25+ Flavorful Holiday Low-Sodium Super Bowl Recipes to Make Your Party

The Super Bowl is synonymous with good food, fun, and a gathering of friends and family, but it’s also notorious for its high sodium content.

While indulging in your favorite game day snacks is part of the excitement, too much sodium can lead to bloating, dehydration, and other health issues.

Thankfully, you don’t have to sacrifice flavor or enjoyment to keep your Super Bowl menu healthy.

With just a little creativity, you can prepare dishes that are both delicious and low in sodium.

In this guide, we’ve curated 25+ holiday low-sodium Super Bowl recipes that will impress your guests and keep everyone feeling their best.

From savory snacks to light bites and even some sweet options, these recipes are designed to bring bold flavors to your game day spread without the added salt.

Whether you’re looking for appetizers, main course ideas, or sides, there’s something here to suit every taste and preference.

Get ready to take your Super Bowl party up a notch with these healthy, crowd-pleasing recipes that are easy on the sodium and heavy on the flavor.

25+ Flavorful Holiday Low-Sodium Super Bowl Recipes to Make Your Party

With these 25+ holiday low-sodium Super Bowl recipes, you’re all set to enjoy the big game without compromising on taste or health.

The recipes we’ve shared highlight how easy it is to create flavorful snacks and meals with fresh ingredients and simple seasonings.

Say goodbye to bland, overly salty dishes and hello to a game day feast that everyone will love.

So go ahead, indulge in these nutritious and delicious options, and make your Super Bowl party one to remember for all the right reasons.

Whether you’re cheering for your favorite team, enjoying the halftime show, or just catching up with friends and family, these low-sodium recipes are sure to be the MVP of your game day spread.

Low-Sodium Guacamole with Veggie Dippers

This heart-healthy guacamole skips the salt but packs a punch with fresh lime juice, garlic, and a hint of cumin. Paired with colorful veggie dippers, it’s a guilt-free Super Bowl snack that everyone will love.

Ingredients:

• 3 ripe avocados, peeled and pitted
• 1 small tomato, finely diced
• 1 clove garlic, minced
• 2 tbsp fresh lime juice
• ½ tsp ground cumin
• ¼ cup chopped cilantro
• 1 jalapeño, finely diced (optional)
• Veggie dippers: carrot sticks, celery sticks, cucumber slices, and bell pepper strips

Instructions:

1. Mash the avocados in a medium bowl until smooth.
2. Stir in the tomato, garlic, lime juice, cumin, and cilantro. Adjust lime juice to taste.
3. If desired, mix in the jalapeño for added spice.
4. Serve immediately with veggie dippers on the side.

This guacamole is rich in creamy texture and bold flavor, proving you don’t need extra salt for a crowd-pleasing dip. The fresh vegetables add crunch and a wholesome touch that complements the avocado perfectly.

Low-Sodium Buffalo Cauliflower Bites

These tangy, spicy cauliflower bites are the perfect wing alternative. Made with a low-sodium hot sauce and baked until crispy, they’re a game-day must-have for everyone at the party.

Ingredients:

• 1 medium cauliflower head, cut into bite-sized florets
• 1 cup whole wheat flour
• 1 cup unsweetened almond milk (or low-sodium alternative)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ cup low-sodium hot sauce
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, almond milk, garlic powder, and onion powder to create a batter.
3. Dip each cauliflower floret into the batter, ensuring it’s evenly coated, then place on the baking sheet.
4. Bake for 20 minutes, flipping halfway through.
5. In a separate bowl, mix the hot sauce and melted butter.
6. Toss the baked cauliflower in the sauce and return to the oven for an additional 10 minutes.
7. Serve warm with a low-sodium ranch dip or celery sticks.

These bites deliver all the zesty flavors of traditional buffalo wings but without the excessive sodium. Their crispy texture and spicy kick are sure to make them a fan favorite.

Low-Sodium Black Bean and Corn Salsa

This vibrant salsa combines black beans, fresh corn, and juicy tomatoes for a low-sodium dip that’s bursting with flavor. It pairs perfectly with unsalted tortilla chips or fresh lettuce wraps for a wholesome twist.

Ingredients:

• 1 cup canned no-salt-added black beans, rinsed and drained
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 2 large tomatoes, finely diced
• ½ red onion, finely chopped
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• ¼ cup chopped cilantro
• 1 jalapeño, finely diced (optional)

Instructions:

1. In a large bowl, combine the black beans, corn, tomatoes, and red onion.
2. Add the lime juice, olive oil, cumin, and cilantro. Stir until well mixed.
3. Adjust seasoning with additional lime juice or cumin, if needed.
4. Serve chilled with unsalted tortilla chips or as a topping for lettuce wraps.

This salsa shines with its refreshing, bold flavors. The beans and corn provide a hearty base, while the lime and cumin add a bright, tangy finish. It’s a light, satisfying option that’s both delicious and mindful of sodium levels.

Low-Sodium Sweet Potato Nachos

These sweet potato nachos are a wholesome twist on a game-day classic. With naturally sweet and crispy potato slices topped with creamy avocado and fresh veggies, they’re as satisfying as they are nutritious.

Ingredients:

• 2 large sweet potatoes, thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 cup no-salt-added black beans, rinsed and drained
• 1 avocado, diced
• 1 medium tomato, diced
• 2 tbsp chopped red onion
• ¼ cup fresh cilantro, chopped
• Fresh lime wedges, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato slices with olive oil, smoked paprika, and garlic powder. Spread them in a single layer on the baking sheet.
3. Bake for 15–20 minutes, flipping halfway through, until crisp and golden brown.
4. Arrange the baked sweet potato slices on a serving plate. Top with black beans, avocado, tomato, and red onion.
5. Garnish with cilantro and serve with lime wedges on the side.

This recipe transforms nachos into a flavorful, low-sodium treat that’s colorful and full of fresh ingredients. The sweet potatoes create a unique base, while the vibrant toppings bring zest and creaminess to the dish.

Low-Sodium Spinach and Artichoke Dip

This creamy dip is a healthier, low-sodium version of the classic favorite. Loaded with spinach, artichokes, and a blend of creamy goodness, it’s perfect for pairing with whole-grain crackers or fresh veggies.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup no-salt-added canned artichoke hearts, chopped
• 1 cup plain Greek yogurt
• ½ cup unsalted cream cheese, softened
• ¼ cup grated Parmesan cheese (optional, for minimal sodium)
• 1 clove garlic, minced
• ½ tsp black pepper
• ¼ tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the spinach, artichoke hearts, Greek yogurt, cream cheese, Parmesan (if using), garlic, and spices until well combined.
3. Transfer the mixture to an oven-safe dish and spread evenly.
4. Bake for 20–25 minutes or until bubbly and slightly golden on top.
5. Serve warm with whole-grain crackers, carrot sticks, or celery sticks.

This dip is creamy, cheesy, and loaded with nutrient-rich vegetables. It’s the perfect indulgent-tasting snack without the guilt or extra sodium.

Low-Sodium BBQ Pulled Jackfruit Sliders

These sliders are a plant-based alternative to pulled pork, featuring jackfruit coated in a tangy low-sodium BBQ sauce. Served on whole-grain mini buns, they’re a bite-sized hit for your Super Bowl spread.

Ingredients:

• 1 can young jackfruit in water, drained and shredded
• ½ cup low-sodium BBQ sauce
• 1 tbsp olive oil
• 1 small onion, finely chopped
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 8 whole-grain slider buns
• Optional toppings: shredded cabbage or pickled onions

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the onion and sauté until softened.
2. Stir in the jackfruit, smoked paprika, and garlic powder. Cook for 5 minutes, breaking up the jackfruit with a fork to create a pulled texture.
3. Add the BBQ sauce and stir until the jackfruit is evenly coated. Simmer for another 5 minutes.
4. Toast the slider buns and spoon the jackfruit mixture onto the bottoms. Add cabbage or pickled onions if desired. Cover with the bun tops and serve.

These sliders are tangy, smoky, and satisfyingly savory without the excessive salt. The jackfruit mimics pulled pork in texture and flavor, making it an exciting addition to any Super Bowl party.

Low-Sodium Chickpea and Avocado Toasts

These hearty chickpea and avocado toasts are a nutritious snack that’s perfect for game day. With creamy avocado, protein-rich chickpeas, and a touch of zesty lemon, they’re both satisfying and refreshing.

Ingredients:

• 1 can no-salt-added chickpeas, rinsed and drained
• 1 ripe avocado
• 1 tbsp fresh lemon juice
• ½ tsp smoked paprika
• ½ tsp black pepper
• 4 slices whole-grain bread, toasted
• 2 tbsp chopped fresh parsley or cilantro
• Optional toppings: cherry tomatoes, thinly sliced cucumber, or arugula

Instructions:

1. In a bowl, mash the avocado with the lemon juice, smoked paprika, and black pepper until smooth.
2. Gently fold in the chickpeas, leaving some whole for texture.
3. Spread the avocado and chickpea mixture evenly onto the toasted bread slices.
4. Sprinkle with fresh parsley or cilantro and add any optional toppings like cherry tomatoes or arugula.

These toasts are a perfect combination of creamy, tangy, and slightly crunchy textures. Packed with plant-based protein and healthy fats, they’re a refreshing yet hearty addition to your Super Bowl spread.

Low-Sodium Roasted Red Pepper Hummus

This homemade roasted red pepper hummus is a flavorful, low-sodium dip that’s full of bold Mediterranean-inspired flavors. It pairs wonderfully with fresh veggie sticks, whole-grain pita bread, or as a spread for sandwiches.

Ingredients:

• 1 can no-salt-added chickpeas, rinsed and drained
• 1 roasted red pepper, peeled and chopped
• 2 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• ½ tsp ground cumin
• 1 tbsp olive oil
• 2 tbsp water (or more for a smoother consistency)
• ½ tsp paprika (optional, for garnish)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. In a food processor, combine the chickpeas, roasted red pepper, tahini, lemon juice, garlic, cumin, and olive oil. Blend until smooth.
2. Gradually add water, a tablespoon at a time, until you reach your desired consistency.
3. Transfer to a serving bowl and garnish with paprika and chopped parsley if desired.
4. Serve with veggie sticks, whole-grain pita chips, or crackers.

This hummus brings a delightful twist to a classic dip. The roasted red peppers infuse it with sweetness and depth, making it an easy crowd-pleaser that’s perfect for dipping and spreading.

Low-Sodium Vegetable Spring Rolls with Peanut Dipping Sauce

These fresh vegetable spring rolls are a light, vibrant snack perfect for game day. Filled with crisp veggies and served with a creamy low-sodium peanut dipping sauce, they’re easy to make and packed with flavor.

Ingredients:

• 8 rice paper sheets
• 1 cup shredded lettuce or napa cabbage
• 1 medium carrot, julienned
• 1 cucumber, julienned
• 1 bell pepper, thinly sliced
• ½ avocado, sliced
• Fresh mint or cilantro leaves (optional)

Peanut Dipping Sauce:

• ¼ cup natural peanut butter (unsalted)
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 2 tbsp water (or more for thinning)

Instructions:

1. Prepare the peanut dipping sauce by whisking together the peanut butter, soy sauce, rice vinegar, honey, and water until smooth. Adjust consistency as needed.
2. Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10 seconds until soft, then place it on a flat surface.
3. Lay a small portion of lettuce, carrot, cucumber, bell pepper, avocado, and mint or cilantro in the center of the rice paper.
4. Fold the edges over the filling and roll tightly to form a spring roll. Repeat with remaining rice paper sheets and filling.
5. Serve the spring rolls with the peanut dipping sauce.

These spring rolls are light, refreshing, and perfect for a low-sodium snack. The peanut dipping sauce adds a rich, nutty flavor that pairs beautifully with the fresh, crisp vegetables.

Low-Sodium Buffalo Cauliflower Bites

These spicy and tangy buffalo cauliflower bites are perfect for adding some heat to your Super Bowl spread without the excess sodium. They’re crispy on the outside, tender on the inside, and come with a cooling dip to balance the flavor.

Ingredients:

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 cup whole-wheat flour
• 1 cup unsweetened plant-based milk (or regular milk)
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ cup low-sodium buffalo sauce
• 2 tbsp olive oil
• Optional: chopped green onions for garnish
• Optional dipping sauce: low-fat ranch or Greek yogurt

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole-wheat flour, plant-based milk, garlic powder, smoked paprika, and black pepper until smooth.
3. Dip each cauliflower floret into the batter, allowing any excess to drip off, and place on the baking sheet.
4. Bake for 20 minutes, flipping halfway through, until the cauliflower is golden and crispy.
5. In a separate bowl, mix the buffalo sauce with the olive oil. Toss the baked cauliflower in the buffalo sauce until well-coated.
6. Return to the oven for an additional 5–7 minutes to allow the sauce to set.
7. Serve with your choice of dipping sauce and garnish with green onions if desired.

These buffalo cauliflower bites offer the perfect balance of crispy texture and bold, spicy flavor, ideal for anyone looking for a healthier, low-sodium alternative to traditional wings.

Low-Sodium Veggie Quesadillas

Loaded with fresh vegetables and melted cheese, these veggie quesadillas are an easy, flavorful option that satisfies without excessive sodium. They’re perfect for snacking, sharing, or as a hearty side dish.

Ingredients:

• 4 whole-grain tortillas
• 1 cup shredded low-fat mozzarella or cheddar cheese
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small onion, thinly sliced
• 1 cup fresh spinach, chopped
• 1 tbsp olive oil
• ½ tsp black pepper
• ½ tsp cumin (optional)
• Salsa or guacamole, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, and bell pepper, and sauté for 5–6 minutes until softened. Add the spinach and cook for an additional minute. Season with black pepper and cumin if using.
2. Place one tortilla in the skillet over medium-low heat. Sprinkle half of the cheese evenly over the tortilla, then layer half of the sautéed veggie mixture. Top with the remaining cheese and place another tortilla on top.
3. Cook for 3–4 minutes on each side or until the tortilla is golden brown and the cheese is melted. Repeat with the second quesadilla.
4. Slice each quesadilla into wedges and serve warm with salsa or guacamole.

These veggie quesadillas are a simple, satisfying snack that packs in vegetables and bold flavors without added salt. They’re easy to customize with your favorite veggies and served with a side of salsa or guacamole for a fresh, zesty finish.

Low-Sodium Baked Spinach and Feta Stuffed Mushrooms

These bite-sized stuffed mushrooms are perfect for holiday parties and game day. With a mix of spinach, feta, and a touch of garlic, they’re full of flavor and low in sodium.

Ingredients:

• 16 large white mushrooms, stems removed and finely chopped
• 1 cup fresh spinach, chopped
• ½ cup crumbled low-sodium feta cheese
• 2 tbsp plain Greek yogurt
• 2 cloves garlic, minced
• ½ tsp black pepper
• 1 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet lined with parchment paper.
2. Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and garlic, and sauté for 3–4 minutes until soft.
3. Stir in the spinach and cook for 1–2 more minutes until wilted. Remove from heat and let cool for a few minutes.
4. Mix the spinach mixture with the feta cheese and Greek yogurt. Season with black pepper.
5. Fill each mushroom cap with the spinach and feta mixture, pressing down gently to pack it in.
6. Bake for 15–20 minutes or until the mushrooms are tender and the filling is slightly golden on top.
7. Garnish with fresh parsley and serve warm.

These stuffed mushrooms offer a delightful combination of creamy, tangy, and savory flavors, making them the perfect low-sodium appetizer that will wow your guests.

Low-Sodium Sweet Potato and Black Bean Nachos

These sweet potato and black bean nachos are a colorful and hearty twist on the classic snack. Packed with nutrient-rich ingredients, they’re perfect for satisfying your cravings while keeping sodium levels in check.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced into rounds
• 1 can no-salt-added black beans, rinsed and drained
• 1 cup shredded low-fat cheddar or Monterey Jack cheese
• 1 ripe avocado, diced
• ½ cup diced cherry tomatoes
• 1 small red onion, finely chopped
• 1 tbsp olive oil
• ½ tsp black pepper
• ½ tsp ground cumin
• ½ tsp paprika
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato slices in olive oil, black pepper, cumin, and paprika. Arrange them in a single layer on the baking sheet and bake for 15 minutes, flipping halfway through, until they’re golden and tender.
3. Spread the baked sweet potato slices on a serving tray or large plate. Evenly distribute the black beans and cheese over the sweet potato rounds. Return to the oven for an additional 5–7 minutes until the cheese melts and is bubbly.
4. Remove from the oven and top with diced avocado, cherry tomatoes, and red onion. Garnish with fresh cilantro and serve with lime wedges on the side.

These sweet potato and black bean nachos offer a delightful balance of sweet, savory, and tangy flavors. They’re perfect for sharing and make for a colorful, low-sodium addition to your holiday spread.

Low-Sodium Spinach and Feta Stuffed Bell Peppers

These stuffed bell peppers are filled with a savory mix of spinach, feta, and quinoa, making them a hearty and nutritious snack or side dish. Perfect for adding a pop of color and flavor to your Super Bowl table.

Ingredients:

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 1 cup fresh spinach, chopped
• ½ cup crumbled low-sodium feta cheese
• ½ cup chopped cherry tomatoes
• 1 clove garlic, minced
• ½ tsp black pepper
• 1 tbsp olive oil
• ½ tsp dried oregano
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add the garlic and cook for 1 minute before adding the spinach. Sauté until wilted.
3. In a mixing bowl, combine the cooked quinoa, sautéed spinach, cherry tomatoes, and crumbled feta cheese. Season with black pepper and dried oregano.
4. Stuff each bell pepper with the quinoa mixture and press down gently to pack it in.
5. Bake for 25–30 minutes or until the peppers are tender and the filling is heated through.
6. Garnish with fresh basil or parsley and serve warm.

These stuffed bell peppers offer a delicious and colorful addition to any holiday spread. They’re light yet filling, with flavors that are both tangy and satisfying without relying on added sodium.

Low-Sodium Zucchini Pizza Bites

These zucchini pizza bites are a fun and healthier alternative to traditional pizza. Perfect for parties, these bites are loaded with fresh vegetables, melted cheese, and a simple homemade tomato sauce.

Ingredients:

• 2 large zucchinis, sliced into ½-inch thick rounds
• 1 cup low-sodium marinara sauce
• 1 cup shredded part-skim mozzarella or low-fat Italian blend cheese
• ½ cup chopped fresh basil
• ½ tsp garlic powder
• ½ tsp black pepper
• 1 tsp dried oregano
• Olive oil spray for greasing

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Spray the zucchini rounds lightly with olive oil and arrange them on the baking sheet. Bake for 8–10 minutes until they start to soften.
3. Remove from the oven and spoon a small amount of marinara sauce onto each zucchini round. Sprinkle with shredded cheese and sprinkle garlic powder, black pepper, and oregano over the top.
4. Return to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
5. Garnish with chopped fresh basil and serve warm.

These zucchini pizza bites are a delightful, bite-sized treat that’s perfect for snacking without the guilt. They’re low in sodium, loaded with flavor, and a great option for anyone looking for a healthier game day snack.

Note: More recipes​ are coming soon!