WASH DOWN WITH SAM ADAMS:

Big Dipper: Suit up for the Super Bowl with these game-day tips (Amy McConnell Schaarsmith, 1/18/07, Pittsburgh Post-Gazette)

QUICK AND CHEESY SPINACH ARTICHOKE DIP (California Milk Advisory Board)

This can be made in the microwave or oven.

* 1 cup sour cream
* 4 ounces (1/4 pound) cream cheese, softened
* 1 can (14 ounces) artichokes in water, drained
* 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry (about 1 cup spinach after water is removed)
* 2 cloves garlic, crushed
* 1 tablespoon lemon juice
* 1 1/2 cups grated cheddar and Monterey Jack cheese mix, divided
* Salt and cayenne pepper to taste

Microwave directions

In food processor or blender, combine sour cream and cream cheese and process until smooth, about 1 minute. Add artichokes, spinach and garlic. Process or chop until well combined, scraping sides of the work bowl or blender jar as needed.

In a large mixing bowl, combine artichoke mixture, lemon juice, half the grated cheese and salt and cayenne pepper to taste. Transfer mixture to a 1-quart microwave-proof baking dish and spread smoothly.

Cover with a paper towel and microwave on high for 3 to 4 minutes, or until bubbly around the edges. Remove bowl (it will be hot) and sprinkle remaining cheese over the top. Microwave on high for 1 minute, until cheese is melted.

Oven directions

Preheat oven to 400 degrees. Add final sprinkling of cheese to top of dip and bake, uncovered, for 20 to 25 minutes or until slightly browned and bubbly.