SHARED By: Sarah Pachelli, Chef Consultant at Kitchen Little Cooking School

Swap your traditional Super Bowl Sunday recipes with these superfood snacks that will surely have you (and your little ones) cheering!

ALL-IN-ONE DIP (SPINACH/ONION/ARTICHOKE DIP)
This is the quintessential dip. It has a delectable flavor, sans the weird prepackaged onion dip preservatives or fattening additives. Enjoy with blue corn chips, pretzels or crudite!
Serves 8

Spinach Artichoke Dip

WHAT YOU’LL NEED:

  • 1/2 tbsp extra virgin olive oil
  • 1 medium yellow onion, small diced
  • 1 1/2 tsp sea salt, divided
  • 8 oz fresh spinach
  • 2 1/2 cup frozen artichoke hearts, thawed and chopped
  • 2 cup full fat plain yogurt
  • juice of 1 lemon
  • 1 tsp pepper

WHAT YOU’LL DO:

  1. Heat a skillet over medium high heat. Add extra virgin olive oil. Add onion and1 tsp salt. Cook for 7-10 minutes, until caramelized, stirring often. Add water to continue caramelization when pan gets too dry. Set aside.
  2. Boil a large pot of salted water. Blanch spinach for 2-3 minutes. Shock spinach in cold ice water. Once cooled, thoroughly drain and set aside.
  3. In a large bowl, combine caramelized onions, spinach, artichoke hearts, yogurt, lemon juice, 1/2 tsp salt and 1/4 tsp pepper.

SMOKEY BAKED BEANS
Gotta love a good baked bean. Pair this dish with anything from turkey burgers to hot dogs. It’s definitely a touchdown!
Serves 6

Smokey Baked Beans

WHAT YOU’LL NEED:

  • 4 cups cooked cranberry beans
  • 1 tbsp extra virgin olive oil
  • 1 red onion, diced
  • 3 garlic cloves, minced
  • 3/4 cup unsweetened applesauce
  • 1 6-oz can tomato paste
  • 1/4 cup molasses
  • 2 tbsp apple cider vinegar
  • 2 1/2 tbsp mustard
  • 1 tsp smoked paprika
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp fresh parsley, chopped.

WHAT YOU’LL DO:

  1. Preheat oven to 400 degrees.
  2. Heat skillet on medium high heat. Add olive oil and onions. Saute 3 minutes.
  3. Add garlic. Saute 2 minutes. Turn off heat and set aside.
  4. In a large bowl, add applesauce, tomato paste, molasses, apple cider vinegar, mustard, smoked paprika, salt and pepper. Stir in garlic/onion mixture. Slowly fold in beans until just combined.
  5. Pour bean mixture in oven-safe cast iron.
  6. Cook for 30-40 minutes, until top is slightly crispy.
  7. Garnish with fresh parsley.

CINNAMON BLONDIES
Everyone loves a good brownie. That’s a given. How about spicing it up this Super Bowl Sunday and surprise your guests’ palate with these sweet vegan treats with a secret ingredient…
Makes 12 blondies

Kitchen Little Cinnamon Blondies

WHAT YOU’LL NEED:

  • 1 1/2 cups cooked cannellini beans
  • 3/4 cup maple syrup
  • 1 tbsp unsweetened applesauce
  • 1/3 cup organic canola oil
  • 2 tsp vanilla extract
  • 1/3 cup all purpose unbleached flour
  • 1/4 tsp salt
  • 1/8 tsp baking powder
  • 1 1/2 tsp cinnamon

WHAT YOU’LL DO:

  1. Preheat oven to 375 degrees.
  2. Blend cannellini beans in a food processor. Add maple syrup, apple sauce and vanilla. Blend for 2-3 minutes, until completely smooth. Add canola oil and blend for another 30 seconds, until combined. Pour mixture into medium bowl.
  3. In a small bowl, combine flour, salt, baking powder and cinnamon.
  4. Slowly mix dry ingredients into wet.
  5. Pour batter into an 8×8 baking dish, lined (and spilling over the sides of dish) with parchment.
  6. Bake for 15-20 minutes. Cool for 5 minutes in baking dish. Remove parchment with blondies and cool on wire rack.
Make sure to let us know which dish scored the highest with your fans!

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