Confession: On Monday afternoon I made a big batch of chocolate chip cookies with Rosie and my nieces, because, as you recall, my youngest needs baked items to go with her band performances.

On Tuesday morning I packed four small cookies intended for the car ride home after gymnastics practice. By the time we made it halfway to school drop-off that same morning, the three of us girls had polished them off.

Yeah, I have weaknesses. And hearing my 6-year-old’s dramatic speech that morning about why and how much she loves chocolate chip cookies and all of the reasons she should be allowed just one more made me realize that perhaps vices are generational.

And so I had myself a good think on it after I devoured approximately three to four more cookies for dessert that evening before my husband hid the Tupperware from me. And I could have been mad except someone needed to save me from myself. Self-control is not a thing I possess at 8 p.m. midwinter, midweek. And so here I am…

Confession: I had no idea who was playing in the Super Bowl on Sunday. I mean, I figured it out and it might be un-American, but I make up for it with my love of cheeseburgers, a good halftime show and an excuse to gather with the neighbors and eat All. The. Snacks. And so I participate in the tradition.

And at the center of our tradition is a particular bread-bowl dip my mom has made for years. It’s been the center of many chicken wing, Crockpot chili spreads across kitchen counters and at the top of my recipe pile when I’m asked to “bring something” or “share that one really good bread bowl dip recipe” year after year (mostly from the same friend because I’m assuming he thinks it tastes better if he never writes it down or remembers it).

So I’m going to share it with you all here today. And I was going to make it on Sunday, except I forgot that it was Superbowl weekend the minute I submitted this column, and it was a long drive to town, and so we ate the queso and sliders my little sister brought over and I contributed chicken nuggets to the cause. Our Super Bowl Sunday looked like playing hide and seek and baby dolls and putting kids to bed after the halftime show and I’m just fine with that. Regardless, I think you should have this recipe, for Superbowl and beyond, so here you have it! Happy Valentines Day!

Priscilla’s Dip Baked in Bread

Serves: 10 (or like, me, for two or three days of snacks)
Ingredients:
1 round loaf of shepherd’s or sourdough bread
2 cups sour cream
1 package (8 ounces) cream cheese, softened
1 pound sharp cheddar cheese, grated
6 green onions, trimmed and finely chopped
1 jar (5 ounces) chipped beef, finely chopped

Directions:
Cut off the top of the bread as you would cut off the top of a pumpkin; reserve the top. Pull out the inside of the loaf in chunks, saving them for dipping.

In a large bowl, combine the sour cream, cream cheese, cheddar cheese, green onions and chipped beef. Pour the mixture into the bread shell. Replace the top of the bread, wrap it in aluminum foil and bake at 275 degrees for 1 hour and 45 minutes.

In the oven, crisp the bread pulled from the center. Serve with your favorite cracker and the crisped bread for dipping and then, the best part: eat the bread bowl!