The Super Bowl is this weekend. Who are you rooting for? I’m pulling for Peyton Manning. Him and the commercials and the snacks. We all know Super Bowl Sunday is just as much about food and ads and halftime shows as it is about football. So…do you have your game time snacks all planned out?
If not, you’ll definitely want to add this chipotle black bean dip. It’s smoky and creamy and beyond easy to make. It can be made the day before and refrigerated. It makes for a great replacement for refried beans on nachos or tostadas. The recipe was written by Ellie Krieger, one of my go to people for healthified recipes that on’t taste like cardboard. She’s really hit a homerun…er, put one directly through the uprights here.
Chipotle Black Bean Dip
adapted fromEllie Krieger for Fine Cooking
2 TBSP olive oil
1/2 medium yellow onion, diced (about 1/2 c.)
2 medium garlic cloves, minced
1/2 tsp. ground cumin
1/8 tsp. ground coriander
1 (15-oz) can low-sodium black beans, drained and rinsed
2 TBSP coarsely chopped cilantro, plus more for garnish
1 1/2 TBSP fresh lime juice
1-2 chipotle chiles, seeded and minced
sea salt and freshly ground black pepper, to taste
1 TBSP water
1/2 tomato, seeded and diced, for garnish
1. Over medium heat, warm 1 TBSP oil in a medium skillet. Add the onion and cook until softened, about 3 minutes. Stir in garlic, cumin, coriander, an cook 30 second more. Set asie to cool slightly.
2. Put the onion mixture, beans, cilantro, lime juice, chipotle, salt, pepper, water, and remaining oil in a foo processor. Process until smooth. Taste and adjust seasonings. Transfer to a serving bowl and garnish with more cilantro and dice tomatoes.
Yield: 6 servings