While in the car Monday morning, I happened to tune in to Mississippi Public Broadcasting; about the first words I heard were “barbecue sundae.” Now, I admit, that’s a new one on me. (Some of you are saying, “Where’ve you been?”)

Barbecue sundaes, apparently a thing, and Ro-Tel dip made with white cheese — as opposed to our favorite yellow cheese product — were two Super Bowl munchies mentioned during the program “Deep South Dining.” Blue Cross Blue Shield executive chef Labron Alexander and registered dietitian Virginia Boyles were talking about “swaptions” — healthy food swaps, or options, we can try as we aim to treat our bodies better in 2020. (You can listen to the program at npr.org/podcasts/486075761/deep-south-dining.)

While I couldn’t stay buckled in to hear the entire broadcast, I did check out barbecue sundaes online as soon as I had a moment. Wouldn’t you know, in this world so into bundling and stacking, someone couldn’t resist throwing all our favorite barbecue feast foods together in a mason jar. Everything from baked beans, coleslaw, potatoes, cornbread and mac and cheese can be layered with pork and barbecue sauce for this dinner-in-a-jar. You can garnish your sundae with toothpick skewers of bread-and-butter pickles, mini corn muffins, peppers or cherry tomatoes. My jury is still out on the merits of sundaes vs. a barbecue buffet, but I can envision these at a Super Bowl (or any) party, a tailgate or maybe chilling in a cooler by your lawn chair on the soccer field sideline.

Sundae recipes online range from simple, like the pulled pork parfait included today from Taste of Home, or a bit more elaborate, with mini-scoops of mashed potatoes on top to resemble scoops of ice cream. You may want to check out barbecue sundae recipes at sites like delish.com or foodlion.com.

The mention of white cheese dip on Monday’s program sparked ideas of that and other dips that would suit a Super Bowl spread. I’m including a couple of favorite dip recipes today that have local roots.

Back to “Deep South Dining,” hosts Alexander and Boyles made a point: When it comes to our New Year’s resolution to “eat healthy,” an “all or nothing” approach rarely works. Trying to cold-turkey quit every food we’ve loved usually leads to a sense of deprivation that will get the best of us. The hosts suggest aiming for an 80/20 percent balance — big on healthy choices, with just enough “indulgence” to stave off the cravings. Something to keep in mind if you’re dipping into sundaes this Super Bowl Sunday.

PULLED PORK PARFAIT

Prep/total time: 15 minutes

Makes 4 servings

1 package (16 ounces) refrigerated fully cooked barbecued shredded pork

1 cup frozen corn

2 cups refrigerated mashed potatoes

2 cups prepared macaroni and cheese

• In each of four 1-pint wide-mouth canning jars, divide and layer ingredients in the following order: pulled pork, corn, mashed potatoes, and macaroni and cheese. Cover and freeze or refrigerate until ready to serve. When ready to serve, remove lid and microwave until heated through. To serve from freezer, partially thaw in refrigerator overnight before microwaving.Nutrition Facts: 1 serving: 349 calories, 8g fat (4g saturated fat), 45mg cholesterol, 1116mg sodium, 41g carbohydrate (20g sugars, 1g fiber), 17g protein.

  (Source: tasteofhome.com)

  MEXICAN SPINACH DIP

  1 10-ounce package frozen spinach

  1 4-ounce can chopped green chilies

  1 10-ounce can Ro-Tel tomatoes

  1 1/2 teaspoon garlic salt

  1/2 cup sour cream

  2 8-ounce packages Mexican cheese, shredded

• Defrost spinach in microwave, 1 1/2 minutes on each side. Squeeze excess liquid from spinach. (If needed, use kitchen shears to cut up spinach.)
• Mix spinach, green chilies, tomatoes, garlic salt and sour cream; blend well.
• Add grated cheese, reserving one cup. Mix well, and turn into a 1-inch high ceramic dish.
• Sprinkle the reserved one cup cheese on top. Bake at 350 F for 15 minutes or microwave at full power for 6-7 minutes. Serve hot with tortilla chips.(Source: Claire Spradling, “Taste and See Too” cookbook, by First Baptist Church, West Point)

  BACON TOMATO DIP

  10 slices bacon, cooked crisp, drained and cooled

  3 large tomatoes, peeled, seeded and chopped

  1 cup mayonnaise

  1/4 cup minced green onion

  1/4 cup minced parsley

  6 drops Tabasco sauce

• Combine bacon, tomatoes, mayonnaise, onions, parsley and Tabasco in food processor. Process until chopped, but not pureed.
• Adjust seasonings. Serve with Melba rounds or crisp vegetables.(Source: Lucy Flowers, “After the Harvest” cookbook, by First United Methodist Church, Columbus)

Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.