It is almost Super Bowl time! And time for a brief history lesson on the nomenclature of the aforementioned annual match-up. The very first two yearly football championship events used the title of “AFL-NFL World Championship Games”. That was back in 1967, 3 years before the American Football League and the National Football League merged. During the third match up in 1969, the “Super Bowl” moniker was introduced. Roman numerals were initiated with Super Bowl V in 1971, and the four previous games were renamed.
This year, for the first time since 1971, the game is represented with Arabic numbers instead of Roman numerals. The NFL originally announced this decision in June of 2014, although the change was contemplated back when the logos for Super Bowl XL were completed. The suspension of the traditional Roman numerals were the NFL’s way of elevating and celebrating the historic 50th anniversary of the Super Bowl. And “50” fit into the logo designs better than “L”.
The logos for the 2016 game feature the Vince Lombardi Trophy in the center with the numbers 5 and 0 on either side of it. The 50 is gold instead of the traditional silver to highlight the preeminence of this Super Bowl. Gold, the traditional symbol of 50th anniversaries, also ties in nicely with California’s Gold Rush history and its nickname of the “Golden State.” The NFL will return to using Roman numerals for Super Bowl LI in 2017.
Eric will be watching the Super Bowl game and I’ll be watching the halftime show & commercials with this “bowl”, a baked onion dip in a bread bowl!
Caramelized Onion & Swiss Cheese Dip in a Bread Bowl
Caramelized Onion & Swiss Cheese Dip in a Bread Bowl (adapted from delish.com) Total Time required: 25 minutes Serves: 12
Ingredients:
- 4 tablespoons extra-virgin olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 cups (10 ounces) Swiss cheese, shredded or chunked
- 16 ounces cream cheese, softened
- 1/2 cup mayonnaise
- kosher salt & freshly ground black pepper
- 1 pound round loaf of bread, unsliced
- baguette
- parsley for garnish
Directions:
Preheat the oven to 350º. In a large skillet over medium heat, heat the oil. Add the onions and cook, stirring occasionally, until they are golden and caramelized, about 20 minutes. Add the garlic and cook 5 minutes more.
Slowly cooking the onions caramelizes the natural sugars in them.
Meanwhile, in the large bowl of an electric mixer, combine the Swiss cheese, cream cheese, and mayo. Season it with salt and pepper to taste.
Combine the cheeses & mayo in a mixer.
Cut the top off of the round loaf of bread and hollow it out. Cut the bread from inside the loaf into bite-sized pieces. Cut the baguette into bite-sized pieces.
When the onions are caramelized, combine them with the cheese mixture.
Add the caramelized onions into the cheese mixture.
Transfer the dip into the bread bowl and place it on a baking sheet.
Transfer the dip to the hollowed out bread bowl for baking.
Bake until the dip is warmed and bubbly, about 15 minutes. Garnish it with some parsley springs, if desired, and serve it warm with the bread pieces.
A great dip for the big game!
We’re gearing up for a great game! ~Linda
Caramelized Onion & Swiss Cheese Dip in a Bread Bowl (adapted from delish.com) Total Time required 25 minutes Serves: 12
Ingredients:
- 4 tablespoons extra-virgin olive oil
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 cups (10 ounces) Swiss cheese, shredded or chunked
- 16 ounces cream cheese, softened
- 1/2 cup mayonnaise
- kosher salt & freshly ground black pepper
- 1 pound round loaf of bread, unsliced
- baguette
- parsley for garnish
Directions:
Preheat the oven to 350º. In a large skillet over medium heat, heat the oil. Add the onions and cook, stirring occasionally, until they are golden and caramelized, about 20 minutes. Add the garlic and cook 5 minutes more.
Meanwhile, in the large bowl of an electric mixer, combine the Swiss cheese, cream cheese, and mayo. Season it with salt and pepper to taste.
Cut the top off of the round loaf of bread and hollow it out. Cut the bread from inside the loaf into bite-sized pieces. Cut the baguette into bite-sized pieces.
When the onions are caramelized, combine them with the cheese mixture.
Transfer the dip into the bread bowl and place it on a baking sheet.
Bake until the dip is warmed and bubbly, about 15 minutes. Garnish it with some parsley springs, if desired, and serve it warm with the bread pieces.