When it comes to the Super Bowl, pretty much everyone has the brainpower of a 3-year-old. Either you’re a sports fan deaf to the world around you or you’re so intent on ignoring the game (“Hey man, let’s call it Smoke-a-Bowl Sunday!”) that you lose the ability to focus on anything else. Chris Siversen, the executive chef at Bridgewaters (11 Fulton St. at Front St.) and Twenty Four Fifth (24 Fifth Ave. at W. 9th St.), understands that the only thing important enough to draw you out of your stupor is food. And he’s tested it: This recipe was invented for his own toddler, who gave up cookies to dig in. Chips and salsa has been done to death, so why not take Siversen’s advice and whip up his Hazelnut Butter S’mores Dip.The chef will be serving it at his own bash, where, believe it or not, he’ll be rooting for the Cardinals.We’re not sure what that means, but it sounds awfully divisive.

Hazelnut Butter S’mores Dip

Yields: 1/2 quart

• 1/2 cup milk

• 1 tablespoon vanilla extract

• 1 cup chocolate chips

• 1/2 cup peanut brittle, chopped

• 2 tablespoons hazelnut butter

• 2 cups mini marshmallows or marshmallow fluff

Combine milk and vanilla in a pot and bring to a simmer. Slowly add chocolate, stirring constantly. Once melted, remove from heat and transfer to a serving bowl. Add in brittle and hazelnut butter and mix to combine; then swirl in marshmallows. Transfer to a serving bowl and serve, slightly warm with FoodShouldTasteGood Sweet Potato Chips.