Super Bowl Sunday is like Christmas for all of us who love to make and eat food. An entire day of nothing but noshing, hour after hour – oh, and a football game with the best commercials of the year too. Yep, it’s a day I look forward to all year long, even if my favorite teams aren’t playing.
I start planning my menu a few weeks ahead, being sure to have as much of it made in advance as possible so I don’t have to spend the entire day in the kitchen. I don’t want to miss a single minute of the festivities. I look for recipes that are simple to assemble and get on the table, dishes that will hold easily at room temperature and not spoil.
If I am hosting a large crowd, I usually have about 8 dishes for variety, starting with 3 out on the table, and adding a couple new ones every hour or two. This keeps things interesting and lets my guests graze to their heart’s content. I also set up a self-serve bar so no one has to play bartender. Make sure to offer non-alcoholic beverages as well as cocktails, beer, and wine.
Over the years I have made dozens of dishes, but a few are on regular rotation and today’s recipe is one of those. The first time I made this was after we returned from a trip to New Mexico. We were served a similar dish as part of an appetizer trio in a local restaurant. It knocked us out and I couldn’t wait to get home and recreate it.
To make it easier, I use canned black beans, but if you have the time, cook your own beans from scratch and it will be even better! This is also a really great option to serve because it is gluten-free, dairy-free, vegetarian, and vegan. All that and so delicious, a true winner!
It has become one of our all time favorites and I can personally eat an entire batch of this dip all by myself with nothing but a huge bag of tortilla chips. But it is very versatile … you can use it to make Huevos Rancheros, as the base for a 7-layer dip, in vegetarian tacos, or as part of a platter of Totchos! The possibilities are nearly endless.
This year I doubled the recipe and will serve it two ways. As a simple dip with chips and vegetables, and as part of a Mexican layered salad. I can’t wait!! Adding strips of lightly steamed red, yellow and green bell peppers, cauliflower florets, jicama sticks, or other crudités, makes the platter look more tempting and healthier for those on a diet.
As part of Food Network’s #ComfortFoodFeast, make sure you check out all the recipes shared by all the wonderful bloggers this week. We have a plethora of dips that are perfect for your Super Bowl festivities. And to add even more fun, I’ve included links to some incredible dips created by the Sabra Tastemaker team. Don’t be surprised if you want to make every single one of them! I guarantee you will have trouble picking just one or two, LOL.
I hope you have a fantastic weekend. I am rooting for Peyton, but have a feeling the Panthers will give him a heck of a battle. As always I am hoping for a great game with lots of excitement, a fabulous halftime show, and am looking forward to seeing all the commercials.
Happy Super Bowl Weekend my friends!!
Jane’s Tips and Hints:
If you microwave citrus fruits for 15 to 20 seconds, then roll them on the counter (pressing down firmly as you roll them), you will get much more juice!
Gluten-Free Tips:
Always check the labels, especially on processed or prepared ingredients, such as the beans in this recipe. If you are in doubt, contact the manufacturer to be sure.
- 2 tbsp olive or vegetable oil
- 1 small onion, peeled and coarsely chopped
- 1 small garlic clove, smashed, peeled, and minced
- 1/2 tsp dried oregano
- 2 tsp ground cumin
- 1 to 2 tbsp ancho chile powder, or to taste
- 1/2 bunch fresh cilantro, rinsed, dried, thick stems discarded, and chopped; reserve some for garnish
- 2 tbsp Chipotle en Adobo, chipotle paste, or chipotle powder, to taste
- 2 (15 oz) cans black beans, drained and rinsed
- 2 tbsp water
- Juice of 1 lime
- Juice of 1/2 lemon, divided, plus more if needed
- 1 tsp granulated sugar
- 1/2 tsp kosher or fine sea salt, or to taste
- Freshly ground black pepper, to taste
- Tortilla chips and fresh vegetables, for serving
- In a 10-inch skillet, heat oil over medium-high heat. Add onions, oregano, cumin, and ancho chile powder to the oil. Reduce to medium and cook until onions are translucent and softened, about 3 to 5 minutes, stirring often. Add the garlic, stirring often for about 30 seconds. Remove from the heat.
- In the bowl of a food processor, combine the cooked onion mixture, fresh cilantro, chipotles with juice, and beans. Pulse until coarsely pureed. Add the lime juice, half of the lemon juice, sugar, salt, and pepper. Puree until very smooth, about 2 minutes, scraping the sides of the bowl often.
- Taste, adding more chipotle if you want it hotter, or more lemon juice if it needs balancing. Transfer puree to a serving bowl. Garnish with fresh cilantro leaves and serve.
- Make up to 4 days in advance; cover and keep refrigerated. Flavors meld and intensify with time. If you are making this ahead, start with the lower amount of chipotle, then taste and adjust seasonings before serving.
- Yield: 10 to 12 servings
- If the dip turns out too spicy (with too much chipotle), add more beans and a little water to cool it down. You can also serve it with dollops of sour cream as well.
Create a New Tradition Today!
This recipe is part of Food Network’s weekly Comfort Food Fest celebration. See the links below for this week’s inspiring recipes and check out our Pinterest page for even more delightful treats!
Feed Me Phoebe: Healthy French Onion Dip with Leeks and Shallots
The Heritage Cook: Chipotle Black Bean Dip
Creative Culinary: Kahlua, Walnut and Brown Sugar Baked Brie
Dishing with Divya: Boiled Peanuts Hummus
TasteBook: Everything Bagel Dip
In Jennie’s Kitchen: Hummus, 4 Ways
The Mediterranean Dish: 11 Game-Day Recipes with a Mediterranean Twist
Dishin’ & Dishes: Individual Nachos with Pico De Gallo
The Mom 100: Warm Jalapeno Popper Dip
Healthy Eats: 5 Lower-Fat Dips for Game Day
Napa Farmhouse 1885: Artichoke & Olive Dip
Red or Green: BBQ Dip With Roasted Vegetables
Taste with the Eyes: Favorite Dish on the Super Bowl Buffet, Guaranteed
FN Dish: 6 Game-Day Favorites That Are Even Better As Dips
I am proud to be a member of Sabra’s Tastemaker team and we have been sharing recipes all during January to make Super Bowl Sunday even more super. I was not asked to share these recipes and haven’t received any compensation for doing so. Here are 16 more dip recipes from the Tastemaker team to enjoy this weekend and all year long!
- Hummus and Guacamole Dip from Erica of Celiac and the Beast
- Balsamic-Strawberry Hummus Dip from Carrie of Poet in the Pantry
- Healthy Mexican Layer Dip from Brittany of Eating Bird Food
- Guacamole Bacon Burger Seven Layer Dip from Diana of Eating Richly Even When You’re Broke
- Buffalo Hummus with Homemade Tortilla Chips from Heather of Hezzi-D’s Books and Cooks
- Easy Buffalo Hummus from Lindsay Ann of Lindsay Ann Bakes
- Vegan Fondue from Kathy of Healthy Slow Cooking
- Buffalo Chicken Hummus Dip from Samantha of Sweet Remedy
- Greek 7-Layer Dip from Jacqueline of The Seaside Baker
- Cheesy Chicken Ranch Dip from Melissa of Treats with a Twist
- Ranch Pimento Cheese Dip from Dionne of Try Anything Once Culinary
- 7-Layer Taco Dip from Erin of Well Plated
- Healthy Buffalo Chicken Hummus Dip from Laura of Momables
- 7-Layer Hummus Dip from Julia of The Roasted Root
- Lightened Up Ranch Taco Dip from Jessica of A Kitchen Addiction
- Ranch Hummus Dip from Katie of Mom to Mom Nutrition
I was not asked nor compensated for writing this post. As always, all opinions are my own.
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to email me. Thanks for joining the Heritage Cook Family!
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Thank You!
Kathy Hester says
4 February 2016 at 7:18 pmThis looks so good. I can imagine all the smoky flavors in one delicious bite!
Diana Johnson @ Eating Richly Even When You're Broke says
4 February 2016 at 5:08 pmThanks so much for sharing our post! Love being a part of the Sabra community.