Ina Garten Just Revealed Her Most Popular Super Bowl Recipe

If there’s anyone you can trust when it comes to making Super Bowl snacks (or snacks of any kind, really), it’s Ina Garten. And she just shared her ultimate Super Bowl snack recipe. In an Instagram post, the Barefoot Contessa shared a pan-fried onion dip recipe that is “wildly popular” on her site ahead of the big game.

“The onions are slowly caramelized with 1/4 teaspoon of cayenne to give them a little heat, and they’re completely addictive,” she advised. And because “every party also needs a delicious drink,” she’s also shared her recipe for her Jalapeño Margaritas, which are “spicy, citrusy, and so refreshing.”

Ina even gave tips on how to set up the spread for your guests, writing, “When I’m serving a big group of friends, I like to set up a buffet table with food and pitchers of drinks, and everyone can just help themselves. I don’t watch football, but I love the watch party that goes with it!”

One look at her onion dip recipe and you can see why it’s popular. It’s packed with spices and layers of flavor. The original recipe for her pan-fried onion dip was first published in the 1999 Barefoot Contessa Cookbook, found on page 53. The Jalapeño Margaritas are featured in a different recipe book—Make It Ahead, on page 26. The recipe has also previously been shared on Food Network and TODAY.

Want to make it yourself? We included the recipe below. Want to serve something like it but don’t actually want to make it? Check out our picks for the best French onion dip you can buy at the store and the best Margarita mix (spicy mixes included).

The Barefoot Contessa’s Pan-Fried Onion Dip

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

• Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 3 cups of onions.)
• Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt, and pepper, and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
• Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.
• Serve at room temperature.

Jalapeño Margaritas

1 small jalapeño pepper (or half a large jalapeño)
1 1/2 cups silver tequila
1 cup Triple Sec
1 cup freshly squeezed lime juice (8 limes)
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons honey
Pinch of kosher salt
Ice

• Pierce the jalapeño pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.
• Discard the jalapeño and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.
• When ready to serve, fill 6 Margarita glasses with ice and pour over the Margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.