Super Bowl party recipes from Hotel Roanoke

CHEESEHEAD HOT AND SMOKEY DIP
·    16 ounces, cream cheese  Softened To Room Temperature
·    1 cup Mayonnaise
·    2 ½ cups Shredded Smoked Wisconsin Cheddar Cheese
·    1 cup Finely Chopped Yellow Onion
·    3 cloves Garlic, Minced
·    1 Tablespoon Worcestershire Sauce
·    ½ teaspoons Paprika
·    2 dashes Tabasco Sauce
·    ¼ teaspoons Sea Salt
·    ¼ teaspoons Freshly Ground Black Pepper
·    1 bottle (12 Oz. Bottle) Beer
Sauté garlic and onion until tender.  Add all other ingredients and whisk together.  Can be served hot or cold.

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Pittsburgh Pierogies

Sour cream in the dough is a favorite secret of many Pittsburgh Pierogies makers.

Prep Time: 45 minutes
Cook Time: 15 minutes

Ingredients:
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation:
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to over beat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.

Prepare the pierogies Roll the pierogi dough on a floured board or counter top until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Sauté chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.

Potato, Cheese & Onion Filling: Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and sauté in butter until soft and translucent. Mash the potatoes with the sautéed onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.