Looking to take your Super Bowl party grub beyond a tub of guacamole and a batch of takeout wings?
Two new books will have you chowing down in style:
• If pizza is your style, check out Bruce Weinstein and Mark Scarbrough's aptly named "Pizza" (William Morrow), a collection of 90 creative takes on America's favorite pie.
Among the coolest sections of this book is its glossary of pizza-friendly cheeses. Weinstein and Scarbrough run down a list from asiago to Swiss (even soy), explaining how to put each to use.
• Peggy Fallon's "Great Party Dips" (Wiley) offers 70 inspired dips - hot and cold, spicy and not, savory and sweet.
Try her Fiesta Chili Dip with Ground Turkey and Corn, nearly a meal in itself. Top it with sour cream, guacamole, sliced olives, jalapeno slices and chopped fresh cilantro.
The dip can be prepared 24 hours ahead. Follow the recipe up to the sprinkling of the cheese, then cover with plastic and refrigerate. When ready to heat, simply proceed with the recipe.
Fiesta chili dip with ground turkey & corn
Start to finish: 45 minutes (15 active)
1 tbsp. vegetable oil
1 lb. ground turkey
1/2 tsp. salt
2 tsp, chili powder
1 tsp. ground cumin
15-oz. can vegetarian chili with beans
11-oz. can corn kernels, drained
1/2 cup thinly sliced scallions
1/2 cup chunky tomato salsa
1 cup (4 oz.) shredded Mexican cheese blend
Heat the oven to 350 F. Coat a 1-1/2-quart baking dish with cooking spray.
In a large skillet over medium-high, heat the oil. Add the turkey and salt. Cook, breaking the meat into small pieces as you stir, until no trace of pink remains, about 5 to 7 minutes.
Stir in the chili powder, cumin, chili, corn, scallions and salsa. Cook, stirring occasionally, for 3 minutes.
Transfer the mixture to the prepared baking dish. Sprinkle the cheese evenly over the top. Bake for 20 to 25 minutes, or until the cheese is melted and the turkey mixture is bubbling hot.
Makes 8 to 10 servings.