Team Brock’s Favorite Super Bowl Party Snacks

What’s Team Brock’s favorite part about the Super Bowl? Well, besides the game, we love the snacks!

In order to prep for the big day, we got together and tested our all-time favorite Super Bowl Snack – Sweet Potato Fries with an Avocado Tofu Dip!

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Below you can find the recipe for our top four favorite Super Bowl Party snacks:


Kenna’s Fav: Sweet Potato Fries with Avocado Tofu Dip

1 tbsp extra-virgin olive oil
2 sweet potatoes cut into 1/4 inch wedges
1/4 tsp paprika
1 and 1/2 tsp Cajun seasoning
1 avocado, peeled and pitted
1/4 cup silken tofu
2 tbsp fresh lime juice
dash salt

Preheat oven to 450 degrees. While the oven is heating up, clean and slice your sweet potatoes. Place them on a baking sheet drizzle with olive oil. Toss with your hands to make sure they’re evenly coated.

In a small bowl, combine paprika with 1 tsp of the Cajun seasoning, and then sprinkle that mixture over the potatoes. Toss them once more by hand to make sure they’re coated. Bake them for 15 minutes, or until the potatoes are soft and the edges are beginning to brown.

While the taters are baking, place the tofu, avocado, lime juice, remaining Cajun seasoning and salt into a food processor. Process until smooth. Garnish with a lime wheel and serve as a dip alongside the potatoes.

Jordan’s Fav: Deviled Eggs

6 hardboiled eggs
¼ cup mayo
1 teaspoon white vinegar
1 teaspoon yellow mustard
⅛ teaspoon salt
Freshly Ground Black Pepper
Paprika for Garnish

Slice the eggs in half lengthwise, remove the yolks into a medium bowl, keeping the whites ready for later. Mash the yolks into a crumble using a fork, add ingredients, mix well.

Evenly scoop teaspoons of the yolk mixture into the egg white. Sprinkle with paprika and serve!

Katie’s Fav: Baked Potato Soup

¼ cup butter
¼ cup chopped onion
¼ cup flour
1 (14.5 oz.) can chicken broth
1 (12 oz.) can evaporated milk
3 large baked potatoes
Toppings: cooked bacon crumbles, shredded cheese, chopped green onions

Melt butter in large saucepan. Add onion, cook, stirring occasionally for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and milk. Cook over medium heat stirring occasionally, until mixture comes just to a boil. Dice remaining potatoes (skin removed). Add to soup. Heat through. Sprinkle on toppings.

Harrison’s Fav: Tom Reilly’s Famous Clam Dip

2 Packs cream cheese.  Allow to soften
1/2 Container sour cream
2 Cans chopped clams
4 – 5 cloves of garlic. Pressed
Green onions
Cayenne pepper

Mix cream cheese and sour cream. Drain clams, save the packing liquid. Mix in clams, very slowly add clam juice until you have a smooth consistently.  If you add the liquid to fast, it will curtal. Add garlic and green onions. Add cayenne to taste. Best to refrigerate for an hour or two.

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