Hot Black Bean Dip With Chipotle

This is a great Super Bowl party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake.


Serves ten to twelve.


Ingredients

2 Tbs. extra-virgin olive oil; more for the baking dish

2 medium tomatoes, cored and cut into medium dice

2 tsp. kosher salt; more as needed

1 large yellow onion, finely diced

3 large cloves garlic, minced

1 Tbs. chili powder

2 15-1/2 oz. cans black beans, rinsed and drained well

2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce

3 Tbs. cider vinegar

1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)

1-1/2 cups (6 oz.) grated sharp cheddar cheese

1-1/2 cups (6 oz.) grated Monterey Jack cheese

3/4 cup chopped fresh cilantro

Freshly ground black pepper

Tortilla chips for serving


Method


Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.

Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Check out the Tequila Mexican Cheese Dip  and past Super Bowl Menus and Recipes in Lindaraxa


by Tony Rosenfeld, Fine Cooking

photo: Scott Phillips

Cowboy Caviar

photo The Sweets Life

Yesterday while I was making a comment on a fellow blogger's site, I came upon this recipe.  It wasn't the first time I had come across Cowboy Caviar... it has been popping recently all over the place.  Every recipe I checked was slightly different, some had black eyed peas, others black beans -  some used red wine vinegar, others lime juice, and so on.  The one constant was corn and fresh chopped tomatoes, but then again, my neighbor brought me some last week that used Rollo tomatoes which are canned and hot!

The funny part is I have been making this for years, or something very close to it, as an accompaniment to tortilla chips, salsa and sour cream. I just didn't know it had a name!  It's a great appetizer for the summer, especially when you are going on a picnic by foot or by boat, like we will be doing on the Fourth.

If you want to check another recipe, go to my fellow blogger The Sweets Life and check out her version. The difference is in the dressing and the fact she uses green onions, instead of red.  When I make mine next week I am going to try that!


Ingredients:

Dressing-

1 Tbsp red wine vinegar           

2 T lime juice

2 T olive oil

1/2 t salt

1/2 t ground pepper

red pepper flakes to taste



1 firm ripe avocado, cut into 1/2 inch cubes

1 can black beans, drained and rinsed

1 can corn

2/3 cup sliced green onions OR
      1/2 Cup red onion chopped

2/3 cup fresh cilantro, chopped

1/2 lb coarsely chopped Roma tomatoes


Directions:

1. Mix dressing ingredients and set aside.

2. Combine black beans, corn, green onions, cilantro, tomatoes, and avocado into a small bowl.

3. Add dressing and mix gently. Sprinkle salt to taste. Serve with tortilla chips.