The Big Game Variety Pack
Baby back ribs, bagel dogs & spinach artichoke dip | 4-6 Servings
There’s something about finger food that just tastes good. Case in point: these apps! We’ve sent you juicy caramelized baby back ribs blanketed in tangy BBQ sauce, mini beef franks wrapped in bagel dough, and creamy, cheesy spinach artichoke dip served in a crusty sourdough bread bowl with toasted baguette slices for dipping. Serve these super snacks with your favorite condiments–and don’t forget the napkins (or lick your fingers—we won’t judge!)!
Nutrition values for three Bagel Dogs is as follows: Calories 250, Total Fat 14g, Sat. Fat 6g, Cholest. 20mg, Sodium 470mg, Total Carb. 22g, Fiber 1g, Sugar 2g, Protein 8 g.
Nutrition values for one half package of BBQ Baby Back Ribs is as follows: Calories 800, Total Fat 44g, Sat. Fat 17g, Cholest. 55mg, Sodium 1070mg, Total Carb. 56g, Fiber 2g, Sugar 49g, Protein 46 g.
Nutrition values for one quarter of Spinach Dip, Parmesan Cheese Bread Bowl Bundle with Baguette is as follows: Calories 640, Total Fat 31g, Sat. Fat 16g, Cholest. 90mg, Sodium 2080mg, Total Carb. 69g, Fiber 2g, Sugar 10g, Protein 18 g.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Spinach and Artichoke Dip
(Contains Soy, Wheat)
BBQ Baby Back Ribs
BBQ Baby Back Ribs Adjust rack to middle and top positions and preheat oven to 425 degrees. Line a baking sheet with foil. Place ribs on prepared sheet; spread tops with any remaining sauce from package. Sprinkle with 2 TBSP water to maintain moisture. Tightly cover with foil. Bake on middle rack until ribs are warmed through and sauce is lightly caramelized at the edges, 30-35 minutes. Remove from oven and keep covered until ready to serve.
Spinach Artichoke Dip in a Bread Bowl with Toasted Baguettes Cut one corner of bag with dip with scissors. Pour into a small baking dish; mix in half the Parmesan. Bake on top rack until warmed through, 15-18 minutes. In the last 5 minutes of cooking, sprinkle remaining Parmesan on top. Place back in oven and bake until the cheese is melted and browned, 3-5 minutes. Cover to keep warm until ready to serve. Cut a 2-4-inch circle into the top of the bread bowl and remove. Scoop out the inside of the bread to create a bowl (save for dipping). Brush inside of bread bowl with 1 TBSP olive oil or butter; season inside with salt and pepper. Place on one side of a baking sheet. Slice baguette crosswise into 8-10 rounds each. Spread slices out on empty side of baking sheet and drizzle with olive oil; season with salt and pepper. Toast on top rack until baguette is lightly toasted and bread bowl is warmed through, 7-8 minutes. Serve dip in bread bowl with crostini on the side.
Bagel Dogs Keep refrigerated until ready to eat; best if used within 10 days. Line a third baking sheet with parchment paper (or foil). Once bread bowl and crostini are done, remove plastic and place bagel dogs on prepared sheet; bake on top rack until golden brown, 8-10 minutes. (Note: Oven times may vary.) MICROWAVE ALTERNATIVE: Microwave bagel dogs on a microwave-safe plate until cooked through, 30 seconds (for 4 bagel dogs) and 75 seconds (for 12 bagel dogs). Do not overheat.