The NFL will kick off its 2011 season in style on Thursday and it’ll be humdinger.
The last two Super Bowl winners will meet at Lambeau Field in a marquee matchup between the Green Bay Packers and the New Orleans Saints.
Of course, I’ll be wearing my Who Dat tee shirt and serving New Orleans cuisine in a sort of indoor tailgate.
What better way to watch this match up than in your easy chair with a big screen TV and a remote control so you can change the channels during commercials.
To make thing easy, I found a crock-pot recipe that can simmer until halftime and it reeks of New Orleans.
- 16-ounce jar pickled mixed vegetables (giardiniera)
- 8-ounce package cream cheese, cut up
- 1 cup shredded provolone cheese (4 ounces)
- 2 ounces cooked ham, finely chopped
- 1/2 cup pitted Kalamata and/or green olives, rinsed, drained, and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon crushed red pepper (optional)
Thinly sliced salami
Focaccia squares or sliced ciabatta bread, toasted
1. Rinse and drain pickled vegetables. Chop vegetables (you should have about 1 cup). In a 1 1/2- or 2-quart slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.
2. Cover and cook on low-heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 tablespoons) to reach dipping consistency.
3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally and adding milk ( prefer sour cream) as necessary.
Serve with salami on toasted bread. And stand up between bites and shout “Who Dat Gon’ Beat Them Saints!”