Maybe today’s the day. Maybe today’s the day you become a football fan. Why? Well, because it’s Super Bowl Sunday that’s why.
Maybe it’s not the game you care about. Maybe instead it’s the half-time show or the commercials. Either way it doesn’t matter. One thing’s for sure – there will be food involved.
I know this because it’s the second biggest food day after Thanksgiving. But I already talked about that. Unlike Thanksgiving, Super Bowl Sunday is rarely a sit-down dinner. Instead most tables are full of finger foods – nachos, pigs-in-a-blanket, pizza, chicken wings – and, of course, can’t forget the chips and dip.
And I know I don’t want to forget about the chips and dip. Wait, what? Yup, I’m a sucker for a good dip and I won’t deny it. Hey, it’s okay to splurge every now and again. But, unfortunately, dips can easily turn into a lot of calories in a short amount of time. And then there’s the chips. Uh-oh.
So, because I like dips so much, I’m always looking for ways to pack some nutrition into them. I mean, why not get your dip fix on and reap some health benefits? Maybe this Super Bowl Sunday, let’s think outside the box a little. Let’s think beyond your typical dips. How about shrimp? Wait. Not just shrimp. Shrimp salad. Wait. Shrimp salad dip. Wait. With chips. Score!
This dip is a lighter alternative to those creamy, cheesy dips that are typically found at the Super Bowl spread. And it’s so easy to make. And it’s delicious. And it’s satisfying. Trust me, you won’t feel like you’re missing out on anything with this dip. Add the homemade chips and you’ll surely impress the folks at your party.
So let’s face it. There’s a whole lotta eating that goes on in the few hours it takes to watch the game. Some choices are better than others. And whether your heading out to a party or hanging in to watch the game, you know you can go ahead, have your dip and eat it too.
What’s your favorite Super Bowl food?
- 2 cups cooked shrimp, chopped
- 4 teaspoons paprika
- 2 green onion, chopped
- 2 tablespoon mayonnaise
- 1 lemon, juiced
- 4 endive heads, chopped
- salt and pepper to taste
- 4 corn tortillas, each cut into fourths
- olive oil
- salt to taste
- Preheat oven to 400 degrees Fahrenheit.
- Mix all ingredients for dip together in a bowl. Chill for at least 30 minutes.
- Place tortilla pieces on baking sheet. Drizzle olive oil over tortilla pieces and lightly sprinkle with salt.
- Place in oven and bake 10-15 minutes, until golden brown.
- Serve chips with shrimp salad dip.