Super Bowl Snacks from Around the World

Well, it's that time again. Super Bowl makes its way to millions of televisions in living rooms, sports bars and man caves across America and even around the world. While some can't wait for the Super Bowl football game and others love the Super Bowl advertisements, we're big fans of Super Bowl snacks, the wonderful host of tidbits that many people bring on the big day. No matter what team you like or whether you care much for the game at all, there's something special about Super Bowl snacks that makes the day memorable. We've decided that this year, cuisine and culture reign supreme at our Super Bowl snacktime, so we're putting together a global buffet of tasty treats with an international flair. From Mexican and Italian to Caribbean, Mediterranean recipes and more, we've got your snack attack covered. Click here to get the scoop...

 

Here are some of our favorite Super Bowl recipes with a global twist. We hope you find something here to please all the palates that will be gathered around your tv for the big game.

 

Mama Nancy's Secret Mexican Dip (we reveal the secrets just for you!)

Here's a recipe that everyone loves. Some of us, however, are allergic to certain ingredients, such as avocados, for example. If you have an allergy, simply eliminate the offending ingredient. There's so much in this baby, no one will even notice! Feel free to use low sodium or low fat versions of ingredients if you are watching your health.

Ingredients

2   medium avocados, halved, seeded, peeled and mashed (or not)

1   16 oz can of refried beans ( you can use vegetarian style ones if you prefer)

1   4 oz can of chopped green chiles

1   1 1/4 oz envelope taco seasoning mix

1   Tablespoon lemon juice

1 cup sour cream

1 tomato, chopped

Taco sauce to taste

Iceberg (or Romain heart) lettuce, shredded

Cheddar cheese, shredded

Ripe olives, sliced

Tortilla chips

 

Directions

In a small bowl, mix the refried beans, green chiles and taco seasoning mix. Spread the mixture into a serving dish. Blend the avocado, lemon juice and taco sauce until smooth. Spread over the bean mixture. Top with a layer of sour cream. Sprinkle lettuce, tomato, olives and cheese overall. Serve with chips. Makes 8 to 10 servings.

 

Jamaican Jerk Hot Chicken Wings

These wings give a Jamaican twist to the hot and spicy Buffalo wings that many people love to eat and burn their lips. You can adjust the amount of heat by adjusting the amount of Jalapeno peppers used or using a milder substitute such as 3 serrano chiles. And remember that the heat comes from the seeds and the membrane of the peppers. Serve them hot from the oven.

 

 

Ingredients

3 pounds fresh whole chicken wings

3 fresh Jalapeno peppers, diced

1 teaspoon freshly ground black pepper

2 garlic cloves, peeled and crushed

2 teaspoons ground allspice

1 medium white or yellow onion, diced

1 Tablespoon chopped fresh thyme

2 Tablespoons white vinegar

1 Tablespoon sugar

1 Tablespoon Salt

1/4 cup Canola or Safflower oil

1/2 cup water

 

Directions

1. In blender or food processor, combine Jalapenos, pepper, garlic, allspice, onion, thyme, vinegar, sugar, salt, oil and water until smooth.

2. Rinse and dry wings. Place in large baking dish and cover with sauce.

3. Cover dish with plastic wrap and refrigerate for a minimum of 2 hours, preferably overnight.

4. Remove wings from refrigerator

5. Preheat oven to 350 degrees F.

6. Bake wings in oven for 1 hour.  Serve immediately.

 

Indian Spiced Deviled Eggs

 

For another twist on a family favorite, you can spice these to suit your taste. To lower fat, feel free to used low fat mayo.

 

 

Ingredients

1 dozen eggs, hard-boiled

1/2 cup mayonnaise

1 jalapeno pepper, seeded and finely minced

1 tablespoon mango chutney, any large pieces of mango should be diced

1 1/2 teaspoons garam masala

salt to taste

green onion, chopped fine

 

Directions

1. Shell eggs, then cut in half length-wise and place yolks into a separate bowl.

2. Mash yolks with a fork and blend in mayo, jalapeno, chutney and garam masala. 

3. Taste the mixture and adjust seasoning and add salt to taste. 

4. Transfer to a small plastic storage bag and squeeze out the air and seal the bag.

5. Slice a little piece off the round bottom of each egg white half so they can sit flat without rolling over. 

6. Cut a corner off the bag making a small hole and pipe the filling into the 24 egg halves, filling generously. 

7. Top with chopped green onion.

If not serving immediately, store the whites and yolk mixture in the refrigerator separately. Serve promptly after filling. Makes 24.

 

Mediterranean Roasted Garlic Hummus

 

Dips are a Super Bowl favorite. This homey version of a Mediterranean classic is just a little different and definitely a crowd pleaser.

 

 

Ingredients

3 Tablespoons pine nuts

1 teaspoon cumin seeds

2 19-ounce cans garbanzo beans (chickpeas)

10-15 garlic cloves

1/2 cup plus 1 teaspoon extra virgin olive oil, divided

2/3 cup well-stirred tahini

2/3 cup water

5 Tablespoons fresh lemon juice

1 teaspoon salt

Directions

1. In a small saucepan or skillet, toast pine nuts and cumin seeds, stirring occasionally until nuts are golden, about 10 minutes. Be alert and don't let them burn.
2. In a small plastic bag, add the garlic cloves to one teaspoon extra virgin olive oil and shake to coat well. 

3. Place coated garlic on a cookie sheet and toast in a toaster oven or bake at 350 until the garlic is soft and fragrant - about 15 minutes.

4. Rinse and drain garbanzo beans

5. Combine half of garbanzo beans with garlic in food processor until garlic is finely minced.

6. Add tahini, water, lemon juice, salt, remaining garbanzo beans, and remaining 1/2 cup olive oil and purée until smooth.

Recipe may be prepared up to this point 3 days ahead. Keep hummus chilled, covered, and pine nuts and cumin seeds in an airtight container at room
temperature.

7. When ready to serve, transfer hummus to a serving bowl, smoothing the top.  Sprinkle with  pine nuts and cumin seeds. You can also add a drop of extra virgin olive oil to the top.

This is great to serve with raw veggies, soft pita bread or pita chips for dipping

 

 

Bavarian Pretzel Bites

There's something so satisfying about a soft, salty, chewy Bavarian pretzel. But you don't have to eat a whole one. We've tested and tried these delicious little bites of Germany over and over and Super Bowl or no Super Bowl, we give them a hearty thumbs up.

 

 

Ingredients

1 package dry active yeast (2 teaspoons)

1 1/2 cups of warm water

1/3 cup dark brown sugar

4 1/2 cups bread flour

4 cups water

6 Tablespoons baking soda

Coarse salt

 

Directions

 

1. Dissolve the yeast in 1 1/2 cups of warm water.

2. Blend in the brown sugar and flour.

3. Knead until smooth and elastic.

4. Preheat oven to 475 degrees F.

5. Pull off fist fulls of dough and roll out on a lightly floured surface to a long rope about 3/4 inch around.

6. Cut into 1 inch pieces and set aside to rise for a few minutes.

7. In a large saucepan, combine 4 cups of water with the baking soda.

8. Bring to a boil.

9. Place a single layer of pretzel pieces in the boiling solution for 20-30 seconds.

10. Spread out the pieces on a lightly greased cookie sheet and sprinkle the pieces with coarse salt.

11. Bake for 8 minutes or until golden brown.

This recipe makes about 60 pretzel bites.

 

 

Lemony Bars

We love sweet endings but sometimes we have to take the sour with the sweet when it comes to Super Bowl endings. So here' we've got the perfect combination. Pucker up for these delicious delights pefect for finishing up no matter which team is ahead.

 

 

Ingredients

2 cups flour, sifted

1/2 cup confectioner's sugar, sifted

1 cup melted butter or margarine

4 eggs

2 cups sugar

1/3 cup lemon juice

1/4 cup flour

1/2 teaspoon baking powder

 

Directions

1. Preheat oven to 350 degrees F.

2. Sift together 2 cups flour with confectioner's sugar.

3. Cut in butter until mixture clings together.

4. Press mixture into 13x9x2 baking pan.

5. Bake at 350 degrees F until lightly broun, 20 to 25 minutes.

6. Combine eggs, sugar and lemon juice in blender. Blend until thick and smooth

7. Sift 1/4 cup flour and baking powder together and add to the blender mixture and blend until incorporated.

8. Pour lemon mixture over baked crust and bak at 350 degrees F for 25 minutes until firm.

9. Sift additional confectioner's sugar over the top and cut into squares.