Super Bowl snacks: Mix up satisfying dip or serve up piping-hot pizza Sunday

Hoosiers will host the National Football League’s 46th annual Super Bowl Sunday in the heart of Indiana in Indianapolis at Lucas Oil Stadium — the biggest event of the year for sports and snacks.

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Slow Cooker Reuben dip can be served with crackers and other assorted foods perfect for dipping.

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Sausage and spinach French break pizza is a different take on an old favorite.

Kickoff for the New York Giants versus New England Patriots is scheduled for 6:30 p.m. It is reported seating in the $720 million stadium that opened in 2008 will be increased from 63,000 to more than 70,000 for the day.

In Citrus County as well as in communities around the nation, Super Bowl parties are being planned in homes and sports bars, restaurants and carry-out/delivery eateries with special football fare.

Pizza, chips, chicken wings, and guacamole are consumed in large quantities on Super Bowl Sunday.

But pizza and wings are not the only snack games in town. Plenty of recipes for homemade dips, sandwiches, spreads and slow-cooker suppers are available.

Flair for Food today shares such tempting treats as slow cooker reuben dip, sausage and spinach French bread pizza and pepper Havarti and smoked ham bubble bread, all courtesy of Wisconsin cheeses.

For sandwiches, try today’s slow cooked barbecued pulled pork and for something really hearty and hot, you can’t go wrong with the slow-cooked spicy Mexican stew, both recipes courtesy of McCormick Spices.

Whatever youHoosiers will host the National Football League’s 46th annual Super Bowl Sunday in the heart of Indiana in Indianapolis at Lucas Oil Stadium — the biggest event of the year for sports and snacks.

Kickoff for the New York Giants versus New England Patriots is scheduled for 6:30 p.m. It is reported seating in the $720 million stadium that opened in 2008 choose, the following recipes will please family and guests during the most anticipated sports event of the year:

SLOW COOKER REUBEN DIP
* 4 cups (16 ounces) Wisconsin cheddar cheese, shredded
* 4 cups (16 ounces) Wisconsin Swiss cheese, shredded
* 1 cup mayonnaise
* 2 cups sauerkraut
* 1/2 cup Thousand Island dressing
* 1 pound corned beef, diced

Combine all the ingredients in a slow cooker and cook on low for 2 hours or until cheese is melted, stirring occasionally. Serve with rye bread and assorted crackers for dipping.

SLOW COOKER BBQ PULLED PORK
* 3 pounds boneless pork shoulder roast, trimmed, or 3 pound boneless loin roast
* 1 package McCormick Slow Cookers BBQ Pulled Pork Seasoning
* 1/2 cup ketchup
* 1/2 cup firmly packed brown sugar
* 1/3 cup cider vinegar

Place pork in slow cooker. Mix seasoning mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover. Cook 8 hours on low or 4 hours on high. Remove pork from slow cooker. Shred pork, using two forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls. It makes 10 servings.

SAUSAGE AND SPINACH FRENCH BREAD PIZZA
* 1 4-by-16-inch loaf French bread
* 2 tablespoons olive oil
* 8 ounces sweet or hot Italian sausage
* 1 cup yellow onion, sliced
* 4 cups (6 ounces) fresh baby spinach
* 1 cup grape tomatoes, halved
* 1/2 teaspoon red chile flakes, optional
* 1 cup (about 8 ounces) Wisconsin fresh mozzarella, cubed
* 1/2 cup (2 ounces) Wisconsin aged provolone or parmesan, shredded
* 6 tablespoons pizza or marinara sauce

Preheat oven to 400 degrees.

Slice the top quarter from bread. (Reserve slice for another use.) Remove bread from bottom, hollowing loaf and leaving 1/2- to 3/4-inch border with crust. Place bread on baking sheet. Brush inside with olive oil and bake 5 minutes, or until edges are golden and bread is slightly dry.

Remove casing from sausage. Heat large skillet, adding a little oil if sausage is very lean, over medium and add sausage, crumbling and cook until almost browned. Add onions. Cook 4 minutes, until onions soften. Add spinach, in batches if necessary, and cook 2 to 3 minutes, until spinach is wilted. Remove from heat.

Add tomatoes, chile flakes, Mozzarella and Provolone to sausage mixture. Stir well.

Spread bread with pizza sauce. Fill with sausage-cheese mixture. Bake 20 minutes or until ingredients are heated through and cheese melts.

PEPPER HAVARTI AND SMOKED HAM BUBBLE BREAD
* 1 loaf (16 ounces) frozen bread dough, thawed
* 1 cup (4 ounces) Wisconsin pepper Havarti or pepper jack cheese, shredded
* 2 ounces smoked ham, finely chopped
* 3 tablespoons butter, melted

Roll or pat dough into 12-inch circle; sprinkle cheese and ham over top. Knead, turning dough 10 to 12 times to blend ingredients. Divide dough into 24 balls; roll each in melted butter. Place 12 balls in 9-inch tube pan, in even layer about 1/4 inch apart; repeat with remaining dough balls to make a second layer. Cover; let rise for 1 hour or until doubled in bulk.

Preheat oven to 375 degrees. Bake for 25 to 30 minutes or until golden brown. Release from pan, running knife around sides. Transfer bread to wire rack. Cool slightly; serve warm.

SLOW COOOKED SPICY MEXICAN PORK STEW
* 2 pounds boneless pork shoulder roast, well trimmed, cut into 1 1/2-inch pieces
* 1 can (15 ounces) kidney beans, drained and rinsed
* 1 can (15 ounces) pinto beans, drained and rinsed
* 2 ears frozen corn, thawed and cut into 1 1/2-inch pieces
* 1 package McCormick Slow Cooker Chili Seasoning
* 2 cans (14 1/2 ounces each) stewed tomatoes, undrained
* 1 can (8 ounces) tomato sauce
* 1 cup chopped onion
* 1 tablespoon chopped fresh cilantro (optional)

Place pork, beans and corn in slow cooker. Mix seasoning, stewed tomatoes, tomato sauce and onion until blended. Pour over pork mixture; stir lightly. Cover. Cook 8 hours on low or 4 hours on high. Sprinkle with cilantro, if desired. (For added spice and chili flavor, add a can of chopped green chiles to stew when cooking).

Julianne Munn is the food writer for the Citrus County Chronicle. Email her at jmunn2@tampabay.rr.com.