The Super Bowl is almost upon us.

I have to be honest, I’ve never had a vested interest in who wins. Ever. Going to live games is fantastic, I love that. Especially when you get caught up in a 20 minute wave.

But when it comes to watching games on TV, it’s just not my thing. For me, football season is exciting for another reason.

The parties.

I love the Super Bowl because it is an excuse to have a party. There will be friends, there will be finger food, and (hopefully) there will be adult beverages. Add these three things to the mix, and you could probably interest me in watching just about anything.

Dart tournament? Will there be baked brie? Well, sure, count me in! QVC holiday sweater sale? Over a glass of wine and some cake pops, absolutely! Honey Boo Boo marathon? …..ok fine….but only if there is a lot of chocolate. We are talking pounds, not ounces.

So when I created these little babies, the perfect combo of dip-able finger food and healthy snack, I knew they’d be part of the game plan for our next gathering.

Ingredients for the bites:

• 1 tsp. olive oil
• 1 cup cooked quinoa
• 1 can black beans
• 2/3 cup diced onion
• 2/3 cup diced carrots
• 2/3 cup diced celery
• 3 garlic cloves, minced
• 2 eggs
• 1/2 Tbsp. chili powder
• 1 tsp. cumin

Ingredients for the dip:

• 1 glove garlic, minced
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1 cup sour cream
• 1/2 cup greek yogurt (you can also substitute mayo here, but I like the extra protein)

Directions:

1. Preheat the oven to 350 degrees. Grease a mini muffin pan and set aside. Mix the quinoa, black beans, cumin, and chili powder in a large bowl and set aside.

2. Add the teaspoon of olive oil, and heat it over medium high heat, until it easily swirls and coats the bottom of the pan. Add the garlic, and cook for 30 seconds. Then add the carrots, celery, and onion, and cook until the onion is beginning to soften, about 5 minutes.

3. Add the garlic, carrots, celery, and onions to the quinoa mixture and give it a good stir. Crack the two eggs into a small bowl, and beat lightly, breaking up the yolks.

4. Pour the eggs over the quinoa mixture, and stir throughly to combine. Using a spoon, scoop enough of the quinoa mixture into each muffin cup, filling it just barely to the top, and lightly pressing it down. Bake for 12-14 minutes.

5. While the bites are baking, you can quickly assemble the dip by mixing the sour cream and greek yogurt together. Stir in the chili powder, cumin, and minced garlic, and let it sit while the bites bake for maximum flavor.