Recipes for your next Phoenix Suns viewing party

Recipes for your next Phoenix Suns viewing party

For seasoned chefs and kitchen novices, cookbook author and nutritionist Robin Miller goes back to basics with great, family-friendly recipes worth making again and again.

Show your face with these mouthwatering, jaw-dropping, Phoenix Suns-inspired viewing party recipes that are equal parts flavor and color.

No food coloring is needed when it comes to home team colors. Yes, purple foods are obscure, but they exist. And orange foods, well, you can probably rattle at least three right now.

But these dishes are not only made by color. First and foremost, I focused on taste. The purple and orange tones are just a bonus.

In the first dish, purple potatoes take the center court. The small slices are cut into wedges, drizzled with olive oil, sprinkled with salt and black pepper and roasted to perfection. They’re delicious enough on their own, but they’re catapulted with a creamy, orange-hued fiesta dip with cilantro, chives, garlic, lime, and taco seasoning. The spuds are buttery in the center and crunchy on the outside and the dip “assist” is a refreshing flavor explosion.

Next, we jump into a savory black bean dip with an assortment of purple and orange veggies. The black bean dip is so incredibly good you’ll want to smother everything from veggies to crackers to chips. While you’re unlikely to have leftovers, the dip also makes a great spread or filling for wraps, fajitas, and burritos.

Finally, buffalo chicken salad in orange cups is a complete slam dunk. Tender pieces of chicken are topped with a mayo and yogurt dressing, topped with hot sauce and enlivened with purple cabbage, crisp celery, onion and garlic. The heat level is fully adjustable, so you can make it as fiery as you want.

Here’s your game plan for flawless Phoenix Suns snacks for game day.

Recipe: Roasted Purple Potatoes with Fiesta Ranch Dip

For a spicy fiesta dip, use hot taco seasoning or add a splash or two of hot sauce. For a deeper orange color, you can add a few drops of orange food coloring. It’s not necessary at all, but if you feel compelled, go for it.

If you can’t find a whole bag of purple potatoes, opt for the petite potato medley. Use the purple potatoes for the recipe below and save the white, gold and red potatoes for another use.

Serves: 4 to 6


For the roasted potatoes:

  • 1 ½ pounds purple potatoes, scrubbed and cut into wedges
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

For the Fiesta Ranch dip:

  • ½ cup sour cream
  • ¼ cup buttermilk, or more to your liking
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, finely chopped
  • 1 teaspoon fresh lime juice, plus more if desired
  • 2 ½ teaspoons taco seasoning (the powder mix), plus more to serve


  1. Preheat the oven to 400 degrees. Line a large baking tray with baking paper or foil.
  2. Place the potato wedges in a large bowl, add the olive oil and toss. Transfer the potatoes to the prepared pan and spread them out in a single layer. Season the potatoes with salt and black pepper. Roast for 25 to 30 minutes, or until golden brown and cooked through.
  3. Meanwhile, for the dip, in a medium bowl, whisk together the sour cream, buttermilk, mayonnaise, coriander, chives, garlic, lime juice, and taco seasoning. Adjust the consistency and flavor by adding more buttermilk and lime juice as desired.
  4. Transfer the dip to a serving bowl and sprinkle with taco seasoning. Serve the roasted potatoes with the dip on the side.

Recipe: Creamy black bean dip with purple and orange vegetables

A few tips for your Suns-inspired vegetable dish: If you can’t find purple cauliflower, use purple carrots. If using kohlrabi, peel the bulb completely (the purple skin is bitter and inedible). The purple-veined leaves are completely edible and make a vibrant garnish.

The black bean dip is extra tasty because we start with spiced black beans. You can use canned Cuban beans or seasoned beans. The beans are packed in sauce, so you don’t have to rinse or drain them. You can adjust the heat level in the dip by using more or less jalapeño.

Serves: 4 to 6


For the black bean dip:

  • 1 tablespoon olive oil
  • ½ cup chopped onions, any color
  • ½ jalapeño pepper, seeded and finely chopped, plus more to taste
  • 2 (10-ounce) packages or 2 (15-ounce) cans spiced black beans, undrained
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper

For the vegetables:

  • 1 head purple cauliflower, cut into florets, rinsed and drained
  • 1 bunch purple kohlrabi, bulbs peeled and cut into 2-inch pieces, leaves rinsed and patted dry
  • 1 bunch purple carrots, peeled and cut into 2-inch pieces
  • 1 bag carrots or 1 bunch orange carrot, peeled and cut into 2-inch pieces
  • 6-8 orange mini peppers, rinsed and patted dry


  1. Heat the oil in a large skillet over medium heat. Add the onions and jalapeño and cook for 3 to 5 minutes, or until soft.
  2. Add the undrained seasoned black beans and cumin and bring to a boil. Reduce the heat to low and simmer for a further 5 minutes.
  3. Place the mixture in a food processor or blender, add the lime juice and puree until smooth. Season with salt and black pepper.
  4. Place the dip in a bowl and serve with the vegetables.

Recipe: Buffalo chicken salad in orange cups

Purple cabbage is also called red cabbage (important to know if you use self-check-out). Use the softer inner leaves of the purple cabbage to nest under the stuffed orange halves. Use the outer leaves to chop and add to the chicken salad – they add great texture and crunch.

To adjust the heat level in this salad, add more or less hot sauce to taste. Serve with extra hot sauce on the side for those who can never get enough heat.

Serves: 4 to 6


  • ¼ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • ¼ cup Buffalo Wing sauce, (such as Frank’s Red Hot)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried dill
  • Salt and freshly ground black pepper
  • 4 cups diced cooked chicken breasts, refrigerated
  • ½ cup diced celery
  • ½ cup chopped purple cabbage, plus more for garnish
  • 4 oranges, halved, segments removed with a small spoon


  1. In a large bowl, whisk together yogurt, mayonnaise, buffalo wing sauce, garlic powder, onion powder, dill, ½ teaspoon salt, and ¼ teaspoon black pepper. Fold in the chicken, celery and cabbage. Season with salt and black pepper.
  2. Hollow out the orange halves: use a small spoon to remove most of the orange segments. Save the juice and sections for another use – the sections are great in salads and the fresh juice is perfect for cocktails.
  3. Spoon the mixture into the halved oranges and garnish with purple cabbage.

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