Super Bowl Snacks- Farmer's Market Style

Famous "conscious food" pioneer Michael Pollan says that you can eat as much junk food as you want, as long as you make it yourself. So we decided to take that idea and run with it to create some yummy and slightly healthier versions of classic Super Bowl snacks.

We planned to make French onion dip, potato skins, and guacamole (this didn't happen because the avocados at the market were hard as rocks and we should have planned ahead, but of course we didn't, so we just scrapped that idea).

French Onion Dip

This salty delicious dip was a favorite of ours in high school when we could eat anything we wanted (and did) and gain no weight. We decided to make it from scratch. At first we were both stumped. Without the packet of Lipton's soup mix, how the hell could we pull this off. We thought and thought, and then the brilliant Sheesh figured it out!

2 medium onions, thinly sliced, then chopped

1-2 tblsp vegetable oil

1/4 cup stock

2 cups sour cream

salt to taste

Thinly slice and then chop the onions (we used the mandolin, but you don't have to) into approx. one inch pieces.

Saute the onions over medium heat with 1-2 tblsp of oil, add a pinch of salt to help them break down faster.

Let them continue to cook for a long time, stirring occasionally and adding the stock to deglaze the pan, until they look like this:

Let them cool, then mix onions with 2 cups of sour cream and salt to taste

serve and enjoy!

The dip was wonderful! It tasted almost exactly like the original favorite, but with a little sweetness and without the sting-your-tongue saltiness. I don't think I'm ever going back to Lipton's soup mix!

Fingerling Potato Skins

Who doesn't love potato skins? These are somewhat healthier because they're not deep fried, but they are still crispy and delicious!

some fingerling potatoes (2-3 per person)

2 tblsp vegetable oil

sour cream

1/2 cup shredded cheese

green onions or chives, diced

salt and pepper

Boil potatoes for 10-12 minutes, until fork tender.

Drain potatoes, slice in half lengthwise, and scoop out a little from each potato.

Heat 2 tblsp oil in a pan on medium heat, place potatoes (cut side down) and fry for 5-6 minutes, until cripsy and golden brown.

Remove from oil and drain on a paper towel.

Sprinkle potatoes with a little bit of salt and or pepper.

Sprinkle with cheese and place in the oven for about 5 minutes, until cheese is good and bubbly.

Remove from oven and let cool for a few minutes.

Top with sour cream, green onions, and anything else you want to put on them (bacon is great, if you're into that sort of thing).

Eat!