If you’re planning on going to a Superbowl party this weekend, you will no doubt be confronted with a smorgasbord of food choices, some better for you than others. Chili recipes range from healthful to downright diabolical depending on what-all gets thrown into the pot, and as for the quintessential hot wings and bleu cheese dressing, chips and salsa, and other game day favorites . . . I’m pretty sure there’s no way to create healthy versions of these foods that’ll please anybody.

Rather than punishing yourself with a substituted-into-oblivion version of any of these classics, why not go for some balance? Sure, have a few bites of the junk food, just don’t plunk yourself down in front of it all afternoon. Balance your snacking out with some healthier fare, too — if your hosts aren’t planning on providing any fresh fruit and vegetables, offer to bring a platter of your own to share. This strategy has saved me from many a mine-field of snack-tastrophes.

And while you’re at it with assembling that platter of crudités, why not whip up some bean dip to go along with it? This recipe is stupid-easy, after all. You could make it in your sleep. A push of the food processor or mini-chopper button and you’re done. In just a couple minutes, you’ll have a silky puree of butter beans (canned without added salt, of course), perked up with lemon juice, fresh garlic and rosemary.

Rosemary White Bean Dip

makes about 1 1/2 cups

1 (15 oz.) can no-salt-added butter beans, rinsed and drained
juice of 1/2 large lemon
2 Tbsp. extra virgin olive oil
5″ sprig fresh rosemary, stripped from stem and chopped
1 large clove garlic, coarsely chopped
1/2 tsp. fresh ground black pepper
1/4 tsp. kosher salt (or to taste)

1. Combine all ingredients in a mini-chopper or food processor. Process until smooth. Taste for seasoning, adding more salt if desired.

2. Garnish with a drizzle of extra virgin olive oil and a grind of black pepper and serve.