16 NFL-Inspired Super Bowl Recipes That Will Impress

You’re excited about your Super Bowl party and want to serve delicious food that your guests will love.

You’ve already chosen the New England Patriots‘ Classic Clam Chowder, and it’s a big hit. Now, you’re looking for more tasty ideas to score big with your friends and family.

Get ready for a culinary touchdown with 15 more NFL-inspired recipes that are easy to make and fun to eat.

Each dish is inspired by a different team and showcases their unique flavors. From spicy to sweet, these recipes will make your Super Bowl party a champion of flavor!

New England Patriots’ Classic Clam Chowder

Creamy New England Patriots’ Classic Clam Chowder.

Ingredients

• 2 tablespoons butter
• 1 medium onion
• 2 cloves garlic
• 1 pound clams
• 1 cup clam juice
• 1/2 cup milk
• 2 potatoes
• Salt and pepper

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic and sauté until onion is translucent.
3. Add clams, clam juice, and potatoes to the pot.
4. Bring to a boil, then reduce heat and simmer until potatoes are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in milk and season with salt and pepper to taste.
7. Serve hot, garnished with chopped herbs or crackers if desired.

Green Bay Packers’ Beer-Battered Cheese Curds

Crispy beer-battered cheese curds, a Wisconsin favorite.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup ice-cold beer
• 1/4 cup grated cheddar cheese
• 1/2 cup cheese curds
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

Instructions

1. In a large bowl, whisk together flour, cornstarch, and spices.
2. Gradually add the beer to the bowl, stirring until smooth.
3. Add the grated cheddar cheese and stir until combined.
4. Dip each cheese curd into the beer batter, coating completely.
5. Heat about 2-3 inches of vegetable oil in a deep frying pan to 375°F.
6. Fry the battered cheese curds in batches until golden brown, about 2-3 minutes.
7. Remove the cheese curds from the oil with a slotted spoon and drain on paper towels.
8. Serve the beer-battered cheese curds hot and enjoy.

Pittsburgh Steelers’ Steel City Sliders

Mini beef burgers inspired by Pittsburgh Steelers’ fans.

Ingredients

• 1 pound ground beef
• 1/2 medium onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns
• 4 slices of cheese
• Lettuce
• Tomatoes
• Pickles

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, onion, Worcestershire sauce, salt, and pepper.
3. Mix well with hands or a spoon until just combined.
4. Form into 4 small patties.
5. Grill the patties for 4-5 minutes per side, or until cooked to desired doneness.
6. Meanwhile, toast the buns on the grill.
7. Assemble the sliders with cooked patties, cheese, lettuce, tomatoes, and pickles.
8. Serve immediately and enjoy.

Dallas Cowboys’ Texas-Style Brisket Nachos

Tender brisket and crunchy nachos combine in a Texas-sized twist on a classic snack.

Ingredients

• 1 (5-pound) beef brisket
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 (16-ounce) package tortilla chips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced fresh tomatoes
• 1/4 cup diced fresh cilantro
• 1 jalapeño pepper, sliced

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a small bowl, mix together chili powder, cumin, paprika, salt, black pepper, and cayenne pepper.
3. Rub the spice mixture all over the brisket, making sure to coat it evenly.
4. Heat a large Dutch oven over medium-high heat and sear the brisket until browned on both sides.
5. Add the sliced onion to the Dutch oven and cook until it’s translucent and starting to caramelize.
6. Add the garlic, beef broth, and browned brisket to the Dutch oven, cover, and transfer to the preheated oven.
7. Braise the brisket for 4-5 hours, or until it’s tender and easily shreds with a fork.
8. Remove the brisket from the oven and let it rest for 10-15 minutes before shredding it into bite-sized pieces.
9. Arrange the tortilla chips in a single layer on a large baking sheet.
10. Top the tortilla chips with the shredded brisket, diced tomatoes, shredded cheese, and sliced jalapeño.
11. Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
12. Remove from the oven and sprinkle with diced cilantro before serving.

New York Giants’ Giant Meatball Subs

Hearty meatball subs inspired by the New York Giants.

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 4 sub rolls
• Provolone cheese slices

Instructions

1. Preheat oven to 400°F.
2. Combine ground beef, breadcrumbs, egg, Parmesan cheese, parsley, and garlic in a bowl.
3. Form mixture into meatballs and bake for 18-20 minutes.
4. Heat marinara sauce in a saucepan over medium heat.
5. Add cooked meatballs to the saucepan and simmer for 5 minutes.
6. Slice sub rolls in half and toast until lightly browned.
7. Assemble subs by placing meatballs and sauce on the rolls, topping with provolone cheese.
8. Place subs under the broiler to melt the cheese.
9. Serve immediately and enjoy.

Philadelphia Eagles’ Philly Cheesesteak Dip

Creamy Philly cheesesteak dip with sautéed onions and bell peppers.

Ingredients

• 1 (16 ounce) container of cream cheese
• 1/2 cup of mayonnaise
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of sliced roasted bell peppers
• 1/2 cup of sliced sautéed onions
• 1/4 cup of chopped fresh parsley
• 1 teaspoon of Worcestershire sauce
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of sliced cooked steak

Instructions

1. Preheat oven to 350°F.
2. In a large skillet, sauté the sliced onions until they are translucent.
3. Add the sliced roasted bell peppers to the skillet and cook for an additional 2 minutes.
4. In a large bowl, combine the cream cheese, mayonnaise, shredded cheddar cheese, Worcestershire sauce, garlic powder, salt, and black pepper.
5. Stir the cooked onions and bell peppers into the cheese mixture.
6. Add the chopped parsley and sliced cooked steak to the bowl and stir until well combined.
7. Transfer the dip to a 9×13 inch baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove the dip from the oven and let it cool for 5 minutes before serving.

Denver Broncos’ Orange and Blue Taco Bar

Vibrant taco bar with orange and blue team spirit flavors.

Ingredients

• 1 lb ground beef
• 1/2 cup orange peppers, diced
• 1/2 cup blue corn chips, crushed
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 packet taco seasoning
• 8-10 taco shells
• Shredded cheese
• Sour cream
• Salsa

Instructions

1. Cook ground beef in a skillet over medium-high heat until browned.
2. Add diced orange peppers and cook until tender.
3. Stir in taco seasoning and cook for 1 minute.
4. Add black beans and diced tomatoes, cooking for an additional 2 minutes.
5. Warm taco shells according to package instructions.
6. Assemble tacos with beef mixture, shredded cheese, sour cream, and salsa.
7. Garnish with crushed blue corn chips and serve immediately.

Seattle Seahawks’ Seafood Cioppino

Hearty seafood stew originating from San Francisco, inspired by the Seattle Seahawks.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup white wine
• 1 cup fish stock
• 1 can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound clams, scrubbed
• 1 pound mussels, scrubbed
• 1 pound shrimp, peeled and deveined
• 1 pound fish, cut into bite-sized pieces

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for 1 minute.
4. Add the white wine, fish stock, diced tomatoes, oregano, thyme, salt, and pepperng th.
5. Brie mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Add the clams, mussels, shrimp, and fish to the pot.
7. Cover the pot and cook until the seafood is cooked through, about 5-7 minutes.
8. Serve hot, garnished with fresh parsley or thyme.

Kansas City Chiefs’ BBQ Pulled Pork Sandwiches

Tender pulled pork sandwiches in a sweet and tangy BBQ sauce.

Ingredients

• 2 pounds boneless pork shoulder
• 1/4 cup BBQ rub
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 hamburger buns
• Coleslaw

Instructions

1. Preheat the oven to 300°F (150°C).
2. In a small bowl, mix together the BBQ rub, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork shoulder in a large Dutch oven or oven-safe pot.
5. In a small bowl, whisk together the apple cider vinegar, water, and Worcestershire sauce.
6. Pour the vinegar mixture over the pork shoulder.
7. Cover the pot with a lid and transfer it to the preheated oven.
8. Braise the pork for 6-8 hours, or until it is tender and falls apart easily.
9. Remove the pot from the oven and use two forks to shred the pork into bite-sized pieces.
10. Strain the braising liquid and discard any excess fat.
11. Add the strained braising liquid back into the pot and stir to combine with the shredded pork.
12. Split the hamburger buns in half and spoon the pulled pork onto the buns.
13. Top with coleslaw and serve immediately.

Los Angeles Rams’ California Avocado Salsa

Fresh and spicy salsa with California avocados, perfect for the big game.

Ingredients

• 3 ripe avocados
• 1/2 red onion
• 1 jalapeño pepper
• 1 lime
• 2 cloves of garlic
• 1/2 cup fresh cilantro
• Salt and pepper to taste

Instructions

1. Peel and pit the avocados, then chop them into small pieces.
2. Finely chop the red onion and jalapeño pepper.
3. Squeeze the lime juice over the avocado pieces to prevent browning.
4. Mince the garlic and add it to the bowl with the avocado.
5. Stir in the chopped onion, jalapeño, and cilantro.
6. Season with salt and pepper to taste.
7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve the salsa with tortilla chips or use as a topping for your favorite dishes.

Chicago Bears’ Windy City Wings

Spicy chicken wings inspired by Chicago’s famous winds.

Ingredients

• 2 pounds chicken wings
• 1/2 cup Frank’s RedHot sauce
• 1/4 cup butter
• 1 tablespoon vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Rinse chicken wings and pat dry with paper towels.
3. Mix Frank’s RedHot sauce and butter in a bowl.
4. Add vinegar, garlic powder, salt, and pepper to the bowl and stir.
5. Toss chicken wings in the sauce until coated.
6. Bake for 30 minutes or until cooked through.
7. Serve hot and enjoy.

San Francisco 49ers’ Gold Rush Sliders

Taste the gold rush with these bite-sized San Francisco 49ers’ sliders.

Ingredients

• 1 pound ground beef
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 hamburger buns
• 4 slices of cheese
• Lettuce, tomato, pickles, and any other desired toppings

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, combine the ground beef, chopped onion, chopped bell pepper, and garlic.
3. Add the Worcestershire sauce, salt, and black pepper to the bowl and mix until just combined.
4. Form the mixture into small patties, about 1 1/2 inches in diameter and 1/2 inch thick.
5. Grill the patties for 3-4 minutes per side, or until they are cooked to your desired level of doneness.
6. Meanwhile, toast the hamburger buns on the grill or in a toaster.
7. Assemble the sliders by spreading a slice of cheese on the bottom bun, followed by a cooked patty, and then any desired toppings.
8. Top with the top bun and serve immediately.

Houston Texans’ Texas-Style BBQ Ribs

Tender and flavorful BBQ ribs with a Texas twist.

Ingredients

• 2 racks of pork ribs
• 1/4 cup BBQ rub
• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 cup BBQ sauce
• 1 cup wood chips

Instructions

1. Preheat the smoker to 225°F.
2. In a small bowl, mix together BBQ rub, brown sugar, smoked paprika, chili powder, garlic powder, salt, and black pepper.
3. Remove the membrane from the back of the ribs and apply the dry rub mixture evenly.
4. Place the ribs in the smoker, bone side down, and close the lid.
5. Smoke the ribs for 4 hours, or until they reach an internal temperature of 160°F.
6. After 4 hours, brush the ribs with BBQ sauce and continue to smoke for an additional 30 minutes.
7. Remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.

Atlanta Falcons’ Southern Fried Chicken Tenders

Crispy fried chicken tenders with a Southern twist, perfect for game day.

Ingredients

• 1 pound chicken breast tenders
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup buttermilk
• Vegetable oil for frying

Instructions

1. In a shallow dish, mix together flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each chicken tender into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the chicken tenders in batches until golden brown and cooked through, about 5-7 minutes per batch.
6. Remove the fried chicken tenders from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
7. Serve hot and enjoy!

Baltimore Ravens’ Purple Reign Potato Skins

Purple Reign Potato Skins are a delicious twist on classic potato skins, inspired by the Baltimore Ravens.

Ingredients

• 4 large baking potatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped cooked bacon
• 1/4 cup diced purple onion
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Preheat oven to 400°F (200°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Poke some holes in each potato with a fork to allow steam to escape.
4. Rub the potatoes with olive oil and sprinkle with salt, pepper, garlic powder, and paprika.
5. Bake the potatoes for 45-60 minutes, or until they’re tender when pierced with a fork.
6. Remove the potatoes from the oven and let them cool for a few minutes.
7. Scoop out most of the potato flesh, leaving about 1/8 inch thick shell.
8. Fill each potato skin with shredded cheese, chopped bacon, and diced purple onion.
9. Place the stuffed potato skins on a baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
10. Serve hot and enjoy!

Miami Dolphins’ Dolphin-Sized Conch Fritters

Crispy conch fritters filled with tender conch meat and spices.

Ingredients

• 1 pound conch meat
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1/4 cup milk
• 1 teaspoon paprika
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine conch meat, flour, panko breadcrumbs, onion, bell pepper, and garlic.
2. In a separate bowl, whisk together egg, milk, and paprika.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Season with salt and pepper to taste.
5. Using a 1/4 cup measuring cup, scoop the mixture into balls and flatten slightly into patties.
6. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
7. Fry the conch fritters for about 3-4 minutes on each side, until golden brown and crispy.
8. Drain the fritters on paper towels and serve hot.

Conclusion

You’ll score a million points with your guests when you serve these NFL-inspired recipes! From clam chowder to conch fritters, you’ll have a touchdown-worthy spread that’s incredibly delicious and will leave everyone begging for more – it’s a game-day party that’ll be remembered for a lifetime!