The biggest eating holiday after Thanksgiving isn’t Christmas. You actually look forward to this holiday in the midst of winter, and it’s when the Super Bowl comes to town. Super Bowl Sunday is the only time you have a valid excuse to eat wings, chili, burgers, nachos, and cheese fries. And that’s just for starters. We’re going to take it to the next level with these three fancy Super Bowl recipes to add to the mix. Yes, we said fancy and Super Bowl in the same sentence. They do go together, by the way. And everyone will secretly be relieved that you upgraded the buffet this year.
Seven Layer Dip Parfaits
I don’t know about you, but when twenty people have double dipped in the seven layer, it’s not so appealing anymore. That’s why this fancy Super Bowl recipe of Seven Layer Dip Parfaits makes the list this year. You won’t get too much flack for this one as it’s disguised as a crowd favorite. Essentially you’re just placing the traditional ingredients in a Moroccan tea glass and topping it with shrimp. However it looks beautiful on the buffet. I guarantee it’s going to be one of the most popular dishes of the day, even if it is a fancy Super Bowl recipe.
Ingredients
1 can (15 ounces) Vegetarian refried beans
1/4 cup Salsa
1/2 teaspoon Cumin
Salt and pepper to taste
2 ripe Avocados, mashed
1/4 cup Diced red onion
1/4 cup Chopped fresh cilantro
Juice of 1 Lime
1 cup Sour cream
2 teaspoons Taco seasoning
1 cup Pico de gallo
1 cup Shredded cheddar cheese (or your favorite cheese)
1/2 cup sliced Black olives
1-2 fresh Jalapeños, thinly sliced (remove seeds for less heat)
For Garnish:
Grilled shrimp
Fresh cilantro leaves
Lime wedges
Tortilla chips or nacho chips for serving
Directions
The first thing you’re going to do for this fancy super bowl recipe is prepare the refried beans layer. In a small saucepan, heat the refried beans over low heat. Stir in salsa, cumin, salt, and pepper. Cook for a few minutes until heated through and well combined. Let it cool slightly before using it as the first layer in the parfait glasses.
The second layer to tackle will be your guacamole. In a bowl, mash the ripe avocados. Stir in diced red onion, chopped cilantro, lime juice, salt, and pepper. Taste and adjust the seasoning as needed.
The next step is to create the sour cream layer. In a separate bowl, combine sour cream and taco seasoning and mix well.
Use clear parfait glasses or those tea glasses you brought back from Morocco to make this fancy Super Bowl recipe pretty. Start by adding a spoonful of the refried beans layer at the bottom of each glass. Follow with a layer of guacamole, sour cream, salsa, shredded cheese, sliced black olives, and jalapeños. Top with a grilled shrimp, a sprig of fresh cilantro and a lime wedge.
Fried Pickle Dip with Potato Chips
Sorry, but Instagram made me do it. One of my weaknesses is friend pickles. I like them even better than onion rings, another splurge when I decide not to eat clean. But when I saw the fried pickle dip on Insta, I knew I had to create a fancy super bowl recipe inspired by it. The fancy part is that in lieu of sour cream and cream cheese though, this version has Icelandic yogurt. You get that same rich texture but a whole heck of a lot healthier. Also in this dip, the pickles aren’t actually fried. Instead it’s the fried onions that give you that fried pickle affect without all the unnecessary work.
Ingredients
2 cups Maille cornichons
1/2 teaspoon Cayenne pepper (adjust to taste)
1/2 cup Panko breadcrumbs
3/4 cup Fried onions
Salt and pepper to taste
2 cups Icelandic yogurt, fat free or full fat
2 tablespoons Dill pickle juice
1 teaspoon Dijon mustard
1/4 teaspoon Paprika
Chopped fresh Dill
1/2 Meyer lemon
Directions
This fancy Super Bowl recipe starts by finely chopping the cornichons. Then in a bowl, mix together the cornichons, cayenne pepper, salt, pepper, dill. Next you’re going to fold in the Icelandic yogurt. Mix in the remaining ingredients gently except for the fried onions and panko breadcrumbs. Refrigerate for at least an hour to let all the flavors meld together. About 15 minutes before your guests arrive, add in the fried onions and panko breadcrumbs. Serve with potato chips and enjoy.
Crab Nachos
Included on the list of my favorite foods are crab and nachos. This combines the best of all words into one decadent, though protein rich fancy Super Bowl recipe. Like the Seven Layer Dip recipe above, the nachos in this case are individually served. It’s actually not much more work than if you were to combine everything into a single hot mess of nachos. However they’ll look a lot more attractive to your guests and will serve up a perfect nacho with each bite.
Ingredients
16 oz cooked King crab or peekytoe meat, picked and flaked
2 tablespoons Unsalted butter
1/4 cup Red onion, finely diced
1/4 cup fresh Cilantro, chopped
Juice of 1 lime
Homemade Tomatillo sauce
Jean-Georges Tin Building Habanero sauce
1 bag of Your favorite round shaped tortilla chips
2 cups shredded Monterey Jack and white cheddar cheese blend
2 Avocados, mashed and seasoned with lime and salt to taste
1/2 cup fresh Jalapeño slices
Garnish
Fresh Cilantro leaves
Sliced Green onions
Directions
Preheat your oven to 350°F (175°C). In a medium-sized skillet, melt the butter over medium heat. Add the red onion and sauté for about 3-4 minutes. Stir in the crab meat and continue to cook for an additional 2-3 minutes until the seafood is heated through.
Remove the skillet from heat and stir in the lime juice, fresh cilantro, and season with salt and pepper. Set aside.
On a large oven-safe platter or baking sheet lined with parchment paper, arrange a tortilla chips side by side on the baking sheet. Once your first baking sheet is full, repeat on a second and third baking sheet. Place about a tablespoon of the homemade tomatillo sauce on each chip. Next, sprinkle half of the shredded cheese evenly over the chips. Now it’s time to spoon the crab mixture evenly over the chips. Cover with foil. Bake in your oven until the cheese is melted, about 8 minutes, taking off the foil the last 3 minutes. Once your nachos are warmed through, top each individual nacho with about a 1/2 tablespoon of the avocado mash and enjoy.
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