Forty years after its inception, the Super Bowl is barely about football anymore. Now it’s all about the commercials, the halftime band, and — of course — the food.

That last part can be daunting if you’re throwing or attending a Super Bowl party. But whether you’re a host or a guest, three magic words can go a long way toward making you the MVP on Super Sunday: baconwrapped dates. They may not sound like classic football food, but they’re simple to prepare, they travel well, and everyone loves them. You’ve heard of pigs in blankets? With baconwrapped dates, the pig is the blanket! Bitesize and easy to eat with a toothpick, they’re ideal party food.

Here’s how to make them: Get a 12-ounce container of pitted dates and a 1-pound package of presliced bacon. Cut the bacon in half crosswise (do this while it’s still in its plastic wrapper — it’s easier and less messy) and then roll each half-slice of bacon around a date. Place the baconwrapped dates on a rimmed baking tray, drizzle them with balsamic vinegar, and then place them in a 400-degree oven for about 15 minutes. If you like, finish them in the broiler for a minute or two, which will make the bacon extra-crispy. And if you really want to gild the lily, start out by stuffing each date with a roasted almond.

The result is sweet, savory, and acidic in equal measure — an irresistible combination. If you’re bringing the dates to someone else’s party, just ask to reheat them for a few minutes before serving them. Be careful, though — this treat just might upstage the host.

Another party dish that travels well is pico de gallo, the Mexican condiment that puts a revelatory spin on the chips and salsa routine. It’s so easy to make, there’s really no excuse to use any salsa from a jar. Just combine 2 cups of coarsely chopped tomatoes, 1 cup minced onion, 1 minced garlic clove, 1 minced jalapeño pepper, the juice of a lime, and salt and pepper to taste. Stir it all up in a bowl, add about a quarter-cup of cilantro, and then set the bowl aside so the flavors can meld. Taste it after about an hour, adjust the seasonings as needed, and you’re good to go.

But if junk food is more your speed, how about some homemade Cracker Jack? Again, it’s easy: Start by making about five quarts of popcorn via your preferred method (microwave, stovetop, air-popper, whatever — makes no difference). Place it in a large bowl and stir in a cup of peanuts.

Meanwhile, put a cup of brown sugar, a stick of butter, a quarter-cup of light corn syrup, and a half-teaspoon of vanilla in a deep saucepan over high heat. Stir constantly until the mixture measures 260 degrees on a candy thermometer. Remove it from the heat and stir in a half-teaspoon of baking soda (be careful, as the mixture will foam up at this point). Pour the mixture over the popcorn and nuts, toss with a large spoon to coat, and spread the coated popcorn in a large rimmed baking sheet treated with cooking spray (use two sheets if necessary). Bake in a 250-degree oven for 15 minutes and you’re good to go.

Feeling adventurous? If you’re willing to engage in some deep-frying, here’s the ultimate party snack: the blooming onion. You’ve probably ordered one at some point, either at an Outback Steakhouse or at a county fair. And your friends will flip when they see that you’ve made one.

A blooming onion is trickier to prepare than other dishes in this article (see accompanying recipe). But here are two tips to keep in mind: First, the best onion to use is a Vidalia or other sweet onion. Ideally, it should be conical, with a wide top tapering to a narrow base. And if possible, use a specialized slicer designed for making blooming onions. The most common one, called the Great American Steakhouse Onion Machine, is available from newyorkbarstore.com (search on “onion slicer”) and at some houseware shops.

If you can’t get a slicer in time for this Sunday, use an ordinary paring knife. Cut the onion into 16 even segments, but don’t cut all the way through at the bottom, so the individual segments are loose at the top but still anchored at the base. This will let them fan out like petals.

Any way you slice it, homemade hors d’oeuvres like these should turn your Super Bowl party into something people will remember long after they’ve forgotten who won the game.

Blooming Onion

For the batter:
1 cup Bisquik
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 12-ounce can or bottle of beer

For the seasoned flour:
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper

For the onion:
2 large Vidalia or other sweet onions
Oil for frying

1. Make the batter: Mix all the dry ingredients together in a large bowl. Slowly add the beer and whisk to incorporate. Set aside for at least 30 minutes.

2. Next, make the seasoned flour by mixing all the ingredients together in a medium bowl.

3. Cut about three-quarters of an inch off the top of each onion. Discard the tops and peel the rest. Using an onion slicer or a paring knife (see article), slice the onions into “petal” segments and fan out the petals with your hands.

4. Fill a large pot with oil at least 4 inches deep and place over high heat. While the oil is heating, toss each onion in the seasoned flour and then dip in the batter. When the oil registers 380 degrees on a deep-fat thermometer, gently place the onions into the pot. Cook until golden brown, about four minutes. Drain on paper towels and then cut out the center core of each onion. Serve with your dipping sauce of choice.