The Super Bowl is only a few days away! Okay, so I’m still a bit bitter about the San Francisco 49er’s loss, but at least I can still look forward to snazzy commercials and football snacks, right?

This year, ditch the super market dips and fast food hot wings and make your own Super Bowl munchies with these simple and scrumpdiliocious recipes.

Sweet Onion Dip


1 tablespoon olive oil

2 Vidalia onions (1 pound total), finely chopped

Coarse salt and ground pepper

1 cup reduced-fat sour cream

2 ounces reduced-fat bar cream cheese, room temperature

1 1/2 teaspoons white-wine vinegar

1/4 cup finely chopped chives

Potato chips (try baked or popped ones for a low fat snack!), for serving


  1. In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
  2. In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.

Smoked Salmon Dip with Bagel or Pita Chips


1/4 cup mayonnaise

4 ounces cream cheese

1 tablespoon capers, rinsed and drained

1 tablespoon red onion, diced small

1 to 2 teaspoons fresh lemon juice

1/2 teaspoon prepared horseradish

2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped

1 tablespoon chopped fresh parsley

Bagel or pita chips, for serving


  1. In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

Brown-Sugar Barbecue Chicken Drumettes


2 cups ketchup

1 cup packed light-brown sugar

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

Coarse salt and ground pepper

6 pounds chicken drumettes, patted dry


  1. In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.
  2. Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.
  3. Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.
  4. Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

-Emily Freeman

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