Super Bowl watch parties are all about cheering on your favorite team with good company and of course the snacks! But you don’t have to compromise on health with these lighter, heart-healthy versions of classic game day treats. These recipes offer a nutritious twist on traditional favorites, so you can enjoy the big game without the guilt.

Air Fried Buffalo Wings

Ingredients

  • 1 lb bone-in chicken wings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp baking powder or corn starch
  • Frank’s Red Hot wing sauce

Instructions

  1. Pat chicken wings dry. Add to bowl with garlic powder, onion powder, paprika, salt, pepper, and baking powder.
  2. Cook in air fryer, directly on wire rack at 400 degrees for 20 minutes, flipping halfway through.
  3. Toss in Frank’s wing sauce and air fry for additional 10 minutes. Enjoy with high protein blue cheese recipe below!

Tip: If you do not have an air fryer, the wings can be baked in an oven with a rack placed above the middle but not all the way at the top. Convection bake at 450 degrees for 30 minutes. Flip and bake for additional 20-25 minutes, then toss in wing sauce.

High Protein Blue Cheese Dip

Ingredients

  • 1 cup low-fat cottage cheese
  • ½ cup non-fat plain Greek yogurt
  • 1 tbsp avocado mayo
  • Juice of ½ lemon
  • ¼ cup blue cheese crumbles
  • ¼ tsp garlic powder

Instructions

  1. Combine all ingredients in a food processor or high-speed blender.
  2. Serve with air fried chicken wings, carrots and celery sticks.

High Protein Ranch Dip

  • 1 cup blended low-fat cottage cheese
  • ½ cup non-fat plain Greek yogurt
  • Juice of ½ lemon
  • 1-2 tbsp skim milk
  • 4 tbsp Ranch seasoning
  • 2 garlic cloves, minced
  • ¼ cup fresh dill, chopped
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Combine all ingredients in a food processor or high-speed blender.
  2. Serve as a dip with a tray of raw vegetable such as carrot and celery sticks, bell pepper strips, cucumber slices, broccoli florets and other crudité.

Cowboy Caviar Nachos

Ingredients

  • 1 15 oz can black eyed peas, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 ½ cups fresh or frozen corn kernels
  • 1 ½ cups (about ¾ lb) ripe tomatoes, chopped
  • 1 orange or yellow bell pepper, chopped
  • ½ red onion, finely chopped
  • ½ cup chopped cilantro
  • 1-2 jalapenos, ribs removed, finely chopped
  • 12 oz Tostitos Baked Scoops or other reduced fat tortilla chips
  • 7 oz reduced fat Mexican Style shredded cheese blend

Instructions

  • Preheat oven to 425 degrees and line 2 large baking trays with parchment paper.
  • In a large bowl, combine the beans, corn, tomatoes, bell pepper, onion, cilantro and jalapeno.
  • Arrange the tortilla chips evenly on parchment lined baking tray. Top the tortilla chips with bean mixture. Sprinkle with shredded cheese.
  • Bake for 7-10 minutes on highest rack of the oven, until the cheese is melted and bubbling.
  • Remove from the oven and top with any remaining ingredients – chopped tomato, jalapeno, or cilantro. Serve while warm.

Lighter Spinach Artichoke Dip

Ingredients

  • 1 10 oz bag frozen chopped spinach, thawed
  • 1 14 oz can artichoke hearts
  • 1 cup low-fat or nonfat cottage cheese, blended
  • 1 cup plain nonfat Greek yogurt
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1/4 cup grated parmesan cheese
  • 1/2 cup reduced fat shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. Blend 1 cup of cottage cheese. Thaw package of frozen chopped spinach or microwave until thawed. Drain and press out excess moisture. Drain and roughly chop the can of artichoke hearts.
  3. In a large bowl, combine the blended cottage cheese, Greek yogurt, spinach, artichoke, garlic, onion powder, grated parmesan and ¼ cup shredded mozzarella. Add salt and pepper to taste.
  4. Transfer to a casserole dish and top with remaining ¼ cup shredded mozzarella cheese. Bake for 20 minutes. Option to broil for 1-2 minutes to crisp the top.
  5. Serve with whole grain crackers such as Triscuits.

Loaded Sweet Potato Skins

Ingredients

  • 6 medium sweet potatoes
  • 3 tbsp olive oil
  • 1 cup reduced fat shredded mozzarella
  • 2 tbsp grated parmesan cheese
  • 2 scallions (green onions), thinly sliced
  • ½ cup salsa verde
  • ½ avocado, pitted and cut into small cubes
  • Tortilla chips (optional)

Instructions

  1. Preheat your oven to 350 degrees and position the rack at the top. Place the sweet potatoes on a rimmed baking sheet and roast for 40-50 minutes, until fork-tender. Let cool completely. (Can be done a day ahead.)
  2. Once cooled, slice each sweet potato lengthwise and scoop out most of the flesh, leaving a ¼-inch border.
  3. Increase the oven temperature to 400 degrees and place a wire rack on a baking sheet. Brush the potato skins with 2 tbsp of olive oil and bake for 20-30 minutes, until slightly browned. Let cool, then cut each skin in half crosswise.
  4. Arrange the potato halves skin-side down on the rack. Sprinkle with mozzarella, Parmesan, and scallions. Bake for 8-10 minutes, until the cheese melts.
  5. Drizzle the baked skins with the remaining tbsp of olive oil. Top with salsa verde, avocado, and crushed tortilla chips. Serve and enjoy!

Whether you're serving up dips, wings, or nachos, these healthier game day options are a great way to enjoy the Super Bowl without sacrificing flavor or nutrition. If you're looking for even more additions to your Super Bowl spread, try this healthy turkey chili recipe which is packed with lean protein and veggies! With these lighter options, you can feel good about what you’re eating while still enjoying the big game.