Get Set for the Other Super Sunday

It's that time of the year — time to warm up, settle down and get ready for game day.

Super Sunday — the other Super Sunday, meaning football and not fundraising — takes place on Feb. 3.

And while tradition has it that most nibble on junk-food galore while they watch two teams clobber each other, there is certainly room for healthier fare. No one, of course, would ever consider leaving the chips behind, but how about incorporating some fresh dip to go with them?

The following recipe ideas are based on fresh vegetables, with a dose of calcium in the form of yogurt (thanks to the folks at Dannon). They taste so much better than the jarred stuff, and take a snap to make.

Instead of the usual potato or nacho chips, fresh pita or whole-wheat crackers make good dunkers, as do carrot and celery sticks.

So sit back, take the phone off the hook and get ready for the Super Bowl.

Guacamole Dip


1 cup plain yogurt
2 large ripe avocados peeled and mashed
1/3 cup snipped fresh cilantro
1 Tbsp. fresh lime juice
1/4 tsp. sea salt
1/4 tsp. black pepper
1 small diced tomato

In a bowl, combine all ingredients except tomato.

Top with diced tomato.

Serves 4.

Basil-and-Sundried Tomato Dip


1 cup plain yogurt
6 sundried tomato halves, packed in oil
21/2 Tbsps. chopped fresh basil leaves
1 Tbsp. extra-virgin olive oil
1 clove garlic, crushed through a press

Drain and chop the sundried tomatoes.

In a small bowl, combine the yogurt, sundried tomatoes, basil, oil and garlic.

Mix well. Add salt and pepper to taste.

Serves 4.

Creamy Salsa Dip


2 cups plain yogurt
1 cup prepared salsa
31/2 Tbsps. chopped fresh cilantro
1 tsp. sea salt

In a bowl, combine all ingredients and mix well.

Cover and keep refrigerated until ready to use.

Serves 4.

Chipotle Lime Dip


11/2 cup plain yogurt
1 chipotle in adobo, minced
1 Tbsp. lime juice
1 tsp. lime zest
2-3 Tbsps. minced cilantro
salt to taste

Combine all ingredients in a bowl and mix well to blend.

Store in an airtight container until ready to use as a dip or salad dressing.


Layered Mexican Dip


2 cups plain yogurt
1 cup shredded lettuce
1 cup shredded cheddar cheese
1 can (16 oz.) refried beans or black beans
1 cup chunky salsa
1 cup sliced olives
1 cup jalapeño peppers (optional)

In a bowl, combine the beans with 1/3 cup salsa.

Spread half of this mixture into a flat serving dish.

Spread half the yogurt over the beans, followed by half the olives, half the remaining salsa, half the cheese, half the shredded lettuce and half the jalapeño peppers, if using.

Repeat layering, then cover and chill dish until ready to use.


Individual Chocolate Cheesecakes


10 chocolate wafer cookies
4 oz. reduced-fat cream cheese, at room temp
1/2 cup vanilla lowfat yogurt
1/4 cup granulated sugar
1 large egg
1 Tbsp. cocoa powder
1/2 cup semisweet chocolate chips, melted and cooled
2 Tbsps. shaved chocolate

Preheat oven to 350.

Line 8 standard-size cupcake tins with paper liners.

Set a chocolate wafer in each cup. Crush the remaining cookies and set aside.

Process the cream cheese, yogurt, sugar, egg and cocoa in a food processor until smooth.

Add the melted chocolate and process just until blended in.

Divide the batter among the cups and sprinkle with the cookie crumbs.

Bake until the cheesecakes are set, about 20 minutes.

Cool on a rack.

Transfer to the refrigerator to chill for an hour or more.

Serve garnished with shaved chocolate.

Recipes come courtesy of



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