If you’re looking to throw a fun Super Bowl party, one thing comes second only to football: food. Whether you’re invited to a party or throwing one of your own, it’s a given that there will be snacks on hand for every cheer, boo and sigh of relief. These snacks are conveniently handheld, easy to make, inexpensive and sure to be a hit wherever you find yourself on Super Bowl Sunday.
Chocolate football strawberries
Everyone likes chocolate covered strawberries, and with football on the mind, it only makes sense to combine the two. These petite treats are incredibly easy to whip up and have minimal ingredients — perfect for a party in the residence halls or if you’re in a rush.
- Two cups semisweet chocolate chips
- 1/4 cup white chocolate or white icing
- 20 strawberries
Place the chocolate chips in the microwave, stirring every 30 seconds until melted. Dip the strawberries in the chocolate and place on a lined platter, and refrigerate for 30 minutes, or until the chocolate has hardened. You may need to reheat the chocolate after every few strawberries to ensure they all get a smooth coat. After setting, melt the white chocolate, decorate the strawberries like footballs and serve.
Seven-layer dip cups
Seven-layer dips are a hallmark of informal get togethers, but can be somewhat messy if eaten straight from a dish or spooned onto a plate. By putting the dip and chips in cups, party-goers can manage their snack with ease.
- Refried beans
- Sour cream
- Shredded lettuce
- Diced tomato
- Shredded Cheese
- Tortilla chips
Take small, clear plastic cups and arrange over a platter. Fill half of them with all of the ingredients, aside from the tortilla chips, layering them carefully. Fill the other half of the cups with tortilla chips and serve side by side.
Chili potato skins
Potato skins are a cult favorite snack to eat while watching the big game. These are pretty simple — they can be whipped up in a dorm, and don’t require a lot of thinking. Bonus points if you arrange the toppings to look like a football before serving.
- 4 cups premade chili (canned is fine)
- 8 medium sized russet potatoes
- Sour cream
- Olive oil
Preheat the oven to 425 degrees. Coat the potatoes in olive oil and salt and bake for 45 minutes, or until soft. Remove from oven and let cool. Slice the potatoes in half and scoop out the insides, leaving some of the inside around the ridge so the skins don’t rip. Fill the potato skins with the chili, and garnish with toppings.
Quesadillas are simple, customizable and all around delicious. Add whatever fillings you like — make it classic with beans and cheese, or get creative with peanut butter, banana slices and chocolate chips. The sky’s the limit with this easy dish, but you’ll always get a great, handheld snack that’s perfect to eat in between cheers.
- Flour tortillas (two for each quesadilla)
- Fillings such as cheese, beans, or vegetables
Lay out one tortilla and spread whatever fillings you choose over it. Be careful not to overfill, or the quesadilla will be sloppy and difficult to eat with your hands. Place another tortilla over the top of the fillings. On a griddle or in a pan, over medium heat, toast the quesadilla until lightly browned, about two minutes on each side. You may want to place something heavy, like another pan or pressure from a spatula, over the quesadilla as it cooks to ensure it sticks together correctly. Serve with salsa and guacamole for dipping. Cut into eighths and enjoy.