Super Bowl Fun

Super Bowl Fun

Warm Savory Cheese Spread


  • 2 cups mayonnaise
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 large onion, finely chopped
  • 8 bacon strips, cooked and crumbled
  • ½ cup finely chopped sweet red pepper
  • ½ cup finely chopped green pepper
  • 1 tsp. dried oregano
  • ½ tsp. garlic powder
  • 1 round loaf (1 lb.) sourdough bread
  • Assorted crackers

In a large bowl, combine the first eight ingredients. Cut the top off the loaf of bread; carefully hollow out bottom, leaving a 1 inch shell (save removed bread for another use). Spoon cheese mixture into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 18 in.). Bake in preheated oven 350 degrees F for 1 hour or until heated through. Serve with crackers. Yield: 4 cups.

Creamy Artichoke Dip


  • 2 cans (14 oz. each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 1 package (8 oz.) reduced-fat cream cheese, cubed
  • ¾ cup (6 oz.) plain yogurt
  • 1 cup (4 oz.) shredded part-skim mozzarella cheese
  • 1 cup reduced-fat ricotta cheese
  • ¾ cup shredded Parmesan cheese, divided
  • ½ cup shredded reduced-fat Swiss cheese
  • ¼ cup reduced-fat mayonnaise
  • 2 tbsp. lemon juice
  • 1 tbsp. chopped seeded jalapeno pepper
  • 1 tsp. garlic powder
  • 1 tsp. seasoned salt
  • Tortilla chips

In a 3-qt. slow cooker, combine the artichokes, cream cheese, yogurt, mozzarella cheese, ricotta cheese, ½ cup Parmesan cheese, Swiss cheese, mayonnaise, lemon juice, jalapeno, garlic powder and seasoned salt. Cover and cook on low for 1 hour or until heated through. Sprinkle with remaining Parmesan cheese. Serve with tortilla chips. Yield: 5 cups.

Pepperoni Pizza Casserole


  • 1 package (16 oz.) egg noodles
  • 2 lbs. ground turkey
  • 1/3 cup chopped onion
  • 1 jar (24 oz.) meatless spaghetti sauce
  • 1 can (10 oz.) diced tomatoes and green chilies
  • 1 can (8 oz.) mushroom stems and pieces, drained
  • 2 cups (8oz.) shredded part-skim mozzarella cheese
  • 2 cups (8 oz.) shredded cheddar cheese
  • 1 cup (4 oz.) shredded Parmesan cheese
  • 3 oz. sliced turkey pepperoni

In a Dutch oven, cook noodles according to package directions; drain. Meanwhile, in a large skillet cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in noodles. Transfer to two greased 13 inch x 9 inch baking dishes. Sprinkle each with mushrooms, cheeses and pepperoni. Bake, uncovered, at 350 degrees F for 30-35 minutes or heated through and cheeses have melted. Let stand for 5 minutes before serving. Yield 2 casseroles (6 servings each).

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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