Amp up your spread with these winning recipes.
Make your game day even more super with something for everyone, every quarter.
INGREDIENTS
1 ENVELOPE LIPTON RECIPE SECRETS ONION SOUP MIX
1 CONTAINER (16OZ.) SOUR CREAM
1/2 CUP BEST FOOD'S REAL MAYONNAISE
METHOD
COMBINE ALL INGREDIENTS IN A MEDIUM BOWL; CHILL IF DESIRED
SERVE WITH YOUR FAVORITE DIPPERS
TIP:
FOR A TWIST, TRY SUBSTITUTING PLAIN GREEK YOGURT FOR THE SOUR CREAM.
INGREDIENTS
1 ROUND LOAF COUNTRY-STYLE BREAD OR SOUR DOUGH BREAD
3/4 CUP BEST FOOD'S ROASTED GARLIC SAUCE
3 CUPS SHREDDED MOZZARELLA CHEESE
3 TBSP. SLICED GREEN ONIONS
METHOD
PREHEAT OVEN TO 400°. CUT 1-1/2-INCH DIAGONAL SLICES THROUGH BREAD, MAKING
SURE NOT TO CUT THROUGH TO BOTTOM. REPEAT ON OTHER DIAGONAL. LOOSEN
BREAD WITH FINGERS.
SQUEEZE BEST FOOD'S ROASTED GARLIC SAUCE INTO GROOVES, THEN STUFF IN
CHEESE.
ARRANGE BREAD ON BAKING SHEET. BAKE 20 TO 25 MINUTES OR UNTIL CHEESE IS
MELTED AND BREAD IS HEATED THROUGH. SPRINKLE WITH GREEN ONIONS.
TIP:
ALSO DELICIOUS WITH BEST FOOD'S CILANTRO LIME SAUCE AND SHREDDED
PEPPER JACK CHEESE!
INGREDIENTS
CREAMY BLUE CHEESE DIP
1/2 CUP BEST FOOD'S REAL MAYONNAISE
1/4 CUP REDUCED FAT SOUR CREAM
1/4 CUP BLUE CHEESE
2 TBSP. SLICED GREEN ONION
1/4 TSP. COARSELY GROUND BLACK PEPPER
BUFFALO CHICKEN WINGS
3 TBSP. BEST FOODS REAL MAYONNAISE
4 TBSP. CAYENNE PEPPER SAUCE, DIVIDED
2 TSP. MINCED GARLIC
3/4 TSP. SALT
4 LBS. CHICKEN WINGS, CUT IN HALF AND WING TIPS REMOVED*
(10 WINGS 20 PIECES)
3 TBSP. BUTTER, MELTED
METHOD
FOR BLUE CHEESE DIP: COMBINE ALL INGREDIENTS UNTIL WELL BLENDED; COVER
AND REFRIGERATE.
FOR WINGS: PLACE OVEN RACK IN TOP POSITION; PREHEAT OVEN TO 450°. COAT
FOIL-LINED RIMMED BAKING SHEET WITH NONSTICK SPRAY.
COMBINE BEST FOOD'S REAL MAYONNAISE, 1 TBSP. CAYENNE PEPPER SAUCE, GARLIC
AND SALT IN LARGE BOWL. ADD WINGS AND TOSS TO COAT. ARRANGE ON PREPARED
PAN.
BAKE 40 TO 45 MINUTES OR UNTIL WINGS ARE GOLDEN AND CRISP. COMBINE
REMAINING 3 TBSP. CAYENNE PEPPER SAUCE AND MELTED BUTTER IN LARGE BOWL.
TRANSFER WINGS TO BOWL AND TOSS TO COAT. SERVE WITH BLUE CHEESE DIP.
*FREEZE THE WING TIPS FOR THE NEXT TIME YOU MAKE CHICKEN BROTH.
LEFTOVERS TIP:
SHRED LEFTOVER WING
MEAT TO USE IN SALADS, TACOS, QUESADILLAS ETC.
INGREDIENTS
1 CAN (14.5 OZ.) NO SALT ADDED DICED TOMATOES
1 PACKAGE KNORR FIESTA SIDES - SPANISH RICE
2 TSP. CHILI POWDER
1 CAN (15.5 OZ.) NO SALT ADDED KIDNEY BEANS
1 CAN (14.5 OZ.) NO SALT ADDED BLACK BEANS
1 CAN (15.25 OZ) NO SALT ADDED CORN KERNELS
METHOD
COMBINE 2 CUPS WATER, CANNED DICED TOMATOES, KNORR FIESTA SIDES - SPANISH
RICE AND CHILI POWDER IN 3-QUART SAUCEPAN AND BRING TO A BOIL OVER HIGH
HEAT. REDUCE HEAT AND COOK COVERED 7 MINUTES.
WHILE RICE IS COOKING, DRAIN AND RINSE CANNED BEANS AND CORN. STIR INTO
COOKED RICE AND COOK 1 MINUTE.
TIP:
SERVE WITH YOUR FAVORITE CHILI TOPPERS
INGREDIENTS
HERB & GARLIC SANDWICH SPREAD:
1 CUP BEST FOOD'S REAL MAYONNAISE
1/3 CUP CHOPPED ASSORTED FRESH HERBS, (SUCH AS PARSLEY, ROSEMARY AND
THYME}
1 TSP. FINELY CHOPPED GARLIC
SUBS:
4 LONG ITALIAN ROLLS OR LARGE LOAF SEEDED ITALIAN BREAD, HALVED
HORIZONTALLY
12 SLICES GENOA SALAMI, (3 OZ.)
8 SLICES DELI HAM, (4 OZ.)
12 SLICES PEPPERONI, (2 OZ.)
8 SLICES PROVOLONE CHEESE, (4 OZ.)
2 CUPS THINLY SHREDDED ROMAINE LETTUCE OR BABY ARUGULA
12 THIN SLICES TOMATO
12 THIN SLICES RED ONION
METHOD
FOR HERB & GARLIC SPREAD, COMBINE BEST FOOD'S REAL MAYONNAISE, HERBS AND
GARLIC IN SMALL BOWL.
FOR SUBS, EVENLY SPREAD BOTH SIDES OF ROLLS OR BREAD WITH HERB & GARLIC
SANDWICH SPREAD, THEN EVENLY LAYER WITH
REMAINING INGREDIENTS.
SLICE AND SERVE. SERVE, IF DESIRED, WITH PEPPERONCINI.
INGREDIENTS
1 BAG (9 OZ.) COARSELY CHOPPED BABY SPINACH LEAVES OR 1 BOX (10 OZ.) FROZEN
CHOPPED SPINACH, COOKED, COOLED AND SQUEEZED DRY
1 PACKAGE (8 OZ.) CREAM CHEESE, SOFTENED
3/4 CUP BEST FOOD'S REAL MAYONNAISE
1 1/2 CUPS SHREDDED MONTEREY JACK CHEESE OR CHEDDAR OR SWISS CHEESE,
DIVIDED
1 PACKAGE KNORR VEGETABLE RECIPE MIX
1 CAN (14 OZ.) ARTICHOKE HEARTS, DRAINED AND CHOPPED
1 CAN (8 OZ.) WATER CHESTNUTS, DRAINED AND CHOPPED
2 CLOVES GARLIC, FINELY CHOPPED
METHOD
PREHEAT OVEN TO 350°.
COMBINE ALL INGREDIENTS EXCEPT 1/2 CUP CHEESE. SPOON INTO A 2-QUART
CASSEROLE OR CAST IRON SKILLET, THEN TOP WITH REMAINING 1/2 CUP OF CHEESE.
BAKE FOR 35 MINUTES OR UNTIL DIP IS HOT
TIP:
FOR SPANAKOPITA DIP SUBSTITUTE 1 CUP CRUMBLED FETA CHEESE FOR THE
CHEDDAR AND OMIT ARTICHOKE HEARTS. BAKE AS DIRECTED OR FOR SPANAKOPITA
CUPS, SPOON INTO MINI PHYLLO CUPS AND BAKE 8 MINUTES OR UNTIL FILLING PUFFS.
USE CRAFT PAPER FOR A TABLE CLOTH INSTEAD OF A PLASTIC ONE FROM
THE PARTY STORE. PUT OUT CRAYONS SO GUESTS CAN DRAW ON IT.
LABEL YOUR GUESTS’ CUPS SO THEY DON’T HAVE TO KEEP GETTING A
NEW ONE.
KEEP IT REAL. REAL PLATES AND SILVERWARE CREATE LESS MESS
BECAUSE GUESTS TEND TO USE AND REUSE THEM INSTEAD OF TAKING
MULTIPLE PLATES AND TOSSING THEM.
ONLY OPEN SO MANY CHIPS AND CRACKERS AT A TIME TO AVOID
THROWING OUT MOUNTAINS OF STALE ONES LATER.
PUT SOME FOOD AWAY AT HALFTIME SO YOU DON’T END UP THROWING
IT OUT AT THE END OF THE NIGHT.
LABEL YOUR GUESTS’ CUPS SO THEY DON’T HAVE TO KEEP GETTING A
NEW ONE.
KEEP DESSERTS EASY WITH COOKIES AND BROWNIES THAT YOU CAN EAT
THE DAY AFTER OR PACK IN A LUNCH.
LABEL YOUR GUESTS’ CUPS SO THEY DON’T HAVE TO KEEP GETTING A
NEW ONE.
SEND SOME FOOD HOME WITH GUESTS SO EVERYONE CAN ENJOY THE
LEFTOVER PARTY BOUNTY.