18 Crowd-Pleasing Super Bowl Potluck Foods That'll Get All the Cheers

Sure, the big game is great. But let's face it — eating is part of the fun. So whether you're hosting this year's Super Bowl party or you're a guest who needs to bring something to grace the table, there are tons of ways you can experience a big win even if your team loses. From savory dips to championship mains and desserts, you'd better bowl-eive you can totally win Super Bowl Sunday with these potluck ideas. 

Ingredients

• Uncooked crescent roll dough (you can find my crescent roll dough recipe here)
• Protein filling, such as cooked crumbled taco meat, ham, cooked chorizo, salame, etc.
• Grated cheese
• Melted butter

Instructions

1. Preheat the oven according to package directions or the recipe for the crescent rolls.
2. Line a rimmed baking sheet with parchment.
3. Lay out the rolls without rolling them up.
4. Sprinkle with your protein filling followed by the grated cheese.
5. Roll up.
6. Brush the outside of each roll with melted butter.
7. Bake according to the package directions.

Some Yummy Combos

• Pepperoni and mozzarella (with some pasta sauce on the side for dipping)
• Cooked chorizo and manchego
• Ham and Swiss
• Italian sausage and cheddar
• Roast beef and provolone
• Taco meat and pepper jack
• Buffalo chicken and bleu cheese

Ingredients

• 1 (14-ounce) bag tri-color coleslaw mix
• 1 bunch radishes, greens removed, halved, and sliced
• 1 bunch green onions, white and green parts, sliced
• 1 apple, peeled and julienned
• ¼ cup chopped, fresh cilantro (optional)
• 1 tablespoon sriracha
• 1 garlic clove, finely minced
• 2 teaspoons sugar or honey
• 1 tablespoon grated fresh peeled ginger
• ¼ to 1 teaspoon Chinese hot mustard (to taste)
• ¼ teaspoon salt (or to taste)
• ¼ cup apple cider vinegar
• 1 cup avocado oil

Instructions

1. In a large bowl, mix the coleslaw mix, radishes, green onion, apple, and cilantro.
2. In a smaller bowl, whisk together the sriracha, garlic, sugar or honey, ginger, Chinese hot mustard, salt, apple cider vinegar, and avocado oil until well combined. 
3. Toss with the coleslaw mix in the larger bowl.

Ingredients

• ½ cup avocado oil
• 4 (11-ounce) cans summer crisp corn, drained
• ¼ to 1 teaspoon sea salt, to taste
• 1 bunch green onions, white and green parts, sliced
• 1 jalapeño, seeded and finely chopped
• ½ cup crumbled cotija cheese
• ½ cup chopped, fresh cilantro
• 1 garlic clove, finely minced
• ½ cup mayonnaise
• 1 teaspoon chipotle chili powder (or to taste)
• Juice of 1 lime

Instructions

1. In a large skillet (you'll need to work in two batches here due to the sheer amount of corn), heat half of the avocado oil on medium-high until it bubbles.
2. Add half the corn and half the salt and cook without stirring for four to five minutes, until it begins to char.
3. Stir and continue to cook another four to five minutes, until the corn starts to char on the other side.
4. Transfer corn to a large bowl and repeat steps 1-3 with the remaining corn.
5. Allow corn to cool completely.  
6. Add the green onions, cotija cheese, and cilantro to the corn. Toss to mix.
7. In a small bowl, whisk together the garlic, mayonnaise, lime juice, and chili powder. 
8. Add to the corn and toss to mix well. 
9. Chill for a few hours, covered, to allow flavors to mix before serving.

Ingredients

• 2 garlic bulbs
• 4 tablespoons avocado oil, divided
• Sea salt, to taste
• 3 yellow onions, peeled and thinly sliced
• 1 teaspoon dried thyme
• Black pepper, to taste
• 1 (8-ounce) block softened cream cheese
• 1 cup sour cream
• 1 teaspoon chopped, fresh chives

Instructions

1. Preheat your oven to 350°F.
2. Slice the top quarter inch or so of the garlic bulbs to reveal the cloves and place the bulbs on a large piece of foil.
3. Drizzle with 2T of the oil and sprinkle with a bit of the sea salt. 
4. In a large skillet, heat the oil on medium-high until it shimmers.
5. Wrap the garlic in the foil and seal it completely. Place the foil packet on a rimmed tray, and bake in the preheated oven until the garlic is soft — 60 to 90 minutes. (Alternatively, you can also do this in a 350° air fryer for 45 to 60 minutes.)
6. Cool completely.
7. In a large skillet, heat the remaining 2T of avocado oil on medium-high until it shimmers. 
8. Add the onions, salt, pepper, and thyme. Cook, stirring, until the onions begin to turn translucent, about four minutes.
9. Reduce the heat to low.
10. Continue to cook the onions, stirring occasionally, until they are golden brown, 20-30 minutes more.
11. Cool onions completely.
12. Squeeze the cooled garlic cloves from the peels into a food processor. Add the cooled onions, cream cheese, and sour cream. Blend until smooth.
13. Serve garnished with chopped fresh chives.

Ingredients

• 2 (10-ounce) packages frozen chopped spinach, thawed, and drained
• 8 ounces cream cheese
• 8 ounces sour cream
• ½ teaspoon salt
• ⅛ teaspoon pepper
• Dash of nutmeg
• 2 tablespoons Tony Chachere's Creole seasoning (or another creole seasoning)
• ½ cup shredded cheese

Instructions

1. In a slow cooker, combine the spinach, cream cheese, sour cream, salt, pepper, nutmeg, and creole seasoning.
2. Cover and cook on low for 4-6 hours.
3. Turn to keep warm. Sprinkle with the shredded cheese. Cover to melt the cheese.

Ingredients

• 2 cups chopped fresh mango, pineapple, papaya, or another soft fruit of your choice
• 1 red onion, peeled and finely chopped
• 1 jalapeño, seeds and ribs removed and finelly chopped
• 1 garlic clove, minced
• ¼ cup chopped, fresh cilantro
• Juice and zest of 1 lime
• Sea salt to taste

Instructions

1. In a medium bowl, combine all ingredients and mix well.
2. Serve with tortilla chips.

Ingredients

• 1 pound pork belly, cut into half-inch cubes
• 1 pound ground pork
• 1 pound ground beef
• 1 onion, peeled and chopped
• 1 green bell pepper, peeled and chopped
• 3 (14-ounce) cans crushed tomatoes
• 1 (14-ounce) can diced tomatoes and chilies (such as Ro-Tel)
• 1 pound cooked smoked brisket, cut into half-inch pieces
• ¼ cup chili powder
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoon sea salt (or to taste)
• 2 cups water (or to desired thickness)

Instructions

1. In a large Dutch oven, cook the pork belly on medium-high heat, stirring until it's browned and cooked through, about five minutes.
2. Remove the pork belly from the fat in the pan with a slotted spoon and set it aside.
3. Cook the ground beef and ground pork in the pork belly fat, crumbling as you do, until it is browned, about five minutes.
4. Remove the beef and pork from the fat in the pan with a slotted spoon and set it aside with the pork belly.
5. Add the onion and green bell pepper to the fat in the pan and cook, stirring, until they're soft, three to four minutes.
6. Return all the meats to the pot along with the crushed and diced tomatoes, brisket, chili powder, oregano, cumin, coriander, garlic powder, onion powder, salt, and water.
7. Bring to a simmer, stirring. Reduce the heat to medium-low and simmer for 20 minutes. Taste for seasoning and adjust as needed.

Ingredients

• Drumsticks (as many as you want or can fit into a pan)
• Sea salt, seasoned salt, or poultry rub
• Thin-sliced bacon (two pieces per drumstick)

Instructions

1. Preheat your oven to 425°F.
2. Season your drumsticks with the desired seasoning.
3. Wrap each drumstick in two pieces of bacon and put in a large baking pan.
4. Bake in the preheated oven until the drumsticks reach 165°F internally (check the temp on the largest drumstick), 45 minutes to an hour.

Ingredients

• 1 pound ground beef
• 1 pack taco seasoning mix
• ¼ cup water
• 1 bag scoops style tortilla chips
• 1 recipe guacamole 
• 1 container sour cream
• Grated pepper jack cheese
• Pickled jalapeño slices

Instructions

1. In a large skillet, cook the ground beef, crumbling, until it's browned, about five minutes.
2. Add the taco seasoning and water. Simmer, stirring, for three minutes.
3. Place the tortilla chips on a tray, open-side up.
4. Add a bit of the taco meat, a spoonful of guacamole, and a spoonful of sour cream.
5. Sprinkle with grated cheese and top with a jalapeño slice.

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