Scrumptious Super Bowl Snacks

| January 30, 2013

Super Bowl Sunday is a self-proclaimed American holiday—a day when friends and family become allies and rivals in the most good-natured fashion.

Like Christmas and Thanksgiving, Super Bowl Sunday comes with it’s own set of traditions with all eyes glued on the game and the famous half-time commercials, rooting for their team, debating plays and penalty calls, and of course eating and drinking.

The fun, emotion and camaraderie of the day calls for great nibbles and munchies which will both save ”chewed fingernails” and satisfy “the sports beast” in your guests.

Numero uno is of course a great shrimp cocktail with an addictive curry dip. This is one of my specialties. You will definitely want to have extra shrimp since they are hugely popular and the addition of a crudité platter that can also be dipped.

I suggest buying already cooked and peeled medium large shrimp (16-20 to the pound) and chilling them overnight. Serve over ice with lemon wedges.shrimp cocktail


“Tish’s” Delicious Curry Dip


  • 1 Cup Mayonnaise
  • 1 Cup Sour Cream
  • 1 Tablespoon Curry Powder
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Sugar
  • 1 Minced Clove Garlic
  • 1 Teaspoon Turmeric
  • Juice of 2 Oranges and One Lemon
  • 2 Tablespoons Mango Chutney


In a small saucepan, heat oil and sauté the garlic with the curry powder and turmeric. Remove it from the heat, let it cool and mix with the mayonnaise and sour cream. Add remaining ingredients and chill until serving.

Number Two is an Indian snack that is a tasty, spicier version of Chex mix and is India’s version of popcorn. You will want to double the recipe, since this is addictive and packs a great crunch. It is called Chewda and most of the ingredients are available in your pantry.


Indian Chewda


  • 1 Tablespoon Oil


    Photo by Steve A Johnson

  • ½ Cup Cashews
  • ½ Teaspoon Cumin
  • 1 Teaspoon Chili Powder
  • ½ Teaspoon Turmeric
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • Juice of ½ a Lime
  • 1-1/2 Cups Raisin Bran
  • 1-1/2 Cups Wheat or Rice Chex
  • 2 Tablespoons Flaked Coconut


Heat oil in a small saucepan at low to medium heat and add all the spices including salt and sugar. Mix in the lime juice and gently fold in the two cereals for a couple of minutes until they are coated with the spice. Remove from the heat and stir in the coconut and cashews. Enjoy and experiment with similar pantry items.

Number three is always included when I am having a crowd for fun and games. These are also a family favorite. Enjoy!


Roasted Olives


These “dressed up” olives are “delish” and become a healthy addiction. You will want to make them often throughout the year. I usually go to the local grocer’s olive bar to get the 4 cups of assorted olives and mix large/small, black/green, pitted and with pits and trust me, there are rarely any leftovers, but if there are, they last in the frig for a week.


  • 4 Cups of Assorted Olives
  • 5 Sprigs of Fresh Thyme
  • 5 Sprigs of Fresh Rosemary
  • 6 Cloves of Garlic, Sliced
  • Zest of 1 Orange and 1 Lemon
  • (Preferably a Meyer Lemon)
  • 1/4 teaspoon of Red Pepper Flakes
  • 1/4 cup of a Fruit Flavored Vinegar such as
  • Pear, blood orange, or red wine vinegar
  • 1/3 Cup Sherry Vinegar
  • 3/4 Cup Extra Virgin Olive Oil


Preheat the Oven to 425 degrees. In a large bowl, mix together the olives and all the remaining ingredients, except for the olive oil. Spread the mixture on a shallow roasting pan and roast for 30 minutes stirring frequently. The olives will be done when the meat separates from the pit easily. When the olives are cool, drizzle with the olive oil and stir to mix. Serve immediately or refrigerate in a container with a tight-fitting lid for up to one week. Bring to room temperature at least 2 hours before serving and Stir well. Enjoy!


Charlotte “Tish” Goldblatt