Two Touchdown Recipes for Super Bowl Sunday

Team Latham
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Whether you’re rooting for the Chiefs or the Eagles, we can agree on one thing: food is a fabulous uniter! Start with this easy onion dip, follow it up with pork pocket sandwiches and . . . well, it’s like a double Kelce score!

Who will you root for on Sunday?

Baked Sweet Onion Dip

Baked crab dip, served with celery sticks and crackers
Baked Sweet Onion Dip

Ingredients

  • 8 ounces, weight Cream Cheese (Very Softened)
  • 1 cup Mayonnaise
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 cup Minced Sweet Onion
  • 1 Tablespoon Fresh Ground Black Pepper
  • Crusty Bread, Crackers

Directions:

  1. Preheat oven to 350º. In a bowl, place softened cream cheese. The cream cheese must be very, very, soft (like spreadable butter) to allow all ingredients to blend evenly together. If your cream cheese needs to soften more, place in the microwave for a few seconds.
  2. Add mayo, Parmesan cheese, onions and fresh cracked black pepper to soft cream cheese till everything is mixed thoroughly.
  3. Place mixture in ramekins or any oven-safe dishes. Bake slowly, for about 30-45 minutes for all ingredients to cook together. When the top crust is brown, almost burnt-looking, then the dip is ready. The darker brown the crust of the dip becomes, the better the flavors are cooked.
  4. Serve with your favorite bread and crackers.

And … who could have a Super Bowl party without great sandwiches?

Enjoy!

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Pulled Pork Pockets

Ingredients

  • 1 can (16.3 Oz. Can) Flaky Canned Biscuits (Pillsbury’s Grands® work well)
  • 3 cups Pulled Or Roasted Pork, Chopped
  • 1 whole Egg White
  • 1 teaspoon Water
  • 1 Tablespoon Your Favorite BBQ Seasoning/rub
  • 1 teaspoon Chili Powder

Directions

  • Preheat your oven to 350º.
  • Whisk the egg white and water together in a small bowl and set aside.
  • On a floured work surface, roll each biscuit into a six-inch round.
  • Place about 1/3 cup of the pork on one half of each round and sprinkle it with a dash of the seasoning.
  • Fold the exposed half of each round over the filling and pinch and roll to seal the edge.
  • Arrange the pockets on a sheet pan leaving about an inch between each.
  • Cut a one-inch slash in the top of each pocket.
  • Brush the top and seams of each pocket with the egg wash and sprinkle with a little chili powder.
  • Bake until golden brown (about 20 minutes).
  • Serve with barbecue sauce for dipping.

Photo credit from: Patio Daddio BBQ

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