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Your Kids Will Love These Super Bowl Snacks

Your Kids Will Love These Super Bowl Snacks

16 ideas for your football watch party that are family-friendly, healthy, or vegan.

The Tampa Bay Buccaneers and Kansas City Chiefs are going head-to-head in Super Bowl LV, which is scheduled to be played Sunday, Feb. 7 at Raymond James Stadium in Tampa, FL. But even if you're not rooting for one of those teams, watching the Super Bowl can add a bit of pre-COVID normalcy to your weekend. As with any special occasion (even if your Super Bowl party is family-only), you’ll need lots of yummy, family-friendly Super Bowl snacks to enjoy during the game. Whether you’re looking for family-friendly snacks, healthier snack options, or some vegan-friendly fare, we’re serving up plenty of tasty Super Bowl snack options. And more power to you if you’re just there for the commercials, the half-time show performed by The Weeknd, and snacks!

Family-Friendly Super Bowl Snacks

Healthier Macaroni and Cheese Muffins

By Andrea Correale
Makes: 72 muffins

mac and cheese bites


  • 2 cups whole wheat elbow macaroni
  • 1 Tbsp. olive oil
  • 1 egg, beaten
  • 1 cup skim milk
  • 1½ cups reduced-fat cheddar cheese, shredded
  • 1½ cups part-skim mozzarella cheese, shredded
  • ½ cup whole wheat breadcrumbs
  • 1 Tbsp. olive oil
  • ½ tsp. salt


  1. Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray.
  2. In a small bowl, mix breadcrumbs, 1 Tbsp. olive oil, and salt together. Set aside.
  3. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for 8 minutes, until al dente. Remove from the heat, drain, and return to the pan. Add 1 Tbsp. of olive oil and the egg and stir until the pasta is evenly coated.
  4. Add cheddar cheese (reserve some on the side for the top), milk, and mozzarella cheese into the pasta and mix until completely coated. Spoon the pasta mixture into the prepared muffin tin. Sprinkle remaining cheese and breadcrumb mixture on top of muffins.
  5. Bake for 30 minutes, or until the cheese and breadcrumbs are brown. Let cool for 10 minutes before serving.

Kobe Beef Frank 'Lollipops'

By Andrea Correale
Makes: 48 pops

hot dog bites


  • 1 sheet puff pastry dough
  • Flour for dusting
  • 1 cup low-fat cheddar cheese, shredded
  • 3 eggs
  • 6 Tbsp. Dijon mustard
  • 6 all-beef hot dogs


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Dust work surface with flour and place puff pastry sheet on top. Sprinkle one half of the puff pastry sheet with cheddar cheese, spreading evenly. Fold the puff pastry dough in half, sealing the cheese inside.
  3. Using a floured rolling pin, roll out dough until approximately ¼-inch thick.
  4. Beat eggs together in a medium bowl, and add Dijon mustard to make a Dijon egg wash. Mix well, then brush evenly over dough.
  5. Place one hot dog at the edge of the dough. Roll the dough once over the hot dog and seal, using egg wash to help the dough adhere. Using a knife, cut the dough-covered hot dog away from the rest of the dough, pinching the dough together to seal around the hot dog.
  6. Repeat with remaining hot dogs.
  7. Cut off the ends of each hot dog (including any excess dough), then slice into ¾-inch thick pieces. Place on baking sheet and bake for 8-12 minutes or until golden brown.
  8. Serving suggestion: Insert the flat side of a wooden skewer into each frank “pop,” then place the pointed end of the skewer into a tray filled with wheatgrass.

Blackberry Plum Hoisin Turkey Meatballs

By Andrea Correale
Makes: 32 mini meatballs

turkey meatballs


  • ¼ cup milk
  • ¼ cup whole-wheat breadcrumbs
  • 1½ lbs. ground turkey
  • 2 garlic cloves, minced
  • 2 tsp. Chinese five-spice powder
  • ½ cup finely chopped scallions
  • 1 large egg, lightly beaten
  • 2 Tbsp. soy sauce
  • 2 tsp. sesame oil
  • ½ cup hoisin sauce
  • ¼ cup blackberry jam


  1. Preheat the oven to 500 degrees. Grease a mini muffin pan with cooking spray.
  2. In a large bowl, stir together the milk and whole-wheat breadcrumbs and let stand for 5 minutes.
  3. Add the ground turkey, minced garlic, Chinese five-spice powder, chopped scallions, beaten egg, soy sauce, and sesame sauce to the bowl. Use your hands to thoroughly combine the meat mixture, and then shape it into balls using approximately 3 Tbsp. of meat for each.
  4. Place the meatballs into the baking pan and bake for 15 minutes, or until fully cooked.
  5. While the meatballs are baking, whisk together the hoisin sauce and blackberry preserves in a small saucepan over medium heat.
  6. Remove the meatballs from the oven and toss them in the blackberry hoisin sauce.

Parmesan Herbed Garlic Bread

Prep time: 10 minutes • Cook time: 8 minutes • Servings: 6


  • 1 large (26-inch) loaf of French bread, halved lengthwise
  • 1½ Tbsp. olive oil
  • 2 tsp. garlic, minced
  • ½ cup Just Mayo Garlic, or your favorite mayo spread with garlic added
  • ¾ cup grated Parmesan cheese
  • 1 Tbsp. fresh basil, minced and divided
  • ¼ tsp. dried parsley flakes


  1. Set oven to broil.
  2. Brush the inside of the bread equally with olive oil and place under the broiler. Watch carefully and remove the bread right when it is starting to toast.
  3. In a medium bowl mix together the garlic, Just Mayo Garlic, Parmesan, parsley, and half of the basil.
  4. Spread the mixture over the insides of bread, and place back under broiler until it begins to brown and bubble.
  5. Remove from oven and garnish with rest of the basil. Serve hot.
  6. Variation: Add ½ lb. prepared crabmeat to the spread.

Whole Wheat Mini Pizzas in Boxes

By Andrea Correale
Makes: 6 pizzas

mini pizzas


  • 1½ cups whole wheat flour
  • ½ tsp. fresh yeast
  • 1 packet stevia
  • 1 tsp. salt
  • 1 tsp. extra virgin olive oil
  • ½ cup chopped onion
  • 1 tsp. chopped garlic
  • 1 can crushed plum tomatoes
  • Salt to taste
  • 1 tsp. dried oregano
  • 1 cup part-skim mozzarella cheese
  • ½ cup basil, chopped
  • Mini pizza boxes (can be purchased at any craft store)


  1. Preheat oven to 375 degrees. Grease a sheet pan with non-stick cooking spray.
  2. Mix flour, yeast, stevia, and salt together until smooth and elastic. Place in a bowl, cover with a wet paper towel, and set aside. Let the dough rest until it doubles in size.
  3. In a pan, heat oil and lightly sauté onions and garlic. Add tomatoes and salt. Allow all ingredients to simmer together and reduce, about 10 minutes. Stir in oregano and set aside.
  4. Divide the pizza dough into six even portions. Roll each portion into a 4-inch circle with a floured rolling pin.
  5. Spread 1 Tbsp. of tomato sauce onto each circle and sprinkle with part-skim mozzarella. Top with chopped basil.
  6. Cook the pizzas on the greased sheet pan for 20 minutes, until dough is golden brown and crispy. Allow to cool, then place in mini pizza boxes and serve.

Garlic Spinach Dip

Prep time: 20 minutes • Chill time: 2 hours • Servings: 6


  • 1¼ cups frozen chopped spinach
  • 1 packet Knorr® Vegetable recipe mix
  • 1 cup Just Mayo Garlic, or your favorite mayo spread with garlic added
  • 16 oz. sour cream
  • 1/3 cup slivered almonds


  1. Thaw and cook spinach in a medium saucepan with a little water until warmed through, about 8-10 minutes.
  2. Press spinach in a colander or cheesecloth to remove as much liquid as possible. Place into a large mixing bowl.
  3. Add the Knorr® Vegetable recipe mix, Just Mayo Garlic, and sour cream to the bowl and mix well.
  4. Chill the mixture for 2 hours.
  5. In a dry skillet on medium­low heat, toast the almond slivers until golden. Remove from skillet and let them cool.
  6. Fold the almonds into the dip, reserving a few for garnish.
  7. Serve the dip with crudités and slices of bread.

Healthy Super Bowl Snacks

Starting Lineup Spinach Dip

By Fresh Direct
Makes approximately 3 cups

spinach dip


  • 10-ounce package chopped frozen spinach
  • 1 garlic clove or scallion
  • 8-ounce package reduced-fat cream cheese
  • 2 cups cooked cannellini, navy, or great northern beans
  • 2 cups 0-percent or low-fat plain Greek yogurt
  • 1 Tbsp. lemon juice
  • ½ tsp. salt and pepper (or to taste)
  • 6-8 cucumber rounds, each cut about 1-inch long
  • 5 radishes, trimmed and halved
  • 6 clean skewers or wooden chopsticks and four small rubber bands or pieces of twine (for making the goalposts)
  • Your choice of dippers: Baby carrots, celery sticks, radishes, whole-wheat pita wedges, and cucumber rounds all work well.


  1. Thaw the frozen spinach, then squeeze it well to remove as much excess liquid as possible.
  2. In a blender or food processor, pulse the spinach with the garlic clove (or scallion) until coarsely chopped.
  3. Add the white beans and cream cheese, pulsing until incorporated.
  4. Stir in the yogurt, lemon juice, salt and pepper and pulse until just combined.
  5. Spread the dip evenly across the bottom of a 13-by-9-inch pan.
  6. Place the cucumber rounds and radish halves on your "field" to form the starting lineup.
  7. Bind the skewers or chopsticks to fashion goalposts (see photo), and push the bottom ends into cucumber slices or radishes to create a sturdy base for each goalpost. Place the goalposts at opposite ends of the dip.
  8. Serve the dip immediately with your choice of cut vegetables or whole wheat pita wedges.

Honey Yogurt Fruit Dip

By Fresh Direct
Makes approximately 1 cup

fruit dip


  • 1 cup 0-percent or low-fat plain Greek yogurt
  • ¼ cup honey (or to taste)
  • ¼ tsp. ground cinnamon
  • Sliced or cubed fresh fruit (apple wedges, pear slices, grapes, strawberries, cubed melons, and pineapple chunks work well)


  1. In a small bowl, blend the yogurt with the honey and cinnamon.
  2. Place bowl in the center of a large plate or platter.
  3. Arrange the fruit around the bowl of dip and serve.

Mini Guacamole Parfaits

By Andrea Correale
Makes 10 parfaits

guacamole parfaits


  • 4 ripe Hass avocados
  • 3 Tbsp. lime juice
  • 8 dashes hot sauce
  • ½ cup red onion, diced
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 4 plum tomatoes, seeded and chopped
  • 1 jalapeño, seeded and finely chopped
  • ½ white onion, finely chopped
  • ¼ cup cilantro, roughly chopped
  • 1 Tbsp. lime juice
  • Salt and pepper
  • Whole-wheat tortilla strips
  • Low-fat cheddar cheese

For the guacamole

  1. Cut the avocado in half, remove the pit, and scoop into a large bowl.
  2. Add hot sauce, lime juice, onion, salt, and pepper to the avocado, and toss well.
  3. Mash the mixture with a fork until all ingredients are mixed together.

For the pico de gallo:

  1. Combine all ingredients and mix well.

To assemble:

  1. Parfaits can be served in votive glasses or plastic cups for kids. Layer the guacamole and pico de gallo in your vessel of choice.
  2. Top each parfait with low-fat cheddar cheese and whole-grain tortilla strips.

Turkey Tacos

By Andrea Correale
Makes 16 mini or 8 regular tacos

turkey tacos


  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. ground turkey
  • 1 small onion, chopped
  • 1 Tbsp. chili powder
  • Kosher salt to taste
  • 5 ears fresh corn
  • 2 plum tomatoes, diced
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped cilantro
  • 1 Tbsp. extra-virgin olive oil
  • 2 limes, juiced
  • 16 mini or 8 regular taco shells
  • 1 cup reduced-fat cheddar cheese, shredded

For the turkey filling:

  1. Heat olive oil in pan. Add onions and lightly sauté.
  2. Add ground turkey and cook through until brown.
  3. Add the salt and chili powder, and mix well.

For the corn and tomato salad:

  1. Shuck the corn and place in boiling, salted water. Boil until tender, approximately 10 minutes. Let cool.
  2. Shave off corn kernels and combine with the remaining ingredients.
  3. Set the mixture aside to marinate.

To assemble:

  1. Fill the taco shells with the turkey filling.
  2. Top with the corn and tomato salad and cheddar cheese.

Sriracha Chorizo Deviled Eggs

Prep time: 30 minutes • Cook time: 15 minutes • Servings: 6


  • 9 hard-boiled eggs, peeled
  • 4 Tbsp. Just Mayo Sriracha, or your favorite mayo spread mixed with your favorite hot sauce
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. shallot, minced
  • 2 Tbsp. roasted red pepper, diced small
  • 6 oz. chorizo (or substitute with bacon)
  • 3 Tbsp. fresh cilantro, chopped
  • ½ tsp. smoked paprika


  1. Cut the eggs lengthwise. Remove the yolks and reserve them in a medium bowl.
  2. Arrange the egg white halves on a tray, cover, and store in fridge until you’re ready to fill them.
  3. Mash the yolks until the crumbles start to smooth out.
  4. Add the Just Mayo Sriracha, mustard, vinegar, shallot, and red pepper to the yolks. Fold together until creamy and smooth.
  5. Chill the mixture for 10 minutes to let it set.
  6. Heat a large skillet over high heat and add the chorizo.
  7. With a stiff spatula or spoon, work the chorizo into very small pieces while cooking. Avoid overcooking and drying it out.
  8. Remove from skillet and drain grease from the chorizo.
  9. Stir the cooked chorizo into the yolk mixture.
  10. Place the mixture into a piping bag with a large piping tip.
  11. Pipe egg filling into each egg white half.
  12. Serve garnished with cilantro and paprika.

Buffalo Chicken Stuffed Bell Peppers

By Andrea Correale
Makes 12 servings

buffalo chicken bites


  • 12 small bell peppers
  • 2 cloves garlic, smashed
  • 1 Tbsp. salt
  • 1 tsp. thyme (fresh or dried)
  • 4 cups water
  • 1 lb. boneless, skinless chicken breast
  • ¼ cup hot sauce
  • 2 Tbsp. coconut oil
  • 2 celery stalks, shredded


  1. Cut tops off peppers and remove all seeds. Rinse and set aside.
  2. In a pot, combine water, garlic, salt, thyme, and chicken. Bring to a boil and simmer partly covered for 12 minutes. Remove the chicken and let rest for 15-20 minutes. Shred well with a fork.
  3. Add coconut oil to a pan over medium heat. Add shredded chicken and stir. Add hot sauce and toss until coated.
  4. Stuff each pepper with chicken and top with shredded celery

Mini Tomato and Mozzarella Pita Pockets

By Andrea Correale
Makes 12 pitas

tomato mozzarella pitas


  • 12 mini whole-wheat pita pockets
  • 8 oz. fresh mozzarella cheese, cubed
  • 2 Tbsp. extra virgin olive oil
  • ½ cup sliced grape tomatoes
  • Salt and pepper to taste
  • Fresh basil for garnish


  1. Combine mozzarella, olive oil, and grape tomatoes, and toss well. Add salt and pepper to taste. Allow the mixture to marinate for 30 minutes.
  2. Stuff pitas with salad mixture and garnish with fresh basil. Serve and enjoy!

Vegan Super Bowl Snacks

These recipes from Frugal Vegan by Katie Koteen and Kate Kasbee are vegan (of course), nut-free, and can be made gluten-free if not already; are affordable and easy to make; and will even appeal to meat-eaters. So, enjoy watching the QBs throw the pigskin without any actual pigskins.????

BBQ Chickpea Sliders

Nut-free, soy-free
Splurge: Roasted sunflower seed topping
Serves 4-6 • 15 minutes to prepare

barbecue chickpea sliders


  • 1 (15-oz.) can chickpeas, rinsed and drained
  • ½ cup barbecue sauce
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • Salt, to taste
  • 12 whole-wheat slider buns
  • 1 cup Pineapple Slaw (p. 143 in Frugal Vegan, or your favorite coleslaw recipe)
  • Roasted sunflower seeds, for serving, optional


  1. Add the chickpeas, barbecue sauce, garlic powder, and chili powder to a saucepan. Cook over medium heat for 10 to 15 minutes, stirring constantly and smashing about half of the chickpeas with the back of a fork or slotted spoon. Add water 1 Tbsp. at a time if the mixture starts sticking to the bottom of the saucepan. Remove from heat and season with salt to taste.
  2. To assemble, spread a spoonful of the BBQ chickpeas on the bottom portion of a whole-wheat slider bun. Top with a scoop of Pineapple Slaw, and sprinkle with roasted sunflower seeds for some extra crunch, if desired.

Twice-Baked Potato Bites

Nut-free, soy-free, gluten-free
Splurge: Use fresh chives in place of dried
Serves 4-6 • 60 minutes to prepare

twice baked potatoes


  • 2 lbs. red new potatoes (about 14), halved
  • 1 Tbsp. olive oil
  • Coarse salt and ground pepper
  • ¾ cup Vegan Sour Cream (p. 167 in Frugal Vegan, or your favorite recipe)
  • 2 Tbsp. chives, plus more for garnish


  1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
  2. Cut a thin slice off the bottom of each of your halved potatoes, so they sit flat. In a large bowl, toss the potatoes with oil; season with salt and pepper and arrange bottom-side down on the baking sheet. Bake until tender, 30 to 35 minutes. Let them cool on the sheet.
  3. When the potatoes are cool enough, scoop out about a tsp. from the center of each potato and place in a medium bowl. Add vegan sour cream and chives, and mash; season with salt and pepper. Stuff the potatoes with the filling.
  4. Bake the potatoes until lightly browned, about 15 minutes.

Sun-Dried Tomato White Bean Hummus

Nut-free, soy-free
Splurge: none
Serves 4-6 • 5 minutes to prepare

sun dried tomato white bean hummus


  • 1 15-oz. can white beans, drained and rinsed
  • ½ lemon, juiced
  • 2 garlic cloves, minced
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup olive oil
  • ¼ tsp. salt
  • 1/8 tsp. pepper


  1. Combine the white beans, lemon juice, garlic, sun-dried tomatoes, olive oil, salt, and pepper in a food processor. Blend until the hummus is completely smooth. Adjust seasonings to taste.
  2. Transfer the hummus to an airtight container and chill in the refrigerator until ready to eat. Serve with sliced veggies, pita chips, or slathered on your favorite bagel.


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