Ugh…. no Seahawks, no Saints, no Chargers, no Cowboys, no Texans… remind me again WHY I want to watch the Superbowl this year?!
Oh yeah, duh–the day-long bounty of indulgent dips, deep-fried apps, and beer. That’s right.
I love football and I love TV, and obviously I love cooking, eating, and drinking, so it should come as no surprise that Superbowl is one of my favorite days of the year. For me, it’s not a true celebration unless there are copious amounts of chips and dip involved. There is no other day in the year when dip gets the respect and attention it deserves. So when my friends at Kashi sent me some of their newest products and asked if I could dream up a delicious Superbowl recipe incorporating their tasty new garlic pita chips, of course I was more than eager to comply.
What goes better with garlic than more garlic? I was inspired by one of the best soups in Seattle, the amazing, rich garlic swiss soup at Hopvine, which was my fall and winter staple when I lived there. This is kind of a fondue version of that idea–a thicker, cheesier, more amped-up version that is straight-up addictive. I used elephant garlic because it adds a sweeter, mellower taste than regular garlic and mushes up nicely, but if you can’t find it in your area, no sweat. Just roast 3 large cloves of normal garlic and you’ll be fine.