I am a football fanatic and the Super Bowl is my holiday. On the surface, I suppose it’s unusual for a woman to be such a rabid football fan, but I come from a long line of females who enjoy spending a Sunday afternoon yelling at the TV.
Dad would toss the football around with me in the backyard. I was one of the few girls who knew how to throw a perfect spiral and make a decent punt, which made me very popular with the neighborhood boys when they needed an extra person for a game in someone’s backyard. (They also liked that I wasn't a sissy, even when the ball hit me in the face while I was fielding a punt.)
Sorry boys. I’m in, and you’ll just have to deal with it!
The Woo Woo cocktail is my favorite football-watching beverage. It gets its name because, if you drink too many, they make you go, “Woo woo!” The drink goes great with the Cheesy Spinach Artichoke Dip. While some artichoke dips can be a bit bland, this one has more flavor than any others I've tried. I keep it warm in a slow cooker, but it also tastes good at room temperature.
The Woo Woo
1 1/2 ounces peach schnapps
1 ounce vodka
Add ice to a tall glass. Pour in the peach schnapps and vodka. Fill the rest of the way with the cranberry juice. Stir until combined. Squeeze in a lime wedge.
Cheesy Spinach Artichoke Dip
Serves 8 to 10
6 8-ounce packages cream cheese
1/2 tablespoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
1/2 teaspoon thyme
1 teaspoon oregano
1 to 2 teaspoons hot sauce, or more, to taste
1 1/2 tablespoons
1/2 tablespoon horseradish
1 cup shredded
1/2 cup shredded Parmesan cheese
6 tablespoons heavy cream
1 10-ounce package frozen chopped spinach, thawed and drained
2 14-ounce cans artichoke hearts, diced
1 small onion, finely diced
Heat cream cheese on low heat until melted (can be done in a microwave.) Add remaining ingredients and mix well until blended. Place dip in a broiler-proof dish. Sprinkle top with some extra shredded cheese and place under a broiler until cheese is melted and begins to turn brown.
To make in a slow cooker: Place all of the ingredients into the slow cooker. Stir to mix. (The ingredients won’t mix well to start because of the cold cream cheese.) Set on low and cook for 1 hour. Stir to blend well, and then set to the “keep warm” setting. The dip will keep in the slow cooker for 4-plus hours. Be sure to stir occasionally.
Serve with toasted Italian bread, bagel chips, crackers or tortilla chips.