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The best recipes for Super Bowl party snacks

January 31, 2017
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It's Super Bowl Sunday on 5 February, and no doubt sports fans across the world will be gathering to watch the highly-anticipated final as the New England Patriots face off against the Atlanta Falcons in Houston, Texas. There's nothing like having a group of friends over to watch the game from the comfort of your own home – but no Super Bowl viewing party is complete without an offering of decadent snacks. Luckily, there are plenty of easy and delicious recipes for bite-sized treats inspired by American cuisine, whether you're looking for classic hot dogs and blue cheese sliders or want some cheese-filled potato skins.

We've rounded up some of our favourite recipes for some major Super Bowl party food inspiration. All of the dishes are quick and easy to make, and are ideal if you're looking to serve up finger food that your guests can snack on throughout the game and the half-time show, where Lady Gaga is set to take to the stage.

We're particularly loving the Kentucky-style chicken and beer-braised hot dogs for something hearty to keep you going (especially if you're in the UK and watching the final throughout the night!), while the sticky chicken wings and chilli and chorizo tarts make for great filling snacks.

The SPAM and popcorn goujons are ideal for dipping into sauces, while those with a sweet tooth are sure to be fans of the mouth-watering chocolate nut butter cups (which are suitable for vegan and gluten-free diets too!).

Click through to discover the full round-up of recipes on offer…


All American Potato Skins with RedHot Salsa

Serves 4Preparation time: 30 minutesCooking time: 30 minutes

Ingredients:4 frozen, ready cooked jacket potatoes125g dry macaroni550ml semi skimmed milk1tbsp. French’s® Classic Yellow Mustard110g mature cheddar cheese, grated150g tomatoes, seeded and diced1 small red onion, diced2tbsp. chopped parsley2tsp. Frank’s RedHot® Original sauce or Frank’s RedHot® Chilli n Lime sauce


1. Halve the jacket potatoes lengthways and scoop out the flesh leaving half cm with the skin – you can use the potato flesh as mash another day. Lay the skins on a baking sheet.

2. Preheat the oven to 200C fan. Place the macaroni and milk in a saucepan over a medium heat and bring to the boil. Reduce the heat and gently simmer, stirring occasionally to prevent it sticking, for 7-10 minutes until just cooked and thickened. Remove from the heat and stir in the mustard, half the cheese and the spring onions.

3. Spoon the macaroni cheese into the potato skins, scatter over the remaining cheese. Bake for 15-20 minutes until golden and crisp.

4. To make the salsa, combine the tomatoes with the onion, parsley and Frank’s RedHot® and serve alongside the skins.

5. For extra crunch scatter with French’s® Crispy Onions just before serving.


Blue cheese mini burgers with potato buns

Serves: makes 9 mini burgersPreparation time: 20 minutes plus risingCooking time: 20 minutes

Ingredients: For the bread:400g bread flour150g plain flour250g peeled, cooked and mashed Maris Pipers7g dried yeastPinch of sugar300ml warm waterPinch of salt

For the burgers:650g lean beef mince1 egg, beatenLeaves from 1 thyme sprig70g strong blue cheese such as Stilton2tbsp breadcrumbsSalt and pepper


1. Add a little warm water and sugar to the yeast in a glass and leave it until it foams.

2. Mix into the flour, add the mashed potato and slowly mix in the water. Add a large pinch of salt and knead for ten minutes.

3. Leave to rise until doubled in size, knock back the dough and spoon into a nine hole fairy-cake tin.

4. Leave to rise again for another fifteen minutes and bake at 220c for 15-20 minutes.

5. Meanwhile, make the mini burgers by mixing together all the ingredients except the cheese. Divide into 9 balls and put a cube of cheese in the middle of each. Form the mince around the cheese and shape into burgers.

6. Heat a griddle pan to high and cook the burgers for about 4-5 minutes on each side. Slice the buns in half and serve each mini burger with sliced red onions, tomato and lettuce.

For more information visit


Sticky Chicken Wings with a Spring Onion & Celery Blue Cheese Dip

Serves: 3-4 as a starterPreparation time: 10 minutesCooking time: 35 minutes


For the chicken:4 tbsp tomato purée4 tbsp honey2 tbsp Worcestershire sauce2 tbsp soy sauce2 tsp mustard½ tsp chilli flakes (optional)10 chicken wings

For the dip:5 spring onions, roughly chopped3 celery stalks, roughly chopped100g sour cream100g crème fraîche75g mild blue cheese1tsp Worcestershire sauce

To serve:Extra celery sticks and little gem leaves cut in half vertically


1. Heat the oven to 220C/200C fan.

2. Combine all of the chicken sauce ingredients in a small pan and bubble for a few minutes until it becomes thick. Put the chicken wings into a dish and pour the sauce over, toss well so the chicken is completely coated. Tip into a roasting dish and cook for 35-40 minutes, turning and basting twice during cooking.

3. While the chicken is cooking whizz together all of the dip ingredients in a blender until combined but not completely smooth. Taste and season. Chill in the fridge until ready to serve.

4. When the chicken is cooked, transfer it to a serving platter with a bowl of blue cheese sauce and some celery sticks and Little Gem wedges for dipping.

For more information visit


Mini Chorizo and Chilli Tartlets

Ingredients:125g plain flour30g parmesan50g butter, chilled and diced2 medium eggs1 tsp ice cold water75g chorizo cooking sausage, cut into 1cm pieces60ml double cream1 red chilli, deseeded and finely chopped2 tbsp very finely chopped fresh chivesFreshly ground salt and pepper


1. To make the pastry, place the flour and cheese into a large bowl or food processor, add the butter and rub in with your fingertips or pulse until the mixture resembles breadcrumbs. Mix in with a round bladed knife or pulse until the crumbs just come together to form a dough, adding a little more water if needed. Gather into a ball, wrap in Clingfilm and chill in fridge for 30 minutes.

2. On a lightly floured work surface, roll out the pastry to about 2mm thick. Using the pastry cutter, stamp out 30 – 36 circles and line your mini tartlets tins with them. Prick the pastry cases with a fork and chill for another 30 minutes.

3. Preheat the oven to 200C/Fan 180C/Gas mark 6. Combine the remaining egg with the chorizo, cream, chilli and chives, giving everything a good mix. Season generously with salt and pepper.

4. Divide the mixture between the pastry cases. We find the easiest way is to spoon the chorizo chunks in first, then top up the little cases with the creamy egg mix.

5. Bake the tartlets in the oven for 15 – 20 minutes or until the pastry is golden and the filling has set. Allow to cool slightly, then remove form the tins and serve.

Recipes from The Higgidy Cookbook by Camilla Stephens (Quercus £16.00)


Beer-braised hot dogs

Serves: 6Preparation time: 15 minutesCooking time: 50 minutes

Ingredients:1 tbsp vegetable oil3 large onions, finely sliced4 garlic cloves, finely chopped1 tbsp honey500ml German wheat beer or other pale lager2 packs Unearthed Bavarian bratwurst (6 sausages in total)3 tbsp dijon or English mustard, plus extra to serve6 hot dog rolls


1. Heat the oil in a large, lidded pan and add the onions with a pinch of salt. Cook slowly with the lid ajar for 10 minutes, until softened, then fry, uncovered, for another 15-20 minutes, until very soft and starting to caramelise. Add the garlic and cook for a few minutes more.

2. Increase the heat to high, then add the honey and beer, scraping the base of the pan. Nestle in the sausages, ensuring they are mostly covered. Simmer briskly for 4-5 minutes, until heated through; transfer the sausages to a plate and cover with foil. Reduce the onion mixture, stirring, until thick, about 8-10 minutes. Stir in the mustard, season and take off the heat.

3. Griddle the sausages or put on a hot barbecue until charred. Split open the buns, add the sausages and top each with a spoonful of onion-mustard jam. Add ketchup and more mustard before serving, if liked.

For more information visit


Chocolate Nut Butter Cups

Serves: makes 12Preparation time: 20 minutes

Ingredients:150g vegan & gluten free chocolate, chopped2 tbsp coconut oil1 tbsp almond milk2 tbsp Meridian coconut and almond butter or Meridian coconut and peanut butter


1. Gently melt chocolate, almond milk and coconut oil in a small pan. Pour a little into mini muffin cases, enough to cover the bottom then chill in the freezer for 10 minutes.

2. Once solid dollop half a teaspoon of Meridian Coconut and Almond butter (or Meridian Coconut and Peanut butter) into each one then cover with more chocolate and return to the freezer to set.

For more information visit


Kentucky-style Chicken

Serves: 4Preparation time: 20 minutesCooking time: 20 minutes

Ingredients:1 tsp paprika1 tsp garlic powder2 tsp dried mixed herbs1 sachet powdered tomato soup100g cornflakes3 tbsp self-raising flour2 eggs, whites only500g chicken breast fillets1 bottle cooking oil spray


1. Place the paprika, garlic powder, mixed herbs, powdered soup, cornflakes and flour into a food processor and blitz until they are fine crumbs. Season liberally.

2. Heat the oven to 200°C/180°C fan/Gas 6. Line a large roasting pan with baking parchment.

3. Whisk the egg whites in a bowl until foamy. Cut each chicken breast into bite-sized pieces.

4. Using a fork, dip each chicken piece into the egg whites then into the crumb mixture to coat. Spray lightly all over with cooking spray and push off the fork onto the baking tray.

5. Repeat with all the chicken pieces and bake for 20 minutes until they are cooked through and the coating is crunchy.

For more information visit


Branston Turkey Nachos

Serves: 6Preparation time: 5 minutesCooking time: 10 minutes

Ingredients:300g plain corn tortilla chips450g leftover turkey, shredded150g Branston pickle200g cheddar cheese, grated (we suggest Pilgrims Choice)6 spring onions, finely sliced1 red chilli, finely choppedSmall handful of coriander, to serveLime wedges, to serveGuacamole, to serve


1. Heat the oven to 200C/180C fan/Gas mark 6.

2. Spread half the tortilla chips over a large oven proof dish, then scatter over half the turkey, spring onions and chilli.

3. Dot with half the Branston pickle and scatter over half of the quantity of cheese.

4. Repeat with the remaining ingredients then bake in the oven for 8-10 min.

5. Garnish with coriander and serve with the lime wedges and guacamole.

For more information visit


Smokey SPAM® and Popcorn Goujons

Serves: Makes approximately 30 goujons

Ingredients:1x340g can of SPAM® Chopped Pork and Ham - cut into 1/2" square strips/fingers100g white breadcrumbs made with 1 day old bread40g salted popcorn1 rounded teaspoon of smoked paprika1 large egg, beaten50g plain flourVegetable oil for frying


1. Beat the salted popcorn with breadcrumbs and smoked paprika and place in a medium bowl. Put the flour in a separate shallow bowl and the beaten egg into another bowl.

2. Dip the goujons in the flour completely covering them, then dip in the beaten egg and finally coat in the smokey breadcrumbs.

3. Continue until all the goujons are coated, pressing the breadcrumbs into the SPAM® Chopped Pork and Ham.

4. Lay the goujons on a baking tray and leave in the fridge for a few hours or overnight.

5. Cover the base of a frying pan with oil and fry the goujons on each side until golden. Do not overfill the pan, best cooked in batches.

6. Serve with various dips.

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