On the biggest day of the football season, you simply must eat in front of the television. That's especially true if you live with football fans, because otherwise you'll be eating alone.
This is the Sunday to pull out the dips, the meatballs and cocktail weenies, the guacamole and salsa, and spread it out all over the coffee table. Here are some tips for Super Bowl snacking success.
• Cover the coffee table with a small tablecloth. (A vinyl one is nice.) This protects the furniture but also can set the theme if you find one decorated with footballs.
• Set up a card table in a corner for a beverage station. (A small empty garbage can is good as the recycling bin.)
• Pull out the slow cooker to help keep food hot and eliminate stove time. If you happen to have more than one slow cooker, so much the better.
• Spiral trays of ready-to-go shrimp cocktail tend to go on sale around Super Bowl Sunday and often include the cocktail dipping sauce. They’re impressive, easy and people love them.
• Do make today’s recipe for Caramelized Onion Dip. It takes a bit of prep, but it can be made a day ahead, refrigerated, and then baked just before halftime. Forget football players – with a spread like this, you’re going to be the star they cheer for.
Finally, for one more recipe, visit www.KitchenScoop.com for Meatloaf Sliders that go together in 20 minutes flat. Touchdown!
Beverly Mills and Alicia Ross are mothers whose cookbook is called “Desperation Dinners!” Send tales of woe or success and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016 or firstname.lastname@example.org.
Caramelized Onion Dip
Makes about 31/4 cups. Start to finish: 25 minutes
4 cups coarsely chopped onions
2 tablespoons vegetable oil
2/3 cup reduced-fat mayonnaise (see Cook’s note)
1/3 cup heavy or whipping cream (see Cook’s note)
1 teaspoon minced garlic
1/4 teaspoon dried thyme
4 ounces (1 cup) plus 2 tablespoons shredded Parmesan cheese, divided use
Potato chips, for serving, optional
Because this dip is best served hot, for a party setting we recommend separating the dip into two dishes, and then baking one after the other to ensure hot, fresh out-of-the-oven goodness.
Can be made up to one day prior to baking. Cover and refrigerate the dip, then uncover and place in a preheated oven. (Baking time will increase slightly if dish is cold going into the oven. Make sure that your dish allows for refrigerator-to-oven temperature change.)
Preheat the oven to 350 F.
Peel and coarsely chop the onions. In a 12-inch nonstick skillet, heat the oil over medium-high heat and add the onions. Cook until the onions are caramelized, stirring frequently, about 10 minutes.
Meanwhile, in a medium bowl, mix the mayonnaise, cream, garlic, thyme and 1 cup of cheese. When the onions are done, stir them into the mayonnaise mixture.
Spray one 1-quart ceramic casserole or dip dish or two 1/2-quart dishes with cooking-oil spray (see Cook’s note). Spread dip into dish(es), and top with remaining 2 tablespoons cheese.
Bake, uncovered, until top is golden and bubbly, about 20 minutes. Serve immediately, with potato chips, if desired.
Cook’s note: You can use regular mayonnaise or heavy whipping cream if desired.
Approximate nutritional value per tablespoon (without chips): 27 calories (64 percent from fat), 2 grams fat (1 gram saturated), 3 milligrams cholesterol, 1 gram protein, 1.5 grams carbohydrates, trace amount dietary fiber, 57 milligrams sodium