Hot Black Bean Dip {Football Food}

Hot Black Bean Dip
Those that know me well know that chips are my downfall, my nemesis, that one food I just can’t resist. I seriously have a hard time practicing self control when they are around. Which is why they are only in my house on rare occasions. 
Hot Black Bean Dip

Football games being such times since they are the perfect snack to inhale while watching the game. And although I would be perfectly happy with a bowl of chips (sea salt kettle chips to be precise), it’s nice to whip up a dip so that I can say I had black beans for dinner instead of just chips……

Tortilla chips are the perfect vehicle for this spicy, smoky, cheesy black bean dip. This dip takes a few steps but it’s very simple and can even be prepared ahead of time then put in the oven right before kick off, giving you time to whip up more delicious food to chow down on during the game. Because I guess eating chips and dip for dinner is not the appropriate adult thing to do.

And if for some totally indescribable reason you don’t like chips (I’m not sure we can be friends anymore), this dip is also very tasty atop crispy baked sweet potato fries.
Hot Black Bean Dip
 

Hot Black Bean Dip
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 teaspoon kosher salt
  3. 1 large yellow onion, finely diced
  4. 3 garlic cloves, minced
  5. 1 tablespoon chili powder
  6. 2 (15½-ounce) cans black beans, drained and rinsed well, divided
  7. 2 canned chipotle chiles, minced + 3 tablespoons adobo sauce (from a can of chipotles in adobo sauce)
  8. ¾ cup water
  9. 1 (14.5-ounce) can diced tomatoes, drained and chopped
  10. 3 tablespoons apple cider vinegar
  11. 1½ cups frozen corn, thawed
  12. 6 ounces sharp Cheddar cheese, shredded (about 1½ cups), divided
  13. 6 ounces sharp Monterey Jack cheese, shredded (about 1½ cups), divided
  14. ¾ cup chopped cilantro, divided
  15. Freshly ground black pepper
Instructions
  1. Preheat oven to 425 degrees and spray a baking pan (I used an 8×8) with non-stick spray.
  2. In a large skillet over medium heat, add the olive oil. Once hot, add the onions and salt, cooking until softened and translucent (about 4 minutes).Add the garlic and chili powder and cook another minute. Stir in 1 can of black beans, chipotles and adobo sauce, water and tomatoes. Simmer until the liquid has reduced by half, 2-3 minutes.
  3. Transfer the black bean mixture to a food processor or blender then add the vinegar. Process until smooth then pour into a large mixing bowl. Mix in the remaining black beans, corn, half of the cheeses, 1/2 cup cilantro and pepper. Dump into prepared pan then top with the remaining cheese. (At this point you can cover and refrigerate until you are ready to bake and serve – if you do this add 5-10 minutes to the baking time). Bake for 15 minutes, or until bubbly and golden. Top with remaining cilantro for garnish.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
Meg's Everyday Indulgence http://megseverydayindulgence.com/
 

 

2 comments

  1. This looks delish! Thanks for sharing!

  2. This looks yummy! I’ll have to give it a try. =)

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