The Super Bowl is this weekend, and while I may only tune in for Taylor Swift sightings, the commercials, and the halftime show, I still love to cook something game-day worthy for the occasion. As a nutritionist, I like to put a healthy spin on classic favorites, and this year, I’m making a dip that’s not just delicious but also balanced with all the essential macronutrients—protein, healthy fats, and smart carbs.
When you think of Super Bowl food, chips and dip probably come to mind. But in my house, chips and dip alone don’t count as dinner—unless you’re making my All the Macros Superbowl Dip! This dip is gluten-free, packed with nutrition, and super versatile. You can make it lighter, dairy-free and vegan by skipping the cheeses and chicken, keep it high-protein with the optional add-ins, or super simple by skipping the cashew cheese, and opting for plain Greek yogurt or goat cheese - make it your own!
Ingredients
1 can (540mL) white beans, drained & rinsed
1 cup cottage cheese (optional)
Cashew Cheese Sauce (see recipe below)
1 cup chunky marinara sauce or salsa
3 tbsp Buffalo sauce or Frank’s Red Hot sauce
2 to 3 handfuls baby spinach, roughly chopped
1 cup shredded rotisserie chicken (optional)
½ cup cheddar cheese, shredded (optional)
Avocado, diced, to serve
Cashew Cheese Sauce:
1 cup raw cashews
1 cup peeled and chopped carrots
2 tbsp nutritional yeast or Farm Boy Parmezzan cheese
2 tbsp fresh lemon juice
½ tsp garlic powder
1¼ tsp fine-grain sea salt
¾ tsp chili powder
½ tsp onion powder
¼ to ½ tsp cayenne (optional)
Pepper, to taste
Note: If you want to skip the cashew cheese (even though it’s creamy, delicious, and an excellent healthy fat), just add another ½ cup of cottage cheese or plain Greek yogurt or goat cheese, but still include the carrots, yeast, lemon juice, spices, and salt & pepper.
Method for All the Macros Super Bowl Dip
Make the Cashew Cheese Sauce:
Soak the cashews in water for at least 2 hours, or overnight if you have time. Drain and rinse.
Preheat the oven to 400°F (200°C). Lightly grease a 2-quart casserole dish**.
Place the carrots in a small saucepan and add just enough water to cover. Bring to a boil and cook for 5 minutes, or until fork tender. Drain but save 2/3 cup of the carrot water.
In a food processor, blend the soaked cashews, cooked carrots, nutritional yeast, lemon juice, garlic powder, salt, chili powder, onion powder, cayenne (if using), and 2/3 cup carrot water until silky smooth. Add more water if needed.
Once blended, add the white beans and cottage cheese to the food processor and blend until smooth.
Assemble the Dip:
Pour the sauce into a large mixing bowl.
Stir in the marinara sauce or salsa, Buffalo sauce, and spinach until fully combined.
If using, stir in the shredded chicken.
Transfer the mixture to the greased casserole dish and smooth out the top.
If using, sprinkle shredded cheddar cheese over the top.
Bake for 25 to 30 minutes, until hot and bubbly.
Top with diced avocado, and serve warm with your favorite corn or tortilla chips, sweet potato fries or as a sauce for baked nachos, taco salad, or a dip for chicken wings - the options are endless!
Why You’ll Love This Dip:
Protein-packed with beans, cottage cheese, and optional chicken.
Healthy fats from cashews.
Nutrient-dense with spinach and carrots.
Dairy-free & vegan-friendly (just skip the chicken and cheese!).
Gluten-free and perfect for game-day snacking.
So whether you're watching for the game, the commercials, or just hanging out with friends and family, this dip is the perfect nutritious and delicious addition to your Super Bowl spread. Enjoy!
Serving Dish Tip:
An 8 in x 8 in x 2 in square pan holds 2 quarts.
An 11.1 in x 7.1 in x 1.7 in rectangular pan holds 2 quarts.
A 9 in diameter round pan holds 2 quarts.
Recipe inspired by Oh She Glows Life-Affirming Vegan Nacho Dip.
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