5 Super Bowl Dips That Won’t Clog Your Arteries

It wouldn’t be Game Day without creamy, high-calorie dips and family size bags of potato chips adorning every corner of your living room. But this year, how about filling your bowls (and stomachs) with something that won’t immediately make your pant button burst? Same flavor, less fat. Sound like a winning combination? Here are five yummy recipes to choose from.

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  1. Half-Vegan Spinach And Artichoke Dip

One of our go-to chain restaurant apps, warm spinach and artichoke dip, is nothing short of heaven for your mouth. But if you’re sensitive to dairy or just trying to keep the classic dip from becoming a total calorie-bomb, a few tweaks can give this fan favorite a nutritional boost without sacrificing deliciousness.

Ingredients:
1 15oz can artichoke hearts, rinsed and chopped
2 cups frozen spinach, steamed and chopped
8oz plain non-fat Greek yogurt
½ cup cashew cheese*
2 Tbsp + 1 Tbsp nutritional yeast
1 Tbsp extra-virgin olive oil
Salt & pepper, to taste

Preheat oven to 375 degrees. Combine artichoke hearts, spinach, Greek yogurt, cashew cheese, 2 Tbsp nutritional yeast, olive oil, and salt and pepper in a large mixing bowl. Mix ingredients thoroughly and transfer to a baking dish. Sprinkle additional 1 Tbsp nutritional yeast on top and bake for 20 minutes.

*Cashew cheese is a common vegan cheese alternative used in everything from Alfredo-style sauces to sandwiches. To make it, soak 1 cup raw cashews in 2 cups boiling water until soft (may take up to two hours). Then, combine soaked cashews, 1 Tbsp nutritional yeast, 1 Tbsp lemon juice, and salt and pepper to taste to a food processor. Process until smooth, adding extra-virgin olive oil as needed if mixture is too dry to blend.

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  1. Sea Salt Edamame Hummus

Pump up the protein in this Mediterranean bean-based dip by adding edamame to the mix. (These babies contain 13 grams of protein per cup!) It’s perfect for a gains-friendly Super Bowl—not to mention, the edamame turns the dip a pretty color.

Ingredients:
1 cup canned chickpeas, rinsed
1 cup edamame, steamed
3 Tbsp tahini
3 Tbsp lemon juice
3 Tbsp extra-virgin olive oil
2 cloves garlic
2 tsp cumin
Sea salt & pepper, to taste
Water, as needed

Combine all ingredients in a high-power food processor and process until smooth (unless you dig a few chunks). Add water as needed to help the mixture blend.

Related: For a ready-to-go edamame fix, try this Sea Salt Dry-Roasted Edamame.

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  1. Protein-Packed Buffalo Chicken Dip

Two foods we all associate with football: chicken wings and dip. A combo of both of them may be a more beautiful marriage than peanut butter and jelly.

Ingredients:
8 oz plain non-fat Greek yogurt
½ cup Buffalo wing or hot sauce
¼ cup + 2 Tbsp blue cheese, crumbled
2 cups canned chicken breast
1 packet ranch seasoning

Preheat the oven to 350 degrees. Combine yogurt, Buffalo sauce, ¼ cup blue cheese, chicken breast, and ranch seasoning in a large mixing bowl. Transfer to a baking pan and sprinkle with 2 Tbsp blue cheese. Bake for 20 minutes, or until sprinkled blue cheese is melted.

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  1. Not-Quite-Vegan Queso Dip

Let’s cut straight to the point: No one wants to spend the entire week after the Super Bowl with an upset stomach because they overdosed on cheesy goodness while watching the game. (If you’re going to risk it, though, may we suggest a probiotic?)

Our latest obsession, cashew cheese, makes an encore appearance in this dip, cutting down on the dairy while providing some protein and magnesium.

Ingredients:
1 cup fat-free half-and-half
½ cup American cheese, shredded
½ cup cashew cheese
1 Tbsp jarred jalapenos, diced
2 Tbsp white onion, diced
1 tsp olive oil

Sauté onion and jalapenos in oil in a medium pot over medium heat until onions are translucent. Reduce heat to low and add half-and-half. Add cashew cheese gradually, stirring so that mixture is even. Slowly add shredded cheese, stirring frequently. Once all cheese is melted, remove from heat and transfer to a serving bowl.

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  1. High-Protein Nacho Dip

All the goodness of your favorite pub’s plate of nachos, minus about a gallon of grease. (We’re trying to prevent arteries from clogging, remember?)

You could practically eat this nacho dip straight from the bowl with a spoon. We’re saying that because, well, we did.

Ingredients:
¾ lb lean ground beef
½ packet taco or chili seasoning
1 ¼ cup tomatoes, diced
1 15 oz can black beans
¼ cup jalapenos
¼ cup cheddar cheese, shredded
Plain non-fat Greek yogurt, to taste

Preheat the oven to 350 degrees. Brown ground beef over medium-high heat, mixing in taco or chili seasoning. Combine browned beef, black beans, jalapenos, and cheese in a bowl. Mix and transfer to a baking dish. Bake for about 10 minutes, or until cheese is melted. Remove from the oven and let stand for a few minutes. Top with tomatoes and a dollop of Greek yogurt, if desired.

Related: We love Three Jerk’s Filet Mignon jerky for a quick protein fix.

 

Crush the dip game, whatever the party:

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