*, from two 4 ounce bars
- 2 tablespoons creamy peanut butter, I used Skippy
- a few pinches of coarse sea salt, such as Maldon
Instructions:
- Line a small 9 x 13-inch sheet pan with parchment paper. Set aside.
- Chop the chocolate with a knife. Melt the chocolate in the microwave, stirring the chocolate every 30 seconds to help avoid seizing. Once melted and smooth, set aside. This took me about 1 1/2 minutes, but will vary with every microwave.
- Melt the peanut butter in the microwave in 20 – second increments, stirring after each increment, until completely smooth, about 40 seconds.
- Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
- Line a small 9 x 13-inch sheet pan with parchment paper. Set aside.
- Chop the chocolate with a knife. Melt the chocolate in the microwave, stirring the chocolate every 30 seconds to help avoid seizing. Once melted and smooth, set aside. This took me about 1 1/2 minutes, but will vary with every microwave.
- Melt the peanut butter in the microwave in 20-second increments, stirring after each increment, until completely smooth, about 4o seconds.
- Pour chocolate onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
- Keep bark stored in an airtight container refrigerated or in a in a cool, dry place for up to 1 week.
Notes
*I chose Lily’s baking bar because it’s sugar free. If using another chocolate bar, adjust n.i. and points.
Nutrition
Serving: 1 ounce, Calories: 144 kcal, Carbohydrates: 17 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 6.5 g, Cholesterol: 17 mg, Sodium: 19 mg, Fiber: 8 g, Sugar: 0.5 g
Skinnytaste Dark Chocolate Peanut Butter Bark
Final Touches & Hosting Tips
- Set Up a Snack Bar: Offer chips, dips, wings, and finger foods for easy snacking.
- Stock Up on Drinks: Provide beer, soda, and non-alcoholic options like lemonade.
- Decorate in Team Colors: Use themed plates, napkins, and banners.
- Make-Ahead Dishes: Prepare pulled pork and jalapeño poppers in advance to save time.
With these delicious recipes and hosting tips, your Super Bowl party will be a hit. Enjoy the game, the company, and most importantly—the food!
What’s on your Super Bowl menu? Share your favorite game-day recipes in the comments!
Photo credits: Skinnytaste
Small Town Girl 