A Super Bowl party spread for both people & pups


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Super Bowl Sunday is a day when football fans and even non-fans gather to watch the game and indulge in food and drink. Almost as important as the game itself, therefore, is the spread. The usual suspects are almost always there: chips, nachos, wings…

But we’ve rounded up a spread that everyone at your party — omnivores, vegetarians, vegans and even dogs — will enjoy.


Let’s talk wings

No sports gathering is quite complete without these babies. Whip up a batch of these lightened spicy chicken wings, which cuts some of the fat and grease and therefore lots of the post-game guilt. And don’t forget your vegetarian guests, who can also enjoy the flavorful goodness of wings with none of the actual chicken.


Burrito bar anyone?

If you’re expecting a decent-size gathering, these black bean burritos are quick and painless. You can make a bunch and lay them out for folks to grab. Don’t like the Greek yogurt substituting for good ole sour cream? Compromise and get the low fat stuff.


Drunk Chicken

Got beer? Got Chicken? Well, have your food multitask on game day and make some drunk chicken (again).


Seven-layer taco dip

Oh my goodness gracious, it sounds evil but this seven-layer taco dip, featured in this awesome roundup of healthy Super Bowl noms, is actually a lightened-up recipe so don’t end up hulking out of your jeans by the time the game’s over.



Come on. We had to include them and although they are vegetarian loaded nachos, we dare an omnivore to take a single bite and walk away.


Crab dip

Are you ready? Are you ready for this? Shannon Bender submitted this crab dip recipe that scores a — that’s right, we went there — touchdown.


  • 1/2 pound jumbo lump crab meat, free of shells
  • 1 (8 ounce) package fat-free cream cheese
  • 1/2 cup low-fat mayonnaise
  • 1/4 cup grated Parmesan
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Crystal hot sauce
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper to taste



Preheat oven to 325 degrees F. Combine all the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot, with hot sauce on the side for those who like it spicy.


And for the dogs?

We didn’t forget the pups. How could we? Puppy Bowl, anyone? First, make sure your pets are comfortable on game day, particularly if they are nervous around shouty people. Second, check out these two recipes, submitted by Chris Whitley, for homemade dog treats that will make Fido feel like he’s in on the fun.  

Chicken Corden Bleu dog treats


  • 1/2 cup chicken (cooked and shredded)
  • 1/3 cup ham (cooked and shredded)
  • 1/2 cup swiss cheese (shredded, and you can use cheddar)
  • 1/4 cup butter
  • 1/4 cup Parmesan cheese (grated)
  • 1 1/3 cup whole wheat flour



Preheat oven to 350 degrees. In a large bowl combine all ingredients until well mixed. You have to knead the dough very well for it to come together and be roll-able. Once dough is formed roll it out 1/4 inch thick and cut into shapes with the cutter of your choice. Place on greased cookie sheet and bake for 15 to 20 minutes. Cool on a wire rack and refrigerate.

Makes about 25-28 biscuits.

Vegan pumpkin & peanut butter dog treats


  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 cup peanut butter (creamy or crunchy)
  • 1/2 cup pumpkin puree (canned or fresh, not pumpkin pie mix)
  • 1 cup non-dairy milk (e.g., almond)



  1. Preheat the oven to 375 F and place a rack in the center of the oven. Lightly grease a baking sheet. Set aside. In a large bowl, combine the flour and baking powder. Set aside. In another bowl combine the peanut butter, pumpkin, and non-dairy milk.
  2. Add the flour mixture, in small batches and mix well. Knead the dough two to three times on a lightly floured surface. Roll out the dough out about 1/4 inch in thickness and cut out shapes with a cookie cutter. Bake for 20 to 25 minutes until lightly browned. Remove from oven and cool on a wire rack. Store in an airtight container.
  3. Makes about 25 small cookies.


Shannon Bender took a break from being one of Vitals editor Vivian Lee's favorite people to share her crab dip recipe.