Superbowl weekend is fast approaching.
I probably have not shared how big of a football fan my boyfriend Noah is (it came as quite a surprise to me this Bronco season). Noah has made it a priority to find cheap tickets for games, and when he can’t, we watch the pigskin fly through the air at Park Tavern, or head to his parents house if we want a cozy viewing experience (we don’t have a TV- it’s mostly glorious).
Believe it or not, I attended my first football game this season- the NFL opener- and not even that could hold my attention. The food at the stadium sucked too. But the big news that I still cant process is that Noah is physically going to the Superbowl. No, he did not drop 6K (the average weekend costs for attendees): he will be volunteering and selling programs before the game, and then be allowed to scramble to an empty seat!! Even I think the situation is pretty cool, considering he committed to this almost 6 months ago without knowing that the Broncos would be going!
So what will I be doing on Superbowl weekend, now that my football-loving boyfriend won’t be in town? Whoever is lucky enough to have me over will be eating this delectable, healthy black bean dip.
I would consider this dip to be a great alternative to the cans of refried beans in your favorite 7 layer dip. This dip can be served hot or cold, with plenty of crunchy veggies, tortilla chips, or even as a spread for tacos. I have brought this to two Bronco viewing parties with some shredded cheddar broiled on top- and it is delicious!
- ¼ cup chopped sweet onion
- 3 small garlic cloves
- 2 (14.5 oz) cans of black beans
- 1 tablespoon hot sauce (I use Cholula)
- ½ of a lime, juiced
- Red pepper flakes and salt to taste
- Optional: shredded cheddar cheese and corn tortillas for chips
- In a food processor or blender, blend the onion and garlic cloves until they are diced very finely.
- Add the black beans and process until smooth, adding a bit of hot sauce and the juice of half a lime. I make mine mild, so add additional hot sauce if you like the heat.
- Add salt and red pepper flakes to taste.
- Once blended, add water or olive oil if you prefer a smoother/thinner consistency.
If you want to cook beans from scratch, you can follow my crockpot refried beans recipe with black beans (and no additional seasonings).
If you want to make this a hot bean dip with cheese, you can move the dip into an 8×8 pan and top it with shredded cheddar cheese. Right before serving, let it warm up in a 325 degree oven for about 15 minutes so that the cheese is melted and the dip is warm.
In addition, to make easy oil-free baked corn tortilla chips, slice tortillas into 8 pieces (like you would cut a pizza). Sprinkle with salt on a baking sheet. Bake in the oven for 7-10 minutes on each side around 325 degrees until slightly browned. Watch them carefully, and let them cool on a wire rack to crisp up. These chips are best the day they are made.
Can you spot the purposeful orange & blue? Who are you rooting for?