Wings. Dip. Skins. Chili. Sandwich. It all comes down to the basics on Super Bowl Sunday.
Is there really a need to go outside the comfort zone when it comes to football food? Only if you want to throw in a little pigskin: bacon. (It's become a hot commodity this year.)
If you have a table or a kitchen counter full of any or all of the five categories represented here, you will have done your job feeding the fans gathered around your TV.
Got wings? Here's what to dip them in.
Blue Cheese Dip
1 cup sour cream
1/2 cup mayonnaise
2-4 ounces blue cheese, crumbled
1 clove garlic, minced
1 tablespoon white wine vinegar
2 tablespoons chives, chopped
Freshly ground black pepper
Combine all the ingredients in a small bowl and refrigerate.
Meredith Lawrence, the "Blue Jean Chef"
To add more of that cravable Buffalo taste to this dip, simply drizzle on some extra buffalo hot sauce after the dip is finished baking.
Buffalo Chicken Dip
2 store-bought rotisserie chickens, skinned and finely shredded
24 ounces cream cheese, softened
3/4 cup ranch dressing
3/4 cup blue cheese dressing
1 cup Buffalo hot sauce (recipe below)
3 cups Colby Monterey Jack cheese, shredded
Tortilla chips, crackers, carrots, celery
Preheat oven to 350 degrees.
Beat the cream cheese, ranch dressing, blue cheese dressing and hot sauce until creamy and fully combined. Fold in the shredded chicken and 1-1/2 cups of the shredded cheese.
Spread the mixture into the 3.5-quart dish and bake for 25 minutes.
Remove the dip from the oven and sprinkle the rest of the cheese on top. Bake for another 20 minutes, or until hot and bubbly.
Allow the dip to cool for 10 minutes, then serve it with tortilla chips, crackers, carrots, celery, or a combination thereof.
Buffalo hot sauce: Combine 1/4 cup hot sauce and 1/4 cup butter, melted.
To add more of that craveable Buffalo taste, simply drizzle on some extra buffalo hot sauce after the dip is finished baking.
QVC's resident foodie David Venable
This casserole starts with a layer of chili, then adds a layer of cornbread. After it has baked, the casserole gets finished with all the standard Super Bowl ingredients -- guacamole, sour cream, shredded cheese and olives. You could even add some refried beans or shredded lettuce and pico de gallo.
CHILI CORNBREAD PIE
For the chili:
1 1/2 pounds lean ground beef
1 large yellow onion, diced
3 cloves garlic, minced
16-ounce jar salsa
1 chipotle pepper, minced (from a can of chipotles in adobo)
2 tablespoons adobo sauce (from a can of chipotles in adobo)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and ground black pepper
For the cornbread:
1 1/2 cups all-purpose flour
1 cup corn meal
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/4 cups milk
1/2 cup (1 stick) unsalted butter, melted
3 scallions, sliced
1 cup frozen corn kernels, thawed (optional)
1/4 cup sliced pickled jalapenos, lightly chopped
1/2 cup guacamole
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Heat the oven to 400 degrees. Coat a deep 9-by-9-inch pan with cooking spray.
In a large skillet over medium-high heat, cook the beef until browned, about 8 minutes. Add the onion, garlic, salsa, chipotle, adobo, chili powder, cumin and paprika. Bring to a simmer and cook for 10 minutes. Season with salt and pepper, then spoon the chili into the bottom of the prepared pan. Set aside.
To make the cornbread topping, in a large bowl stir together the flour, corn meal, sugar, baking powder and salt.
In a small bowl, whisk together the milk and the egg. Add the melted butter, whisking as you add it. Gently stir the liquid mixture into the dry mixture. Fold in the scallions, corn (if using) and jalapenos. Spoon the cornbread mixture over the chili and bake for 25 to 30 minutes.
Spoon into bowls and garnish with guacamole, sour cream and shredded cheese.
Servings: 10, each with 400 calories, 19 grams fat, 95 mg cholesterol, 37 grams carbohydrates, 4 grams fiber, 7 grams sugar, 23 grams protein, 850 mg sodium.
BUFFALO CHICKEN NACHOS
1/2 cup Frank's RedHot Sauce (original)
1/4 cup barbecue sauce
1/4 cup butter
2-pound rotisserie chicken
7 1/2 ounces tortilla chips
8 ounces grated cheddar cheese
8 ounces Mexican-style shredded cheese
1/2 cup crumbled blue cheese
3.8-ounce can sliced black olives
1 bunch scallions, sliced
Salsa, to serve
Sour cream, to serve
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.
To make the buffalo sauce, in a medium saucepan over medium heat, combine the RedHot sauce, barbecue sauce and butter. Heat, stirring, until the butter is melted and thoroughly blended. Set aside.
Remove all of the meat from the chicken, cut into bite-sized pieces and place in a large bowl. Pour the buffalo sauce over the chicken, then toss well to coat. Set aside.
Spread the tortilla chips in an even layer over the prepared baking sheet. Sprinkle the cheddar cheese evenly over the chips. Using tongs or a fork, spread the chicken evenly over the cheese and chips.
In a small bowl, toss together the Mexican-style cheese and the blue cheese, then sprinkle evenly over the chicken. Top with the olives and scallions. Bake for 10 to 15 minutes, or until the cheese is melted and just starting to brown. Serve with salsa and sour cream.
Servings: 8, each with 710 calories, 45 grams fat, 190 mg cholesterol; 27 grams carbohydrates, 3 grams fiber, 4 grams sugar, 51 grams protein, 1560 mg sodium.
SEVEN-LAYER POTATO SKINS
8 medium potatoes
2 tablespoons vegetable oil, divided
2 large yellow onions, diced
Salt and ground black pepper
8 ounces loose sausage meat, cooked and crumbled
1/2 cup sour cream
2 cloves garlic, minced
8 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil, then coat with cooking spray.
Poke the potatoes all over with a fork. Microwave on high until tender, 10 to 12 minutes depending on the wattage of your microwave. Allow to cool until easily handled.
Meanwhile, in a medium skillet over medium, heat 1 tablespoon of the oil. Add the onions and cook until softened and browned, 15 to 18 minutes.
When the potatoes are cool enough to handle, cut them in half. Scoop out and reserve the insides, leaving a 1/4-inch-thick wall of potato flesh on the skin. Arrange the halves skin sides down on the prepared baking sheet. Brush the potatoes with the remaining tablespoon of oil. Sprinkle lightly with salt and black pepper, then bake for 15 to 20 minutes, or until crisped and browned.
Meanwhile, in a medium bowl stir together the reserved potato flesh and the sausage. Season with salt and pepper, if needed. In a small bowl, stir together the sour cream and garlic. Set aside.
Once the potato skins have baked, start layering them. Spoon a bit of the caramelized onions into the bottom of each shell. Top with the sausage-potato mixture. This should mostly fill the shell. Sprinkle crumbled bacon over the potatoes, followed by cheese. Bake for another 10 minutes. Top with a dollop of the garlic sour cream and sprinkle with the scallions. Serve immediately.
Servings: 16, each with 160 calories, 8 grams fat, 20 mg cholesterol, 16 grams carbohydrates, 1 gram fiber, 2 grams sugar, 7 grams protein; 210 mg sodium.
Thesel little appetizers are perfect for a family's football-watching parties because they're easy to make, one recipe makes a lot, and they're a tasty little bite bursting with flavor from the bacon and jalapeno.
16 jalapenos (2 inches long)
1 8-ounce package cream cheese
1 package thick-cut bacon (24 ounces or 1 1/2 pounds)
1. Wearing rubber or latex gloves, cut the tops of all peppers off, half and deseed.
2. Using a knife, fill all the pepper "boats" with cream cheese.
3. Cut strips of bacon in half. Gently stretch and wrap half-strips around cream cheese-filled pepper boats. Once wrapped, insert toothpicks to secure the bombers together.
4. Line 2 pans with foil (for easy cleanup), place bombers on foil and cook in 375-degree oven for 30-45 minutes or until bacon is crisp. Cool, serve and watch them fly off the platter.
Note: Traditionally we use hickory-smoked bacon, but you can use peppered, maple, apple or any other type of bacon for a different flavor.
Makes 32 pieces, each with 149 calories, 13 grams fat, 1 gram carbohydrates, 7 grams protein, 26 mg cholesterol, 360 mg sodium.
Fort Worth Star-Telegram
HALFTIME MUFFULETTA SUBS
For the spread:
1 cup ripe black olives, drained
1 cup green olives with pimento, drained
6-ounce jar artichoke hearts in oil
1/2 teaspoon garlic salt
1/3 cup mayonnaise
1 tablespoon capers, drained (optional)
For the sandwiches:
6 torpedo rolls (or any hoagie rolls)
1 pound ham, sliced
1 pound hard salami, sliced
1 pound American cheese, sliced
1. Make the spread: Combine first three ingredients in food processor and process until finely chopped. Add remaining three ingredients and process until well-blended, about 10 to 20 seconds.
2. Cut rolls in half lengthwise and add spread to top and bottom. Place equal layers of ham, salami and cheese on each sub. Place in a foil pan and seal the top with foil. Heat in 225-degree oven for 30 minutes.
Note: These can be made the day ahead and kept in the refrigerator.
Nutritional information per sub: 965 calories, 64 grams fat, 48 grams carbohydrates, 49 grams protein, 168 mg cholesterol, 3,938 mg sodium, 5 grams dietary fiber.
Fort Worth Star-Telegram
BLT & AVOCADO DIP
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 3-ounce package real bacon bits
3 chopped tomatoes, seeded and patted dry on paper towels
3 green onion tops, chopped
1/4 to 1 teaspoon (to taste) Cajun spice
4-5 ripe avocados, peeled and cubed or mashed
1/4 cup minced sweet onion
4 tablespoons cilantro leaves, finely chopped
2 tablespoons fresh lime juice
2 tablespoons salsa
1 teaspoon coarse salt
Shredded lettuce (enough to cover your serving platter)
Grape tomatoes, for garnish
Bagel chips or tortilla chips
1. Fry 1 pound of bacon. Drain and crumble.
2. Stir together mayonnaise, sour cream, bacon bits, chopped tomatoes, green onions, Cajun spice and crumbled bacon. This may be done earlier in the day.
3. In another bowl, gently combine avocados, minced onion, cilantro, lime juice, salsa and salt. You can leave this mixture pretty chunky.
4. Cover serving platter with shredded lettuce. Place bacon mixture in the middle and surround with the avocado mixture. Garnish with grape tomatoes. Serve with chips.
HOT AND SPICY ARTICHOKE SPINACH DIP
1 tablespoon olive oil
1 1/2 cups finely chopped yellow onion
1 tablespoon minced garlic
13.75-ounce can artichoke hearts, drained
10-ounce box frozen chopped spinach, thawed and squeezed dry
4 ounces Neufchatel (low-fat cream cheese)
1/2 cup low-fat sour cream
2 tablespoons low-fat mayonnaise
1 ounce freshly grated Parmigiano-Reggiano (about 3/4 cup grated using a wand-style grater)
1/2 cup medium chopped mild Peppadew peppers (about 2 ounces), or medium chopped roasted red peppers
1/2 to 1 teaspoon red pepper flakes, or to taste
Crackers or low-fat pita crisps, to serve
Heat the oven to 375 degrees. Coat an 8-inch square baking pan with cooking spray.
In a medium skillet over medium-low, heat the oil. Add the onion and saute, covered, stirring occasionally, for 8 minutes. Uncover the pan and continue cooking, stirring occasionally, until the onions are golden brown, about another 5 minutes. Add the garlic and cook, stirring, for 1 minute. Remove the pan from the heat and set aside.
In a food processor, pulse the artichokes until they are medium chopped, then transfer them to the skillet.
In the food processor combine the spinach, cream cheese, sour cream, mayonnaise and half of the Parmigiano-Reggiano, then process until mixed. Add the mixture to the skillet, along with the peppers and pepper flakes. Stir well, then season with salt.
Transfer the mixture to the prepared pan, sprinkle the remaining cheese over the top and bake on the oven's middle shelf for 15 to 20 minutes, or until it is bubbling at the edges. Serve immediately with crackers or low fat pita crisps.
Makes about 4 cups, with each 1/2 cup with 150 calories, 9 grams fat, 20 mg cholesterol.
Note: Serve this dip with a healthy cracker (just read the label) or make your own pita crisps. To do so, just separate some two-layered pita bread pockets into single layers, spray them lightly with oil, cut them into triangles, and bake them at 400 degrees for 10 to 12 minutes, or until crisp. Then go ahead and indulge yourself.
Sara Moulton, for the Associated Press