Tasty Appetizers That’ll Be A Touchdown At Your Super Bowl Party

Tasty Appetizers That’ll Be A Touchdown At Your Super Bowl Party

Are you ready for the big game? Do you know what you are putting out on the table? These are key questions that you need to know the answer to when it comes to hosting a Super Bowl party. To avoid the very mundane jar of salsa and potato chips, we have compiled five recipes that’ll win over everyone at the party, no matter which team they are rooting for. Head out to the grocery store to stock up and get your cook on. Try these recipes and let us know how they went over.

#1: Homemade Guacamole


Guacamole is one of those dips that you can just keep eating, even if you’re full. Don’t go crazy on the salt and add more jalapeño for a fiery kick.


  • 1/2jalapeño pepper
  • 4cloves garlic
  • 1/4large red large onion
  • 1/2c packed cilantro leaves
  • 2avocados
  • 1lime
  • 3/4 kosher salt
  • Fresh ground pepper

Click here for complete directions.

#2: Buffalo Cauliflower


This tastes just as good as the real deal, except it’s a whole lot healthier.


  • 1large head of cauliflower
  • 3/4bottle of buffalo sauce of your choice
  • 1c + 2 Tbsp. non-sweetened, plain almond milk
  • 3/4c chickpea flour
  • 1 garlic powder
  • 1 onion powder
  • 1 curry powder
  • 2 nutritional yeast

Click here for complete directions.

#3: Vegan Potato Skins


Who doesn’t love potato skins? They are the perfect game day appetizer that will be gone quickly, so be sure to save one for yourself.


  • 4 medium russet potatoes

Cheesy Mash Filling

  • 1 1/2 – 2 cups scooped baked potato flesh
  • 3-4 Tbsp nutritionl yeast (optional, but adds the “cheezy” part)
  • 1-2 Tbsp vegan buttery spread (Earth Balance) – melted
  • 1 1/2 Tbsp vegan sour cream
  • splash of unsweetened almond milk
  • dash of cayenne for heat (optional)
  • 3 Tbsp vegan buttery spread (Earth Balance) – melted


  • 8 Tbsp. vegan pepper jack cheese shreds
  • 8 Tbsp. vegan sour cream (or less if desired – add to taste)
  • 2 green onions, chopped
  • 1 Tbsp. chopped chives
  • 1/4 c red onion, finely chopped
  • 1 c sautéed mushrooms
  • 1/2 jalapeno, sliced into rings


  • Preheat oven to 400 degrees. Wash and scrub your potatoes and pierce them a few times with a fork. Place potatoes in oven, directly on the rack is fine, and bake for about 30 minutes or until baked through the center. This will vary depending on the size of your potatoes.
  • Remove the potatoes from the oven – the skin should be nice and crispy. Slice into long halves. Scoop out about 3/4 of the potato flesh using a spoon. Place all flesh in a small bowl and set scooped skins aside.
  • Melt your 3 tablespoons of vegan butter in a small shallow bowl.
  • Dip your scooped skins in the melted vegan butter. Dip so both sides get shiny coated in vegan buttery residue. Also drizzle about 1/8 tsp. of the vegan butter inside each scooped skin. Repeat until the butter has been used up and all the skins are coated in shiny melted Earth Balance. (Tip: you can use less melted vegan butter in this step if you want to cut back on a few calories.)
  • Place all the skins on your baking sheet and sprinkle with a bit of fine black pepper. Place in oven on top rack and broil for 2-3 minutes or until the edges begin to brown and become very crispy. Then pull out the rack and flip each skin over so that the round bottom faces up. Place skins back in oven and broil for another 2-3 minutes or until the skins brown. (Use less or more broil time if needed!) Set baking sheet aside.
  • Add all the cheesy mash ingredients to the scooped potato flesh bowl. Mash and fold until rich, thick, and creamy. Add the splash of almond milk to help loosen the mash.
  • Next, fill the potato skins with the mash. About 2 Tbsp per skin. Add the cheese shreds and place the filled and cheesed-up skins back in the oven. Broil for 2-4 minutes or until the cheese melts and starts to bubble.
  • During all these broiling sessions, you can be prepping your veggies and sautéing your mushrooms. Arrange all these topping on a platter for easy potato skin “decorating.” Top those skins.

#4: Vegan Jalapeño Poppers


There are less than 10 ingredients and this only takes 30 minutes to make! These will add a fiery kick to your Super Bowl party. Thanks Minimalist Baker for the recipe!


  • 3/4 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
  • 1/2 white or yellow onion, diced
  • 2 cloves garlic, minced
  • 2 Tbsp. nutritional yeast
  • 1 tsp. cumin
  • 3/4 cup veggie stock
  • 1 4-ounce can green chilies (optional)
  • 10 jalapeños, halved and seeds/stem removed
  • Olive oil to taste


  • Preheat oven to 400 degrees and prep your jalapeños, splitting in half and removing the tops, then spritzing or brushing them with a bit of olive oil. Place in rows facing up
  • To a small saucepan over medium heat, add the onion and garlic with a bit of olive oil and cook until just softened and fragrant – about 5 minutes. Set aside.
  • Add soaked cashews, garlic, onion, nutritional yeast, cumin, veggie stock, and green chilies to a blender and blend until creamy and smooth.
  • Spoon the cheese mixture into the jalapeños, generously filling. You’ll have leftovers, which you can reserve for nachos or dip. Bake for 15 minutes or until the jalapeños are soft and the cheese has deepened in color. Place the pan on the top rack and broil for the last minute or two for an even more intense color/flavor.
  • Serve immediately and enjoy!

#5: Vegan 7 Layer Dip


Take your Super Bowl party to the next level with this fiesta bowl. Each bite is like a party in your mouth. Thanks Namely Marly for posting this.


  • 1 package veggie meat crumbles
  • 1 tablespoon olive oil
  • 2-3 tablespoons from homemade or packaged taco seasoning
  • 1 14oz. can organic black beans (rinsed and drained)
  • ½ cup salsa
  • 1 package vegan cheddar cheese
  • 1 8oz. container soy sour cream
  • 1 c guacamole (use our recipe at the top of this page)
  • 1 c salsa (salsa recipes)
  • 25 oz. can black olives, chopped
  • ½ c tomatoes, chopped
  • ½ c green onions, chopped
  • Tortilla chips for dipping


  • In a large skillet, brown soy crumbles in olive oil. Add the taco seasoning. Set aside to cool to room temperature.
  • Place the beans in a blender or food processor with 1/2 cup of the salsa. Blend until the beans are the consistency of refried beans.

Layer the following in a serving dish

  • Spread the beans into the bottom of serving tray that is about 1 1/2 inches deep.
  • Sprinkle 2 cups of shredded soy cheese on top of beans.
  • Sprinkle taco-flavored soy crumbles on top of cheese.
  • Spread sour cream very slowly on top of soy crumbles.
  • Spread guacamole on top of sour cream.
  • Pour salsa over guacamole and spread evenly.
  • Sprinkle remaining shredded cheese.
  • Sprinkle black olives
  • That completes your seven layers, but it’s not “really” complete until you garnish it with a sprinkling of chopped tomatoes and green onions.

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