Super Bowl food ideas for the ultimate game-day party

From finger foods to comforting dishes, cheer your team on with all of these goodies.

For some people, Super Bowl Sunday is the biggest party of the year. And while you cannot guarantee a win for your team, you can make sure you have a winning Super Bowl party spread. Luckily, we have ideas for Super Bowl food, from Super Bowl appetizers to game-day snacks perfect for watching football and more.

AIR FRYER JALAPENO POPPERS

No party is complete without a popper, and these are a cinch to make. Jalapeno halves are filled with a cream cheese, cheddar and scallion mixture and air-fried until the tops are browned for a creamy, cheesy handheld appetizer ready to serve in 20 minutes. Use uniformly shaped, medium-to-large jalapenos to minimize filling spillage during the cooking process.

Ingredients:

4 ounces cream cheese, at room temperature

2 ounces extra-sharp cheddar, coarsely shredded (1/2 cup)

1 scallion, finely chopped

A dash of hot sauce

6 medium-to-large jalapenos

Nonstick cooking spray

Directions:

1. In a medium bowl, combine the cream cheese, cheddar, scallions and hot sauce, stirring until smooth. Transfer to a resealable plastic bag.

2. Halve the jalapenos lengthwise, and scrape out the seeds with a small spoon.

3. Heat an air fryer to 375 F. Snip off one corner of the bag, and pipe the cheese mixture into the jalapeno halves.

4. Lightly coat the air-fryer basket with nonstick cooking spray, and arrange the

AIR FRYER TOSTONES WITH CILANTRO DIP

This Super Bowl snack comes together in an air fryer. Don’t forget the mojo dip: a creamy mix of avocado, cilantro, scallion and serrano.

Ingredients:

TOSTONES

3 green plantains

2 tablespoons lime juice Kosher salt

3 tablespoons canola oil, divided

1/4 teaspoon smoked paprika DIP

1 1/2 cups cilantro

1/2 ripe Hass avocado

1/2 serrano chile, chopped

1 clove garlic

1 scallion (green part only), roughly chopped

2 tablespoons lime juice

1 tablespoons white vinegar

1/4 teaspoon agave or honey Kosher salt

Directions:

TOSTONES

1. To peel the plantains, cut two slits down the sides of each just deep enough to go through the peel, avoiding the flesh, and carefully peel in sections. Cut the plantains crosswise into 3/4 inch-thick pieces.

2. In a large bowl, stir together the lime juice, 2 teaspoons salt and 4 cups water until the salt dissolves. Add the plantains, and let soak for 20 minutes.

3. Meanwhile, make the dip: In a blender, puree the cilantro, avocado, serrano chile, garlic, scallion, lime juice, vinegar and agave until smooth, adding 1/4 to 1/2 cup water as needed. Season with salt. Press parchment or plastic wrap directly on the surface of the dip, and refrigerate until ready to serve.

4. Heat the air fryer to 350 F. Drain the plantains, but do not dry (a little excess water helps soften them). In a bowl, toss the plantains with 1 tablespoon oil. Transfer to an air-fryer basket, leaving space in between, and cook for 9 minutes, flipping after 5 minutes.

5. Transfer the tostones to a work surface lined with parchment paper. Using a heavy glass or mug, firmly smash each to about 1/4 inch thick (clean the bottom of the glass occasionally to prevent sticking). If tostones harden, reheat briefly in the air fryer for easier smashing.

6. Heat the air fryer to 400 F. Using 1 tablespoon oil, brush both sides of half of the tostones, and sprinkle with 1/4 teaspoon salt. Transfer to the air-fryer basket, spacing them about 1/2 inch apart, and cook until the edges start to turn light golden brown, 3 to 4 minutes. Flip and cook until crisp and golden brown around the edges, 4 minutes more. Transfer to a plate. Repeat brushing and cooking with the remaining oil and tostones, and leave in the air fryer.

7. When the second batch is ready, top with the first batch of tostones, and cook until reheated and crisp, 1 to 2 minutes. Sprinkle with smoked paprika, and serve immediately with the dip.

DELICATA SQUASH PIZZA

Two cheeses combine with beautiful slices of delicata squash on this white pizza with no tomato in sight.

Ingredients:

All-purpose flour and cornmeal (optional), for sprinkling

1 pound pizza dough, thawed, if frozen, and at room temperature for 30 minutes

6 thin slices provolone

1 small delicata squash, halved lengthwise, seeded and sliced 1/4 inch thick

1 onion, sliced

1 large Fresno chile, thinly sliced

2 tablespoons olive oil

Kosher salt and pepper

1/2 cup flat-leaf parsley leaves

1 1/2 ounces blue cheese, crumbled

Directions:

1. Heat the oven to 500 F without broiling (alternatively, heat to 475 F).

2. On a lightly floured surface, shape the pizza dough into a 14-inch-long oval. Place on a cornmeal-dusted or parchment-lined baking sheet. Arrange the provolone on top.

3. In a large bowl, toss the squash, onion and chile with oil and 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the parsley.

4. Scatter over the dough, and sprinkle with blue cheese. Bake until the crust is golden brown and the squash is just tender, 10 to 12 minutes.