There is one week left before Super Bowl Sunday! We’ve compiled a few easy, classic football snack dishes made with easy-to-order Hometown Harvest ingredients so you can enjoy the game guilt-free!
Below are recipes for Football Field Guacamole, Broccoli-Cheddar Potato Skins, Warm Spinach & Artichoke Dip, and Sweet Potato Fries with a healthy Yogurt Honey Mustard dipping sauce. As always, you can click on the links to add ingredients to your bag. Be sure to check out our recipe for Winter Roasted Tomatoes as an easy bruschetta spread, pick up a ready-made Veggie Tray, and browse our locally made Wild Pea hummus and Deception salsas.
Football Field Guacamole
Guacamole is a party staple and it’s so easy to make your own! Our cute football field of guacamole will feed a crowd.
- 4 avocados
- 2 small onion, minced fine
- 3 garlic cloves, minced fine
- 1 ripe tomato, chopped into small pieces
- 2 limes, juiced
- salt & pepper, to taste
- 1 pint grape tomatoes
- 1/2 c sour cream
1. Slice avocado in half. Remove pit and scoop out flesh from rind. Mash avocado flesh with a fork.
2. Mix in onion, garlic, and tomato. Add lime juice and mix well. Add salt & pepper, to taste.
3. Spread guacamole into a 9×13 pan. Let mixture chill for an hour so flavors can blend.
4. To make football field: fill a ziploc bag with sour cream. Snip the corner to make a small hole. With a steady hand, pipe sour cream on top of the guacamole to make field lines. Place grape tomatoes on field in position of your favorite football play. Take pictures and admire your work.
5. Dig in with tortilla chips!
Vegetarian Broccoli-Cheddar Potato Skins
(adapted from The Adirondack Chick)
These skins are completely customizable according to how you like ’em. Veganize them by skipping the cheese or using your favorite vegan cheese substitute.
- 4 large baked potatoes (poke holes w/fork and cook for 5min in microwave)
- 2 cups steamed broccoli florets
- 1 1/2 cups shredded cheddar cheese
- 4 tablespoons vegetable oil
- 1.5 tsp Whiskey Island Smoked Dust
1. Preheat the oven to 475 degrees.
2. Slice each baked potato in half length-wise. Scoop out the insides, leaving about 1/4 of an inch inside the skin. Put the insides of the potato in a separate bowl and save for another use (freeze for mashed potatoes!). Arrange the potato skins on a non-stick baking sheet.
3. Mix together the oil and spices in a small bowl, then brush onto both sides of each potato skin.
4. Bake for 7 min, turn and bake on the other side for another 7 min. Remove from oven and fill with the steamed broccoli. Top with the cheddar cheese. Bake for another 2 min, or until the cheese has melted, and enjoy!
Warm Spinach & Artichoke Dip
- 6 sliced par-baked baguettes
- 2 cups fresh spinach
- 1.5 cups chopped fresh artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream or plain greek yogurt
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Click here for instructions on preparing the artichokes (skip to Step 7 for the hearts). Steam spinach and artichokes in 1 cup of water until tender. Bake baguettes at 350° for 8-10 minutes while assembling dip. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. Slice warm baguettes and use leftover artichoke peels for dipping.
Sweet Potato Fries & Yogurt Honey Mustard
(adapted from Ambitious Kitchen)
For the fries
- Cooking spray
- 2-4 large sweet potatoes, peeled if desired (each potato is 1 serving of fries, so increase remaining ingredients as needed)
- 1-2 tablespoons of corn starch
- 1-2 tablespoons of olive oil
- 1/2 tablespoon sea salt
- 1/2 teaspoon of cinnamon (if desired) or your own spice combination
For the honey mustard dipping sauce
- 1/4 cup plain greek yogurt
- 1/4 cup dijon mustard (whole grain dijon is good too)
- 2 tablespoons honey
- Preheat oven to 425° and line a baking sheet (or two) with parchment paper or spray with cooking spray.
- Cut your sweet potatoes in half lengthwise, then cut the sweet potatoes evenly into even fry shapes and place into a large bowl.
- Sprinkle 1-2 tablespoons of cornstarch over the uncooked fries and use your hands to gently toss sweet potatoes and cornstarch together to lightly coat the sweet potatoes. Drizzle 1 tablespoon of olive oil over the fries and toss with your hands, adding more if you feel the fries are not LIGHTLY coated. Sprinkle seasoning onto the fries and gently toss again.
- Spread sweet potatoes evenly on your baking sheet(s), making sure that they aren’t touching each other. Bake for 15 minutes, then flip fries with a spatula, and bake for 10-15 minutes more or until the fries are golden brown and crispy. Do not overbake or they will burn. A little caramelization on the edges of the fries is good, but we don’t want black fries.
- To make the homemade honey mustard, combine yogurt and dijon mustard in a small bowl and mix until well combined and creamy. Slowly add in the honey and stir again until combined. Keep in refrigerator until you are ready to serve.