Let me start by saying that I started my day on Sunday on a healthy note by drinking freshly squeezed juice of kale, cucumber and celery, and parsley. I got my superdoses of vitamins, minerals and antioxidants all in one glass (see My Juicy New Year, prior post), and energetically plowed into preparing a Super Bowl feast to enjoy with our neighbors. And there the waxing of healthy and nutritious comes to a screeching halt.
This year’s Super Bowl feast was a potluck with four neighbors. Rob, the owner of the 58 inch Visio flat screen and my next door neighbor, brought 3 different types of marinated chicken wings: Cajun, buffalo and teriyaki. Marilyn added her tequila and lime marinated wings to the platter, Connie brought pigs in a blanket and other passed hors d’oeuvres and I rounded out the buffet with cheeseburger sliders, sausage with sautéed onions and peppers (on potato buns), a garlic blue cheese dip with bacon, and a spicy spinach, cheese and sausage dip, served with corn chips and kettle chips. In a fit of guilt, I made a zucchini carrot slaw to have something more than celery and carrot sticks to offer the health conscious among us. As it turned out, there was lots of slaw left over for tonight’s healthy back on track meal!
My inspiration for the dips came from my friend Debbie, who brought the spinach dip to my last indoor tailgate party for the OSU/Michigan game. It was such a hit with everyone, and so deliciously satisfying and decadent, that my Super Bowl guests asked for the recipe.
When you are looking for a bubbling, spicy, cheesy spinach and sausage dip to cure your junk food cravings—try this one. And don’t ask me who won—I spent most of my evening at the food table!
Debbie’s Delicious Spinach Dip
8 ounces Velveeta (I know, I know….)
8 ounces sharp cheddar
8 ounces Monterey jack
8 ounces salsa
1 box frozen chopped spinach
8 ounces of ground sausage, cooked
Thaw and drain spinach, squish with your hands for best results.
Chop all cheeses into small chunks.
Sauté and drain sausage.
Mix all ingredients and place in pottery or glass dish.
Bake on 350 degrees for approximately 45 minutes. Stir after the first 15 minutes and again at 30 minutes. If cheese becomes too crispy on top, cover the last 15 minutes with a lid to prevent crunchy top. Serve with chips or pita triangles.