Healthy Super Bowl appetizers are sweet potato skins and lightened-up slow cooker chicken Buffalo dip. These twists on classic Super Bowl appetizers offer all the traditional flavor of game day made with healthier ingredients.
For sweet potato skins preheat the oven to 400 F. Arrange the baked and hollowed-out halves of 6 sweet potatoes skin-side up on a cookie rack and brush with 2 tablespoons of extra virgin olive oil. Bake until the skins are slightly browned, about 25 minutes. Let cool completely, and then cut each skin in half crosswise.
Rearrange the pieces skin side down and sprinkle with 1 cup shredded part-skim mozzarella, 2 tablespoons grated Parmesan and 2 thinly sliced scallions. Bake for about 8 minutes, until the cheeses melt. Top each chip with a spoonful of salsa verde, a slice of avocado and a sprinkle of crushed black bean chips.
For lightened-up Buffalo chicken dip, place 16 ounces of reduced-fat cream cheese, 2 cups of cooked, shredded chicken, 2 cups shredded low-fat cheddar cheese and 1 cup buttermilk into a slow cooker. Gently stir in 1/3 cup hot sauce, 1 tablespoon all-purpose flour, 1 teaspoon Worcestershire sauce, 3/4 teaspoon cayenne pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder. Stir until roughly combined.
Cover and cook on high for 2 hours. Stir and continue to cook until ingredients are well combined. Sprinkle with 1/2 cup parsley and 1/4 cup blue cheese. Reduce the heat to warm, and serve with celery and carrot sticks.