The food that’s served on Super Bowl Sunday is almost as important as the game itself. So whether you’re going to a party or hosting one on game day, the crowd will cheer for these classic Super Bowl recipes for chili, seven layer dip, guacamole and pigs in a blanket.

Turkey Chili

Serve up steaming bowls of chili for your big game bash on Sunday with this 30-minute recipe, which was adapted from Food Network.


  • 3 tablespoons of extra virgin olive oil
  • 2 teaspoons of chili powder
  • 1 teaspoon of dried oregano
  • 1 teaspoon of kosher salt
  • 5 cloves of garlic, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red, green, or yellow pepper, chopped
  • 1 tablespoon of tomato paste
  • 1 chipotle chile en adobo, coarsely chopped with 1 tablespoon of sauce
  • 1 pound of ground turkey
  • 12 oz. of Mexican lager-style beer
  • 15.5 oz. can of kidney beans, rinsed and drained
  • 14.5 oz. can of whole peeled tomatoes


  1. Heat the olive oil in a large, heavy skillet over medium-high heat.
  2. Add the onion, pepper, garlic, salt, chili powder and oregano to the hot skillet. Cook while occasionally stirring for about 3 minutes.
  3. Stir in the tomato paste along with the chipotle chile and sauce. Cook for another minute.
  4. Add the turkey, breaking it up with a wooden spoon, and cook for about 3 minutes or until the meat loses its raw color.
  5. Add the beer and simmer for about 8 minutes or until the liquid has reduced by half.
  6. Add the tomatoes and their juice, crushing them with a wooden spoon into the skillet. Add the beans and bring the mixture to a boil.
  7. Cook uncovered while stirring occasionally for about 10 minutes or until the chili is thick.
  8. Ladle the chili into bowls and serve with garnishes of your choice, such as sour cream, sliced scallions, chopped avocado, shredded cheese and tortilla chips.

Cook’s Note: Use 12 oz. of soy ground beef equivalent instead of turkey if you are going meatless.


Seven Layer Dip

This appetizer is one of the most requested party foods and it’s perfect for Super Bowl Sunday. Serve the dip in a glass dish if you have one, so partygoers can see the colorful layers. The following recipe was adapted from the blog Someday I’ll Learn.


  • 32 oz. of canned refried beans
  • 1 packet of taco seasoning
  • 16 oz. shredded cheddar cheese
  • 8-12 oz. of sour cream
  • Green onions, chopped
  • ¼ head of lettuce, chopped
  • 1 jar of your favorite salsa
  • 1 small can of olives, sliced


  1. Mix the refried beans and taco seasoning in bowl. Transfer the bean mixture into your serving dish, spreading it out evenly with a spatula.
  2. Evenly spread the sour cream on top of the bean mixture with a clean spatula, then the salsa, the shredded cheese, the chopped lettuce, the chopped onions and, to top it all off, the sliced olives.
  3. Serve with your favorite tortilla chips and enjoy.



Guacamole is a fresh and easy snack for game day. With only a handful of ingredients, this version takes just minutes to make. The following recipe was adapted from the Associated Press’s Alison Ladman.


  • 2 avocados
  • Juice from ½ of a lime
  • 1 teaspoon of ground cumin
  • ½ cup of diced tomato
  • 2 tablespoons of chopped fresh cilantro
  • ¼ cup of diced red onion
  • Kosher salt and freshly ground black pepper
  • Hot sauce, to taste


  1. Slice the avocados in half lengthwise around the pits. Twist to separate the halves and remove the pits.
  2. Spoon the flesh into a medium bowl and use a fork to mash the avocado until it’s as chunky or smooth as you like.
  3. Stir in the lime juice, cumin, tomato, cilantro and red onion.
  4. Season with salt, pepper and hot sauce to taste. Serve immediately.


Pigs in a Blanket

This little piggy went to the market. This little piggy stayed home. This little piggy had roast beef. This little piggy had none. And this little piggy went “wee wee wee,” all the way to the Super Bowl party. Check out this killer recipe for pigs in a blanket, adapted from Food Network.


  • 8 oz. can of original crescent roll dough
  • ¼ cup of djion mustard
  • 20 mini hot dogs or cocktail franks
  • 1 egg, lightly beaten
  • Poppy seeds or sesame seeds


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cut each triangle of crescent roll dough into thirds lengthwise, making three small strips from each roll.
  3. Brush the dough strips lightly with Dijon mustard.
  4. Place the mini hot dogs on one end of the dough and roll them up.
  5. Place them seam side down on a greased baking sheet. Brush with the lightly beaten egg and sprinkle with poppy or sesame seeds.
  6. Bake for about 12 to 15 minutes or until golden brown.
  7. Serve warm with a dipping sauces of your choice, such as ketchup and Dijon mustard.

Cook’s Note: Swap out the mini franks for chopped soy hot dogs if you’re catering for vegetarians.