Start to finish, this Super Easy Super Bowl Party Menu takes a total of less than 2 hours to prepare. Every item on this Caribbean-inspired menu is full of flavor and easy to make, including my Creamy 15-Minute Caribbean Black Bean Dip!
This week, Super Bowl party menus and round-ups are popping up around the internet like whack-a-moles at the county fair. Trust me, though – this one is different.
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What makes this Super Bowl Party Menu so different? Because this is not a collection of recipes randomly chosen for their beautiful pictures or festive presentations. No, these are the foods that you will actually find being served up at my house this Sunday. (If the menu looks slim, don’t worry – we are having a pot luck, so there will be plenty of food a’comin’!)
No matter what is on your Super bowl menu, each item served must share a few key characteristics:
- It is super easy to prepare.
- It lasts some time on the counter without refrigeration.
- It tastes fabulous at any temperature.
Cuban-themed Party Menu: 2-Hour Total Prep Time
This year, I decided to focus my menu (very, very loosely) on a Cuban/Caribbean theme. Start to finish, you can make everything on the following menu with less than 2-hours of hands-on preparation time.
Here’s what I’m serving:
- Cuban Sandwich Sliders
- Tailgate Peach BBQ Sliders
- Caribbean Mango Salad
- Cuban Black Bean Dip (Recipe below)
- Mr. B’s Awesome Homemade Guacamole
- Homemade Pico de Gallo
- Corn Chips
In addition to the usual beverages, specialty drinks will include:
If you use canned beans to make this Cuban Black Bean Dip, you can whip up this Cuban-Style Black Bean Dip in just 15 minutes.
Creamy 15-Minute Cuban Black Bean Dip
- 1 tablespoon unrefined coconut oil
- 1/2 large onion chopped
- 1/2 red pepper chopped
- 2 cloves garlic minced
- 1/2 teaspoon cumin
- 1/2 teaspoon sugar
- 15 oz black beans drained and rinsed
- 1/4 cup vegetable broth plus a little extra
- 1-2 teaspoons lime juice
- salt & pepper to taste
- In a medium skillet over medium heat, saute onion and red pepper in olive oil until tender; about 4 minutes.
- Add garlic and saute another minute
- Add cumin, sugar, vegetable broth, and beans and simmer until most of the liquid has been absorbed. Remove from heat.
- Stir in lime juice.
- If you have one, use a molcajete (Mexican mortar & pestle) for this next step. If you don't have one, you can use a medium bowl and a potato masher. Simply pour everything into the mortar bowl and use the pestle to mash it all together until it is creamy but still chunky. Add a little extra vegetable stock if necessary.
- Garnish with sliced limes and cilantro.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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