Loeb's Onion Crunch recipes! Just in time for Super Bowl!

Onion Crunch^® Game Day Appetizer

Onion Crunch Swirls

By Rosemary O'Neill

A sheet of puff pastry
Onion Crunch
cheese (I used Swiss)
1 (14 ounce) can artichoke hearts, drained and chopped

Directions:

1. Preheat the oven to 400 degrees
2. Thaw the sheet of puff pastry (it takes about 30 minutes)

and roll it out just slightly.
3. Brush the pastry lightly with butter.
4. Sprinkle Onion Crunch over the pastry, leaving an inch border

on the long sides.
5. Sprinkle the cheese over the pastry, leaving an inch border

again. Lightly salt.
Tightly roll the pastry sheet into a long roll, and then slice it

into 12 slices.
Space out the swirls on parchment paper on a cookie sheet (I used an air-bake pan) and cook for about 15 minutes.

Make sure it's golden and puffed.

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ONION CRUNCH^® Layered Taco Dip

Prep: 10 minutes
Makes: 8 servings

1 container (8oz) whipped cream cheese
1 package (1.25oz) taco seasoning
1 cup bottled medium salsa
1/4 head of lettuce – shredded
1 large tomato, seeded, chopped and drained on paper towels
1 cup of ONION CRUNCH^®
1 cup of Shredded Cheddar Cheese

Directions:
1. In a medium-size bowl, mix cream cheese, taco seasoning and 2 tablespoons of salsa.

2. Spread over bottom of a large serving platter.

3. Top with remaining salsa.

4. Layer lettuce, tomato, ONION CRUNCH^®, and cheddar cheese

over salsa.

5. Serve with tortilla chips.
Make ahead: Prepare cream cheese mixture a day ahead

and refrigerate, covered.

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