Wednesday, March 19, 2025
It’s the biggest sports day of the year. The big game — on Feb. 9 — is great opportunity for casual winter entertaining.
Thrilling plays, must-see commercials and your pals are all quintessential elements of the perfect game-day get-together. Of course that game on the big screen is the main focus, but plenty of action takes place around the table — keeping everyone well fed is a sport in itself.
While crowd-pleasing Buffalo flavor-inspired foods and football always seem to go together, think beyond those traditional flavors for a new twist on your Super Bowl cuisine.
Baked Spinach and Chicken Dip
A tasty dip is always a winner. Try this flavorful, creamy variation — in addition to the guacamole.
In microwave-safe medium bowl, add cream cheese and dressing. Microwave on high 30 seconds, or until cream cheese is soft. Stir to combine. Add spinach and Parmesan cheese.
Mix well. Add chicken and stir to combine.
Transfer mixture to baking dish that holds at least 6 cups. Bake 20 minutes, or until bubbly and golden brown. The internal temperature should be 165 F.
Serve with crackers, bread or veggie sticks.
Note: If you like it spicy, substitute a chipotle ranch dressing and add diced pickled jalapenos. To make ahead, prepare unbaked dip up to 3 days ahead; store covered and refrigerated. Bake prior to serving.
Pull-Apart Garlic Bread Pizza
Instead of the pizza delivery, get creative with “garlic bread” version.
• 2 (8 ounce) packages cream cheese, softened
• 1 cup ricotta
• 1/3 cup plus 2 tablespoons freshly grated Parmesan, divided
• 1 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 3/4 cup pizza sauce
• 1 cup mini pepperoni
• 2 (16 ounce) cans refrigerated biscuits (such as Pillsbury Grands)
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon freshly chopped parsley
Preheat oven to 350° F. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9”-x-13” baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni.
Halve biscuits and roll into balls, then place on top of dip.
In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with remaining 2 tablespoons Parmesan.
Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15 to 20 minutes.
Let cool 10 minutes before serving.
Barbecue Three Bean Chili
Step up your chili with a barbecue twist.
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 carrots, chopped
• 1 red bell pepper, chopped
• 1/2 tablespoon chili powder
• 1/2 tablespoon cumin
• 1/2 tablespoon dried oregano
• 26-28 ounces crushed or chopped tomatoes
• 2 cups vegetable broth
• 1 1/2 cups fresh or frozen corn kernels
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1/4 cup barbecue sauce
• Salt and pepper to taste
Chili fixin’s: shredded Mexican cheese, avocado, jalapeno, sour cream, cilantro, green onions, fresh tomato, corn chips, and salsa are all great additions.
Over medium heat, saute onion and carrots in olive oil until softened, about 5 minutes. Add the bell pepper and spices and saute another minute. Add the tomatoes and vegetable broth and simmer over low heat until thickened, about 20 minutes.
Stir in the corn, beans, and barbecie sauce and season to taste with salt and pepper. Add more chili powder and cumin to spice up if necessary.
Simmer another 5 minutes or until ready to eat.
Serve with your favorite chili add-ons.
