Ro-Tel and Velveeta? Denver Post disappoints

This is the first of a weekly look at the Wednesday food sections from both near and far.

First, The Denver Post weighs in on Super Bowl spreads, and reminds us that this isn't the day to get all fancy in the kitchen.

So what do they give us? Well, how about Velveeta and Ro-tel dip?

Kids, if you don't know how to melt Velveeta in a microwave and pour in some canned salsa, you're better off at Old Chicago's paying $6 for a professional microwaver who can pour it over your chips.

The Post gives us a decent basic chili recipe (which they claim is special because it uses bison -- ooh, aah), but if you're looking for anything sophisticated, original or tasty, for that matter, today's a pass on the Post.

Jay Dedrick from The Rocky Mountain News is much more thoughtful in his attempt to add some life to what promises to be a pretty dull game.

Jay, a CSU graduate, lines up traditional food favorites with perfect beer pairings. The beers he chooses are good local varieties from Northern Colorado brewers, but the recipes are available only if the good readers goes out and buys a copy of a cookbook from Anheuser-Busch.

Now that's no fun.

Of course, our local shopper, The Fort Collins Coloradoan, pulls an AP story and offers just one recipe online. It's a good one, though, for chipotle bacon salsa.

With all that dipping going on, The New York Times actually takes us back to a classic "Seinfeld" episode and revives the debate regarding double-dipping. Worth a read as you dive into your Velveeta Ro-Tel masterpiece.

Have fun.