In the United States, after Thanksgiving, the Super Bowl is the second most popular occasion to share a meal. We like to think of it as an excuse to eat seven-layer dip and cheese fries (here’s looking at you, Shake Shack). We share three tasty Super Bowl recipes you can add to your culinary repertoire this year.
The Menu
Seven Layer Dip Shooters with Grilled Shrimp
King Crab Dip with Crudités and Sourdough Toast Soldiers
Smoked Salmon Loin Lettuce Cups
Bonus Idea: Pilsner White Cheddar Fondue
The Super Bowl is your perfect excuse to indulge. It doesn’t have to be all decadent though. You can create healthy alternatives as well as portion-size the dishes that are richer in calories.
Seven Layer Dip Shooters with Grilled Shrimp
Our version of the classic Midwestern Seven Layer Dip takes all the good stuff in the original, then presents the dish in shooter glasses so you won’t break your waistline. They also look beautiful. In this recipe, the grilled shrimp becomes the 7th layer, which means more protein. Also, in lieu of traditional lard refried beans (that even sounds gross) we substitute vegan refried beans.
Ingredients
2 organic avocados
1 can organic black beans
1 can organic vegan refried beans
3/4 cup shredded organic cheddar cheese
1/2 cup finely-shredded iceberg lettuce
1 cup pico de gallo
2 -3 jalapeños, to desired spice level
1 bunch cilantro, stems included
1 1/2 cups sour cream
3 tablespoons taco mix
12 Jumbo grilled shrimp
Directions
The key to making the easiest Super Bowl recipes is to organize the ingredients. The layers are ordered as follows from the bottom up, so line up your ingredients accordingly:
- Vegan refried beans
- Shredded lettuce
- Pico de Gallo
- Grated cheddar cheese
- Black beans
- Sour cream
- Avocado
- Grilled shrimp
In a bowl, combine 3 tablespoons finely chopped cilantro, sour cream and taco mix. Chill in the refrigerator for about an hour.
Create your avocado layer by mashing together the avocados, 3 tablespoons finely chopped cilantro and jalapeño to your level of spice preference. Sprinkle with Maldon sea salt to taste.
Now comes the assembly of the seven layers. In a shooter glass with a small spoon, add each of the layers. Make sure to wipe up any ingredients between layers that smudge your shooter. You want your layers as uniform as possible. Garnish with the jumbo grilled shrimp. Chill until about 30 minutes before guests arrive. The dip can last well through the game, though these are sure to go fast.
King Crab Dip with Crudités and Toast Soldiers
Serves 6 to 8
Prep time: 20 minutes
Cook time: 15–30 minutes
Ingredients
1 1/2 to 2 lbs fresh king crab, in shell
1 Meyer lemon
2 tablespoons olive oil
4-6 shallots, depending upon taste, finely chopped
2 sticks Neufchâtel cream cheese
1/2 container low-fat sour cream
Paprika
Cayenne pepper
Fleur de sel
10 tablespoons Parmesan cheese
Chives
2 tablespoons butter
4–6 tablespoons fresh breadcrumbs
Sourdough bread, crudités, and chips
Directions
Pre-heat the oven to 350˚F. To prepare the king drab, de-shell and allow water/juices to drain well in a colander. Squeeze a quarter of the Meyer lemon on the crab. Next, in a medium deep skillet, sauté the shallots in olive oil over medium heat for 4 minutes or until they just start to brown. Add the Neufchatel cheese and blend well with the shallots. Add the sour cream, and continue to stir. A spatula is the best tool to use to stir the ingredients together.
When the cream cheese and sour cream are blended with the shallots, add the paprika and cayenne pepper to taste. When you reach your preferred spice level, add a generous sprinkle of the fleur de sel and fold in the crab and 7 tablespoons of the Parmesan cheese. Squeeze the rest of the Meyer lemon into the crab mixture. Snip about 4–5 tablespoons of chive directly into the crab mixture.
Time to Bake
Transfer the dip into an oven-proof, slightly greased flat dish. Spread the dip evenly throughout the dish. In a skillet, melt the butter and add the breadcrumbs and stir until slightly toasted. Add in the remainder of the Parmesan cheese. Spread the breadcrumb mixture evenly over the top of the dip. At this point, you may refrigerate the crab dip overnight if you’re preparing the dish beforehand. Alternatively, you can wait until you’re ready to warm up the dip to add the breadcrumb topping.
Don’t forget to broil
Heat the crab dip in the oven for 20–25 minutes if refrigerated overnight, or 10 minutes if cooking immediately. Switch the oven to broil and allow the top to brown for 3–4 minutes. Serve immediately with toasted sourdough bread, crudités, or potato chips.
Smoked Salmon Lettuce Cups
Ingredients
16 ounces smoked salmon loin
2 small heads gem lettuce
1 Persian cucumber, thinly sliced
1 Meyer lemon
Microgreens to garnish
Edible flowers to garnish
Directions
This recipe is inspired by El Landó, one of the most iconic tapas restaurants in Madrid. The salmon loin, distinct from the traditional smoked salmon rosettes, is what makes the dish unique. First, prep the smoked salmon loin by squeezing about 1/3 of the lemon on top. Add a thin layer of micro greens to barely cover the top.
On a plate, arrange each individual leaf of the gem lettuce in a circular pattern. Cut the smoked salmon loin into long strips, and place each piece on top of a piece of gem lettuce. Add a slice of cucumber on top. Garnish with an edible flower. Then watch as this sleeper hit of a Super Bowl dish disappears into the mouths of your happy guests.
