Sober Super Bowl Tips and Snack Down

There are plenty of reasons why it’s better to celebrate the Super Bowl sober. Not only will you be able to better enjoy the game, your friends, and the commercials; but you will also be able to enjoy the food!

If you are planning on hosting your own sober Super Bowl party, we have five tips for you and eight easy Super Bowl recipes.


Hosting Tips

Choose Invites Carefully

Invite friends and family who are supportive of your recovery goals and sobriety.

Plan an Early Party

Host your party earlier in the afternoon so you have plenty of daylight to play games, chat, and chow down.

Only Allow Non-Alcoholic Beverages

Don’t allow any alcoholic beverages and make sure there is a variety of sodas, juices, teas and more.

Take the Focus off Drinking

Plan games or encourage some friendly banter. Also, encourage your friends to bring along kids or pets, they are full of energy and adults are more likely to focus on the pets and behave around children.

Focus on the Food

Prepare plenty of finger foods, healthy, and tasty recipes to keep everyone full and satisfied.


For other tips to on how to stay sober during the Super Bowl, check out another LVRC blog here.


Eight Easy Recipes

Caramelized Shallot Dip

Check out the full recipe here.

Jalapeno Popper Roll-Ups

Check out the full recipe here.

Shrimp Scampi Dip

Check out the full recipe here.

Cheesy Bacon Spinach Dip

Check out the full recipe here.

Vegan Deep Dish Pizza

Check out the full recipe here.


Buffalo Chicken Dip

by Victoria B. Moore


1 stick of butter

2 packages of cream cheese (16 oz.)

1.5 lbs. grilled chicken strips

5 oz. hot sauce (I recommend Cholula or Tapatio)

8 oz. ranch dressing (I recommend Hidden Valley)

16 oz. Mexican blend shredded cheese

2 tsp. granulated onion

Salt and pepper to taste

Cooking Instructions:

Grill 1.5 lbs. of chicken and cut into strips.

Toss chicken in a few squirts of the hot sauce, then sauté over medium heat, breaking apart the strips with a spatula until meat is shredded.

Melt butter and cream cheese in a saucepan, stirring until fully combined and creamy.

Add the remaining hot sauce, the ranch dressing, and the granulated onion, stirring to combine.

Add the shredded chicken and Mexican blend cheese, folding until combined. Salt and pepper to taste.

Reduce heat and simmer the dip, stirring frequently to prevent any sticking or burning.

Pour the dip into a dish and serve with snacks like carrots, celery, crackers, pita chips, or pretzels.

NOTE: If you prefer, you can use bleu cheese dressing; however, know that we will judge you harshly for your questionable taste. (not really.)


Momma Pat’s Taco Salad

by Victoria B. Moore


1 lb. ground beef

2 roma tomatoes

1 small white onion

2 avocados

1 head of lettuce

1 can chopped olives

8 oz. shredded Mexican blend cheese

Thousand island dressing


Salt and pepper to taste

Cumin, chili powder, and garlic powder to taste

Cooking Instructions:

Brown the ground beef and season with salt, pepper, cumin, chili powder, and garlic powder to taste.

Drain meat and set aside to cool.

Chop tomatoes (I like to remove the seeds), onion, and avocados.

Chop lettuce and place into a bowl.

Gently fold in tomatoes, onion, avocados, and olives to taste.

Stir in cooled ground beef and fold into the mixture.

Pour thousand island dressing over mixture, stirring until evenly coated (you may not need the whole bottle.)

Fold in shredded cheese.

Serve with Fritos (or other corn chips of your choice.)

NOTE: You can also use taco seasoning instead of individual spices.


Three Ingredient Crockpot Meatballs: Three Ways

by Victoria B. Moore


Honey BBQ Meatball Recipe:

32 oz. bag of frozen meatballs

1 jar of grape jelly

1 bottle Sweet Baby Ray’s Honey BBQ sauce


Teriyaki Meatball Recipe:

32 oz. bag of frozen meatballs

1 jar of grape jelly

1 bottle Yoshida’s Teriyaki sauce


Sweet n’ Spicy Meatball Recipe:

32 oz. bag of frozen meatballs

1 jar of grape jelly


Cooking Instructions:

Place meatballs into a crockpot.

Mix grape jelly and your chosen sauce, then pour over meatballs. Please note that when making the Sweet n’ Spicy meatballs, you do not have to use the whole bottle of Sriracha. Simply add the chili sauce until it suits your tolerance of spicy!

Cook for 2-3 hours on high, stirring occasionally.

Set crockpot to “warm” setting and serve meatballs with garnishes of your choice (for example green onion or toasted sesame.)

NOTE: Instead of meatballs, you can use cocktail weenies for any of these recipes; however make sure to cook them on the low setting of your crockpot for at least 3 hours.