The Super Bowl Needs Super Food

Is it cliché that a state known for its cheese would produce a chili cheese dip for a fan’s favorite recipe? Absolutely. But it also shouldn’t come as a surprise that I picked a pierogi casserole considering we have life-sized cheese and potato dumplings running around a baseball diamond between innings at PNC Park. Oh, Potato Pete and friends would be so proud.

To make the pierogi casserole – also known around these parts as the Lazy Man’s Pierogies – take 12-oz package of Muellers light and fluffy medium noodles, cooked al dente, 10 potatoes, 8 ounces of grated Velveta cheese, 3 chopped onions and 2-1/2 sticks of margarine.

Boil potatoes until fork tender, then drain and mash with milk. Beat the potatoes with cheese and one stick of margarine. Sauté onions in 1-1/2 stick margarine until wilted. Then grease a 9x13 inch pan and layer as follows: onions, noodles, potatoes, noodles, potatoes, onions. Cover with foil and bake at 350 degrees for 30 minutes until steamy.

If that doesn’t satisfy your Super Bowl-sized craving, tread over to enemy territory for a chili cheese dip that surely will be an integral staple for any Cheesehead in Wisconsin, according to Heather Asiyanbi of Muskego Patch. Dip as a Super Bowl super food might not seem like it's all that, but it is ... and a bag of chips. Literally. This dip is easy and fast, and it's almost disturbingly addictive. Prepare, eat, and enjoy!

1 8-oz. package of softened cream cheese
1 10-14 oz. can of Hormel chili (no beans, & really, any brand will work)
2 Cups shredded cheddar cheese

In an 8x11 glass dish, spread the cream cheese in the bottom of the dish. Pour/spread the chili over the cream cheese and sprinkle the cheese over the top of the chili. Microwave or heat in 350-degree oven until cheese is melted. Serve the dip with corn chips or tortilla chips.