Super Bowl snack recipes

Blackened Chicken Guacamole Bites. — Courtney Whitmore

Just because the New England Patriots aren’t in the Super Bowl this year doesn’t mean we have to ignore the event altogether. For those of us who associate football with delicious finger food, I’ve rounded up some delicious recipes from top food bloggers who shared what they will be serving up at parties this weekend.

Each recipe incorporates Sabra dips, the Official Dip Sponsor of Super Bowl 50. One of my favorite brands to work with, they have a huge variety of hummus, guacamole, salsa, and vegetable dips to entice your palate, no matter what you’re craving. Each recipe below uses one of these dips in a unique way — because who said dips are just for dipping?

Buffalo Hummus Chicken Salad Roll-Ups

Recipe courtesy of Aggie Goodman of Aggie’s Kitchen (

Yield: 24 appetizers

  • 1.25- to 1.5-lb. chicken breast
  • 1 10-oz. container Sabra Classic Hummus
  • 3 to 4 Tbsp. Frank’s Original Red Hot Sauce (use more or less, to taste)
  • 2 oz. crumbled blue cheese or gorgonzola (optional)
  • Pinch coarse salt and fresh ground pepper, to taste
  • 6 wraps (white or whole wheat, or both)
  • 2 cups shredded iceberg lettuce
  • 2 cups matchstick carrots

Place chicken breasts in a single layer in a pot, covering with water (about an inch over). Bring water to a boil, reduce heat and let simmer (covered) for about 8 to 9 minutes. Turn off heat and let sit, continuing to cook for about 2 minutes. Take chicken out of water and let cool on a cutting board.

Once chicken is completely cooled, start to prepare your chicken salad. Chop chicken into small pieces and shred by hand, or place large cut pieces of chicken into a large mixer and using a paddle, mix until chicken is shredded.

Add hummus to bowl along with 3 to 4 Tbsp. of Frank’s Original Red Hot sauce and stir until completely combined. Stir in blue cheese crumbles, if using. Taste for seasoning and add salt and pepper (or more hot sauce) to adjust.

Lay your wrap on flat surface (I use a large cutting board), and spread about 2 heaping Tbsp. of chicken salad mixture across center of wrap, making sure you reach both ends. Add shredded lettuce and carrots over chicken salad, then tightly roll wrap. Using a serrated knife, cut wrap into 4 even slices. Arrange on a plate, and serve with celery sticks and your favorite veggie dip or ranch dressing.

Blackened Chicken Guacamole Bites

Recipe courtesy of David Dial of Spiced Blog (

Yield: 24 appetizers

Cajun Seasoning

1 tsp. paprika

½ tsp. dried oregano

½ tsp. garlic powder

½ tsp. black pepper

½ tsp. onion powder

¼ tsp. salt

Pinch cayenne pepper

Blackened Chicken Guacamole Bites

24 mini phyllo cups

1 boneless, skinless chicken breast

1 8-oz. container Sabra Guacamole

¼ cup cherry tomatoes, diced

½ red bell pepper, diced

For the Cajun Seasoning, combine all the ingredients in a small bowl; stir until well combined.

For the Blackened Chicken Guacamole Bites, bake the phyllo cups according to package directions; set aside.

Heat grill pan (indoors) or grill (outdoors) to medium heat. Rub both sides of the chicken breast with the Cajun Seasoning. Place chicken in grill pan and cook over medium heat until done, flipping once (about 6 to 7 minutes per side). Once chicken is fully cooked, slice in half lengthwise. Cut one half into larger ¾-inch bites. Dice other half into smaller pieces.

Place one larger piece of chicken at the bottom of each phyllo cup. Spoon guacamole into puff pastry cups. Top with diced tomatoes, bell pepper, and remaining blackened chicken.

Pepperoni Pizza Hummus Palmiers

Recipe courtesy of Brandi Evans of Bran Appetit (

Yield: 36 palmiers

1 package puff pastry (2 pieces)

4 single-serving packs Sabra pizza hummus

30 pepperoni slices

Sabra Farmer’s Ranch Greek yogurt dip, for serving

Let the puff pastry thaw on the counter for 30 minutes or so. Once it is mostly thawed, place one piece on a floured cutting board or countertop, and roll out to about ⅛-inch-thick rectangle, smoothing out the pastry fold lines.

Spread two containers of the pizza hummus on the puff pastry, and top with 15 pepperoni slices. Starting with the shorter ends, fold one side halfway to the center. Repeat with the other side. Fold each side in again, meeting in the center. Then fold one side on top of the other, to make a thick log of stuffed puff pastry. Repeat with the other piece of pastry. Cover the pastry with plastic wrap and place in the fridge to chill for 20 to 30 minutes before baking.

Preheat oven to 400℉. Slice each roll of pastry into 18 pieces (about ¼ inch thick). Place on parchment-lined baking sheet and bake for 14 to 16 minutes or until the puff pastry is puffed and golden. Serve warm or at room temperature, with dip.