Did you know that Super Bowl Sunday is the SECOND highest day for eating in the U.S. only behind Thanksgiving?
And, while we may be hiding from chips every other day of the year, chances are you’ll be grabbing for them when the big day comes. 11 million pounds of chips are consumed on Super Bowl Sunday. But along with those chips you have to have your dips!
Check out Chef Andrea Curto-Randazzo’s recipe for Touchdown Tapenade. It’s simple and quick perfect for a last minute addition to the Super Bowl
3 cups Kalamata Olives, pitted
1 cup Green Olives, pitted
1 cup Roasted Red Peppers
6 cloves Fresh Garlic
1/2 cup Italian Parsley, roughly chopped and packed
3 tbsp. Balsamic Vinegar
4 tbsp. Extra Virgin Olive Oil
1 tbsp. Sugar
Salt & Black Pepper to taste
Process in food processor until finally chopped and blended. Serve immediately with “Stonefire” Nann (can be found in Publix or Costco).
And, if you’re having a crowd don’t forget to give the Creative Tastes Team a call or email (firstname.lastname@example.org). They’ll handle all of your catering and event planning so you can put your feet up and enjoy the game.