Super Bowl snacks need to be ready for the action

With the Super Bowl coming up just 11 days from now, this might be the time to get a jump on the fodder needed to pull off an afternoon spent in front of ye olde television set.

To my mind, that means food designed to keep you right there in front of the game for the duration, not on a catch-as-catch-can basis, split between trying to watch and listen and still stand in front of the stove in the kitchen.

None of this scurrying back and forth between the two, either.

We’re talking eats that go together well ahead of time, things you can haul out that are basically good to go as is, instantly and without any time whatsoever blown away with finish-up fussing and fancying.

After all, nobody, but nobody, wants to miss those provocative between-the-plays ads, now do they?

All things considered, then, one great nibbler-onner in the appetizer category might be a cheese ball. Just say yes to this possibility, because this one’s no ordinary ho-hummer. Not in any respect.

For one thing, this particular offering developed by Better Homes and Gardens can be made early on game day or the night before — or, possibly even better yet — you can build it today or tomorrow or even next week and then store it in the freezer until the night before game day.

What’s more, you can choose from three totally different flavoring options — dilled onion, prosciutto basil or spicy taco.

Don’t want a ball-shaped concoction? Divide it into four portions and shape them into logs. Whichever or whatever, all that’s left to do is surround your cheese creation with crackers or flatbread.

Here’s how to get the job done:

DILLED ONION CHEESE BALL

1 package (8 ounces) cream cheese

1 cup (4 ounces) finely shredded Gouda cheese

1/4 cup butter

1 tablespoon milk

1/2 teaspoon Worcestershire sauce for chicken

2 tablespoons thinly sliced green onion (about 1 onion)

2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed

1/2 cup chopped toasted almonds

Assorted crackers and/or flatbread

In a large mixing bowl, let the cream cheese, shredded Gouda and butter stand at room temperature for 30 minutes. Add milk and Worcestershire; beat with an electric mixer on medium speed until light and fluffy. Stir in the green onion and fresh dill or dried dillweed. Cover and chill for 4 to 24 hours.

Before serving, shape cheese mixture into a ball. Roll ball in nuts and let stand 15 minutes.

Serve with crackers or flatbread.

Makes about 30 (1-tablespoon) servings.

Make-ahead directions: Prepare recipe and chill as directed. Then shape chilled cheese mixture into a ball; wrap in plastic wrap. Freeze up to 1 month. To serve, thaw the cheese ball in the refrigerator overnight. Unwrap and roll in nuts. Let the cheese ball stand at room temperature for 15 minutes before serving.

Prosciutto-basil cheese ball: Prepare as directed above, except substitute finely shredded Fontina cheese for the Gouda cheese; stir in 2 ounces chopped prosciutto and 2 tablespoons snipped fresh basil with the green onion, and omit the dill. Substitute chopped toasted pine nuts for the almonds. If desired, serve with apples, crackers or flatbread.

Spicy taco cheese ball: Prepare as directed above, except substitute finely shredded taco cheese for the Gouda cheese; stir in 2 tablespoons bottled chopped jalapeno chile peppers with the green onion, and omit the dill. Substitute 1/2 cup crushed corn chips for the almonds.

To make logs: If cheese logs are desired in place of a cheese ball, divide the cheese mixture into 4 equal portions and shape accordingly.

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