Deliciously Good Call Super Bowl

CLASSIC ONION DIP

INGREDIENTS

_{1 ENVELOPE LIPTON RECIPE SECRETS ONION SOUP MIX}

_{1 CONTAINER (16OZ.) SOUR CREAM}

_{1/2 CUP HELLMANN'S REAL MAYONNAISE}

 

METHOD

_{COMBINE ALL INGREDIENTS IN A MEDIUM BOWL; CHILL IF DESIRED}

_{SERVE WITH YOUR FAVORITE DIPPERS}

 

TIP:

_{FOR A TWIST, TRY SUBSTITUTING PLAIN GREEK YOGURT FOR THE SOUR CREAM.}

 

Need Space

CHEESY GARLIC PULL-APART BREAD

INGREDIENTS

_{1 ROUND LOAF COUNTRY-STYLE BREAD OR SOUR DOUGH BREAD}

_{3/4 CUP HELLMANN'S ROASTED GARLIC SAUCE}

_{3 CUPS SHREDDED MOZZARELLA CHEESE}

_{3 TBSP. SLICED GREEN ONIONS}

 

METHOD

_{PREHEAT OVEN TO 400°. CUT 1-1/2-INCH DIAGONAL SLICES THROUGH BREAD, MAKING}

_{SURE NOT TO CUT THROUGH TO BOTTOM. REPEAT ON OTHER DIAGONAL. LOOSEN}

_{BREAD WITH FINGERS.}

_{SQUEEZE HELLMANN'S ROASTED GARLIC SAUCE INTO GROOVES, THEN STUFF IN}

_CHEESE.

_{ARRANGE BREAD ON BAKING SHEET. BAKE 20 TO 25 MINUTES OR UNTIL CHEESE IS}

_{MELTED AND BREAD IS HEATED THROUGH. SPRINKLE WITH GREEN ONIONS.}

 

TIP:

_{ALSO DELICIOUS WITH HELLMANN'S CILANTRO LIME SAUCE AND SHREDDED}

_{PEPPER JACK CHEESE!}

 

BUFFALO WINGS & BLUE CHEESE DIP

INGREDIENTS

CREAMY BLUE CHEESE DIP

_{1/2 CUP HELLMANN'S REAL MAYONNAISE}

_{1/4 CUP REDUCED FAT SOUR CREAM}

_{1/4 CUP BLUE CHEESE}

_{2 TBSP. SLICED GREEN ONION}

_{1/4 TSP. COARSELY GROUND BLACK PEPPER}

 

BUFFALO CHICKEN WINGS

_{3 TBSP. HELLMANN'S REAL MAYONNAISE}

_{4 TBSP. CAYENNE PEPPER SAUCE, DIVIDED}

_{2 TSP. MINCED GARLIC}

_{3/4 TSP. SALT}

_{4 LBS. CHICKEN WINGS, CUT IN HALF AND WING TIPS REMOVED*}

_{(10 WINGS 20 PIECES)}

_{3 TBSP. BUTTER, MELTED}

 

 

METHOD

FOR BLUE CHEESE DIP_{: COMBINE ALL INGREDIENTS UNTIL WELL BLENDED; COVER}

_{AND REFRIGERATE.}

FOR WINGS: _{PLACE OVEN RACK IN TOP POSITION; PREHEAT OVEN TO 450°. COAT}

_{FOIL-LINED RIMMED BAKING SHEET WITH NONSTICK SPRAY.}

_{COMBINE HELLMANN'S REAL MAYONNAISE, 1 TBSP. CAYENNE PEPPER SAUCE, GARLIC}

_{AND SALT IN LARGE BOWL. ADD WINGS AND TOSS TO COAT. ARRANGE ON PREPARED}

_PAN.

_{BAKE 40 TO 45 MINUTES OR UNTIL WINGS ARE GOLDEN AND CRISP. COMBINE}

_{REMAINING 3 TBSP. CAYENNE PEPPER SAUCE AND MELTED BUTTER IN LARGE BOWL.}

_{TRANSFER WINGS TO BOWL AND TOSS TO COAT. SERVE WITH BLUE CHEESE DIP.}

_{*FREEZE THE WING TIPS FOR THE NEXT TIME YOU MAKE CHICKEN BROTH.}

 

LEFTOVERS TIP:

_{SHRED LEFTOVER WING}

_{MEAT TO USE IN SALADS, TACOS, QUESADILLAS ETC.}

 

2 BEAN CHILI

INGREDIENTS

_{1 CAN (14.5 OZ.) NO SALT ADDED DICED TOMATOES}

_{1 PACKAGE KNORR FIESTA SIDES - SPANISH RICE}

_{2 TSP. CHILI POWDER}

_{1 CAN (15.5 OZ.) NO SALT ADDED KIDNEY BEANS}

_{1 CAN (14.5 OZ.) NO SALT ADDED BLACK BEANS}

_{1 CAN (15.25 OZ) NO SALT ADDED CORN KERNELS}

 

METHOD

_{COMBINE 2 CUPS WATER, CANNED DICED TOMATOES, KNORR FIESTA SIDES - SPANISH}

_{RICE AND CHILI POWDER IN 3-QUART SAUCEPAN AND BRING TO A BOIL OVER HIGH}

_{HEAT. REDUCE HEAT AND COOK COVERED 7 MINUTES.}

_{WHILE RICE IS COOKING, DRAIN AND RINSE CANNED BEANS AND CORN. STIR INTO}

_{COOKED RICE AND COOK 1 MINUTE.}

 

TIP:

_{SERVE WITH YOUR FAVORITE CHILI TOPPERS}

 

GAME DAY SUB SANDWICHES

INGREDIENTS

HERB & GARLIC SANDWICH SPREAD:

_{1 CUP HELLMANN'S REAL MAYONNAISE}

_{1/3 CUP CHOPPED ASSORTED FRESH HERBS, (SUCH AS PARSLEY, ROSEMARY AND}

_THYME}

_{1 TSP. FINELY CHOPPED GARLIC}

SUBS:

_{4 LONG ITALIAN ROLLS OR LARGE LOAF SEEDED ITALIAN BREAD, HALVED}

_HORIZONTALLY

_{12 SLICES GENOA SALAMI, (3 OZ.)}

_{8 SLICES DELI HAM, (4 OZ.)}

_{12 SLICES PEPPERONI, (2 OZ.)}

_{8 SLICES PROVOLONE CHEESE, (4 OZ.)}

_{2 CUPS THINLY SHREDDED ROMAINE LETTUCE OR BABY ARUGULA}

_{12 THIN SLICES TOMATO}

_{12 THIN SLICES RED ONION}

 

METHOD

_{FOR HERB & GARLIC SPREAD, COMBINE HELLMANN'S REAL MAYONNAISE, HERBS AND}

_{GARLIC IN SMALL BOWL.}

_{FOR SUBS, EVENLY SPREAD BOTH SIDES OF ROLLS OR BREAD WITH HERB & GARLIC}

_{SANDWICH SPREAD, THEN EVENLY LAYER WITH}

_{REMAINING INGREDIENTS.}

_{SLICE AND SERVE. SERVE, IF DESIRED, WITH PEPPERONCINI.}

 

 

SPINACH & ARTICHOKE DIP

INGREDIENTS

_{1 BAG (9 OZ.) COARSELY CHOPPED BABY SPINACH LEAVES OR 1 BOX (10 OZ.) FROZEN}

_{CHOPPED SPINACH, COOKED, COOLED AND SQUEEZED DRY}

_{1 PACKAGE (8 OZ.) CREAM CHEESE, SOFTENED}

_{3/4 CUP HELLMANN'S REAL MAYONNAISE}

_{1 1/2 CUPS SHREDDED MONTEREY JACK CHEESE OR CHEDDAR OR SWISS CHEESE,}

_DIVIDED

_{1 PACKAGE KNORR VEGETABLE RECIPE MIX}

_{1 CAN (14 OZ.) ARTICHOKE HEARTS, DRAINED AND CHOPPED}

_{1 CAN (8 OZ.) WATER CHESTNUTS, DRAINED AND CHOPPED}

_{2 CLOVES GARLIC, FINELY CHOPPED}

 

METHOD

_{PREHEAT OVEN TO 350°.}

_{COMBINE ALL INGREDIENTS EXCEPT 1/2 CUP CHEESE. SPOON INTO A 2-QUART}

_{CASSEROLE OR CAST IRON SKILLET, THEN TOP WITH REMAINING 1/2 CUP OF CHEESE.}

_{BAKE FOR 35 MINUTES OR UNTIL DIP IS HOT}

 

TIP:

_{FOR SPANAKOPITA DIP SUBSTITUTE 1 CUP CRUMBLED FETA CHEESE FOR THE}

_{CHEDDAR AND OMIT ARTICHOKE HEARTS. BAKE AS DIRECTED OR FOR SPANAKOPITA}

_{CUPS, SPOON INTO MINI PHYLLO CUPS AND BAKE 8 MINUTES OR UNTIL FILLING PUFFS.}