Super Bowl Snacks for 12s

by Kim Merrikin, Seattle Goodwill
January 26, 2015

Last week we told you in our blog on eco-friendly Super Bowl parties (SBPs) that we’d have some ideas for how to make some Seahawks-themed snacks for your party—and we meant it! There are some great ways to add some team spirit to your spread by altering a normal recipe just a little—or adding food coloring—and here are some of our favorites:

Perhaps the easiest way to bring a little blue and green to your SBP table is in the nacho-type dishes. Start by swapping out your standard tortilla chips for blue corn tortilla chips—and having guacamole and green salsa on hand. Choose a hard white cheese like Monterey Jack or Pepper Jack to melt on the chips, add your favorite toppings, and add some green accents like jalapeños or poblano peppers. If you’re more of a seven-layer dip kind of person, add a little blue food dye to the sour cream, and juxtapose it with some homemade guacamole.

Note: If you want to shy away from using food dyes, there are natural alternatives!

If you want to have a healthier option at your Super Bowl party, making a blue and green fruit salad is very easy. Simply chop up some kiwis, and mix them with blueberries for a quick option. Add a little dish of whipped cream on the side for people who want a little extra sweetness! (Bonus: You can also spruce up a normal green salad with blueberries to add a little Seahawks spirit!)

Kukuruza takes Beast Corn to a whole new level—but making colored kettle corn at home is actually quite simple. To make kettle corn, all you need to do is add about ¼ cup of white sugar for each ½ cup of unpopped popcorn kernels you’re cooking—and to color it, all you need to do is to mix some food dye gel into your sugar before adding it to the pot! (Need a giant popcorn-cooking pot? Find an inexpensive one at Goodwill!)

If you're looking for some awesome Super Bowl snack recipes that you can alter with dye or basic ingredient swaps, check out—they're local and chock-full of great recipes.

One of my favorite party foods (and all the time foods) is guacamole—here’s my personal recipe for a large batch of guac!



5 Haas (large) avocados 1 large mango (or 2 honey mangos)
2 - 3 Roma tomatoes 1 baby lemon
1 red onion 1 lime
1 bunch of cilantro Tapatío hot sauce
1 jalapeño salt


Finely chop the cilantro, jalapeño, onion (I use a little more than half of the onion), and tomatoes (I usually drain my tomatoes after I’ve chopped them to avoid overly wet guacamole). Put the ingredients in a bowl and mix it up. Dice/peel the mango and add it to the mixture. This base mix actually makes a pretty good Pico de Gallo, so if you have some left over… eat it!

Next, peel and chop the avocados and put them in a separate bowl—you can smash them with the back of a fork, or use a potato masher! Once you’ve got your avocados smashed, start adding the Pico de Gallo mixture about ¼ cup at a time, mixing after each time—add as much or as little as you want, depending on how chunky you like your guacamole. Squeeze about ½ of the lime juice and ½ of the lemon juice into the mixture—and mix it up again. If you taste the guacamole now, it should be very citrusy. Add about ½ or 1 teaspoon of Tapatío to the mix—making sure it doesn’t get too spicy (or gets spicy enough). This is a great time for a taste test! Once it’s all mixed up, begin adding salt to balance out the spice and citrus flavors. Keep in mind, this will likely be eaten with salty chips so you don’t want to make it too salty! And there you go - Super Bowl guacamole to go with those blue corn tortilla chips!

As you’re preparing for your Seahawks Super Bowl party, don’t forget to stop by Goodwill to pick up any additional needed cookware or serving dishes!


Kim fancies herself a professional communicator. She has experience in writing, graphic design, and social media, and is always looking to expand her knowledge base into other fields of communication. She loves people, coffee & Seattle (including the rain).

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